Linzer Cookies are the epitome of holiday elegance. Originating from the Austrian Linzertorte, these beautiful sandwich cookies feature a rich, buttery, spiced crust made from ground nuts, traditionally almonds or hazelnuts. The signature “window” cut out from the top cookie allows a bright, jewel-toned layer of raspberry jam to peek through, dusted lightly with snow-like confectioners’ sugar.
While they look impressive, these cookies are surprisingly simple to make, relying on classic shortbread techniques and quality ingredients. This recipe is designed to give you a tender, melt-in-your-mouth crust that holds its shape beautifully for cutting and gifting.
Whether you’re creating a stunning cookie platter or looking for the perfect treat to pair with coffee, this definitive guide to Classic Linzer Cookies will walk you through achieving perfect texture, the smoothest jam filling, and the most picture-perfect presentation.
The Secret to Tender, Nutty Linzer Dough
The unique, tender texture of a Linzer cookie is due to two key ingredients:
- Ground Nuts: We use a significant portion of ground nuts (almond or hazelnut) to replace some of the flour. Nut flour is naturally gluten-free, which means it inhibits gluten development when mixed. The result is a much more tender, melt-in-your-mouth cookie that is impossible to achieve with flour alone.
- Cold Butter: Just like shortbread, using cold butter cut into small pieces prevents the gluten from forming long, tough strands. The butter slowly melts in the oven, creating steam that keeps the cookie tender.
- The Powdered Sugar Advantage: We use powdered sugar instead of granulated sugar in the dough. Powdered sugar contains a touch of cornstarch, which also inhibits gluten and makes the finished cookie slightly softer and less prone to crystallization.
Ingredients
For the Nutty Linzer Cookie Dough
- 121 cups all-purpose flour, spooned and leveled
- 121 cups finely ground almonds or hazelnuts (almond flour works best)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice (optional, for warm spice notes)
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 3/4 cup confectioners’ sugar (powdered sugar), plus extra for dusting
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for brightness)
For the Filling
- 1/2 cup high-quality raspberry jam (or strawberry/apricot), seedless preferred
Step-by-Step Instructions: Process, Chill, Cut, and Fill
Chilling is the most critical step for maintaining the delicate shape of these cookies.
Part 1: Preparing and Chilling the Dough (20 Minutes Prep + 2 Hour Chill)
- Process Dry Ingredients: In a food processor, combine the flour, ground nuts, cinnamon, spices, and salt. Pulse 5–10 times until well combined.
- Add Butter and Sugar: Add the cold, cubed butter and the confectioners’ sugar. Pulse repeatedly until the mixture resembles coarse sand.
- Add Wet Ingredients: Add the egg yolk, vanilla extract, and lemon zest (if using). Pulse until the dough just starts to come together in large clumps. Do not over-process.
- Chill (Crucial): Form the dough into two flat disks, wrap tightly in plastic wrap, and refrigerate for at least 2 hours. The dough must be firm.
Part 2: Rolling and Baking (15 Minutes)
- Prep Oven and Pan: Preheat your oven to 350∘F (175∘C). Line two large baking sheets with parchment paper.
- Roll Dough: Remove one disk of dough. Roll the dough on a lightly floured surface or between two sheets of parchment paper to a thickness of 1/8 inch (this dough is rolled thinner than gingerbread).
- Cut Shapes: Using a fluted round cutter (about 2.5 inches), cut out an even number of full-bottom cookies. Use a smaller shape cutter (like a star or circle) to cut the “window” out of half of the remaining cookies (these will be the tops).
- Quick Chill: Place all cutouts on the prepared baking sheets. Freeze the sheets for 10 minutes to ensure the delicate shapes hold perfectly.
- Bake: Bake for 8 to 11 minutes. The cookies are done when the edges are just barely set and light golden brown.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Part 3: Assembling the Cookies (10 Minutes)
- Dust the Tops: Place the top cookies (the ones with the cutouts) on a plate. Use a fine-mesh sieve to generously dust them with confectioners’ sugar.
