These Almond Linzer Cookies are the perfect holiday cookies! They’re nutty, buttery, crumbly, slightly crispy, filled with sweet jam filling, and finished with a dusting of powdered sugar.
I always put linzer cookies on my Christmas baking list and put them in my cookie box. For me, it’s not Christmas without these classic cookies. They are two cut-out almond cookies sandwiched between fruit jam and topped with powdered sugar. One of the most impressive yet easy and fun to make this holiday season. Also, they’re as delicious as they look!
If you haven’t made Linzer Cookies before I’d say it’s time to gather all the ingredients and make these cookies before this Holiday season ends!
WHY YOU’LL LOVE THESE ALMOND LINZER COOKIES
- Perfect for Christmas! Fun, delicious, and beautiful.
- This recipe contains more almond flour, so the cookies taste nuttier than regular Linzer cookies.
- You can make it ahead and assemble later! Bake the almond cookies in advance, store them in an air-tight container, then fill and assemble the Linzer cookies on the day you’re ready to serve them.
- They’ll be the pretty ones in your Christmas cookie box!
HERE’S WHAT YOU’LL NEED TO MAKE THESE ALMOND LINZER COOKIES
Butter – I love unsalted butter for baking. You can also use salted butter to make these cookies but remember to reduce or skip the added salt. Unsalted butter will be melted so it doesn’t matter if it’s room temperature.
Sugar – This recipe uses 2 types of sugar. Granulated sugar and powdered sugar.
Egg – You’ll only need 1 egg to hold all the ingredients together. Make sure you’re using a large egg, egg size matters! Also, make sure that your eggs are at room temperature.
Vanilla – To enhance and balance the flavor.
Salt – This will do the job of balancing out the flavor.
Flour – You’ll need almond flour and all-purpose flour to make these cookies.
Leavening Agent – A little baking powder to help the cookie dough rise and give it a slightly lighter texture.
Fruit Jam – You can use your favorite jam. Both store-bought and homemade jam are great, but if you have time, try my homemade Cranberry Orange Compote. It’s so easy to make and smells like Christmas!
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- Electric mixer, hand held or stand mixer.
- Mixing bowls
- Rubber spatula
- Rolling pin
- Baking sheets
- Parchment paper or silicone baking mats
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE ALMOND LINZER COOKIES
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Make the Cookie Dough
In a medium mixing bowl, whisk together all-purpose flour, almond flour, salt, and baking powder. Set aside.
In the bowl of your electric mixer fitted with the paddle attachment, cream together unsalted butter, powdered sugar, and granulated sugar until well blended and creamy. About 4 minutes on medium speed. Then, add in the egg and vanilla extract and mix for another 30 seconds until incorporated.
Reduce the mixer speed to low or switch with a spatula. Mix in the flour mixture to the butter mixture and continue to mix until a dough forms. Do not overwork the dough. Then, hape the cookie dough into a thin disk, cover with plastic wrap, and chill in the fridge for about 1 hour.
STEP 2 – Bake and Assemble
Line two baking sheets with parchment paper.
Lightly dust a clean work surface with all-purpose flour, then place the chilled dough on the floured work surface. Sprinkle the top of the dough with flour and use a rolling pin to roll the dough out to 1/6 inch thickness.
Using a 2.5-inch round cookie cutter, cut out the dough and place it onto baking sheets. Then cut half of the circles with a small cookie cutter in the center. The other half should be left whole for the bottoms. You can repeat this process again with your leftover scraps of dough.
Chill the cut cookies on baking sheet in the fridge for about 15 minutes so they hold their shape well and preheat the oven to 350F.
Bake cookies for about 10 minutes until the bottom edges are barely golden brown. Then Allow to cool for 10 minutes on the baking trays, then transfer to a cooling rack to finish cooling completely.
Once the cookies are completely cool spread about 1 tsp thick jam over the whole cookies and dust the center-cut cookies with powdered sugar. Then, sandwich it with the powdered sugar cookie on top and enjoy!
TIPS FOR MAKING THE BEST ALMOND LINZER COOKIES
- Chill the cookie dough for at least 1 hour before rolling it out! This will help firm up the dough and easier to cut out. Also, cooling the dough will prevent it from spreading.
- Lightly flour your work surface before rolling and cutting the cookie dough.
- You need to roll the dough quite thin because you’ll sandwich the cookies. You don’t want it too thick and hard to bite, right?
- Use room-temperature ingredients. Room-temperature ingredients blend easily.
- Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
- Keep your eyes on the cookies while baking. Think of baking times just as suggestions, because every oven is different! The temperature can vary greatly, even when you set it to the same temperature as in the recipe.
- Be sure the almond cookies have completely cooled before you fill and sandwich them with jam.
- Use a thick jam and not watery to avoid soggy cookies.
- Dust the cookies with holes in the middle with powdered sugar before you add them over the jam-topped cookies.
HERE’S HOW TO SERVE AND STORE THESE ALMOND LINZER COOKIES
Linzer Cookies taste best when eaten within a day or two because the cookies will soften as they sit from the jam and powdered sugar.
If you want to keep the cookies for later, I suggest storing the almond cookies before assembling them in an airtight container at room temperature. The cookies will last for up to 10 days.
You can refrigerate or freeze the unfilled cookies for later if you want to. Store them properly in an air-tight container and they will last for up to 2 weeks in the fridge and up to 2 months in the freezer.
Almond Linzer Cookies
These Almond Linzer Cookies are the perfect holiday cookies! They're nutty, buttery, crumbly, slightly crispy, filled with sweet jam filling, and finished with a dusting of powdered sugar.
Ingredients
- 115g (1 + 1/3 cups) almond flour
- 188g (1 + 1/2 cups) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 113g (1 stick) unsalted butter
- 62g (1/2 cup) powdered sugar
- 50g (1/4 cup) granulated sugar
- 1 large eggs
- 1 teaspoon vanilla extract
- Thick fruit jam for filling
Instructions
Make the Cookie Dough:
In a medium mixing bowl, whisk together all-purpose flour, almond flour, salt, and baking powder. Set aside.
In the bowl of your electric mixer fitted with the paddle attachment, cream together unsalted butter, powdered sugar, and granulated sugar until well blended and creamy. About 4 minutes on medium speed. Then, add in the egg and vanilla extract and mix for another 30 seconds until incorporated.
Reduce the mixer speed to low or switch with a spatula. Mix in the flour mixture to the butter mixture and continue to mix until a dough forms. Do not overwork the dough. If the dough is too sticky, you can add more all-purpose flour, 1 teaspoon at a time.
Shape the cookie dough into a thin disk, cover with plastic wrap, and chill in the fridge for about 1 hour.
Bake and Assemble:
Line two baking sheets with parchment paper.
Lightly dust a clean work surface with all-purpose flour, then place the chilled dough on the floured work surface. Sprinkle the top of the dough with flour and use a rolling pin to roll the dough out to 1/6 inch thickness.
Using a 2.5-inch round cookie cutter, cut out the dough and place it onto baking sheets. Then cut half of the circles with a small cookie cutter in the center. The other half should be left whole for the bottoms. You can repeat this process again with your leftover scraps of dough. Chill the cut cookies on the baking sheet in the fridge for about 15 minutes so they hold their shape well and preheat the oven to 350F.
Bake cookies for about 10 minutes until the bottom edges are barely golden brown. Then Allow to cool for 10 minutes on the baking trays, then transfer to a cooling rack to finish cooling completely.
Once the cookies are completely cool spread about 1 tsp thick jam over the whole cookies and dust the center-cut cookies with powdered sugar. Then, sandwich it with the powdered sugar cookie on top and enjoy!
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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