Almond Linzer Cookies
These Classic Almond Linzer Cookies feature a tender, buttery almond-flavored cookie sandwiched with vibrant jam and finished with a dusting of powdered sugar. With heart-shaped cut-outs and a no-spread dough, they’re perfect for Valentine’s Day, holidays, or elegant gift boxes.
Equipment
- Stand Mixer or Hand Mixer
- Rolling Pin
- Parchment paper
- linzer cookie cutters
- Baking sheet
Ingredients
- 1 cup unsalted butter, slightly softened
- 1 cup granulated sugar
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 cups all-purpose flour
- 1-2 cups raspberry or strawberry jam
- 1 cup powdered sugar, for dusting
Instructions
- Cream the butter, granulated sugar, and salt together until light and fluffy, about 2 minutes.
- Add the eggs, vanilla extract, and almond extract. Mix until fully incorporated.
- Gradually add the flour on low speed and mix just until the dough comes together.
- Roll the dough between two sheets of parchment paper to 1/8-inch thickness. Chill flat in the refrigerator for 20 minutes.
- Preheat oven to 350°F (175°C). Cut cookies into shapes, making half with heart cut-outs. Transfer to parchment-lined baking sheets.
- Freeze the cut cookies for 3–5 minutes, then bake for 8–10 minutes until set but pale. Cool completely.
- Dust the cut-out cookie tops with powdered sugar. Spread jam on the plain bottoms and sandwich together.
Notes
The double-chill technique is essential to keep the cookies from spreading and to preserve sharp cut-out edges.