The linzer cookies recipe is a classic Austrian dessert that has gained popularity worldwide for its delicate balance of flavors and textures. This recipe combines the richness of almonds with the sweetness of raspberry jam, creating a perfect treat for any occasion. You’ll love this linzer cookies recipe because it’s easy to make, requires minimal ingredients, and is perfect for special occasions or everyday snacking.
Table of Contents
Why You’ll Love This Recipe
- Easy to make: The dough comes together quickly, and the cookies bake in just 10-12 minutes.
- Delicious flavor combination: The almond flour and raspberry jam create a unique and tasty flavor profile.
- Perfect for special occasions: These cookies are ideal for Christmas, Valentine’s Day, or any other holiday.
- Versatile: You can customize the recipe by using different types of jam or adding a sprinkle of powdered sugar on top.
Key Ingredients & Substitutions
The key ingredients in this recipe include unsalted butter, granulated sugar, eggs, vanilla extract, almond extract, all-purpose flour, almond flour, cornstarch, ground cinnamon, salt, seedless raspberry jam, and powdered sugar. When it comes to substitutions, you can replace the almond flour with an additional 1/4 cup of all-purpose flour if you don’t have almond flour on hand. However, keep in mind that the almond flour adds a unique texture and flavor to the cookies. You can also use other types of nut flours, such as hazelnut or pecan, for a different flavor profile.
Step-by-Step Instructions
1. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed until the mixture is light and fluffy, about 3 minutes.
2. Add the egg, vanilla extract, and almond extract to the butter mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.
3. In a separate medium bowl, whisk together the all-purpose flour, almond flour, cornstarch, ground cinnamon, and salt until evenly combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
5. Divide the dough into two equal portions and flatten each into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
6. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
7. On a lightly floured surface, roll out one dough disc to a consistent 1/8-inch thickness. Use a 2.5-inch round cookie cutter to cut out solid rounds. Place them 1 inch apart on the prepared baking sheet.
8. Roll out the second disc and use the same 2.5-inch cutter, but use a smaller 1-inch cutter to remove the centers of these rounds, creating the ‘window’ tops. Place these on the second baking sheet.
9. Bake for 10 to 12 minutes, or until the cookies are set and the edges are just beginning to turn a very pale golden brown. Do not let them brown fully.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Once completely cool, arrange the ‘window’ cookies on a tray and dust them generously with powdered sugar using a fine-mesh sieve.
12. Spread approximately 1 teaspoon of raspberry jam onto the flat bottom of each solid cookie, leaving a small border at the edge.
13. Gently press a powdered window cookie onto each jam-covered base to create a sandwich. Serve immediately or store in an airtight container.
For safe food handling practices, always remember to safe food handling practices when storing and reheating your cookies. Additionally, make sure to follow official guidance on safe minimum internal temperatures for your cookies to ensure they are baked to a safe temperature.
If you’re looking for other delicious recipes, be sure to check out our Turkey Sandwich Recipe or Easy Tuna Salad Sandwich for some inspiration.
Expert Chef Tips & Troubleshooting
To prevent your Linzer cookie dough from becoming too sticky or crumbly, make sure to keep it at room temperature and handle it gently. If the dough is too sticky, chill it for an additional 30 minutes; if it feels crumbly, let it sit at room temperature for a few minutes and roll it between sheets of parchment paper to avoid adding excess flour. Also, make sure to not overmix the dough, as this can cause the cookies to become tough.
Storage, Make-Ahead & Reheating
These cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the assembled cookies for up to 2 months and thaw them at room temperature when you’re ready to serve. If you want to make the cookies ahead of time, you can prepare the dough and store it in the refrigerator for up to 2 days or freeze it for up to 2 months. Simply thaw the dough overnight in the refrigerator and proceed with the recipe.
Serving Suggestions
These Linzer cookies are perfect for serving as a dessert or snack. You can also customize them by using different types of jam or adding a sprinkle of powdered sugar on top. They pair well with a cup of coffee or tea, and they’re also a great addition to any holiday cookie platter.
