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.