Raspberry Linzer Disks

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Preparation info

  • Makes about sixteen

    3 inch

    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

These delicious sandwich cookies always look festive with their “window” filled with brightly colored raspberry preserves. Be careful about one thing when preparing these: Make sure the butter is really soft, or else the dough won’t pull together and will remain an unmanageable powder.


Cookie Dough

  • 8 ounces (2 sticks/225 grams) unsalted butter, softened
  • cup granulated sugar
  • 1 cup (about 4 ounces/100 grams) slivered almonds, finely ground in the food processor
  • 2⅔ cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves


  • 1 cup seedless raspberry preserves Confectioners’ sugar for sprinkling
  • 2 cookie sheets or jelly-roll pans lined with parchment or foil


  1. For the dough, combine the butter and sugar in the bowl of an electric mixer. Beat with the paddle on medium speed until soft and lightened, about 5 minutes. Decrease the speed to low and beat in the almonds.
  2. Mix together the flour, cinnamon, and cloves and beat into the butter mixture, continuing to beat until the dough holds together.
  3. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the dough. Scrape the dough out onto a piece of plastic wrap and cover it with more wrap. Press the dough with the palm of your hand to make it about ½ inch (1 cm) thick. Slide the dough onto a cookie sheet and refrigerate it until firm, 1 to 2 hours, or up to 3 days.
  4. When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat to 350°F (180°C).
  5. Remove the dough from the refrigerator and divide it into 3 equal pieces. Place 1 piece of dough on a floured work surface and return the remaining pieces to the refrigerator. Lightly flour the dough and gently press it with the rolling pin to soften slightly before rolling.
  6. Roll the dough about ¼ inch (6 mm) thick to a 9-inch (22½-cm) square. Use a 3-inch (7-cm) plain round cutter to cut the dough into disks, lifting them with a small spatula and arranging them on the prepared pans about 2 inches (5 cm) apart on all sides. Place the dough scraps in a small bowl and refrigerate them. Repeat with the second and third pieces of dough, refrigerating the scraps each time. Gently knead the scraps together and reroll to cut more cookies.
  7. Use a 1-inch (-cm) round cutter to make a hole in the center of half the cookie bases. (You can also bake the holes as plain cookies.) Bake the cookies until they are firm and golden, 15 to 20 minutes. After the first 7 to 8 minutes, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, stack the pan on the lower rack on top of a second one for insulation. Slide the papers off the pans to cool the cookies.
  8. While the cookies are baking, heat the preserves in a small saucepan over low heat, stirring occasionally. Boil gently for 3 to 4 minutes to evaporate excess moisture.
  9. After the cookies have cooled, dust the pierced ones with confectioners’ sugar. Turn the whole bases over so that the flatter side is facing upward. Spread about ½ teaspoon of the preserves glaze on the whole bases and place the pierced cookies on top of them. Use a small spoon to fill the area in the center of the top cookie with a little more glaze.


Keep the cookies at room temperature loosely covered in a single layer or the glaze in the center might be marred.