Common Mistakes to Avoid
One common mistake to avoid when making Linzer cookies is overmixing the dough. This can cause the cookies to become tough and dense. Another mistake is not chilling the dough long enough, which can cause the cookies to spread too much during baking. Make sure to chill the dough for at least 1 hour to ensure the cookies retain their shape.
Linzer Cookies Recipe with Almonds and Raspberry Jam
Equipment
- Electric mixer
- Large bowl
- Medium bowl
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie cutter
Ingredients
Unsalted Butter
- 1 cup unsalted butter, softened
Granulated Sugar
- 3/4 cup granulated sugar
Eggs
- 1 large egg
Vanilla Extract
- 1 teaspoon alcohol-free vanilla extract
Almond Extract
- 1/2 teaspoon alcohol-free almond extract
All-Purpose Flour
- 2 cups all-purpose flour
Almond Flour
- 2/3 cup almond flour
Cornstarch
- 1 tablespoon cornstarch
Ground Cinnamon
- 1/2 teaspoon ground cinnamon
Salt
- 1/4 teaspoon salt
Seedless Raspberry Jam
- 3/4 cup seedless raspberry jam
Powdered Sugar
- 1/4 cup powdered sugar
Instructions
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed until the mixture is light and fluffy, about 3 minutes.
- Add the egg, vanilla extract, and almond extract to the butter mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, almond flour, cornstarch, ground cinnamon, and salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Divide the dough into two equal portions and flatten each into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- On a lightly floured surface, roll out one dough disc to a consistent 1/8-inch thickness. Use a 2.5-inch round cookie cutter to cut out solid rounds. Place them 1 inch apart on the prepared baking sheet.
- Roll out the second disc and use the same 2.5-inch cutter, but use a smaller 1-inch cutter to remove the centers of these rounds, creating the ‘window’ tops. Place these on the second baking sheet.
- Bake for 10 to 12 minutes, or until the cookies are set and the edges are just beginning to turn a very pale golden brown. Do not let them brown fully.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, arrange the ‘window’ cookies on a tray and dust them generously with powdered sugar using a fine-mesh sieve.
- Spread approximately 1 teaspoon of raspberry jam onto the flat bottom of each solid cookie, leaving a small border at the edge.
- Gently press a powdered window cookie onto each jam-covered base to create a sandwich. Serve immediately or store in an airtight container.
Notes
- Calories: 185
- Protein: 2g
- Carbohydrates: 22g
- Fat: 10g
- Saturated fat: 6g
- Cholesterol: 10mg
- Sodium: 10mg
- Potassium: 50mg
- Fiber: 1g
- Sugar: 12g
- Vitamin A: 10 IU
- Vitamin C: 2mg
- Calcium: 2mg
- Iron: 1mg
Frequently Asked Questions
How can I prevent my Linzer cookie dough from becoming too sticky or crumbly?
Because this dough uses a high ratio of butter and nut flour, temperature control is essential for maintaining the correct texture. If the dough is too sticky, chill it for an additional 30 minutes; if it feels crumbly, let it sit at room temperature for a few minutes and roll it between sheets of parchment paper to avoid adding excess flour.
What is the secret to getting a clean jam “window” in the center?
The most important step for a professional look is to dust the top cookies with powdered sugar before you assemble the sandwiches. This ensures the sugar coats only the cookie surface, leaving the jam center vibrant and clear once the two halves are pressed together.
Which type of jam works best for filling these cookies?
For the best results, use a high-pectin, seedless jam like raspberry or apricot to ensure the filling stays firm and doesn’t soak into the dough. If your jam is particularly chunky, you can briefly warm and strain it to create a smooth, glossy finish that sets beautifully at room temperature.
How do I ensure my Linzer cookies are fully halal-compliant?
To keep the recipe halal, use alcohol-free almond and vanilla extracts or substitute them with pure vanilla bean paste for a deep, aromatic flavor. Additionally, ensure your fruit preserves are made with fruit pectin rather than any animal-derived thickeners to maintain dietary compliance.
