Classic Linzer Cookies Recipe
These classic Linzer cookies feature a delicate, buttery almond flour dough filled with sweet raspberry jam or tangy lemon curd, dusted with confectioners' sugar. Perfect for holidays or special occasions, these festive sandwich cookies are a delightful treat.
Equipment
- Electric mixer
- Large Mixing Bowl
- whisk
- Plastic wrap
- Rolling Pin
- 2 1/2-inch round cookie cutter
- Small cookie cutter or round piping tip
- Parchment paper
- Baking sheets
- Cooling rack
Ingredients
- 12 tablespoons 170g unsalted butter, softened
- 1/2 cup 99g granulated sugar
- Zest of 1 lemon OR 1 teaspoon cinnamon
- 1 large egg yolk
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 1/3 cups 160g King Arthur Unbleached All-Purpose Flour
- 3/4 cup 72g King Arthur Almond Flour
- 1/4 teaspoon fine sea salt
- Raspberry jam or lemon curd for filling
- Confectioners’ sugar for dusting
Instructions
To Make the Dough
- Beat the softened butter, sugar, and lemon zest (or cinnamon) for about 3 minutes, scraping the bowl as needed, until fluffy and well combined.
- Add the egg yolk and vanilla, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together—do not overmix.
- Divide the dough into two discs, wrap in plastic, and chill for 1 hour or until firm.
To Assemble the Cookies
- Remove one chilled disc and let it soften for 5–10 minutes at room temperature.
- Roll the dough on a lightly floured surface to 1/8-inch thickness.
- Cut out about 15 round cookies using a 2 1/2-inch cutter. Transfer to a parchment-lined baking sheet.
- Re-roll scraps as needed; if the dough becomes sticky, refrigerate for 20 minutes.
- Chill the cut cookies for 30 minutes.
- Repeat with the second disc, but cut a small center shape in each cookie to create the “window” tops. Chill these as well for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the cookies for 8–10 minutes, or until the edges are just lightly golden.
- Cool completely on a wire rack before filling.
Notes
Do not over-beat the dough. If the dough becomes sticky while rolling, refrigerate it for about 20 minutes to firm it up. Store jam-filled cookies at room temperature and curd-filled in the refrigerator; both can be frozen for longer storage.