Linzer Cookies are the jewels of all holiday cookies. Delicate jam-filled almond sandwich cookies dusted with confectioner’s sugar that are sure to delight!Jump to Recipe
In the city of Linz, Austria the Linzertorte was created. This lattice-topped, black currant jam-filled pie was made from a nut crust, as nuts were easier to come by than wheat in 17th century Austria. The torte evolved into other forms that spread to other countries, including Scandinavia. These delightful sandwich cookies were made from extra dough cut-outs with “eyes” in the centers, so that the filling could peek through. I love making Linzer cookies for this reason. One batch of dough can be filled with any number of middles, from jam to nut butters or icings in a variety of shapes. My favorite nuts to use in the crust are either hazelnuts or almonds. This recipe for Linzer Cookies uses almond flour mixed with all-purpose flour, butter and a hint of lemon and cinnamon for a shortbread type dough.
Making the Linzer Cookies:
The shortbread dough is easily made in a stand mixer by creaming together the butter, sugar and eggs, then adding the flours, salt, cinnamon and lemon. Be sure to chill the dough before rolling out (this can be done in advance).
Half of the cut-outs need a “window” to show off the flavor of their centers. The cookies bake quickly so keep an eye on them so they don’t get overly brown. Once baked and cooled, the window tops get a dusting of confectioner’s sugar.
Next, a teaspoon or so of your choice of filling. I am partial to lingonberry or apricot jam!
The cookies are assembled and ready to eat. I think it is best to wait until just before serving to dust and fill the sandwiches for the best eye-appeal!
The assembled Linzers truly look like little jewels!
Being so festive, these cookies deserve some special beverage pairings. My first recommendation is the Saracco Moscato d’Asti. The fresh apricot and lemon zest flavors found in the wine pair perfectly with an apricot-filled Linzer cookie. The freshness and effervescence of the Moscato balance the sweetness of the cookies for a light holiday dessert combo.
Another great holiday party pairing would be a Stockholm 75 and a lingonberry-filled Linzer Cookie. This cocktail is tart, spicy and effervescent which is a great contrast to the sweetness of the cookie.
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almond flour
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- Finely grated zest of one small lemon
- Confectioner’s sugar, for dusting
- Raspberry, apricot, lingonberry or other flavors of jam for filling
- In a stand mixer bowl, cream together the butter and sugar until light. Scrape down the bowl and add the egg and extracts and beat until fluffy.
- In a separate bowl, combine the flours, salt, cinnamon and lemon zest; mix well. Add to the butter mixture in two batches, scraping the bowl down in between.
- Form the dough into a disc and wrap in plastic for at least one hour until chilled and firm (dough can be made 1 day ahead).
- Preheat oven to 350°. Line cookie sheets with parchment paper.
- On a well-floured surface, roll out half of the dough to ¼-inch thickness. Keep the remaining half refrigerated until ready to use.
- Use cookie cutters to cut out desired shapes. Using a smaller cutter, cut “windows” out of the centers of half of the cookies.
- Gather dough scraps into a disc, re-wrap in plastic and chill before rolling out again.
- Place cookies on prepared baking sheets, spacing about 2 inches apart. Bake for 8-10 minutes, depending on size of cookies, until barely golden brown. Be careful not to over-bake.
- Once baked cookies are completely cooled, dust the window cookies with confectioner’s sugar using a small wire mesh strainer.
- Spread a dollop of jam on the solid cookies and place a window cookie on top to make a sandwich.
- Store in an airtight container until ready to serve. This recipe will make several dozen sandwich cookies, depending on size.