This Linzer Cookies Recipe is a buttery and tender recipe, which is made with almond flour and raspberry jam. It’s a classic, foolproof recipe, ready in about 2.5 hours.
Jump to RecipeLinzer Cookies Recipe 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 Recipe
- Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, and ground cinnamon until well combined.
- Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), use an electric mixer to beat the softened butter and sugar on medium-high speed for 2-3 minutes, until creamy and light.
- Add Wet Ingredients: Add the egg, vanilla extract, and lemon zest to the butter mixture. Beat well to combine, scraping down the sides of the bowl as needed.
- Form the Dough: With the mixer on low speed, add the flour mixture in 3-4 batches, mixing until just combined after each addition. Continue to mix briefly until the dough is smooth and no longer crumbly.
- Chill the Dough: Divide the dough into two equal portions. Pat each portion into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm.
- Soften and Preheat: 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 and line two large baking sheets with parchment paper.
- Roll and Cut Cookies: On a well-floured surface, roll out one disc of dough to about 1/8-inch thickness. Using a 2.5-inch round or fluted cookie cutter, cut out as many shapes as possible and place them 1-inch apart on the prepared baking sheets.
- Cut the Top Cookies: Roll out the second disc of dough to the same thickness and cut out an equal number of shapes. Using a smaller cookie cutter (about 1-inch), cut a shape from the center of each of these cookies. These will be your top “window” cookies.
- Bake: Bake for 9-11 minutes, until the edges of the cookies are just beginning to turn a light golden brown.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Assemble: Spread about 1 teaspoon of raspberry jam onto the center of each solid (bottom) cookie. Dust the cutout (top) cookies generously with powdered sugar. Carefully place a sugared top cookie onto each jam-covered bottom cookie to form a sandwich.
Recipe Tips
- How do I keep the dough from sticking when I roll it? This is a soft, buttery dough. Be generous when flouring your work surface and rolling pin. If the dough becomes too soft and sticky at any point, just pop it back in the fridge for 15 minutes to firm up.
- Why did my cookies spread too much? Chilling the dough is the most important step to prevent spreading. If the dough gets too warm while you are working with it, the butter will melt too quickly in the oven, causing the cookies to lose their shape.
- Can I use a different kind of jam? Absolutely! While raspberry is classic, these cookies are also delicious with apricot preserves, strawberry jam, or even lemon curd. Use a thick, good-quality jam or preserve for the best results.
- How thick should the cookies be? Aim for a thickness between 1/16 and 1/8 of an inch. This creates a delicate, crisp cookie that is sturdy enough to hold the filling without breaking.
What To Serve With Linzer Cookies
These classic cookies are perfect for an afternoon treat or as part of a holiday cookie platter.
- A hot cup of tea or coffee
- A glass of milk
- A festive glass of mulled wine during the holidays
How To Store Linzer Cookies
Refrigerate: It’s best to store assembled cookies in a single layer in an airtight container in the refrigerator for up to 3 days. The cookies will soften over time as they absorb moisture from the jam. Freeze: You can freeze the baked, unfilled cookies between layers of parchment paper for up to 3 months. Thaw and assemble just before serving. You can also freeze the raw dough discs for up to 3 months.
Linzer Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 180kcal
- Protein: 2g
- Fat: 10g
- Carbohydrates: 20g
- Sugar: 10g
- Sodium: 75mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this step is mandatory. Chilling the dough solidifies the butter, which prevents the cookies from spreading too much during baking and makes the soft dough much easier to roll and cut.
The almond flour gives Linzer cookies their signature nutty flavor and tender, slightly crumbly texture. You can replace it with all-purpose flour, but the cookies will be a bit tougher and will lack that classic Linzer taste.
For the best results, use a thick jam or preserve rather than a jelly. If your jam is still too thin, you can heat it in a small saucepan over low heat for a few minutes until it thickens slightly, then let it cool completely before using.
Try More Recipes:
Linzer Cookies Recipe
Course: DessertCuisine: AustrainDifficulty: Easy24
servings20
minutes11
minutes180
kcalClassic buttery, tender sandwich cookies made with almond flour and a hint of cinnamon, filled with sweet raspberry jam and dusted with powdered sugar.
Ingredients
1 cup almond flour
2 1/2 cups all-purpose flour
1 tsp ground cinnamon
1 cup salted butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1/2 tsp lemon zest
Raspberry jam
Powdered sugar
Directions
- Whisk together almond flour, all-purpose flour, and cinnamon.
- In a separate bowl, cream the softened butter and sugar. Beat in the egg, vanilla, and lemon zest.
- On low speed, mix the dry ingredients into the wet until a smooth dough forms.
- Divide the dough in two, form into discs, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F. Roll out one disc of dough to 1/8-inch thickness and cut out shapes.
- Roll out the second disc and cut an equal number of shapes, then cut a smaller shape from their centers.
- Bake all cookies for 9-11 minutes until edges are lightly golden. Cool completely.
- Spread jam on the solid cookies, dust the cutout cookies with powdered sugar, and sandwich them together.
Notes
- Chilling the dough for at least an hour is crucial for preventing the cookies from spreading.
- Don’t overmix the dough after adding the flour, as this can make the cookies tough.
- Work with one disc of dough at a time, keeping the other refrigerated so it stays firm.
- For the prettiest presentation, dust the top cookies with powdered sugar
