Chocolate Raspberry Linzer Cookies

Linzer cookies are Austria’s most iconic sandwich cookie, traditionally filled with raspberry jam. This chocolate-raspberry version ups the game by adding a thin smear of melted semi-sweet chocolate under the jam, creating layers that melt together on the tongue. A subtle hit of cinnamon and almond extract in the dough keeps the cookie authentically Viennese-coffeehouse while the chocolate gives it a modern twist.

The cut-out window on the top cookie is the whole point of the Linzer look. The raspberry jam peeks through a hole dusted with powdered sugar, creating a stained-glass effect. Chill the dough aggressively before rolling (and between rolls if it warms). Cold dough cuts cleanly, warm dough tears and sticks. Bake just until set, not until browned, or you lose the tender, almost shortbread-like crumb that makes these special.

Kitchen Tips

• Divide and chill the dough for at least 2 hours, or overnight. Rushed chilling means sticky dough, torn shapes, and sad cookies.
• Roll between two sheets of parchment paper to avoid adding extra flour. Too much flour toughens the cookie and dulls the flavor.
• Dust the tops with powdered sugar BEFORE assembling, not after. Sugar dusted on assembled cookies lands on the jam and clumps unattractively.
• Assemble close to serving time. Jam starts to soak into the cookie after a few hours, making them less crisp.

Variations

• Use apricot or blackcurrant jam instead of raspberry for a more traditional Austrian profile.
• Replace almond extract with pure vanilla for a subtler, butterier cookie.
• Swap the semi-sweet chocolate for Nutella or a dark chocolate ganache for even richer filling.