Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) finely ground blanched almond flour
- 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract and 1/4 teaspoon almond extract
- 1 teaspoon finely grated lemon zest
- 3/4 cup (240 g) thick, seedless raspberry jam
- 1/2 cup (60 g) powdered sugar, for dusting
Do This
- 1. Whisk together the all-purpose flour, almond flour, cinnamon, and salt.
- 2. Beat the butter and granulated sugar for 2 minutes. Beat in the egg, vanilla, almond extract, and lemon zest, then mix in the dry ingredients just until combined.
- 3. Divide the dough into 2 disks, wrap, and refrigerate for 1 hour.
- 4. Roll to 3/16-inch (5 mm) thickness and cut with a 2 1/4-inch (5.7 cm) cutter. Cut a small window in half the cookies. Reroll scraps as needed.
- 5. Chill the cut cookies for 15 minutes. Bake one sheet at a time at 350°F (175°C) for 12–13 minutes, until the edges are barely golden.
- 6. Cool for 5 minutes on the baking sheet, then 25 minutes on a rack. Dust only the windowed tops with powdered sugar.
- 7. Spread each solid cookie with about 1 1/2 teaspoons (10 g) raspberry jam. Gently add a sugared top and serve.
Why You’ll Love This Recipe
- Delicate, buttery texture: Almond flour gives these Austrian-inspired Christmas cookies a tender, lightly crumbly bite.
- Beautifully balanced flavor: Bright raspberry jam complements warm cinnamon, fresh lemon zest, and a gentle almond aroma.
- Festive without fussy decorating: Decorative cutouts and a snowy dusting of powdered sugar do all the work.
- Perfect for planning ahead: Make the dough or bake the unfilled cookies in advance, then assemble when needed.
Grocery List
- Produce: 1 lemon, for 1 teaspoon finely grated zest.
- Dairy: Unsalted butter and 1 large egg.
- Pantry: All-purpose flour, finely ground blanched almond flour, granulated sugar, powdered sugar, ground cinnamon, fine salt, vanilla extract, almond extract, and thick seedless raspberry jam.
Full Ingredients
For the Almond Cookie Dough
- 2 cups (240 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 cup (100 g) finely ground blanched almond flour, not coarse almond meal
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 3/4 cup (170 g) unsalted butter, softened but not greasy
- 1/2 cup (100 g) granulated sugar
- 1 large egg, at room temperature, about 50 g without the shell
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon finely grated lemon zest, yellow part only
For Filling and Finishing
- 3/4 cup (240 g) thick, seedless raspberry jam, at room temperature
- 1/2 cup (60 g) powdered sugar, for generously dusting the tops
Step-by-Step Instructions
Step 1: Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt. Break up any almond flour lumps with your fingertips so the mixture is evenly combined.
Step 2: Cream the butter and add the flavorings
In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer fitted with the paddle attachment on medium speed for 2 minutes, until smooth and slightly lighter in color. Scrape down the bowl.
Add the egg, vanilla extract, almond extract, and lemon zest. Beat on medium-low speed for 30–45 seconds, until well incorporated. Avoid whipping the mixture until very fluffy; too much air can make the cookies spread.
Step 3: Finish and chill the dough
Add the dry ingredients and mix on low speed just until the flour disappears, about 30–45 seconds. Scrape the bottom of the bowl and gently press the dough together. It should feel soft and slightly tacky, not wet.
Divide the dough into 2 equal portions. Shape each into a disk about 3/4 inch (2 cm) thick, wrap tightly, and refrigerate for 1 hour. This rest firms the butter and makes the dough easier to roll neatly.
Step 4: Roll and cut the cookies
Line 2 large baking sheets with parchment paper. Working with one disk at a time, roll the dough between 2 sheets of parchment to an even 3/16-inch (5 mm) thickness. If the dough cracks badly, let it stand at room temperature for 5 minutes before continuing.
Cut cookies with a 2 1/4-inch (5.7 cm) round, scalloped, or decorative cutter. Use a 3/4-inch (2 cm) cutter to remove a small circle, star, or heart from the center of half the cookies. Keep equal numbers of solid bottoms and windowed tops.
