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.
What are Linzer Cookies?
Their name comes from he popular liner torte. It is an Austrian torte with lattice design on top. It is also known ad the older tort recipe in the world. Made with flour, butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of jam.
The recipe has been adapted and made in its smaller version – liner cookies.
Ingredients for Liner cookies:
- vanilla extract
- almond extract
- all-purpose flour
- almond flour
- cinnamon (optional)
Then a dough is formed, rolled out and cut out with liner cookie cutters.
You need one side of the cookies with a hole and one without. (see photos)
You bake the cookies and sandwich them together with jam.
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.
What cookie cutters to use for Linzer Cookies?
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.
Can you make Linzer cookies without almond flour?
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.
What kind of jam to use to sandwich together Linzer Cookies?
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.
More Almond Flour Recipes:
- Aysegul from Foolproof Living has more than 20 almond flour recipes for beginners. You’ll also learn how to make your own almond flour.
- These Keto Bagels with almond flour are perfect for meal planning, breakfast or a snack.
- Almond Meal Donuts – easy to make, gluten free almond baked donuts with sweet and tangy hibiscus glaze.
Easy Almond Linzer Cookies Recipe
- 1 cup butter
- 1 egg
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups all-purpose flour
- 2/3 cup almond flour
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup strawberry or raspberry jam — seedless
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.
Nutrition InformationCalories: 198, Fat: 9g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 94mg, Potassium: 15mg, Carbohydrates: 14g, Sugar: 5g, Protein: 2g, Vitamin A: 245%, Calcium: 11%, Iron: 0.6%
Other Cookie Recipes:
- Chocolate Macarons With Chocolate Peppermint Ganache
- Easy Cream Cheese Spritz Cookies
- Blood Orange Cheesecake Squares
- Slice And Bake Chocolate Cranberry Orange Cookies
- Cherry Jam Thumbprint Cookies
These cookies look amazing and just perfect for Valentine’s day! I really love your photographs!
These cookies are beautiful, Mira! I’m so glad that you waited to share these for Valentine’s Day. These are so festive and fun. I can’t wait to try these!
These are gorgeous Mira and so perfect for Valentine’s Day! Beautiful photos — that red really pops!
Great idea on holding off this recipe until now, with Valentines day around the corner these cookies are the perfect treat, and they are so cute too!
Thank you so much!
Oh my goodness, Mira!! These cookies are absolutely stunning! And so is your photography 🙂
Thank you so much!!!
These were so easy to make and delicious!
I usually use cookie cutters too but would like to try the Linzer cutters. Where did you purchase yours?
Hi Terry, I got mine from Amazon and they are Wilton brand >> http://amzn.to/2GYdyHa . Bed Bath and Beyond has them, too!
These are so soft and delicious!
These are very good, but, mine came out a bit crumbly! I was looking for a softer cookie. Did I over bake? They were slightly golden.
Yes, you did overtake. Mine are usually moist and very soft.
The bake was fine but the cinnamon ruined the flavor in my opinion. Otherwise good.
Thanks Meagan! Sorry you didn’t like the flavor fo cinnamon, I’ll make a not that it is optional and not everyone will like ti! Thanks a lot!
I am questioning the thickness in the recipe. 1/8″ seems REALLY thin! Did you mean 1/4″?
1/4-inch is ok
Can’t wait to try these! Just a note… the name comes from the Austrian town of Linz, where these originated, rather than from the Linzer Torte (also from Linz, Austria).
Thank you for the valuable information! I’ll add it to the post:)
Did you use salted or unsalted butter?
& also room temp for easy creaming?
Just want to make sure!
I used unsalted butter at room temperature.
I baked these yesterday and they were so good that only 2 cookies remain. The recipe was easy to follow and the dough was also easy to work with. The almond flour adds a nice nuttiness. I will have to make another batch soon. Does this recipe work well when double batching?
Great! Glad it worked! Yes, it will work if you make a double batch.
I don’t have almond flour or almond extract can I substitute those for all pourpose flour and vanilla extract?
Here is a recipe for Lindzer cookies without almond flour. I have not tried it though, I’ve always made mine with almond flour. Vanilla extract will be fine. https://foodnetwork.co.uk/recipes/mini-linzer-cookies/?utm_source=foodnetwork.com&utm_medium=domestic
I just finished making my cookie dough…it is extremely soft. I have put it for chilling…I am worried that cookies will spread. Please advise.
They won’t spread. YES, please chill it for 1 hour. Make some cookies. Chill the remaining dough, make some more.
Can I keep the dough refrigerated for 3 days ?
How do you store after baking and how long do they last?
I store in an air tight container at room temperature for up to 1 week.