Introduction

Linzer cookies are delicate, buttery treats filled with a sweet jam or curd. While they may look fancy, this recipe makes them surprisingly easy to prepare, resulting in irresistible cookies perfect for any occasion.

The image shows multiple round sandwich cookies arranged closely on a white marbled surface. Each cookie has two golden-brown biscuit layers with scalloped edges, dusted on top with white powdered sugar. The top biscuit has a small cutout in different shapes like stars, diamonds, circles, or triangles, revealing a smooth, shiny, orange caramel filling inside. The cookies are evenly spaced, and powdered sugar is also scattered around them on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

180g unsalted butter, at room temperature
65g powdered sugar (icing sugar), sifted
1 teaspoon vanilla bean paste or vanilla extract
225g all-purpose flour
90g almond flour / almond meal
1/4 tsp kosher salt
Powdered sugar to dust
Jam or curd of your choice for filling

Instructions

Step 1: Place the butter, powdered sugar, and vanilla in a medium bowl. Whip on high speed with an electric hand mixer until light and fluffy. This can also be done in the bowl of a stand mixer fitted with the paddle attachment.
Step 2: Add the all-purpose flour, almond flour, and salt, and mix until just combined.
Step 3: Turn the dough out onto a large piece of parchment paper. If needed, use the parchment to bring together the dough into a rectangle.
Step 4: Top with a second piece of parchment paper and roll out to about 6mm (0.25″) thickness.
Step 5: Transfer the dough, still between the parchment sheets, to a sheet pan. Chill in the fridge for at least two hours or up to three days.
Step 6: When ready to bake, preheat the oven to 325°F / 160°C. Line two baking sheets with parchment paper. Transfer the dough, still between the parchment, into the freezer for 10 minutes to firm up.
Step 7: Remove the top parchment sheet. Using a fluted 2″ (5cm) round cutter, cut out as many circles as possible and transfer them to the lined baking sheet. Press scraps together, re-roll, re-freeze, and cut more cookies.
Step 8: Using a small shaped cutter, cut shapes from the middle of half the cookies.
Step 9: Freeze the cut-out cookies for 10 minutes before baking. They can be frozen longer if preparing ahead. If needed, group them closer to freeze, then space evenly before baking.
Step 10: Bake one tray at a time for 11–12 minutes until set and lightly golden around the edges. Adjust time if cookies are thicker or thinner.
Step 11: Remove the cookies and allow to cool on the pan completely. Repeat with the other tray.
Step 12: To assemble, dust powdered sugar over the top cookies (those with cut-outs). Spread jam or curd on the bottom halves, leaving a small edge to prevent overflow.
Step 13: Carefully sandwich each bottom cookie with a top cookie, pressing gently so the filling spreads slightly.
Step 14: Store baked cookies in an airtight container at room temperature. They are best eaten within a few days or store cookies and filling separately and assemble as needed.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with a gluten-free blend that includes xanthan gum.
Try different fillings like raspberry jam, lemon curd, or apricot preserves to vary the flavor.
Chilling the dough thoroughly makes cutting and handling much easier, preventing the cookies from spreading during baking.
Use finely ground almond flour for a smoother texture in the cookies.

Storage

Store Linzer cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, you can store the cookies and the filling separately and assemble just before serving. If refrigerated, allow cookies to come to room temperature before eating for best texture.

How to Serve

The image shows several round sandwich cookies with scalloped edges arranged on a baking tray lined with parchment paper, placed on a white marbled surface. Each cookie has two layers of light golden-brown shortbread with a smooth layer of orange-colored jam in the middle. The top cookie layer features various cut-out shapes—circles, flowers, diamonds, and triangles—that reveal the jam beneath. The tops are generously dusted with white powdered sugar that slightly spills onto the parchment paper. To the right, there is a small white bowl with powdered sugar and a metal sifter partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds?

Yes, you can substitute almond flour with hazelnut or walnut flour for a different flavor, but the texture may vary slightly.

How do I prevent the cookies from sticking to the cutter?

Dip your cookie cutter in powdered sugar or lightly flour it before cutting to prevent sticking, especially when working with almond flour dough.