These Almond Linzer Cookies are so simple to make! The cookie dough is buttery, delicate, and full of finely ground almonds, giving each cookie a subtle nutty flavor that pairs beautifully with sweet fruit jam!
These cookies are such a classic holiday bake, I always put linzer cookies on my Christmas baking list and put them in my cookie box. The dough is buttery, delicate, and full of finely ground almonds. Once they’re baked, the cookies have that perfect soft-but-crisp texture that pairs beautifully with sweet fruit jam. Also, they’re sturdy enough to hold their shape but soft enough to melt in your mouth! Just so good!
What really makes these cookies extra irresistible is the filling. I love strawberry or blueberry jam, but you can use whatever jam you love! Apricot, cherry, blackberry, even lemon curd! The jam adds a bright, sweet contrast to the nutty cookie, and once the layers are pressed together, you get that perfect balance of crunchy edges, soft centers, and gooey fruitiness in every bite.
They’re also great for gifting or bringing to holiday gatherings because they look as good as they taste. A light dusting of powdered sugar gives them that snowy, magical finish, and they hold up well in cookie boxes or on dessert plates. Whether you’re baking them for friends, family, or just to enjoy with a cup of tea by your Christmas tree, these almond linzer cookies are a festive classic you’ll want to make every year.
WHY YOU’LL LOVE THESE ALMOND LINZER COOKIES
- Perfect for Christmas! Fun, delicious, and beautiful. But also perfect for Valentine or Easter!
- They’ll be the pretty one in your Christmas cookie box!
- One of the most impressive yet easy and fun to make!
- This recipe contains more almond flour, so the cookies tastes nuttier than regular linzer cookies.
- You can make ahead and assemble later! Bake the almond cookies in advance, store in an air-tight container, then fill and assemble the Linzer cookies on the day you’re ready to serve them.
- While strawberry and raspberry are the traditional favorites, you can get creative with any filling you love!
INGREDIENTS 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
- 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 printable recipe card below)
141g (1 + 1/2 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, room temperature
62g (1/2 cup) powdered sugar
50g (1/4 cup) granulated sugar
1 large eggs
1 teaspoon vanilla extract
Jam or spread of your choice
STEP 1 – Make the Cookie Dough
In a medium mixing bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder. Set aside.
In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, powdered sugar, granulated sugar, egg, and vanilla extract on medium speed until smooth and creamy, about 2 minutes.
Using a rubber spatula or with the mixer on medium-low speed, gradually add the flour mixture to the butter mixture. Mix just until a dough forms, do not overwork the dough.
Turn the dough out onto a sheet of parchment paper. Lightly flour your fingers and gently pat it into a rectangle. Place a second sheet of parchment paper on top, then roll the dough out to about 1/4-inch thickness.
Chill the dough (still sandwiched between the parchment paper) in the refrigerator for at least 1 hour, or up to 3 days (cover with plastic wrap), to allow it to firm up.
STEP 2 – Bake and Assemble
When you’re ready to bake, line 2–3 baking sheets with parchment paper.
Peel off the top sheet of parchment from the chilled dough. Using a round cookie cutter (I use a 2.25-inch fluted cutter), cut out as many circles as possible and transfer them to the prepared baking sheets.
Using a smaller cutter of your choice, cut a hole in the center of half of the cookies, these will be the tops. Leave the remaining cookies whole for the bottoms. Press the dough scraps together, re-roll, and cut out more cookies.
Place the baking sheets in the refrigerator and chill the cut cookies for about 15 minutes to help them hold their shape. Meanwhile, preheat the oven to 350°F.
Bake for about 12 minutes, or until the bottom edges are just lightly golden. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining trays.
Once fully cooled, spread about 1 teaspoon of jam or filling of your choice onto the bottom cookies. Dust the top cookies with powdered sugar, then gently sandwich them on top of the filled cookies. 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 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 so simple to make! The cookie dough is buttery, delicate, and full of finely ground almonds, giving each cookie a subtle nutty flavor that pairs beautifully with sweet fruit jam!
Ingredients
- 141g (1 + 1/2 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, room temperature
- 62g (1/2 cup) powdered sugar
- 50g (1/4 cup) granulated sugar
- 1 large eggs
- 1 teaspoon vanilla extract
- Jam or spread of your choice
Instructions
STEP 1 – Make the Cookie Dough
- In a medium mixing bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder. Set aside.
- In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, powdered sugar, granulated sugar, egg, and vanilla extract on medium speed until smooth and creamy, about 2 minutes.
- Using a rubber spatula or with the mixer on medium-low speed, gradually add the flour mixture to the butter mixture. Mix just until a dough forms, do not overwork the dough.
- Turn the dough out onto a sheet of parchment paper. Lightly flour your fingers and gently pat it into a rectangle. Place a second sheet of parchment paper on top, then roll the dough out to about 1/4-inch thickness.
- Chill the dough (still sandwiched between the parchment paper) in the refrigerator for at least 1 hour, or up to 3 days (cover with plastic wrap), to allow it to firm up.
STEP 2 – Bake and Assemble
- When you’re ready to bake, line 2–3 baking sheets with parchment paper.
- Peel off the top sheet of parchment from the chilled dough. Using a round cookie cutter (I use a 2.25-inch fluted cutter), cut out as many circles as possible and transfer them to the prepared baking sheets.
- Using a smaller cutter of your choice, cut a hole in the center of half of the cookies, these will be the tops. Leave the remaining cookies whole for the bottoms.
- Press the dough scraps together, re-roll, and cut out more cookies.
- Place the baking sheets in the refrigerator and chill the cut cookies for about 15 minutes to help them hold their shape. Meanwhile, preheat the oven to 350°F.
- Bake for about 12 minutes, or until the bottom edges are just lightly golden. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining trays.
- Once fully cooled, spread about 1 teaspoon of jam or filling of your choice onto the bottom cookies. Dust the top cookies with powdered sugar, then gently sandwich them on top of the filled cookies. Enjoy!