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.
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. It's a bit time consuming but the end result is so fascinating.
Also, they make a great project for kids. Not to mention the jam and Nutella in there get the kids very excited.
About 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 (pin)
- 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 (pin)
- 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
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.
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 tsp 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
- Tip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
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.
Leavening will make the cookies puffy with rounded corners taking away those sharp edges. They will also spread a bit. Creaming the butter and sugar until light and fluffy is very important in making these cookies light and airy without leavening.
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Almond Linzer Cookies
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Ingredients
For the shortbread cookies
- 8 oz (226 g) Unsalted Butter room temperature
- 1 Egg large
- â…” cup (135 g) Sugar
- 2 cup (250 g) All-purpose flour
- 1 cup (110 g) Almond meal (see note to use whole almonds)
- 2 tbsp (30 g) Cornflour
- 1 tsp Vanilla extract
- ¼ tsp Almond extract
- ½ tsp Salt
- ¼ tsp 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 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.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 tsp of jam or another filling of your choice on the bottom cookie. Dust the top cookies with powdered sugar then sandwich the two pieces togetherTip - 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.
Equipment
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
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.
w Bock
I have not made these yet but am planning to. I noticed that there is a discrepancy in your directions. One place says to let the cookies cool on the cookie sheets when come out of the oven and one place says to remove them from the cookie sheets immediately after they come out of the oven? Which is correct?
wbock
Another question. Do you mean corn flour or corn starch?
Veena Azmanov
HI, both cornflour and cornstarch are the same product but different names. Thanks
Veena Azmanov
W. Bock.Sorry I cannot see where you see the discrepancy. It shows in both the descriptions once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely. This is a normal practice and applies to these cookies too. I hope this makes it clear
Thanks
w Bock
It says it under useful tips and tools . Thank you. This looks like wonderful and I cant wait to try.
Veena Azmanov
Ah Thanks, I rephrased it correctly. I hope you enjoy these cookies, let me know how they were.
Marie
These linzer cookies look so delicious! Sandwich cookies are one of my favourites. Love all the tips and tricks you provided too. Can't wait to make this recipe during the holidays soon.
Veena Azmanov
Thank you, Marie.
Norbert
Made these last week and the kids loved it. Thank you
Veena Azmanov
Thank you, Norbert. So happy to hear that you had success with this recipe and that the kids loved it. My kids love these too. Thanks for coming back to write this feedback.
Leday
Made these for my kids and they loved it. The cookies just melt in the mouth. Love it. Thanks for sharing.
Veena Azmanov
Thank you Leday. So happy to hear that you had success with this recipe and that your kids enjoyed it. Mine love these too especially the jam and nutella. Thank you so much for coming back to write this feedback. Appreciate it so much.
Anu
Hi Veena I totally love this page as you have some amazing recpies made so simple . I tried these linzer cookies and found them delicious . Only that they were so fragile that they fall apart . Am I doing something wrong .
Veena Azmanov
Yeah they are delicate - just have to be a little more careful with them but I like them like this - they just melt in the mouth.