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+ servings
Linzer cookies on parchment paper.

Linzer Cookies

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!
Course Dessert
Cuisine Austrian
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 12 cookies
Calories 249kcal


  • 1 cup slivered almonds or hazelnuts, toasted
  • 1 cup all-purpose flour
  • 1/4 teaspoon Salt
  • 1/2 cup unsalted butter softened (1 stick)
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup seedless raspberry jam
  • Powdered sugar for dusting


  • 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 1/2 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. Top with cut-out tops. Spoon more jam to fill the cut-out holes and dust with powdered sugar.


  1. 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. 
  2. 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.


Calories: 249kcal