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St. Dalfour Raspberry & Pomegranate Linzer Cookies

St. Dalfour Raspberry Pomegranate Fruit Spread Linzer cookies are absolutely delicious and perfect to bake for any  occasion!​ 

24 Servings 


Recipe courtesy of @feastingonfruit



1/2 cup (1 sticks or 113g) butter, softened
1/2 cup (110g) cane sugar
2 TSP vanilla extract
1 1/2 cups (180g) all-purpose flour
3/4 cup (84g) almond flour
Zest of one lemon
1/4 TSP salt
1 jar St .Dalfour Raspberry & Pomegranate Fruit Spread
Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting


  1. Using a hand-mixer, beat the softened butter until light and fluffy (about two minutes).
  2. Add sugar and vanilla extract, beat again to combine.
  3. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest.
  4. Mix on medium speed to form a crumbly dough.
  5. Gently knead the dough into a ball.
  6. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness.
  7. Preheat the oven to 350°F.
  8. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out.
  9. Carefully transfer cookies to a baking sheet lined with parchment paper.
  10. Bake 9-10 minutes, until golden brown around the edges.
  11. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely.
  12. Flip over the solid cookies, and place a TSP of fruit spread on the center of each.
  13. Top with the cut-out cookies.
  14. Dust with powdered sugar or drizzle with melted white chocolate (optional) before serving.