Linzer cookies are the perfect union of two buttery almond shortbread cookies and sweet raspberry jam. A European bakery treat, these cookies require a little extra effort that’s well worth every delicious bite. Perfect with coffee or tea, serve a plate of these lovely Linzer cookies for a special occasion or snack.
A layer of fruity jam is sandwiched between two tender cut out cookies, lightly spiced with cinnamon and lemon zest. Fresh ground roasted almonds are folded into the shortbread dough for subtle nutty flavor. You’ll need a fluted cookie cutter for that classic Linzer shape, with half the dough getting an extra cut out window for the top. Once baked and cooled, simply dust on the powdered sugar, spread on the jam, and you’ve got a batch of beautiful cookies ready for a tea party.
Get the Tools
You’ll love this Linzer Cookie recipe. Gather your ingredients along with a GoodCook Touch Mixing Bowl and a GoodCook Stainless Steel Spatula Spoon. We recommend a GoodCook Fine Zester Grater for the lemon zest. Once the dough comes together, you’ll need to freeze it for easy shaping. When set, roll the dough with a GoodCook Wooden Rolling Pin and have your fluted cookie cutter on hand for cutting. Transfer the cutouts to a GoodCook Premium Nonstick Insulated Cookie Sheet. Once cooled, it’s time for cookie assembling.
Are you ready to bake a batch of these incredible treats?
Bake & Share
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Linzer cookies are the perfect union of two buttery almond shortbread cookies and sweet raspberry jam. Perfect with coffee or tea, serve a plate of these lovely cookies for a special occasion or snack.
- 2 1/2-inch round fluted edge cookie cutter
- 1-inch round fluted edge cookie cutter
- 2 cups all purpose flour
- 1 cup raw or blanched almonds or hazelnuts
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- Zest from one lemon
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar
Preheat the oven to 350 degrees.
Spread the almonds or hazelnuts on a cookie sheet and toast in the oven for 8-10 minutes, until lightly brown and fragrant. Let the nuts cool completely, and then grind them in a food processor with ¼ cup of the granulated sugar until finely ground.
In a bowl, combine the flour, salt, cinnamon and ground nuts.
In the bowl of a stand mixer, add the sugar and lemon zest and mix on medium speed until the zest is evenly combined into the sugar. Add the butter and beat until fluffy. Beat in the egg and vanilla. Turn the mixer to low and gradually add the flour mixture until just combined.
Dough will be very soft. Divide the dough in quarters. Between two sheets of wax or parchment paper, roll each quarter of dough to ¼ inch thickness and place in the freezer (do not try to remove the dough from the paper). Once the dough is frozen, either wrap the rolled dough well in plastic wrap and keep in the freezer for up to a month or proceed to the next step.
When you are ready to bake the cookies, preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
Take out one section of dough at a time and using the 2 ½ inch round cookie cutter, cut the dough into circles and place on the lined cookie sheets. You can gather up the scraps of dough, reroll and cut again (you may have to roll out and refreeze for a few minutes, depending on how much the dough has softened). Using the 1-inch cookie cutter, cut the centers out of half of the circles of dough. (You can place the cut out 1-inch circles on the cookie sheet as well, to bake into mini sandwich cookies). Bake the cookies for about 12 minutes, until just starting to turn pale golden on the edges. Remove from the oven and let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Continue baking the remaining cookies, making sure leave the dough in the freezer until you are ready to quickly cut the dough and place in the oven.
Once all the cookies are baked and cooled, place the 2 ½ inch circles on a cookie sheet and place the circles with the cut out holes on the other sheet. Place the raspberry jam in a microwave safe bowl and warm for a few seconds to make it easier to spread. Spread some jam on the uncut circles, leaving a thin border around the edge. Generously sprinkle powdered sugar on the cookies with the cut out holes and place on top of the cookies with jam. If you wish, rewarm the jam and add some more to the center holes with a spoon.
Store the cookies in an airtight container for several days.