This recipe for Linzer cookies has been part of my baking rotation for years and always feels a little like a celebration. I first learned the technique during a winter visit to a friend who grew up with Austrian baking traditions; the memory of flour dusted across the countertop, the hum of holiday music, and the warm scent of butter and cinnamon is one I return to every season. These delicate sandwich cookies combine a tender, almond-scented base with a bright ribbon of jam and a light dusting of powdered sugar — crisp edges with a tender, shortbread-like interior, all held together like tiny edible windows.

What makes this version special is the balance of textures and the simplicity of ingredients: almond flour for that unmistakable nutty depth, a touch of ground cinnamon or cardamom for warmth, and very cold butter and egg to keep the dough short and flaky. I often make a double batch, freezing one disk of dough for later; it’s a little time investment up front that pays dividends when unexpected guests arrive or when I need a festive treat on short notice.

Ingredients

• Almond flour (1 cup): Use finely ground almond flour (not almond meal) for a smooth, tender crumb. I prefer a blanched variety for its pale color and delicate texture.
• Granulated sugar (2/3 cup): Regular granulated sugar adds structure and a fine, crisp bite; superfine works well too if your sugar is coarse.
• All-purpose flour (2 cups): Provides the body of the dough; spoon into the cup and level for accurate measurement.
• Salt (1/2 teaspoon): A small amount of salt brightens the sweetness and balances the nutty flavor — use fine sea salt or kosher salt.
• Spice (1 teaspoon): Ground cinnamon or cardamom adds warmth — cinnamon is classic, cardamom gives a floral, slightly citrusy twist.
• Butter (16 tablespoons / 1 cup): Use unsalted butter at about 65°F (slightly cool, not melted) for the best texture. European butter (82% fat) adds richness but standard unsalted works beautifully.
• Egg (1 large, cold): Cold egg helps bind while keeping the dough short; refrigerate until ready to use.
• Vanilla (1 tsp): Vanilla bean paste or extract enhances aroma — paste adds visible specks for a pretty finished look.
• Powdered sugar (about 1/4 cup): For a light dusting after assembly; sieve finely for an even snowfall effect.
• Jam (about 1/2 cup): Raspberry, apricot, or redcurrant are classic choices. Choose a smooth jam or warm slightly to loosen very thick preserves.

Instructions

Prepare the dough: In a large bowl, whisk together 2 cups all-purpose flour, 1 cup almond flour, 2/3 cup granulated sugar, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon (or cardamom). Cut 16 tablespoons (1 cup) cold unsalted butter into small cubes and use a pastry cutter or your fingertips to work it into the dry mix until the texture resembles coarse sand with some pea-sized pieces remaining. Bind and chill: Beat the cold large egg lightly with 1 teaspoon vanilla and add to the mixture, stirring just until the dough starts to come together. It will be slightly crumbly. Press into a disc, wrap tightly in plastic wrap, and chill at least 1 hour (or up to 24 hours) — chilling firms the butter and makes rolling easier. Roll and cut: On a lightly floured surface, roll the dough to about 1/8-inch thickness. Use a 2-inch round cutter for the base cookies and a matching cutter with a window (heart, star, or circle) for the tops. Re-roll scraps as needed but work quickly to keep the dough cool. Bake: Arrange cookies on a parchment-lined sheet about 1 inch apart. Bake in a preheated 350°F oven for 10–12 minutes, until the edges are lightly golden. Rotate pans halfway if baking multiple sheets. Allow cookies to cool fully on a rack before assembling. Assemble: Spoon or pipe about 1/2 teaspoon jam onto each whole cookie, then gently place the top cookie (with the window) over it. Dust the tops lightly with about 1/4 cup powdered sugar right before serving for best contrast.

Storage Tips

Store Linzer cookies in a single layer or with parchment separators in an airtight container. At room temperature they stay fresh for 3–5 days; refrigeration extends life up to 2 weeks but may slightly soften the powdered sugar. For longer storage, freeze the baked cookies on a tray for 1 hour, then stack with parchment between layers in a freezer-safe container for up to 3 months. To re-crisp slightly, warm in a 300°F oven for 3–5 minutes after thawing.

Ingredient Substitutions

Almond flour is key to the classic flavor — substitute hazelnut flour for a different nutty note (use equal weight), though texture will change. For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if the blend lacks binding agents. Swap butter for a dairy-free baking stick of equal weight for a vegan adaptation (note: results are slightly less tender). Coconut jam or lemon curd can replace traditional raspberry or apricot jam for bright variations.

Serving Suggestions

Serve on a platter dusted with powdered sugar or layered with wax paper for gifts. Pair with strong tea, coffee, or a lightly sweet dessert wine. For a festive display, alternate jams of different colors (apricot and raspberry) and use shaped cutouts — stars and hearts work beautifully for parties. These also sit prettily atop a holiday cookie board alongside spiced nuts and chocolate-dipped biscotti.

Cultural Background

The cookie traces back to Linz, Austria, where a similar tart was made as far back as the 17th century. The sandwich cookie we know today takes inspiration from Linzer torte, translating that nut-rich, jam-filled profile into handheld portions. Regional variations include different nuts (hazelnuts or walnuts) and spice blends; the cookie has traveled across Europe and into holiday traditions worldwide.

Seasonal Adaptations

In winter, use spiced jams like cranberry-orange and a touch of ground cloves in the dough. Spring suits light fillings such as lemon curd or strawberry. For autumn, replace cinnamon with pumpkin spice and fill with fig jam. Adjust cutout shapes to match the season — leaves, eggs, or snowflakes instantly change the mood.

Meal Prep Tips

For efficient baking, make dough ahead and refrigerate or freeze in flat disks. Roll and cut cookies in batches, baking multiple sheets sequentially. Keep a small jar of warmed jam for easy piping and use a small offset spatula to spread evenly. Label frozen dough with date and intended jam flavor to streamline later assembly.

These Linzer cookies bridge simplicity and ceremony: modest ingredients produce an elegant treat that tells a story with every bite. Whether shared at a holiday table or tucked into a tin for a neighbor, they reward patience and bring people together — bake a batch, hand them out, and savor the smiles.