Transfer the shapes to the prepared sheets, leaving at least 1/2 inch (1.3 cm) between them. Gather and gently reroll the scraps, chilling them for 10 minutes if they become soft. Aim for about 48 individual cookies, enough for 24 sandwiches; the exact yield depends on your cutter shape.
Step 5: Chill the shapes and bake
Refrigerate each tray of cut cookies for 15 minutes before baking. Meanwhile, heat the oven to 350°F (175°C), conventional setting, with a rack in the center.
Bake one sheet at a time for 12–13 minutes, rotating the sheet after 6 minutes. Keep the second sheet refrigerated while the first bakes. The cookies are ready when their surfaces look dry and the edges are just beginning to turn pale gold; the centers should remain light. Windowed tops may finish about 1 minute sooner than solid bottoms, so check them first.
Step 6: Cool the cookies completely
Let the cookies rest on their baking sheet for 5 minutes, then carefully transfer them to a wire rack with a thin spatula. Cool for another 25 minutes, or until completely cool. These cookies are delicate while warm, so handle them gently and do not add jam yet.
Step 7: Dust the windowed tops
Arrange the windowed cookies on a sheet of parchment. Sift the powdered sugar generously over them, leaving the solid bottoms undusted. Dusting before assembly keeps the raspberry windows bright and glossy instead of covering the jam with sugar.
Step 8: Fill and sandwich
Stir the raspberry jam until smooth. Turn the solid cookies flat-side up and spread each with about 1 1/2 teaspoons (10 g) jam, leaving a narrow border around the edge. Gently lower a sugared top onto each bottom and press very lightly, just until the jam reaches the window.
Serve once assembled for a more delicate, crisp-edged bite, or let the cookies stand in a single layer for 2 hours for a softer, more tender texture.
Pro Tips
- Weigh the flours if possible: Too much all-purpose flour can make the dough dry and the finished cookies less tender.
- Keep the dough cool: If the shapes bend or stick during transfer, refrigerate the rolled dough for 10 minutes before lifting them.
- Pair similar cookies: Match tops and bottoms by size before dusting and filling, especially if your rerolled cookies spread slightly differently.
- Choose thick jam: Runny jam can seep out and soften the cookies too quickly. Avoid warming the jam; stirring at room temperature is usually enough.
- Watch the color, not just the clock: Linzer cookies should stay pale, with only lightly golden edges. Dark baking sheets may brown the bottoms faster.
Variations
- Apricot almond Linzers: Replace the raspberry jam with 3/4 cup (240 g) thick apricot jam, keeping the lemon zest and almond extract.
- Hazelnut raspberry Linzers: Replace the almond flour with 100 g finely ground toasted hazelnuts, cooled completely, and omit the almond extract.
- Orange-spiced Linzers: Replace the lemon zest with 1 teaspoon finely grated orange zest and increase the cinnamon to 3/4 teaspoon.
Storage & Make-Ahead
Filled cookies: Store in an airtight container at cool room temperature for up to 3 days, unless the jam label requires refrigeration. Separate layers with parchment and expect the cookies to soften as the jam moistens them. For longer storage, refrigerate for up to 5 days and let stand at room temperature for 20 minutes before serving. Powdered sugar may absorb moisture during storage; for the prettiest presentation, assemble close to serving time.
Unfilled cookies: Keep completely cooled cookies in an airtight container at room temperature for up to 5 days, or freeze undusted and unfilled for up to 2 months. Thaw in the closed container before dusting and filling.
Dough: Refrigerate wrapped disks for up to 2 days or freeze for up to 2 months. Thaw frozen dough overnight in the refrigerator. If refrigerated dough is too firm to roll, let it stand at room temperature for 10–15 minutes.
Nutrition (per serving)
Calories: 167 kcal | Carbs: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Fiber: 1g | Sugar: 13g | Sodium: 28mg | Cholesterol: 23mg
Estimated per sandwich cookie, based on 24 cookies and all of the jam and powdered sugar. Actual values vary by brand and how much sugar remains on the cookies.
