Air Fryer Linzer Cookies with Lemon Zest and Raspberry Jam
These delicate sandwich cookies feature a buttery almond-lemon dough that's perfectly crisped in the air fryer. The traditional Austrian-inspired treats are filled with bright raspberry preserves and dusted with powdered sugar, creating an elegant contrast of textures and flavors. The air fryer method produces evenly golden cookies in just minutes, making this classic holiday favorite more accessible for everyday baking. The subtle lemon zest adds a fresh brightness that complements the sweet-tart raspberry filling, while the almond flour contributes a tender, nutty richness to the delicate shortbread-style base.
Ingredients
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use certified gluten-free blend
- ⅓ cup almond flour
- 1 large lemon, zested
- ¼ teaspoon salt
- ¼ cup unsalted butter, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon lemon juice
- ¼ teaspoon pure vanilla extract
- 2 tablespoons red raspberry preservesstrawberry or apricot preserves1:1flavor
Any smooth jam works well
- ¼ cup powdered sugar
Instructions
- 1
Whisk together all-purpose flour, almond flour, lemon zest, and salt in a large bowl and set aside
- 2
Cream butter and granulated sugar until light and fluffy for about 3 minutes
- 3
Add egg yolk, lemon juice, and vanilla to butter mixture and mix until combined
- 4
Add flour mixture and stir until combined, scraping down sides and mixing again briefly
- 5
Knead the crumbly dough a few times with hands to form a dough ball
- 6
Wrap dough in plastic wrap, form into flat disc, and refrigerate for 30 minutes
- 7
Preheat air fryer to 320 degrees F
- 8
Let chilled dough sit on counter for 5-10 minutes until softened enough to roll
- 9
Roll dough on lightly floured surface to 1/8 inch thickness
- 10
Cut cookies with 2.5-inch cookie cutter, then cut small shapes from half the cookies for tops
- 11
Place cookies in air fryer basket without touching or use parchment paper liners
- 12
Air fry for 4-5 minutes until lightly golden brown
- 13
Cool completely on wire rack
- 14
Add 1 teaspoon raspberry preserves to center of each solid cookie bottom, spreading slightly but leaving edges clear
- 15
Dust cutout cookie tops generously with powdered sugar
- 16
Place tops over raspberry-filled bottoms and gently press to distribute preserves
Tips
Let dough soften just enough to roll without cracking - too warm and it will be sticky
Leave a border around the jam to prevent it from leaking out during assembly
Cool cookies completely before filling to prevent the jam from melting and the powdered sugar from dissolving
Good to Know
Store assembled cookies in airtight container for up to 3 days at room temperature
Dough can be made and chilled up to 2 days ahead, or baked cookies can be stored unfilled for up to 1 week
Serve immediately after assembly for best texture, or within 2 hours to prevent powdered sugar from dissolving
Common Mistakes
Don't overwork the dough or cookies will be tough
Avoid overfilling with jam to prevent messy assembly
Don't skip the chilling step or dough will be too soft to roll
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Use certified gluten-free blend
Nut-Free Alternatives
General Alternatives
Any smooth jam works well
FAQ
Can I use a regular oven instead of an air fryer?
Yes, bake at 350°F for 8-10 minutes until lightly golden. The air fryer just cooks them faster and more evenly.
What if my dough is too crumbly to roll?
Let it sit at room temperature a bit longer, or work small pieces together with your hands before rolling.
How long do these cookies keep?
Unfilled cookies stay fresh for up to 1 week stored airtight. Once filled, eat within 2-3 days for best quality.