These almond-flavored shortbread cookies are a go-to during the holidays! They’re so festive, easy to customize, and come together quickly. Originally from Austria, these cookies are based on a Linzer Torte, a pastry made with a lattice pie crust and filled with jam. While these cookies are a popular addition to a holiday cookie box, they can be enjoyed year-round. For another treat that’ll fit perfectly in your cookie box, try my easy Christmas crack, shortbread recipe, or Italian anise cookies.
What You Need to Make This Recipe
Almond flour — traditionally, you make linzer cookies with ground nuts. To make things easier, I use almond flour. It’s convenient as you get the classic nutty flavor and it’s already finely grounded.
Butter — plan ahead by taking the butter out of the fridge so it can soften. It needs to be at room temperature to cream smoothly. Also, be sure to use unsalted butter as there is already salt added to the recipe.
Sugar — using granulated sugar yields flat and crispy shortbread cookies.
Jam — I use raspberry jam, but you can use any fruit jam for the linzer cookies’ filling. I suggest using a good quality jam as it is one of the highlights of the cookies.
How to Make Linzer Cookies
1. In the mixing bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest on medium- speed until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating until just combined, scraping the bowl after each addition. Beat in the vanilla.
2. In a large bowl, whisk together the flour, almond flour, cinnamon, and salt. With the mixer on low, gradually add the flour mixture until combined. Divide the dough in half, and shape each into a disc. Wrap each disc tightly in plastic wrap, and refrigerate until firm, about 1 hour.
3. Let the dough stand at room temperature for about 5 minutes or until slightly softened. On a lightly floured surface, roll 1 disc to 1/4-inch thickness.
4. Using a 2-inch round cutter, cut 36 cookies, re-rolling scraps as needed. Place cookies about 2 inches apart on the baking sheets. Using a 1/2 to 3/4-inch round, diamond, or star cutter, punch out the center of 18 cookies. Refrigerate for 30 minutes.
5. Bake for 8 to 10 minutes or until the edges are light golden brown. Let cool on the cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 30 minutes. Dust the cookies with holes with confectioners’ sugar.
6. Over a small bowl, press the jam through a fine-mesh sieve with the back of a spoon. Place about ½ teaspoon of jam in the center of each of the whole cookies. Place the sugared cookies on top of the jam, pressing gently to create a cookie sandwich. Store cookies flat in an airtight container for up to 5 days.
Pro Tips for Making This Recipe
- Adding too much flour will lead to the linzer cookies being dry. The best and easiest way to measure the flour is by using a kitchen scale.
- Eggs are easier to separate when cold as the yolks are firmer and much less likely to break.
- Don’t skip letting your cookie dough sit at room temperature before rolling it out to prevent the dough’s edges from cracking.
- The easiest way to transfer the cut cookies is to slide under the cutouts by using an offset spatula. Lifting with your hands might stretch them out.
- Flouring your cookie cutters, spatulas, and rolling pin will keep the dough from sticking.
- If you add the powdered sugar too soon to the cookies, the residual heat will melt them.
- Change up the shapes of the cookies by using different cookie cutters such as a star, heart, or flower shape.
- Don’t have powdered sugar? Make your own with this homemade powdered sugar recipe.
Frequently Asked Questions
What other fillings can I use?
Instead of raspberry jam, try strawberry, blueberry, or apricot jam in this linzer cookies recipe. Lemon curd, Nutella, and caramel are great filling alternatives as well!
How do I store these cookies?
Leftover linzer cookies can be stored in an airtight container on the counter for up to three days. If you’d like them to last longer, store them in the refrigerator. However, they will lose some of their crispiness in the fridge.
Can I freeze the baked cookies?
Assembled cookies freeze well for up to 3 months, but you will have to re-dust the cookies with powdered sugar. Alternatively, you can freeze the cookies before dusting and filling them with jam.
Can I freeze raw cookie dough?
Yes! After you’ve wrapped the dough for the fridge, you can freeze it inside. When ready to bake, thaw the dough in the refrigerator before rolling it out and cutting with the cookie cutter.
If you love this recipe try these out!
If you’ve tried this Linzer Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Linzer Cookies
Equipment
- Mixer
- Rolling Pin
- Cookie cutters
Ingredients
- 2⅔ cups all-purpose flour (320g)
- 1½ cups almond flour (150g)
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups unsalted butter softened (340g)
- 1 cup granulated sugar (200g)
- 1 teaspoon fresh lemon zest
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ½ cup raspberry jam (120mL)
- powdered sugar to garnish
Instructions
- In a large bowl, whisk together the flour, almond flour, cinnamon, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest on medium- speed until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating until just combined, scraping the bowl after each addition. Beat in the vanilla.
- With the mixer on low, gradually add the flour mixture until combined. Divide the dough in half, and shape each into a disc. Wrap each disc tightly in plastic wrap, and refrigerate until firm, about 1 hour.
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- Let the dough stand at room temperature for about 5 minutes or until slightly softened. On a lightly floured surface, roll 1 disc to 1/4-inch thickness. Using a 2-inch round cutter, cut 36 cookies, rerolling scraps as needed. Place cookies about 2 inches apart on the baking sheets.
- Using a 1/2 to 3/4-inch round, diamond, or star cutter, punch out the center of 18 cookies. Refrigerate for 30 minutes.
- Bake for 8 to 10 minutes or until the edges are light golden brown. Let cool on the pan for 5 minutes. Transfer to a wire rack, let cool completely, about 30 minutes. Repeat with the remaining dough.
- Over a small bowl, press the jam through a fine-mesh sieve with the back of a spoon. Discard the seeds.
- Turn the whole cookies flat side up and place about ½ teaspoon of jam in the center. Dust the cookies with holes with confectioners’ sugar. Place the sugared cookies on top of the jam, pressing gently to create a cookie sandwich. Store cookies flat in an airtight container for up to 5 days.
Notes
- Adding too much flour will lead to the linzer cookies being dry. The best and easiest way to measure the flour is by using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
- Eggs are easier to separate when cold as the yolks are firmer and less likely to break.
- Don’t skip letting your cookie dough sit at room temperature before rolling it out to prevent the dough’s edges from cracking.
- The easiest way to transfer the cut cookies is to slide under the cutouts by using an offset spatula. Lifting with your hands might stretch them out.
- Flouring your cookie cutters, spatulas, and rolling pin will keep the dough from sticking.
- If you add the powdered sugar too soon to the cookies, the residual heat will melt them.
- Change up the shapes of the cookies by using different cookie cutters such as star, heart, or flower shape.
- Don’t have powdered sugar? Make your own with this homemade powdered sugar recipe.
Leave a Reply