Linzer cookies are almond shortbread rounds sandwiched with raspberry jam, with a small cutout in the top cookie that lets the filling show through. They look impressive, but the dough is straightforward and the assembly is genuinely fun. Make them when you want a homemade gift cookie that holds up well and tastes better than it looks on a store shelf.
Before you start
The two things that actually determine how these cookies turn out are chilling the dough and rolling it evenly. The dough contains a high ratio of butter and ground almonds, which means it softens fast once you start working it. If it starts sticking or tearing, wrap it back up and put it in the fridge for 10 minutes — don’t push through. Rolling to a consistent ¼ inch matters more than it sounds: thinner spots brown before the rest of the cookie is done, and thicker spots stay pale and doughy in the middle. A pair of wooden dowels or rubber rolling pin bands set to ¼ inch takes all the guesswork out of this, and it’s a step where kids can help guide the pin between the guides without any risk.
If something goes sideways
- Cookies spread and lose their shape: The dough was too warm going into the oven. Cut your shapes, then slide the whole parchment sheet into the fridge for 10–15 minutes before baking. Cold dough holds edges cleanly.
- The cutout centers are ragged or tearing: Your small cutter is dragging instead of punching. Press straight down and lift straight up — don’t twist. A thin metal cutter works better than plastic here.
- Jam soaks through the bottom cookie overnight: The preserves were too thin. Warm them briefly in a small saucepan and let them reduce for a couple of minutes before spreading. Thicker jam stays put.
- Cookies crumble when you try to sandwich them: They came off the rack too soon. Let them cool completely — almond shortbread is fragile when warm and firms up as it cools.
- Powdered sugar disappears into the jam: Dust the tops after assembly but just before serving, not hours ahead. Sugar dissolves into moisture over time.
Shopping notes
If you’re buying almonds to grind yourself, blanched almonds (skins removed) give a finer, paler crumb than natural almonds. A food processor works fine — pulse in short bursts and stop before the nuts turn to paste. Store-bought almond flour is a reliable shortcut and skips that risk entirely; just make sure it’s finely milled, not coarse almond meal. For the jam, choose a preserve with visible fruit pieces rather than a smooth jelly — it holds better and the flavor is noticeably stronger. Skip the garnish of extra jam on top of the finished cookie — not worth the extra dish and it makes them sticky to stack.
Storage and make-ahead
Unfilled baked cookies keep in an airtight container at room temperature for up to 5 days — store the solid bottoms and cutout tops separately so they don’t get soggy before you’re ready to assemble. Once filled and dusted, assembled cookies are best within 2 days; after that the jam softens the shortbread noticeably. The unbaked dough disk can be wrapped tightly and refrigerated for up to 2 days, or frozen for up to 1 month — thaw overnight in the fridge before rolling. Baked unfilled cookies also freeze well for up to 6 weeks; bring them to room temperature before filling.
Classic Linzer Cookies
Equipment
- Mixer
- Rolling pin
- Cookie cutter
- Baking sheet
- Parchment Paper
- Cooling Rack
Ingredients
For the Dry Components:
- 1 cup almonds finely ground
- 2 ½ cups all-purpose flour sifted
- 1 tsp ground cinnamon
- ¼ tsp salt
For the Wet Components:
- 1 cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 large egg yolks
For the Filling & Topping:
- ½ cup raspberry preserves or preferred fruit preserves
- 2 tbsp powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine ground almonds, flour, cinnamon, and salt. Set aside.
- In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 3 minutes. Add vanilla extract and egg yolks, mixing until incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out cookies, and then a smaller cutter to cut out centers of half the rounds.
- Arrange on prepared baking sheets and bake for 12-15 minutes, or until the edges are lightly golden. Cool on a wire rack.
- Spread raspberry preserves on the bottom side of each solid cookie, then top with a cut-out cookie. Dust with powdered sugar.
Notes
- For a richer almond flavor, consider toasting the almonds before grinding.
- Almond flour can be used as a substitute for ground almonds.
Nutrition
Common questions
Can I use hazelnut flour instead of almond?
Yes, hazelnut flour works as a direct swap in the same quantity. It gives a slightly earthier, richer flavor that pairs especially well with raspberry jam — many Austrian versions use hazelnuts.
Do I have to chill the dough, or can I skip it?
Don’t skip it. The butter needs to firm back up so the dough rolls without sticking and the cut shapes hold their edges in the oven. Thirty minutes is the minimum; up to overnight is fine.
My cookie cutter keeps sticking to the dough. What helps?
Dip the cutter in flour and tap off the excess before each cut. If the dough is still sticking, it’s too warm — refrigerate it for 10 minutes and try again.
Can I use jam instead of preserves?
You can, but standard jam is often thinner and more likely to soak into the cookie. If that’s what you have, cook it down in a small pan for a few minutes to thicken it before spreading.
How do I keep the powdered sugar from clumping when I dust the tops?
Sift it through a fine mesh strainer held a few inches above the cookies rather than shaking it directly from a spoon. Dust right before serving so it doesn’t have time to absorb into the jam.
Can I make these with kids, and what parts are safe for them to help with?
Several steps are well suited for kids: pressing the cookie cutters into the rolled dough, transferring cutouts to the baking sheet with a spatula, and spooning jam onto the cooled bottom cookies. Keep them away from the oven and the electric mixer while it’s running.
What to bake next
- Almond shortbread with a spiced twist
- Another nut-based sandwich cookie to try
- Italian almond biscotti for your cookie tin
- Pear and almond cake using similar flavors