Traditional Linzer Cookies with Almonds and Apricot Jam

Flower-shaped Linzer cookies filled with apricot jam and dusted with powdered sugar on a wooden serving board.

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Traditional Linzer Cookies with Almonds and Apricot Jam

Tender, buttery Linzer cookies made with toasted ground almonds, filled with apricot jam, and finished with powdered sugar.

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Prep Time 35

Cook Time 10

Chill Time and Cooling Time 2 20

Total Time 3 5

Servings: 64 sandwich cookies

Course: Dessert

Cuisine: European

Calories: 75

Ingredients Equipment Method Notes

Ingredients

Almond Cookie Dough

2½ cups all-purpose flour 300 g
Approximately 1¼ cups finely ground toasted almonds 125 g; weighing recommended
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
1 cup butter softened (230 g)
½ cup packed brown sugar 100 g
1 large egg
1 teaspoon vanilla extract

Filling and Finish

½ cup plus 2 tablespoons thick apricot jam 150 ml, or jam of choice
¼ cup powdered sugar 30 g / 4 tablespoons, for dusting

Equipment

Mixing bowls and hand mixer
Rolling Pin
Linzer cookie cutter, or two different-sized cutters
Baking sheets and parchment paper
Fine-mesh sieve and cooling rack

Method

Combine the dry ingredients. In a bowl, whisk together the flour, ground toasted almonds, baking powder, salt, and cinnamon.
Cream the butter and sugar. In a separate large bowl, beat the softened butter and brown sugar until light and creamy. Add the egg and vanilla extract and beat until combined.
Make the dough. Add the dry ingredients gradually, in several additions. Mix on low speed just until the dough comes together, scraping down the bowl as needed. Avoid overmixing.
Chill. Divide the dough into two equal portions and flatten each into a disc. Wrap tightly in plastic wrap and refrigerate for 2 hours.
Preheat and roll. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Roll one dough portion on a lightly floured surface to ⅛ inch (3–4 mm) thick, keeping the other portion refrigerated.
Cut the cookies. Cut out flower shapes or your preferred shape. Leave half whole for the bases and cut a small opening in the remaining half for the tops. Make equal numbers of each. Gently gather and reroll scraps.
Bake. Arrange the cookies on the prepared baking sheets with a little space between them. Bake for 8–10 minutes, until the edges just begin to turn lightly golden. Check the cutout tops early, as they may bake faster. Repeat with the remaining dough, using cooled baking sheets.
Dust and cool. Let the cookies cool on the baking sheets for about 10 minutes. Sift powdered sugar over the cutout tops, leaving the bases plain. Carefully transfer to a cooling rack and cool completely.
Fill and assemble. Spread a small amount of apricot jam over each solid base. Gently place a powdered sugar-dusted top over each base and press lightly, allowing the jam to show through the opening.

Notes

Yield: Makes 64 finished sandwich cookies with the cutters used for this batch. Yield will vary with cutter size and dough thickness.
Almonds: Cool the toasted almonds completely before grinding. Pulse until finely ground, stopping before they become almond butter. Cup measurements vary with grind size, so weighing is recommended.
Dough temperature: If the dough cracks, let it soften for a few minutes. If it becomes sticky, refrigerate briefly before continuing.
Jam: Use a thick, spreadable jam and avoid overfilling. Raspberry, cherry, or strawberry jam also works.
Timing: Bake time is per batch. Total preparation time depends on how many baking sheets fit in your oven.
Storage: Refrigerate filled cookies in an airtight container for up to 1 week. For longer storage, freeze unfilled cookies without powdered sugar for up to 2 months, then thaw, dust, and fill.

Nutrition per Serving

Nutrition values are approximate.