These easy Almond Linzer Cookies are delicate and rich, and have a buttery melt-in-your-mouth texture thanks to almond flour and powdered sugar. The cookie dough comes together in minutes in a stand mixer (or using a hand mixer), and the bake time is just under 10 minutes!
The Mood: Christmas Cookies on Cold Nights
For us, these are the quintessential Christmas cookies. In fact, these are typically the only cookies I bake during the Christmas season (since I don’t bake a lot of sweets to begin with). My husband, who was born and raised in Germany, actually calls them spitzbuben, which is the term used in his region of Swabia. Linzer cookies are originally from Linz, Austria, and often made with apricot jam (which may have rum mixed into it!). However, they’re enjoyed all over Europe (and now the world).
The Recipe: Linzer Cookie Ingredients
Linzer cookies are like a sandwiched shortbread cookie, made with really simple ingredients – most notably: butter. But this recipe goes a step further with a few choice options: almond flour, powdered sugar, and egg yolks. The almond flour and egg yolks give added richness, with a pleasant nuttiness and softer bite from the almond flour. The powdered sugar dissolves quickly, giving this a smoother, melt-in-your-mouth texture with no graininess – important with such a short bake time!
The Bake: How to Make Linzer Cookies
Linzer cookies are ridiculously easy to make, especially with a stand mixer or hand mixer. Everything comes together in one bowl, but don’t overmix! Once mixed, the dough is separated into two discs and refrigerated to firm up. Then you simply roll out, cut out the cookie shapes, and bake for just 9-10 minutes.
The Fun: How to Cut out Linzer Cookie Shapes
Most people recognize Linzer cookies by the jam peeking through the small cut-out window on the top cookie. You can buy special cookie cutters for these (see equipment in recipe), but you can also just cut them out yourself with homemade parchment/paper stencils and a razor or pairing knife.
Almond Linzer Cookies with Jam (Easy Holiday Treat)
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Equipment
- Linzer Cookie Cutter Alternative
- Linzer Cookie Cutter (mine) Not in stock as of this posting
Ingredients
- 227 g butter softened
- 120 g powdered sugar
- 2 egg yolks
- 1/2 tsp salt
- 1/4 tsp cinnamon optional
- 1 tsp lemon juice or lemon zest optional
- 1 tsp vanilla extract
- 310 g all-purpose or pastry flour
- 100 g almond flour
- 75 g Jam of choice Apricot jam is traditional; you can also mix 1-2 tsp of rum into the jam for a boozy punch
Instructions
- Cream butter in a stand mixer or using a hand mixer. Add powdered sugar, egg yolks, salt, cinnamon, lemon juice, vanilla extract (if using). Mix to combine.
- Sift in flours and mix again to combine. Don't overmix!
- Form two discs, cover each in plastic wrap, and refrigerate for at least an hour (up to 2 days).
- When ready, preheat your oven to 350℉. Prepare two large baking sheets with parchment paper. Once the oven is preheated, lightly flour your surface and roll out the dough to about ¼-inch thick. You can roll it thinner for thinner (and more) cookies.
- Cut out desired shapes (see notes) and place on the prepared baking sheets. Re-roll excess dough and continue to cut as many shapes as you can. Bake for 9-10 minutes, just until set. They will be somewhat soft, but will firm up once cooled.
- Let cool a few minutes on the baking sheet, then move to a cooling rack to cool completely. Once cooled, add a little jam to the center of one cookie and place the other on top.Note: If you have the cut-out window for the top cookie, sprinkle powdered sugar on top first before sandwiching. Enjoy!
Notes
- Using a floured silicone mat to roll out the dough is really helpful.
- 1/4 inch thickness should yield about 64 individual cookies or 32 sandwiched cookies.
- If you’re using Linzer cookie cutters, cut half the amount with the standard cutter and half with the punch-out shape(s). If using cut-out cookies, sprinkle powdered sugar on the cut-out halves first.
- Try to bake at the minimum time to avoid browning. Cookies may be soft out of the oven, but firm up afterwards.
I made these for Christmas and they were ADDICTING! So, so good and really easy. Used apricot jam. Thank you!