This recipe for Classic Linzer Cookies has been a joyful constant in my kitchen for years. I first stumbled upon the basic technique while visiting a friend in Salzburg, and the memory of warm spices and jam-scented air stuck with me. Over time I tuned the proportions, added a hint of cinnamon or cardamom depending on the season, and learned that cold butter and patience during chilling are the real secrets to their delicate, crumbly texture. These cookies marry a lightly nutty almond base with a sweet-tart jam center — the contrast between the crisp edges and tender middle is what keeps everyone coming back for another bite.

What makes this particular version special is its simplicity and reliability. With pantry-friendly ingredients and straightforward steps, you can pull a batch together for a holiday platter or an impromptu afternoon tea. The dough is forgiving: if you chill it thoroughly you’ll be rewarded with clean-cut shapes and a melt-in-the-mouth crumb. I often make a double batch at Thanksgiving and freeze unbaked cutouts to bake later; that small trick saves time and keeps the cookies tasting freshly made for guests.

Ingredients

• Almond flour (1 cup): Use finely ground, blanched almond flour for a smooth texture and pronounced nutty flavor. Avoid coarse almond meal — it creates a grainy crumb. I like Bob's Red Mill blanched almond flour for consistent results.
• Granulated sugar (2/3 cup): Provides sweetness and helps with browning. Measure by spooning into a cup and leveling for accuracy.
• All-purpose flour (2 cups): Supplies structure; sift if lumpy. If you need a gluten-free option, replace the AP flour with an equal-weight gluten-free blend and test the dough for hydration.
• Salt (1/2 teaspoon) and spice (1 teaspoon): A pinch of salt balances sweetness; add ground cinnamon or cardamom for warmth. Cardamom (freshly ground) gives an authentic central European lift.
• Unsalted butter (16 tablespoons / 1 cup), cold: Keep the butter cool (about 65°F) for the flaky, shortbread-like texture. Cut into small cubes to work into the dry mix easily.
• Large egg (1), cold: Binds the dough and adds richness; use a cold egg straight from the fridge to slow gluten development and keep the dough tender.
• Vanilla (1 teaspoon): Vanilla bean paste or extract rounds out the flavors — I prefer paste for little flecks of bean and depth.
• Powdered sugar (about 1/4 cup) and jam (about 1/2 cup): Powdered sugar for dusting adds a snowy finish; choose a bright jam like raspberry or apricot for the classic contrast.

Instructions

Mix dry ingredients and cut in butter: Whisk together the almond flour, all-purpose flour, granulated sugar, salt, and your chosen spice until evenly distributed. Cut 1 cup (16 tablespoons) of cold, cubed unsalted butter into the dry mix using a pastry cutter, two knives, or a food processor in short pulses. Aim for a crumbly texture with pea-sized bits of butter still visible — these butter pockets create the tender, slightly flaky texture as they melt in the oven. Add egg and chill: Beat the cold egg lightly with the vanilla and stir into the crumb mixture until the dough just begins to come together; avoid overworking. Turn the dough onto a lightly floured surface and press into a flat disc about 1-inch thick. Wrap tightly in plastic and chill at least 1 hour (longer for convenience). Chilling solidifies the butter and lets the flour hydrate for cleaner rolling and less spreading in the oven. Roll and cut shapes: Work on a cool surface with a lightly floured rolling pin, rolling the dough to approximately 1/8-inch thickness. Use a round cutter for bottoms and a matching cutter with a small center cutout for tops. Re-roll scraps gently once or twice — over-rolling warms the butter and toughens cookies. Transfer cutouts to parchment-lined baking sheets, spacing about 1 inch apart. Bake until lightly golden: Preheat the oven to 350°F (177°C). Bake for 10–12 minutes, rotating sheets halfway, until the edges are barely golden — the centers should remain pale. Remove and cool completely on a rack; assembling while warm will cause the jam to sink into the cookie and make them soggy. Fill and finish: Spread about 1/2 teaspoon of jam on each whole cookie, top with a cutout cookie, and dust with powdered sugar just before serving to keep the sugar bright. Store in an airtight container layered with parchment for up to 3 days, or refrigerate for longer storage.

Storage Tips

Store finished sandwiches in an airtight container at room temperature for up to 3 days. Use layers of parchment between layers to prevent sticking. For longer storage, refrigerate for up to 1 week, or freeze in a single layer wrapped tightly for up to 3 months; thaw at room temperature and dust with fresh powdered sugar before serving. If you freeze filled cookies, place a small square of parchment between stacked layers to protect the powdered sugar and jam seal.

Ingredient Substitutions

For a gluten-free version swap the 2 cups all-purpose flour for an equal-weight gluten-free blend and add 1/4 teaspoon xanthan gum if your blend lacks it; the texture will be slightly more crumbly but still delicious. To make them dairy-free, replace the butter with a solid vegetable shortening or a vegan stick butter and ensure your jam is vegan. For egg-free baking, replace the egg with 3 tablespoons aquafaba or 2 tablespoons cold heavy cream alternative plus 1 teaspoon cornstarch; expect a small change in binding and color.

Serving Suggestions

Present the cookies on a simple platter dusted with extra powdered sugar for a festive look. Pair with a strong black tea, espresso, or a citrusy sparkling wine for contrast. For a holiday board, include mixed nuts, slices of firm cheese and small jars of different jams to encourage guests to mix-and-match flavors. Garnish with a light drizzle of melted chocolate on a few for visual variety.

Cultural Background

These sandwich cookies trace their name to Linz, Austria, where the earliest recipes for nutty, jam-filled cookies appear in 17th-century manuscripts. Traditional Linzer shapes and spices reflect Central European baking styles — almonds, lemon, and warming spices are classic. Over time they became a holiday staple across Europe and America, prized for their decorative tops and intensely fragrant dough.

Seasonal Adaptations

In winter, use cardamom and orange zest with cranberry-orange jam for a festive twist. Spring calls for lemon curd or strawberry preserves and a sprinkle of lemon zest under the powdered sugar. For autumn, swap spices to warm cinnamon and use fig or spiced apple jam to match the season’s deeper flavors.

Meal Prep Tips

Prepare the dough up to 2 days ahead and keep it wrapped in the refrigerator. Roll and cut the cookies the day before serving and keep on baking sheets covered with plastic in the fridge; bake the morning of your event for the freshest texture. Freeze extra cutouts on a tray and then store in a zipper bag; bake straight from frozen but watch closely for doneness.

These Classic Linzer Cookies are small, elegant proof that a little technique goes a long way. They reward a patient baker with delicate texture, balanced sweetness, and the kind of beauty that makes people smile. Make a batch, taste a sample warm (if you must), and then package the rest for sharing — they’re a gift everyone appreciates.