There’s nothing quite like the delicate crunch and nutty aroma of a homemade Linzer cookie. This Easy Almond Linzer Cookies with Jam Filling Recipe brings together buttery almond shortbread and a sweet jam surprise in a way that’s truly unforgettable—and easier than you’d think.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Easy Almond Linzer Cookies with Jam Filling Recipe
- Top Tip
- How to Serve Easy Almond Linzer Cookies with Jam Filling Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Easy Almond Linzer Cookies with Jam Filling Recipe
Why You'll Love This Recipe
These Easy Almond Linzer Cookies with Jam Filling Recipe combine classic elegance with approachable techniques that make baking them stress-free. I've made these dozens of times, and each batch feels like a little celebration—plus, they look stunning on any cookie platter!
- Simple ingredients: Everything you need is easy to find in most pantries and grocery stores.
- Quick prep with big payoff: The dough comes together fast, and you can even prepare it ahead to save time.
- Customizable fillings: Use your favorite jam, curd, or preserves to tailor these cookies exactly the way you like.
- Perfect texture balance: Buttery shortbread on the outside with a soft, fruity center—pure cookie magic!
Ingredients & Why They Work
This recipe blends familiar baking staples with almond flour to create that signature nutty richness in the dough, giving you a cookie that’s tender but holds its shape beautifully. A scoop of good-quality vanilla and a dusting of powdered sugar finish the cookies off just right.
- Unsalted Butter: Using unsalted lets you control the saltiness perfectly for that perfect cookie flavor.
- Powdered Sugar (Icing Sugar): Sifted for smooth dough and a light sweetness that won’t overpower the almond flavor.
- Vanilla Bean Paste or Vanilla Extract: The richness of vanilla enhances the almond’s natural warmth.
- All-Purpose Flour: Forms the base structure of the cookie providing the right crumb.
- Almond Flour/Almond Meal: Adds nuttiness and tenderness—this is the secret to that traditional Linzer texture.
- Kosher Salt: Balances sweetness and enhances depth in the dough.
- Powdered Sugar (for dusting): Adds a charming finish and a touch of extra sweetness.
- Jam or Curd: Choose your favorite—raspberry, apricot, lemon curd—they all work beautifully as the filling.
Make It Your Way
I love playing around with different jams for the filling—some days I’m all about a tart raspberry to cut the richness, while other times a smooth lemon curd brightens things up. You can easily swap in gluten-free flour or use a sugar substitute if you’re adapting for dietary needs.
- Variation: Adding a pinch of cinnamon or cardamom to the dough can give your cookies a lovely, warm spin I adore during colder months.
- Diet-friendly swap: I’ve tried this recipe with gluten-free flour blends, and while the texture changes slightly, the flavor remains irresistible.
- Jam alternatives: Beyond classic jams, try nut butters, chocolate spreads, or even citrus curds for a fun twist.
Step-by-Step: How I Make Easy Almond Linzer Cookies with Jam Filling Recipe
Step 1: Whip the Butter and Sugar
Start by placing your softened butter, sifted powdered sugar, and vanilla bean paste in a medium bowl. I use my hand mixer on high speed until the mixture is pale and fluffy, about 3-4 minutes. This little step is key for a light-textured dough—don’t rush! You could also use a stand mixer if you have one.
Step 2: Mix in the Dry Ingredients
Next, add the all-purpose flour, almond flour, and kosher salt. Stir gently until everything just comes together—don’t overmix or you’ll risk a tougher cookie. The dough will look soft and crumbly but should hold when pressed together.
Step 3: Roll and Chill the Dough
Turn your dough onto a large sheet of parchment paper. I find prepping the dough between two sheets helps keep everything neat and prevents sticking. Roll it out evenly to about 6 millimeters (or ¼ inch) thick. Then pop the whole thing on a baking sheet and chill for at least two hours—this firming-up is crucial for clean cookie cuts.
Step 4: Cut and Freeze Before Baking
When your dough is cold and firm, preheat your oven to 325°F (160°C). Transfer the dough–still between parchment sheets–to the freezer for 10 minutes. This quick freeze makes cutting easier. Use a fluted 2-inch cutter to cut your cookies, then take a small shaped cutter to carve out centers on half the cookies; this is where that jam will peek through.
Step 5: Bake to Golden Perfection
Freeze your cut cookies again briefly to keep their shape, then bake each sheet for 11-12 minutes or until just golden around the edges. This step sometimes requires a watchful eye because oven temperatures vary, but you’ll notice a subtle golden tiny rim when they’re ready. Let them cool completely on the pan for easiest removal.
Step 6: Assemble with Jam and Dust Powdered Sugar
Spread your jam of choice on the solid cookie bases. Be generous but leave a touch of space around the edge so the jam doesn’t squish out when you press the top cookie on. Dust the cut-out “top” cookies with powdered sugar (this step makes them look extra inviting!). Gently sandwich them together, and voilà—you’ve got stunning, bakery-level Linzer cookies!
Top Tip
Having baked these more times than I can count, I’ve learned that chilling and freezing are your best friends here. They help keep your cookies beautifully shaped and prevent spreading in the oven. Plus, using parchment paper both under and over the dough saves a lot of cleanup and prevents sticking.
- Chill Time Is Key: Don’t skip the two-hour chill step for dough or the short freezer pauses before cutting and baking.
- Gentle Mixing: Once you add the flours, mix just till combined to keep your cookies tender.
- Use Fluted Cutters: They give your cookies that classic look and make the jam peek-through more charming.
