Almond Linzer Cookies with Jam (Easy Holiday Treat)
These Linzer cookies are deliciously delicate and have a smooth, buttery, melt-in-your-mouth texture thanks to the almond flour and powdered sugar. They're the perfect Christmas cookie to enjoy all season and share with friends and family. They're really easy to make, especially with a stand mixer. Use any jam you like, or a mix of jams. Note: You can make simple sandwich cookies without the special shapes punched out - just two cookies with jam between them. If you only have one shape cookie cutter (e.g. a circle), you can even cut shapes out manually or with stencils. The dough can be made ahead and refrigerated for 2 days.
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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.
Storing leftovers:
I like to store leftovers in the refrigerator because of the jam and to keep the cookies more crisp.Nutrition
Calories: 129kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 16mg | Fiber: 1g | Sugar: 5g | Vitamin A: 194IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg