Austrian almond Linzer cookies are very special holiday cookies. Not just because they are beautiful but they are also very delicious. Sandwiched with an assorted delicious filling of jams and chocolate makes a perfect treat any time of the year especially during the holiday season.
Table of Content
The name Linzer cookies come from the popular Linzer torte. It is a shortbread cookie with a lattice top. Made with flour, nutmeal, egg, butter, and spices. The nutmeal can be hazelnuts, but almonds or cashews work too. These are usually sandwiched with jam but almost any filling would work.
Of course, making them isn't as easy as throwing ingredients in a bowl and baking. Giving someone a box of almond Linzer cookies isn't the same as giving any other cookies.
Also, they make a great project for kids. Not to mention put some jam or Nutella in there get the kids very excited.
Why make these cookies?
- This is a simple and easy recipe, I promise. It will give you rich, crisp, and buttery sandwich cookies that you can wow family and friends for Christmas and special occasions.
- The dough is almond-based with almond extract so it has this wonderful almond flavor and it has cornstarch which gives these a lovely shortbread texture that melts in your mouth.
- If you don't want to use almond meal you can try my other similar recipes like - classic Linzer cookies, raspberry Linzer cookies, and brown sugar sandwich cookies.
- Of course, I have used strawberry jam but you can use any homemade jam, ganache, buttercream. Over the years when I made them I'd also use fillings like dulce de leche, coconut filling, butterscotch, or caramel.
Ingredients and substitutes
- Almond Meal - I make these with an almond meal but you can use any nut meal that is available and affordable to you. These can be found in most supermarkets or you can make the almond meal yourself using tips here
- Cornstarch - This is what gives these cookies that crumble in the mouth shortbread texture. If you must omit cornstarch I'd say add some rice flour or more all-purpose flour.
- Butter - I always use unsalted butter in my baking. And yet, if you have to use salted butter - go ahead and omit the salt in the recipe.
- Fillings - This is the fun part so make it count. I've given you suggestions that we love to have at home. And yet, you can use anything that you want. Jams, Nutella, buttercream.
Step by step instructions
- Dry ingredients - In a bowl combine flour, salt, cornflour, almond meal, and nutmeg together. Set aside
- In the bowl of a stand mixer with the paddle attachment, cream butter, and sugar until light and fluffy.
- Add the egg followed by the vanilla and almond extract and flour mixture – combine well but don't over mix
- Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll
Pro tip - the dough is soft and needs to refrigerated, so avoid adding more flour. - Preheat the oven at 170 C / 340 F
- Roll the chilled cookie dough to about ⅛ inch in thickness on a lightly floured surface.
Pro tip - it is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over. - Cut the cookies
- For the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutter
- For the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round combine with a 0.5 cookie cutter.
- Bake - Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 6 to 8 minutes.
- Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
- Sandwich the cookies -
- Place ½ teaspoon of jam or another filling of your choice on the bottom cookie.
- Dust the top cookies with powdered sugar then sandwich the two pieces together
- Pro tip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
More recipes like this...
- Lemon Crinkle Cookies
- The BEST Chocolate Crinkle Cookies
- Soft Almond Sugar Cookies
- Almond Crinkle Cookies (Eggless)
- Jam Spritz Cookies
- See all cookie recipes
Frequently asked questions
If stored properly in a cookie box these will stay fresh for up to two weeks. Place cookies in a cookie jar or airtight container to prevent them from going soft
Yes, you can freeze the dough wrapped well in a ziplock bag. Thaw in the fridge overnight when ready to use.
You can also freeze the rolled cookies on a cookie sheet between parchment papers. Wrap the tray in plastic to prevent drying out.
Alternatively, freeze the baked cookies between parchment papers and thaw them in the fridge overnight when ready to use.
A typical Linzer cookie disc will take between 6 to 8 minutes or 8 to 10 for thicker cookies. The outside of the cookies will have a slight color. The cookie will be set when you touch it with your finger. Always, take into account that the cookies will continue to cook on the hot baking pan even after you take it off the oven.
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Printable Recipe
Almond Linzer Cookies
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Ingredients
For the shortbread cookies
- 1 cup (226 g) Unsalted Butter (room temperature)
- 1 Egg (large)
- ⅔ cup (135 g) Sugar
- 2 cup (250 g) All-purpose flour
- 1 cup (110 g) Almond meal ((see note to use whole almonds))
- 2 tablespoon (30 g) Cornflour
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract
- ½ teaspoon Salt
- ¼ teaspoon Nutmeg ((freshly ground))
Fillings
- ¼ cup Strawberry jam (or any other jam)
- ¼ cup Chocolate Ganache (Or )
- ¼ cup Nutella (Or)
- ¼ cup Dulce de leche (Or)
Instructions
- Dry ingredients - In a bowl combine flour, salt, cornflour, almond meal, and nutmeg together. Set aside
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar, until light and fluffy.
- Add the egg followed by the vanilla and almond extract and flour mixture – combine well but don't over mix
- Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll Pro tip - the dough is soft and needs to be refrigerated, so avoid adding more flour.
- Preheat the oven at 170 C / 340 F
- Roll the chilled cookie dough to about ⅛ inch in thickness on a lightly floured surface.Pro tip - it is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over.
- Cut the cookiesFor the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutterFor the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter.
- Bake - Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 6 to 8 minutes.
- Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
- Sandwich the cookies - Place ½ teaspoon of jam or another filling of your choice on the bottom cookie. Dust the top cookies with powdered sugar then sandwich the two pieces togetherPro tip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
Recipe Notes
- Always have all the ingredients at room temperature so the butter and sugar cream well.
- Use castor sugar or pulse the sugar in a food processor so it dissolves easily when creaming into the butter
- Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading
- If the rolled cookie dough is soft, place it in the fridge for 15 minutes before you cut the cookies. Chilled cookie dough will give well-defined shapes.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- Place cut cookies in the fridge while the oven is preheating to prevent spreading.
- When baked leave the cookies on the tray for 5 minutes then transfer to a cooling rack.
Notes
- This dough can be halved or doubled successfully.
- Store them in a cookie jar at room temperature for up to 5 or 6 days.
- To make them in batches you can refrigerate the cookie dough for a week,
- or Freeze the dough for up to one month then – thaw in the fridge overnight before using.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Prem
HI....love trying your recipe...can I replace sugar with powdered sugar? If yes what is the quantity?
Thank you so much
Veena Azmanov
Prem, use this Linzer cookie recipe - it uses granjulated sugar
Joyce
Is the corn flour the same as corn starch? The verbage is di in recipe and your tips.
Thanks!
Veena Azmanov
Joyce, here for me cornflour and cornstarch are sold at the same. But, not sure if it is the same everywhere. It must be flour consistency - thanks
Sandy
What do you mean 110. Cup of almond meal. Do you mean to actually count out 110 cups. Sorry i am new to baking. Thank you
Sandy
Veena Azmanov
Oh sorry Sandy, It is supposed to be 110 grams or 1 cup of Almond meal. Seems like I made a type error for cups instead of grams. Thanks for brining it to my attention
Fathima
Hi Veena, I love your recipes. I am about to to try these linzer cookies and I am looking for the informations on how to use whole almonds.
Veena Azmanov
Fathima. You can pulse the almonds in the food processor. Sorry not sure I understand your question. Please feel free to ask again.