Buttery, nutty & filled with jam
Delicate, buttery, and beautifully nostalgic these Linzer Cookies are a true holiday classic! Made with ground almonds (or hazelnuts) for that signature nutty flavor and sandwiched with sweet raspberry jam, they’re as stunning as they are delicious. The top cookie is dusted with powdered sugar, revealing a peek of jewel-like jam simple yet so elegant. Perfect for Christmas cookie trays, Valentine’s Day treats, or afternoon tea, these cookies from Emma’s Cake Studio are melt-in-your-mouth perfection that always impresses.
Time Breakdown
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Bake Time: 10–12 minutes
- Total Time: 1 hour 10 minutes
- Servings: 18 sandwich cookies
Ingredients List
For the Cookies
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 ½ cups all-purpose flour
- 1 cup finely ground almonds (or hazelnuts)
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
For Filling & Finish
- ½ cup raspberry jam (or any favorite jam: apricot, strawberry, blackcurrant)
- Powdered sugar, for dusting
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowls (large & medium)
- Hand or stand mixer
- Rolling pin
- Round cookie cutters (2-inch and 1-inch for centers)
- Baking sheets
- Parchment paper
- Fine mesh sieve (for dusting sugar)
- Offset spatula or spoon
Step-by-Step Beginner-Friendly Instructions
- Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes). Add egg yolk and vanilla; mix until smooth. 🧈
- Add dry ingredients: In another bowl, whisk flour, ground almonds, cinnamon, and salt. Gradually add to the butter mixture until dough comes together.
- Chill dough: Divide dough into two discs, wrap in plastic, and chill for 30 minutes.
- Roll & cut: Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough to ¼-inch thick. Cut out 36 cookies using a 2-inch cutter. Use a 1-inch cutter to remove centers from half of them (these will be the tops).
- Bake: Place cookies on parchment-lined sheets and bake for 10–12 minutes, until edges are lightly golden. Cool completely. 🍪
- Assemble: Spread a thin layer of jam on the flat side of each solid cookie. Dust the cutout tops with powdered sugar, then gently sandwich them together. 🍓✨
Pro Tips
- Flavor swap: Try hazelnuts with chocolate spread for a Nutella-inspired version! 🍫
- Perfect texture: Chill dough it keeps the cookies tender and helps them hold their shape.
- Make ahead: Cookies can be baked 2–3 days ahead; fill with jam before serving.
- Storage: Store filled cookies in an airtight container for up to 5 days (or freeze unfilled cookies for up to 2 months).
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 150 | 2g | 17g | 8g | 1g | 8g |