Linzer Cookies


These have been on my kitchen bucket list for a long time now. Last year I even bought a set of Linzer cookie cutters, but they have just sat around in my cookie cutter drawer until now. I’m not completely in love with their ease of use, but the cookies did turn out incredibly cute! I will definitely be adding these Linzer Cookies to my Christmas Baking list. (It’s almost that time)

You don’t need fancy cookie cutters to make these, you can just use a small cutter inside a larger cutter.

Linzer Cookies

1/2 cup sliced Almonds

1/8 cup granulated Sugar

1 cup All Purpose Flour

1/4 tsp. ground cinnamon

pinch of salt

1/2 cup softened Butter

1/4 cup granulated Sugar

1/2 cup Pure vanilla extract

1 large Egg Yolk

Icing Sugar (for dusting the top cookies)

Raspberry Jam (for filling)

Grind the Almonds and first amount of Sugar. Set aside. Don’t grind too much, or you will end up with Almond Butter instead of ground Almonds.

Whisk the flour, cinnamon and salt together in a separate bowl. Set aside.

With a mixer, beat the Butter and second amount of Sugar until light and fluffy. Then add in the vanilla and the egg yolk, and beat until light and fluffy again.


Beat in the ground almonds until well incorporated.

Slowly add in the flour mixture, and mix until the dough comes together.


Refrigerate the dough until cool. To speed up this process, you can roll the dough out between 2 sheets of plastic wrap. Roll it until it is 1/4 inch thick, and then place it in the Fridge to cool.  When it comes out of the fridge, all you will have to do is cut out the cookies.


Make sure, when cutting out the cookies, that you make a bottom cookie, and a top cookie, with the window in it. Bake in a preheated 350F oven for 8-12 minutes. The baking time will depend on the size of cookies, so watch close. They are done when the edges are a golden brown. When you take them out of the oven, let them set up for 5 minutes on the cookie sheet, before you move them to a wire rack to finish cooling.

Make sure the cookies are fully cooled before you move onto the Filling.

Sift icing sugar over the top cookies. I use a wire mesh Tea strainer for this

Flip the bottom cookies over, so their nice side will be showing  on the final product.


Place about a teaspoon (depending on cookie size) of jam on each bottom cookie, then place the top on. You can fill in the middle hole with a little more jam if desired.

These are a little time consuming, but worth it. They are a nice little change from most of the rich cookies and desserts that I often make. This is basically the recipe from the Joy of Baking. I omitted the lemon zest, and cut the recipe in half, for time reasons, but the credit goes to the Joy of Baking. I would recommend watching her video on how to make these cookies, if any of my instructions are confusing.



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