Linzer cookies come from Austria and are inspired by the famous Linzer torte. Two tender, buttery almond-and-cinnamon cookies are sandwiched with raspberry jam, and the top cookie has a little window cut out so the jam shines through. A snowy dusting of powdered sugar makes them the prettiest cookies on any holiday tray.
Prep: 30 min (plus 1 hr chilling)
Cook: 10 min per batch
Total: 1 hr 50 min
Yield: about 24 sandwich cookies
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (135 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 1 cup (100 g) almond flour (finely ground almonds)
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup (200 g) seedless raspberry jam
- Powdered sugar, for dusting
Instructions
- Beat the butter and sugar with a mixer for 2–3 minutes, until light and fluffy. Beat in the egg, vanilla and lemon zest.
- In another bowl, whisk the almond flour, all-purpose flour, cinnamon and salt. Add to the butter mixture and mix on low speed until just combined.
- Divide the dough in half, flatten each piece into a disc, wrap and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll out one disc between two sheets of parchment to 1/8 inch (3 mm) thick. Cut out 2 1/2-inch (6 cm) rounds and place them on the baking sheets. Use a small heart or star cutter to cut a window out of the center of half of the cookies. Repeat with the second disc, re-rolling the scraps.
- Bake for 9–11 minutes, until the edges are just turning golden. Let the cookies cool on the sheet for 5 minutes, then move them to a rack to cool completely.
- Dust the cookies with the cut-out windows with powdered sugar.
- Spread about 1 teaspoon of jam on each whole cookie, then gently press a sugared top on each one. Add a little extra jam to the windows if you like.
Tips for Perfect Linzer Cookies
- Keep the dough cold. If it gets soft while you cut it, chill the rolled-out sheet for 10 minutes so the shapes stay sharp.
- Sugar before you sandwich. Dusting the tops first keeps the powdered sugar off the jam.
- Let them rest: after a day, the cookies soften slightly and the flavors come together.
- Storage: keep in an airtight container at room temperature for up to 5 days, or freeze the unfilled cookies for up to 3 months.