Linzer Cookies

Linzer Cookies with Almonds

The quintessentail holiday cookie. Buttery, nutty cookies sandwiched with tart raspberry jam.
Servings 24 Cookies


  • 90 grams of Toasted Almonds (skin on is fine) 2/3 Cup
  • 132 grams of Granulated Sugar – Separated 2/3 Cup
  • 228 grams of Room Temperature, Unsalted Butter 16 Tablespoons
  • 1 Large Whole Egg
  • 1 Teaspoon of Vanilla Extract
  • 280 grams of All Purpose Flour 2 1/3 Cup
  • ½ Teaspoon of Kosher Salt
  • ½ Teaspoon of Ground Cinnamon Optional
  • Raspberry Preserves
  • Powdered Sugar to Garnish


  • Place the almonds and 66 grams (1/3 cup) of granulated sugar in a food processor and pulse until the almonds are finely ground.
  • In the bowl of a stand mixer, or in a large bowl with a hand mixer, on medium speed beat together the butter and 66 grams (1/3 cup) of granulated sugar until light and fluffy. About 2-3 minutes.
  • Add the ground nuts and sugar mixture to the butter and mix until combined.
  • Beat in the egg and vanilla extract.
  • Add the flour, kosher salt, and cinnamon (if useing) and beat on low until just combined. Do not over mix.
  • Divide the dough in half and roll each half between 2 pieces of parchment paper to a thickness of ¼”.
  • Place in the refrigerator and chill for at least 2 hours.
  • Preheat your oven to 325° F.
  • Remove one piece of dough from the refrigerator and cut out as many 2” circles as you can. Place them on a parchment lined baking sheet, chill for 15 minutes and bake for 17-18 minutes, or until the edges just begin to turn a light golden brown. Place the baking sheet on a rack to cool for about 5 minutes. Place the cookies directly on a rack to cool completely.
  • Remove the other piece of dough from the refrigerator and using the same cutter, cut out the same amount as with the previous piece of dough. Place them on a parchment lined baking sheet. Using a smaller cutter. Cut out the center of the cookies. Bake for about 16-17 minutes.
  • You can reroll the scraps once and cut out additional cookies.
  • Once the cookies are cool, dust the tops of the cookies, with the cut out, with powdered sugar.
  • Fill a pastry bag with preserves and squeeze out about 1-2 teaspoons of preserves on the bottom of the solid cookie.
  • Top with a cut out cookie.

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