- Jam Prep: Gently warm the raspberry jam in a small saucepan over low heat for 1 minute or in the microwave for 15 seconds. Stir until it is smooth and easily spreadable.
- Assemble: Flip the plain bottom cookies face up. Spread about 1 teaspoon of the warmed jam evenly over the surface of the bottom cookie.
- Sandwich: Gently place the confectioners’ sugar-dusted top cookie over the jam-covered bottom cookie. Press lightly to secure the sandwich.
Pro Tips for Linzer Perfection
- Finely Ground Nuts: If you are grinding your own nuts, be sure not to over-process them, or you’ll create nut butter! Pulse until the texture is like coarse sand. Alternatively, use high-quality almond flour.
- Preventing Dryness: The dough can become dry and crumbly if you overwork it or if you use too much extra flour while rolling. If the dough is too dry, sprinkle 1 teaspoon of milk or water onto the dough and gently work it in until it’s pliable.
- The Jam Seal: Only assemble the cookies a few hours before you plan to serve them. If you assemble them too early, the jam’s moisture will start to soften the cookie crust, making them mushy.
- Cookie Storage: Store the undusted and unassembled cookies in an airtight container for up to 1 week. Store the finished, assembled cookies for up to 3 days at room temperature.
Serving Suggestions and Elegant Variations
Linzer cookies are best served slightly chilled or at room temperature. They are stunning on a holiday platter.
Festive Variations
- Jam Swaps: Use apricot, cherry, or even lemon curd instead of raspberry jam.
- Nut Swaps: If you’re not a fan of almonds, use finely ground toasted pecans or walnuts for a richer, more buttery flavor.
- Chocolate Drizzle: Instead of (or in addition to) the powdered sugar dust, drizzle the finished top cookie with melted white or dark chocolate before assembling.
Frequently Asked Questions
- Why did my Linzer dough crumble when I rolled it? The dough was likely too cold, or it was over-processed in the food processor. If it’s too cold, let it warm up for 5-10 minutes. If it’s over-processed, the nuts released too much oil. Try sprinkling in 1 teaspoon of water or milk to bind the dough slightly.
- Can I skip the nuts? While you technically can, this would turn the cookie into a simple shortbread. The ground nuts are what gives a Linzer cookie its distinct tenderness and flavor.
- Can I freeze the dough? Yes! Wrap the disks tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling. You can also freeze the unfilled baked cookies for up to 3 months.
These elegant Linzer Cookies are the perfect way to add a touch of sophistication and delicious, nutty spice to your holiday baking. Enjoy!
Don’t forget to Pin this elegant Linzer cookie recipe and share your favorite jam filling in the comments below!
Classic Linzer Cookies
Delicate almond shortbread cookies sandwiched with raspberry jam and dusted with powdered sugar. These Austrian-inspired Linzer cookies are buttery, nutty, and festive — perfect for holiday cookie trays or gifts.
Equipment
- mixing bowls
- food processor (if using whole almonds)
- hand or stand mixer
- Rolling Pin
- cookie cutters (round and small center cutter)
- baking sheets
- cooling rack
Ingredients
- 1 cup almonds or almond flour
- 2 1/4 cups all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup raspberry jam (or preferred jam)
- for dusting powdered sugar
Instructions
- If using whole almonds, pulse them in a food processor until finely ground. Combine with flour, cinnamon, and salt in a medium bowl; set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg, vanilla, and almond extract; mix until smooth.
- Gradually add dry ingredients to the wet mixture until combined. Divide dough in half, flatten into disks, wrap, and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C). Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut out rounds using a cookie cutter; cut centers out of half the cookies for tops.
- Transfer cookies to parchment-lined baking sheets and bake 10–12 minutes, until edges are lightly golden. Cool completely on racks.
- Spread about 1 teaspoon of jam on each bottom cookie. Dust tops with powdered sugar, then sandwich with bottoms.
Notes
Chill the dough before rolling to keep the cookies from spreading. Use any jam you like — raspberry is traditional, but apricot or strawberry also work beautifully. Store filled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.