Almond Linzer Cookies

Soft, nutty, buttery, and filled with sweet jam—these Almond Linzer Cookies are hands-down one of my favorite cookies to bake.

They’re the kind of cookie that looks super fancy but is secretly pretty easy to make.

You’ll love the crisp edges, the soft centers, and that dusting of powdered sugar that makes them look like they came straight from a bakery.

This is the kind of recipe that makes your kitchen smell amazing, like toasted almonds and warm sugar.

It’s one of those go-to bakes when you want to gift something homemade or just treat yourself to something cozy and nostalgic.

Why I Love This Recipe

This recipe reminds me of the first time I baked for a holiday party and wanted something a little extra. I didn’t want just any cookie—I wanted one that looked special and tasted even better. These hit the mark.

Buttery and crumbly with a soft bite
Nutty almond flavor that isn’t overpowering
A sweet jam center that balances everything
Easy to make ahead and freezes well
Looks impressive without a ton of work

Servings: Makes 20 sandwich cookies
Total Time: 1 hour 30 minutes (including chill time)

What You’ll Need

1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
2 cups all-purpose flour
3/4 cup almond flour (super-fine ground almonds)
1/4 tsp salt
1/2 cup raspberry jam (or your favorite)
Powdered sugar, for dusting

Tools You’ll Need

Electric mixer or stand mixer
Mixing bowls
Rubber spatula
Rolling pin
Linzer cookie cutter (or round cutter + small shape cutter)
Baking sheets
Parchment paper
Fine mesh sieve
Cooling rack

Pro Tips

Chill the dough before rolling—makes it way easier to cut shapes
Use superfine almond flour for the smoothest texture
Roll dough between two sheets of parchment to avoid sticking
Use a small spoon or piping bag to fill with jam neatly
Dust the tops before assembling to keep the jam shiny

Substitutions and Variations

Swap raspberry jam with apricot, strawberry, or fig
Use hazelnut flour instead of almond for a twist
Add orange zest to the dough for a citrus note
Skip the cut-out if you don’t have a small cutter—just use two rounds

Make Ahead Tips

Dough can be made up to 2 days ahead and kept in the fridge
Cookies (unfilled) can be frozen for 1 month
Assembled cookies stay crisp if filled the day of serving

Recipe + Instructions

Step 1: Cream Butter and Sugar

In a large bowl, cream together 1 cup softened butter and 2/3 cup granulated sugar using a mixer on medium speed until light and fluffy (about 2 minutes).

Step 2: Add Egg and Extracts

Beat in 1 large egg, 1 tsp vanilla extract, and 1/2 tsp almond extract until fully combined.

Step 3: Add Flours and Salt

Add 2 cups all-purpose flour, 3/4 cup almond flour, and 1/4 tsp salt. Mix on low until just combined and the dough forms.

Step 4: Chill the Dough

Divide dough in half, flatten into discs, and wrap in plastic wrap. Chill for 30–45 minutes.

Step 5: Roll and Cut Cookies

Roll out one disc at a time to about 1/8-inch thickness between parchment sheets. Cut out rounds. Cut a small shape out of half of them for the tops.

Step 6: Bake

Place cookies on parchment-lined baking sheets. Bake at 350°F for 10–12 minutes until edges are just golden. Cool completely.

Step 7: Add Jam

Spread 1/2 tsp raspberry jam on the bottom cookies. Gently press a cut-out cookie on top.

Step 8: Dust with Powdered Sugar

Dust the top cookies with powdered sugar using a sieve, then sandwich them on top of the jam layer.

Leftovers & Storage

Store in an airtight container for 4–5 days
Keep in a cool spot to prevent the jam from weeping
Freeze unassembled cookies for longer storage

Why This Recipe Works (Quick Science)

Almond flour adds tenderness and moisture, while also bringing in a subtle nutty flavor. The butter and sugar cream together to trap air, helping the cookies hold shape. The short baking time keeps them tender without overbrowning.

Common Mistakes

Rolling the dough too thick—makes them bake unevenly
Not chilling the dough—leads to cookies spreading too much
Filling while warm—causes the jam to run
Dusting with powdered sugar after assembly—can cover the jam center

What to Serve With

A hot cup of black tea or coffee
Whipped cream on the side for extra indulgence
A scoop of vanilla ice cream if you’re feeling fancy
Fresh berries to balance the sweetness

FAQ

Can I use pre-ground almonds instead of almond flour?
Yes, but make sure it’s super fine or the cookies will be gritty.

Can I freeze the dough?
Absolutely—wrap tightly and freeze up to 2 months.

What other jam flavors work?
Apricot, fig, cherry, strawberry—any thick jam will do.

Can I make this gluten-free?
Yes, just swap the all-purpose flour with a 1:1 gluten-free baking mix.

Final Thoughts

These Almond Linzer Cookies are the kind of treat that makes people stop and say, “Wait, you made these?” They’re buttery, filled with jammy sweetness, and dusted with magic. Try them out, enjoy every bite, and don’t forget to drop a comment below with how they turned out or any questions you’ve got—I’d love to hear!