Marry This Linzer Cookies recipe is a buttery and tender recipe, which is made with almond flour and raspberry jam. It’s a great choice for holiday parties, ready in about 2 hours and 15 minutes.
Jump to RecipeLinzer Cookies Ingredients
- 1 cup almond flour
- 2 1/2 cups all-purpose flour, plus more for flouring the surface
- 1 tsp. ground cinnamon
- 2 sticks salted butter, softened (1 cup)
- 1 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/2 tsp. lemon zest
- Raspberry jam, for filling
- Powdered sugar, for dusting
How To Make Linzer Cookies
- Mix Dry Ingredients: In a medium bowl, whisk to combine the almond flour, all-purpose flour, and ground cinnamon.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and sugar until creamy and light, about 2-3 minutes. Add the egg, vanilla extract, and lemon zest and mix well to combine.
- Combine and Chill Dough: Add the flour mixture in 3-4 batches on low speed, mixing until the dough is smooth and not crumbly. Divide the dough into two portions, pat into 1-inch thick discs, wrap tightly with plastic wrap, and refrigerate for at least 1 hour until firm.
- Temper and Roll Dough: Remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to soften slightly. Preheat the oven to 350°F.
- Cut and Bake Cookies: On a well-floured surface, roll one disc of dough out to about 1/8-inch thickness. Use a 2 ½-inch cookie cutter to cut shapes and place them on parchment-lined baking sheets. Cut small shapes from the centers of one-half of the cookies to create the “window” tops.
- Bake and Cool: Bake for 9-11 minutes, just until the edges of the cookies are lightly golden. Let them cool for 5 minutes on the sheet pans before transferring to a cooling rack to cool completely.
- Assemble the Cookies: Spread about 1-2 teaspoons of jam on the solid bottom cookies. Dust the “window” top cookies with powdered sugar, then carefully place them on top of the jam-covered cookies to create a sandwich.
Recipe Tips
- Why is my dough so crumbly? This is a rich, shortbread-style dough. Be sure to mix until it’s smooth and not crumbly before chilling. Letting it rest at room temperature for 30 minutes after chilling is also a crucial step to make it pliable and easy to roll without cracking.
- How do I get clean cutouts? Keep your dough chilled and your work surface well-floured. Dip your cookie cutters in a small bowl of flour before each cut to prevent the dough from sticking.
- Can I use a different kind of jam? Absolutely! While raspberry is classic, Linzer cookies are also delicious filled with apricot, strawberry, or black currant jam.
- How do I prevent the cookies from spreading? Chilling the dough thoroughly for at least one hour is the most important step. A cold, firm dough will hold its shape perfectly in the oven. If your kitchen is warm, you can even chill the cut cookies on the baking sheet for 15 minutes before baking.
What To Serve With Linzer Cookies
These beautiful cookies are a standout on their own, especially during the holidays. They pair perfectly with:
- A hot cup of coffee or a spiced tea
- A glass of milk or hot chocolate
- As a centerpiece of a holiday cookie platter
- A small glass of dessert wine
How To Store Linzer Cookies
- Refrigerate (Assembled): The recipe recommends storing the assembled cookies in a single layer between sheets of parchment paper in an airtight container in the refrigerator for up to 3 days.
- Freeze (Unbaked Dough): The dough disks can be tightly wrapped and frozen for up to 3 months. Thaw in the refrigerator overnight before rolling.
- Freeze (Baked Cookies): You can freeze the baked, unfilled cookies. Let them cool completely, then store them in a freezer-safe container between layers of parchment paper. Fill and assemble them after they have thawed.
Linzer Cookies Nutrition Facts
- Calories: 165 kcal
- Carbohydrates: 18g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 4.5g
- Sodium: 75mg
- Sugar: 8g
Nutrition information is estimated per sandwich cookie and may vary based on ingredients and cooking methods used.
FAQs
Linzer cookies are the cookie version of the famous Linzer Torte, a nutty pastry with a lattice top that originated in the Austrian city of Linz. The cookie mimics the look with its jam-filled “window.”
Almond flour is traditional and gives Linzer cookies their signature nutty flavor and tender, slightly crumbly texture. You could substitute it with finely ground hazelnuts for a different but equally traditional flavor.
Yes, the dough is perfect for making ahead. The recipe notes it can be refrigerated for up to 2 days before baking.
Try More Recipes:
- Gingerbread Cookie Sandwiches Recipe
- PB&J Banana Pancakes Recipe
- Fig and Blue Cheese Bruschetta Recipe
Linzer Cookies Recipe
Course: DessertCuisine: GermanDifficulty: Easy24
servings30
minutes11
minutes165
kcalClassic buttery, nutty almond sandwich cookies filled with sweet raspberry jam and dusted with powdered sugar.
Ingredients
1 cup almond flour
2 1/2 cups all-purpose flour
1 cup salted butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1/2 tsp lemon zest
Raspberry jam for filling
Powdered sugar for dusting
Directions
- Whisk together flours and cinnamon. In a separate bowl, cream butter and sugar, then beat in egg, vanilla, and zest.
- Gradually mix the dry ingredients into the wet until a smooth dough forms.
- Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour.
- Let dough rest at room temperature for 30 minutes. Preheat oven to 350°F.
- Roll out the dough and cut into 2 ½-inch shapes. Cut “windows” out of the center of half the cookies.
- Bake for 9-11 minutes until the edges are lightly golden. Cool completely.
- Spread jam on the solid cookies, dust the windowed cookies with powdered sugar, and sandwich them together.
Notes
- Chilling the dough for at least one hour is essential for a tender cookie that holds its shape.
- Don’t overbake the cookies; you want them to be pale with just lightly golden edges for the best texture.
