Easy Almond Linzer Cookies Recipe
Easy Almond Linzer Cookies Recipe – crunchy and flavorful, filled with strawberry jam and dusted with powdered sugar. Great for Valentine’s Day.
I was planning to share this Easy Almond Linzer Cookies Recipe back in December, but I had already shared way too many holiday cookie recipes. That’s why I thought it will be more appropriate if I fill these Linzer cookies with bright red strawberry jam and share the recipe for Valentine’s Day. This Austrian cookie recipe if one of my family favorites. Traditional European cookie, great for any celebration.
The perfect sandwich cookies, these Easy Almond Linzer Cookies are loaded with flavor and taste heavenly!
While I’ve made Linzer cookies many times in the past, the ones you are looking at today turned out the best! The reason why is that I got a Linzer Cookie Cutter, which helped me make them perfect.
Before I used different cookie cutters (I have a ton of them!), but they were not specifically designed for Linzer tarts (cookies). Using this set ensured that the cut out part is exactly in the middle and I loved the lattice edges.
You can also make Linzer cookies without the nuts (almonds), but recipe will be slightly different.
Besides almonds you can use other kind of ground nuts like walnuts or hazelnuts. Flavors will be different.
I prefer using raspberry jam for these cookies, because the raspberry flavor pairs well with the almond one. This time I used strawberry jam, because of its bright color. You can use apricot, plum or blueberry jam. Seedless jam is best.
This recipe makes about 24 sandwich cookies. You can always double it and store the cookies in an air-tight container at room temperature for up to a week. You can freeze the unfilled cookies for up to 2 months, then bring to room temperature and fill with jam.
Easy Almond Linzer Cookies Recipe - crunchy and flavorful, filled with strawberry jam and dusted with powdered sugar. Great for Valentine's Day.
Cream together butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment. Scrape down the bottom and sides of the bowl.
Add egg, vanilla and almond extract and beat to combine.
In a separate bowl, whisk together flour, almond flour, salt and cinnamon.
Add to the butter mixture. Beat to incorporate.
Divide into two equal parts. Shape into disks and flatten. Wrap in plastic wrap. Refrigerate for 2 hours.
Roll the dough into 1/8-inch thickness. Cut equal amount of rounds, using the cutter without the insert and with the insert. Transfer to a parchment paper lined baking sheet. Refrigerate for 15-30 minutes.
Preheat oven to 350 F. Bake cookies for 10-12 minutes, until the edges are golden. Cool cookies for 2 minutes on the baking sheet, then transfer to a cooling rack.
Dust the top parts with powdered sugar. Then add about 1 tsp of jam to the bottom of halves and sandwich together with the tops.
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