Linzer Cookies

Traditional European Linzer cookies have always been a family favorite at our house. We like to make them just about as much as we like to eat them. Don’t let these fancy little cookies fool you, they look difficult but are actually very simple and fun to make. Adapted from the lattice topped Austrian Linzer torte, this fruit filled cookie has become a holiday icon around the world.

This year we changed our recipe to include cardamom. It is no secret in reading my recipes that cardamom is my favorite spice. But, oh my…added to this almond butter cookie, it is amazing!!!  Many people add lemon to their linzer dough. While I love these cookies with lemon zest, cardamom adds a deeper and more intricate lemon flavor. You really must try this recipe…one simple spice makes all the difference.

My daughter Kennedy’s favorite filling is plum. Plum jam is seedless, tangy and creates the most beautiful crimson color through the tiny cut window. Citrus curds are also a fun option to fill the cookies with in spring using flower-shaped cutouts.

With so many shapes to choose from, don’t let Christmas be the only time you enjoy these buttery cookies. Red or pink jam and a heart shaped cookie cutter will quickly turn these dainty cookies into the perfect Valentine’s Day gift!

Ingredients:Processed with VSCO with a6 preset

1 1/2 cups salted butter

1 1/4 cups granulated sugar

2 eggs

1 1/2 tsp. vanilla extract

1 tsp. salt

1/2 tsp. baking powder

2 tsp. cardamom

3/4 cup almond flour

3 cups flour

*confectioner’s sugar for dusting

*Jam or desired filing


  1. In a stand mixer fitted with the paddle attachment beat together butter and sugar. Beat on medium speed until light and fluffy.
  2. Add the eggs and vanilla maintaining the light and fluffy consistency.
  3. Whisk or sift together in separate bowl remaining dry ingredients.
  4. Slowly add dry ingredients to the wet mixture beating on medium speed just until incorporated.
  5. Wrap the dough in plastic wrap and refrigerate at least 3 hours before rolling.
  6. On a lightly floured surface roll dough to a consistent 1/4 inch thick slab.
  7. Using a 2-inch fluted cookie cutter cut as many shapes as can fit on dough slab.
  8. Using 1/2 inch cookie cutter cut the centers out of half of the fluted shapes.
  9. Place cookies on parchment-lined cookie sheets.
  10. Bake in an oven pre-heated to 350° for 7 minutes. Take the cookies out before they begin to brown.
  11. Place cookies on cooling racks separating the cutout cookies from the solid fluted cookies.
  12. Lightly dust the cutout cookies with confectioners’ sugar.
  13. Spread jam or other filing onto the uncut bottom cookie.
  14. Top with a dusted cutout cookie creating the Linzer sandwich.


  • I like to use a seedless jam and thicken it slightly with unflavored gelatin.
  • As an alternative to fruit fillings try our Nutella Buttercream
  • I use a very fine mesh sieve to dust the confectioners’ sugar, lightly tapping the sieve rather than shaking it to produce a fine delicate layer of sugar.


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