These jam-filled cookie slices have all the spiced, fruity flavors of classic Linzer cookies but without the fussy assembly: Instead of sandwiching two cookie rounds, you’ll fill two logs of dough with troughs of jam before baking, then cut them into batons once they’re out of the oven. They’re a stunning addition to a spread of holiday cookies or teatime treats.
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To make the dough: In a medium bowl or the bowl of a stand mixer, beat the butter and sugar until light and fluffy, scraping the bowl as needed, about 15 seconds on medium speed.
Add the egg yolk, water, and vanilla and beat until combined, scraping the bowl as needed.
In a separate bowl, whisk together the flour, almond flour, orange zest, cinnamon, salt, and cloves. Add to the butter mixture and mix until just combined. The dough will be cohesive but very soft.
On a lightly floured piece of parchment, divide the dough in half (about 125g each) and roll each piece into a log measuring 11" x 3/4".
Use your hands or a bench knife to smooth and straighten the logs. Transfer the logs, still on the parchment, to a baking sheet.
Use your pinky finger or the handle of a wooden spoon to create a channel about 1/4" deep down the center of each log, widening the logs to about 1 1/2".
Place the baking sheet in the refrigerator, uncovered, for at least 30 minutes.
Meanwhile, preheat the oven to 375°F with a rack in the center.
Once the logs are chilled, spoon 1 heaping tablespoon raspberry jam down the length of each channel.
Bake for 18 to 20 minutes, until the dough is light golden all over and the jam is bubbling in places. Allow the logs to cool completely on the baking sheet, at least 35 minutes.
Use the straight edge of a piece of parchment, a bench knife, or bowl scraper to cover the jam while you dust the logs with non-melting topping sugar or confectioners’ sugar.
Storage information: Store leftover Linzer cookie slices, well covered, at room temperature for several days; freeze for longer storage.
Tips from our Bakers
For best results, use a very thick jam (like those made by Blake Hill) or fruit preserve to fill these cookies. Thinner jams will leak out of the cookies during baking.
Want to get ahead? After the logs have been shaped (step 6), they can be refrigerated, covered, for up to 24 hours or frozen for up to 2 weeks. Fill with jam and bake as directed.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
