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An easy recipe for crisp, buttery Linzer Cookies. With almonds in the dough and a sweet raspberry filling, you’ll love how delicious these cookies are!
These easy Linzer Cookies are a fruity, European alternative to your everyday sandwich cookie.
Start with buttery pastry dough flavored with ground almonds, then top with a simple yet sweet raspberry jam. They taste even better than they sound!
How to Make Linzer Cookies
Austrian Linzer cookie dough needs to chill for at least an hour, so I usually make the dough the night before. In the morning, I preheat the oven and start rolling out my dough.
I used ground almonds in this recipe, but hazelnuts and walnuts are other good choices. I used a seedless raspberry jam for the filling, but currant, plum, and apricot jams are also popular.
The number of cookies you end up with will really depend on the size of your cookie cutters. I suggest a 2″ to 3″ cookie cutter which should yield about 24 cookie halves or 12 sandwich cookies. I have made them with larger cookie cutters and then I had about 8 sandwich cookies when all was said and done.
Because the original Linzer Torte was covered in lattice strips, almond Linzer cookies are often cut with decorative cutters that also have a lattice edge. Or, try something fun and unexpected like these heart-shaped Linzer cookies!
- In a food processor or grinder; process the hazelnuts or almonds using short pulses until finely ground. Set aside. In a small bowl, whisk together flour and salt.
- In a standing mixer with the paddle attachment on high speed, or with an electric mixer, beat butter until pale and fluffy. Add sugar and continue to beat until well combined. Beat in egg yolk, vanilla, and ground almonds.
- Reduce speed to low. Add flour and salt mixture and beat until just combined. Turn out the dough on to a floured surface and divide into two portions. Wrap each portion in plastic wrap and refrigerate until chilled, at least one hour.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- Remove one portion of dough from the refrigerator (keep the other one chilled). Roll out between two pieces of parchment paper or wax paper to a thickness of 1/4-inch.
- Using a cookie cutter 2 to 3 inches in diameter, cut out cookies. In half of the cookies, cut a hole in the center 1 to 1 ½ inches in diameter and remove.
- Repeat with remaining portion of dough and any remaining scraps. If the dough becomes soft or sticky, chill in the refrigerator for another 10 minutes. You should have about 24 cookies total, half with holes cut in the middle.
- Carefully transfer the cookies to prepared baking sheets using an offset spatula. Bake about 12 minutes or until lightly golden around the edges and firm. Loosen the cookies on the baking sheets but do not remove until completely cooled.
- To assemble the cookies, spread the bottom halves (no holes) with a thin layer of raspberry jam. Dust the top cookie halves with powdered sugar, then set on top of cookie bottoms. Spoon more jam to fill the cut-out holes.
- To toast the nuts, preheat oven to 325 degrees. Spread the nuts on a rimmed baking sheet in a single layer. Toast in the oven until fragrant and the papery skin starts to crack, stirring occasionally, 10 to 20 minutes. The exact time depends on the size of the nuts. Start checking after 10 minutes and immediately remove from baking sheet.
- To remove skins from hazelnuts (if applicable), rub the nuts in a clean kitchen towel immediately after they come out of the oven, while they're still warm.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.