Christmas Raspberry Star Cookies

Christmas Raspberry Star Cookies

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Add Traditional Raspberry Star Cookies to your Christmas Cookie list right now! These raspberry linzer cookies are a holiday baking dream!

Inspired by the classic linzer torte, an Austrian spiced walnut cake filled with berry jam, these cookies are perfect to nibble on over coffee or tea.

“Linzer torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant, raspberry, or apricot preserves. Linzer torte is a holiday treat in the Austrian, Hungarian, Swiss, German, and Tirolean traditions, often eaten at Christmas.”Wikipedia

Raspberries and almonds are a classic combination, the sweet raspberries accentuate the toasted almonds and subtle brown sugar flavor of these traditional Austrian Christmas cookies.

Whole, toasted almonds and brown sugar are a wonderful backdrop for the sweet raspberry preserves. The cookies are not overly sweet themselves, so the preserves and powdered sugar make them more sweet than savory and a delightful addition to any cookie tray!

If you prefer, you can try other ingredients such as hazelnuts and apricot jam.

Flavored with toasted almonds, the tender and buttery cut-out cookies make an ideal pairing to sweet raspberry preserves. Sandwiched together and dusted with snowy powdered sugar, the scrumptious cookies are delicious down to the last crumb.

Hope you enjoy these classic Christmas Raspberry Star Cookies!

Christmas Raspberry Star Cookies

Course: Christmas, cookiesDifficulty: Easy


Prep time


Cooking time



Inspired by the classic linzer torte, an Austrian spiced walnut cake filled with berry jam, these cookies are perfect to nibble on over coffee or tea.


  • 280g all-purpose flour

  • 1/2 tablespoon baking powder

  • 75g blanched whole almonds

  • 2 tablespoons icing sugar

  • 1 pinch of salt

  • 1 pinch ground cinnamon

  • 115g cold butter, diced

  • 50g caster sugar

  • 1 teaspoon natural vanilla extract

  • 1 large egg

  • Raspberry jam


  • In a dry skillet, toast the whole almonds and allow to cool
  • Sift flour and baking powder into a bowl and set aside
  • Pulse the almonds, caster sugar, salt and cinnamon. Pour the resulting powder in a large bowl. Add the butter and whisk with a wooden spatula until the mixture gets frothy.
  • Stir in vanilla extract and egg and continue beating for a homogeneous mixture. Add flour and baking powder and mix well. When thoroughly combined, remove the dough from the bowl, shape into 2 balls, and wrap in a plastic wrap. Chill until firm, about 30 minutes.
  • When you’re ready to bake the cookies, preheat your oven to 190°C. Lightly flour the work surface and spread one disk of dough into a layer of 3mm thick.
  • Cut dough with a star cookie cutter, then punch out the center of the stars with a smaller cookie cutter. Gather up the trimmings and re-roll, then cut out more shapes. Proceed same way with the second ball, without punching out the center of the stars. These will make the “back”.
  • Arrange all the cookies on a baking sheet covered with parchment paper, spacing them a few inches. Bake for 8 to 10 minutes, until golden brown at the edges. Let cool on a wire rack.
  • Spread the jam on the full stars, then top with hollow stars. Sprinkle with icing sugar, it’s ready!


  • If your jam is too liquid, reduce it over medium heat for 7 minutes in a small saucepan until it thicken at the desired consistency.

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