- Jam Edge Technique: Leave a slight gap from the edge when spreading jam to avoid any mess when pressing cookies together.
How to Serve Easy Almond Linzer Cookies with Jam Filling Recipe
Garnishes
I like to dust the tops lightly with powdered sugar right before serving—it adds a delicate snow-dusted look that’s just so festive. Sometimes I’ll add a tiny fresh raspberry on top for extra charm or a mint leaf in holiday spreads.
Side Dishes
These cookies go beautifully with a warm beverage like spiced tea or a cozy cup of cocoa. For brunch or a dessert platter, I often pair them with fresh fruit and simple whipped cream to balance the sweetness.
Creative Ways to Present
For parties, I arrange the cookies stacked with mini jars of jam and little spoons so guests can pick their own fillings. Wrapping individual cookies in parchment and tying with twine also makes adorable edible gifts!
Make Ahead and Storage
Storing Leftovers
Once assembled, these cookies do best stored in an airtight container at room temperature. I usually keep mine for up to four days, making sure to place parchment paper between layers so they don’t stick together.
Freezing
I often freeze the dough rolled and shaped between parchment sheets and then freeze the cut cookies on a tray before baking. This way, I bake fresh batches whenever I want without rushing—just add a few extra minutes to baking time!
Reheating
These cookies don’t need reheating really; they’re best enjoyed at room temperature or slightly chilled. However, if you want that fresh-baked warmth, pop a cookie in the oven at 300°F for 3-5 minutes—just watch closely to avoid browning.
Frequently Asked Questions:
Absolutely! Almond extract will highlight the nutty flavor even more. Use it sparingly though—about half a teaspoon—to avoid overpowering the dough.
Classic raspberry jam is favorite because of its bright tartness, but apricot, strawberry, or even blackberry work beautifully. For a zingy surprise, lemon curd can also be amazing!
Yes! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. The texture may be slightly different, but the flavor is just as delicious.
Stored in an airtight container at room temperature, these Linzer cookies stay fresh and delicious for up to four days. For longer storage, freeze the dough or baked cookies.
Final Thoughts
I truly believe these Easy Almond Linzer Cookies with Jam Filling Recipe will become a staple for you, just like they did for me. They’re approachable enough for a weekday baking session but elegant enough to wow your holiday guests or gift recipients. Just grab your favorite jam, roll up your sleeves, and enjoy the process—you're going to love the way these cookies taste and look fresh out of your own oven!
Print
Easy Almond Linzer Cookies with Jam Filling Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
These Linzer Cookies are an easy and foolproof recipe that yields buttery almond shortbread cookies filled with your choice of jam or curd. Despite their elegant appearance, they are simple to make and perfect as a festive treat or for gifting.
Ingredients
Cookie Dough
- 180 g unsalted butter, at room temperature
- 65 g powdered sugar (icing sugar), sifted
- 1 teaspoon vanilla bean paste or vanilla extract
- 225 g all-purpose flour
- 90 g almond flour / almond meal
- ¼ teaspoon kosher salt
For Assembly
- Powdered sugar to dust
- Jam or curd of your choice for filling
Instructions
- Prepare the Dough: Place the butter, powdered sugar, and vanilla in a medium bowl. Whip on high speed with an electric hand mixer until light and fluffy. This can also be done with a stand mixer fitted with the paddle attachment.
- Combine Dry Ingredients: Add the all-purpose flour, almond flour, and salt to the butter mixture and mix until just combined to form the dough.
- Shape and Roll Out: Turn the dough out onto a large piece of parchment paper. Use parchment to bring the dough together into a rectangle, then top with a second piece of parchment paper and roll out to about 6 mm (0.25 inch) thickness.
- Chill the Dough: Transfer the dough still between parchment sheets to a sheet pan and chill in the refrigerator for at least two hours or up to three days.
- Preheat and Freeze: When ready to bake, preheat the oven to 325°F (160°C). Line baking sheets with parchment paper. Transfer the chilled dough, still between parchment, to the freezer for 10 minutes to firm up.
- Cut Out Cookies: Remove the top parchment. Using a 2 inch (5 cm) fluted round cutter, cut out circles and transfer them to the lined baking sheets. Gather scraps, re-roll, refreeze, and cut out more cookies.
- Create Cookie Tops: Use a small shaped cutter of your choice to cut shapes out of the center of half the cookies for the tops.
- Freeze Before Baking: Freeze the cut-out cookies for 10 minutes before baking. They can be frozen longer if made ahead. Space cookies appropriately before baking.
- Bake: Bake one tray at a time for 11 to 12 minutes, until set and lightly golden around the edges. Adjust time if cookies are rolled thicker or thinner.
- Cool: Remove from oven and let cookies cool completely on the baking sheet. Repeat baking with remaining tray.
- Assemble: Dust the tops (with cut-outs) with powdered sugar. Spread jam or curd on the bottom halves, leaving a small edge. Place the top cookie on the bottom with the 'good' side facing out and gently press together.
- Store: Keep assembled cookies in an airtight container at room temperature and consume within a few days. Alternatively, store cookies and filling separately and assemble as needed.
Notes
- Linzer Cookies are easier to make than they look and perfect for holiday gifts or celebrations.
- Almond flour adds a rich, buttery texture unique to Linzer cookies.
- You can use any jam or curd flavor for variety.
- Chilling and freezing the dough is essential for maintaining shape and ease of cutting.
- For best results, handle the dough gently and roll evenly to ensure uniform baking.
- Store cookies in an airtight container to keep them fresh for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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