Linzer Cookies

How to Make Linzer Cookies

1. 1

   Step 1: Whisk dry ingredients

   In a large bowl, whisk together the all-purpose flour, almond flour, powdered sugar, salt, and ground cinnamon until evenly combined. This ensures the dry components are uniform and prevents pockets of sweet or spice in the dough.

   For this step

   • 1 1/4 cupsAll-purpose flour
   • 1 cupAlmond flour (finely ground)
   • 2/3 cupPowdered (confectioners') sugar
   • 1/4 teaspoonFine sea salt
   • 1/2 teaspoonGround cinnamon
   
2. 2

   Step 2: Cut in the butter

   Add the cold, cubed butter to the dry mixture. Using a pastry cutter, two knives, or a food processor, cut the butter in until the mixture resembles coarse peas with some finer crumbs — a few pea-sized bits of butter should remain for a tender flaky texture.

   For this step

   • 12 tablespoonsUnsalted butter, cold and cubed
   
3. 3

   Step 3: Add yolks and flavor

   Stir in the egg yolks, vanilla extract, and lemon zest and mix just until the dough begins to cohere; do not overwork. Gather the dough into two flat disks, wrap tightly in plastic, and refrigerate for at least 30 minutes until firm.

   For this step

   • 2 largeLarge egg yolks
   • 1 teaspoonVanilla extract
   • 1 teaspoonLemon zest (from 1 small lemon)
   
4. 4

   Step 4: Roll and cut

   Preheat the oven to 350°F (175°C). Roll one chilled disk between sheets of parchment to about 1/8–1/4 inch thickness and cut with a round or decorative cookie cutter; use a smaller cutter to make the center windows for half the cookies. Transfer cut cookies on the parchment to a baking sheet, spacing them about 1 inch apart.
   
5. 5

   Step 5: Bake and cool

   Bake until the edges are just golden, about 10–12 minutes depending on size. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before assembling.
   
6. 6

   Step 6: Assemble and finish

   Spread about 1 teaspoon of jam on each solid cookie, then sandwich with a cut-out top and press gently to spread. Dust the finished sandwich cookies with additional powdered sugar just before serving to highlight the cutout.

   For this step

   • 3/4 cupRaspberry or apricot jam (seedless preferred)
   

1. In a large bowl, whisk together the all-purpose flour, almond flour, powdered sugar, salt, and ground cinnamon until evenly combined. This ensures the dry components are uniform and prevents pockets of sweet or spice in the dough.
2. Add the cold, cubed butter to the dry mixture. Using a pastry cutter, two knives, or a food processor, cut the butter in until the mixture resembles coarse peas with some finer crumbs — a few pea-sized bits of butter should remain for a tender flaky texture.
3. Stir in the egg yolks, vanilla extract, and lemon zest and mix just until the dough begins to cohere; do not overwork. Gather the dough into two flat disks, wrap tightly in plastic, and refrigerate for at least 30 minutes until firm.
4. Preheat the oven to 350°F (175°C). Roll one chilled disk between sheets of parchment to about 1/8–1/4 inch thickness and cut with a round or decorative cookie cutter; use a smaller cutter to make the center windows for half the cookies. Transfer cut cookies on the parchment to a baking sheet, spacing them about 1 inch apart.
5. Bake until the edges are just golden, about 10–12 minutes depending on size. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before assembling.
6. Spread about 1 teaspoon of jam on each solid cookie, then sandwich with a cut-out top and press gently to spread. Dust the finished sandwich cookies with additional powdered sugar just before serving to highlight the cutout.