Almond Linzer cookies are a holiday favorite—especially around Christmas. Buttery and tender, they melt in your mouth with a pleasant nutty note. Paired with raspberry jam, they strike the ideal balance between sweet and tart.
When we lived in Louisiana, a neighbor always gave us boxes of cookies at Christmas. Linzer cookies were a constant in those boxes. The subtle nuttiness, rich butter flavor, and light sweetness quickly made them a household favorite.
This year I’m making almond Linzer cookies with raspberry jam for family and friends. They’re simple to prepare, make a lovely gift, and I hope everyone enjoys them as much as we do.
Where did Linzer cookies come from?
Linzer cookies trace their origins to the Austrian Linzertorte, a classic pastry with a nut-and-wheat crust, fruit preserve filling (traditionally red or black currant), and a lattice top. The cookie is essentially a portable, miniature version of that torte: two nut-enriched crusts sandwiched with jam and a small cutout on the top cookie to reveal the filling.
Linzer cookies spread from Austria to neighboring countries such as Switzerland, Hungary, Germany, and Italy. Their popularity in Germany helped them gain recognition in the United States—especially in areas like Pennsylvania with many German bakeries—where the cookies have become a holiday staple.
Linzer cookies with almond flour
Traditional Linzer cookies combine wheat flour with a nut flour. Almond flour is the most common choice, but hazelnut or walnut flour also work well and give slightly different flavor profiles. Almond flour offers a tender texture and a mild, familiar nuttiness that pairs beautifully with raspberry jam.
Which to use: whole almonds, slivered almonds, or almond flour?
If you bake with almond flour frequently, using store-bought almond flour is convenient and consistent. If you only need almond flour for this recipe, you can make your own from slivered or whole blanched almonds using a food processor or high-power blender. Using skin-on almonds will leave small brown flecks in the dough; blanched almonds create a smoother, fleck-free appearance.
Note: Homemade almond flour requires a good processor or blender. Pulse carefully to avoid turning the nuts into almond butter.
Linzer cookie fillings
Raspberry and currant jams are classic choices, and lemon curd is another traditional option. You can also use chocolate hazelnut spread, other fruit preserves, or even a thin layer of chocolate ganache. Choose a filling that complements the nutty, buttery cookie without overpowering it.
How to store Linzer cookies
These cookies are best eaten fresh. If you prefer them crisp, assemble and serve right away. For soft, tender cookies, store assembled sandwiches in an airtight container at room temperature for up to 5 days—the jam moistens the cookies slightly, which creates that classic melt-in-your-mouth texture.
To make them ahead and keep them crisp, do not dust or fill the cookies. Store unfilled cookies in an airtight container for up to one week, dust with powdered sugar, and assemble just before serving.
Can you freeze Linzer cookies?
Freezing fully assembled Linzer cookies isn’t recommended because the texture can change, but you can freeze the dough without issue. Wrap dough discs tightly in plastic and freeze up to two months. Thaw in the refrigerator overnight before rolling and cutting.
Using parchment paper to help roll out dough
Parchment paper makes rolling and transferring sticky or delicate dough much easier and reduces cleanup. After making the dough, divide it in two and sandwich each half between sheets of parchment or a folded sheet. Roll to about 1/8 inch thickness, then chill. Working on parchment lets you peel, cut, and transfer cookies with minimal handling.
Steps that work well:
- Divide dough, sandwich between parchment, roll to 1/8 inch, and chill. This shortens overall chill time.
- Peel parchment off both sides before cutting, then work directly on the paper. Lightly flour if needed.
- Cut shapes, transfer to a baking sheet, and reroll scraps between the parchment. Chill scraps before re-rolling if they become too soft.
Happy Linzer cookie baking!
Mei ❤️
If you make this recipe, we’d love to see your photos—tag #twoplaidaprons on Instagram or mention @two_plaid_aprons in your stories. We enjoy seeing your creations! 🥰
📖 Recipe
Almond Linzer Cookies
15 mins
10 mins
1 hr
1 hr 15 mins
16 sandwich cookies
Ingredients
- 113 gram unsalted butter, softened (1 stick)
- 160 gram granulated sugar (¾ cup)
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon Kosher salt (a little less if using fine salt)
- 120 gram all-purpose flour (1 cup, spooned & leveled)
- 90 gram almond flour (¾ cup)
- ½ teaspoon baking powder
- ½ cup raspberry jam
- Powdered sugar, for dusting
Instructions
To make the dough:
- Cream the softened butter and sugar until pale and fluffy. Add the egg, vanilla, and salt, and mix until combined.
- Sift in the all-purpose flour, almond flour, and baking powder. Mix on low speed or by hand until just combined. Do not overmix.
- Divide the dough in two, flatten into discs, wrap, and refrigerate for at least 1 hour. (Alternatively, sandwich each half between parchment and roll to 1/8 inch before chilling.)
To shape:
- Work with one disc at a time. Roll to 1/8 inch thickness on a floured surface, reapplying flour as needed.
- Use a 2½-inch cookie cutter to cut shapes and place them 1 inch apart on a parchment-lined sheet pan. Reroll scraps and repeat. Chill cut cookies for 10–20 minutes and preheat oven to 350°F.
- For the top cookies, cut small windows with a mini cutter or piping tip. Chill these as well for 10–20 minutes.
To bake:
- Bake each tray for 8–10 minutes, until edges just begin to turn golden. Remove and let cool completely before assembling.
To assemble:
- Lightly dust the windowed (top) cookies with powdered sugar after they come out of the oven and have cooled briefly; allow to cool completely before handling.
- Flip the uncut cookies so the flat side is up, spread about 1 teaspoon of raspberry jam on each, then top with a powdered-sugar-dusted cookie.
- Serve immediately for crisp cookies or store in an airtight container for up to 5 days for soft, tender cookies.
Notes
- Use fluted cutters for the cookies and a small heart or round mini cutter for the windows.
- If your baking sheet is smaller, bake in multiple batches to avoid overcrowding.
- If dough becomes too soft, chill for 10–20 minutes before continuing.
- Cookies will be very soft when they come out of the oven; allow them to cool completely before handling.
Recommended equipment
- Scale
- Dry measuring cup
- Hand mixer or stand mixer
- Adjustable rolling pin
Nutrition
almond flour, holiday, holiday baking, holiday cookies, sandwich cookies
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