Buttery and tender, delicate yet festive. These perfect Linzer Cookies strike the right balance between the sweet but subtle almond-flavor and the tartness of the berry jam. A holiday favorite to enjoy year after year.
1 ½ sticks (170g) unsalted butter, softened
½ cup (100g) granulated sugar
1 large egg yolk
½ teaspoon pure vanilla extract
½ teaspoon pure almond extract
1 ⅓ cups (185g) all-purpose flour
¾ cup (70g) almond flour
1 teaspoon cinnamon
¼ teaspoon salt
Jam, for filling (raspberry or cherry are my favorites)
Confectioners’ sugar, for dusting
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Add yolk and extracts, mixing until combined.
In a medium bowl, whisk/sift the all-purpose flour, almond flour, cinnamon, and salt. Add to the butter mixture and mix until dough comes together.
Shape into 2 discs and wrap with plastic wrap. Refrigerate dough for 1 hour.
Roll one disc of dough out on a well-floured surface. Using a round cookie cutter, cut out an even number of cookies. Arrange on a baking tray and chill for 30 minutes (or freeze for 15 minutes). The dough will get soft very quickly due to the butter, so be sure to chill additional time if needed to firm up the dough. These will become the bottom of the cookie sandwiches.
With the second disc of dough, cut out the same number of cookies as before, using a very small cookie cutter or the back of a piping tip to cut out a hole in the center of the cookies. Arrange on a baking sheet and chill at least 30 minutes or freeze for 15 minutes. These will become the tops of the cookie sandwich. For best results, bake the bottoms and the tops separately, as I find the tops to bake a bit more quickly than the tops.
While dough chills, preheat oven to 350°F. Bake one tray at a time, for 10-12 minutes until just barely beginning to turn golden on the edges. The cookies with the hole in the middle will likely be done at closer to 10 minutes, and the others will likely take 11-12 minutes.
Let cool completely. Spread about 1 teaspoon of jam on each of the bottom cookies. Dust all of the top cookies with confectioners’ sugar before placing the on top of the jam to form sandwiches.
Keywords: linzer cookies, almond linzer cookies, Christmas cookies, cookie box recipes