This batch of Linzer cookies has been my holiday ritual for years: crisp, tender, and threaded with warm spice and bright jam. I first learned this method in a cozy kitchen while visiting a friend who insisted Linzer was the only cookie worth baking for winter gatherings. The dough is forgiving and fragrant with almonds and cinnamon (or cardamom if you like floral warmth), and once you cut through that tiny heart or round window to reveal ruby jam, everyone’s face lights up. These cookies feel fancy but are genuinely approachable — the kind you make with a mug of tea and company.

I love how the dough is rich without being overly sweet, thanks to a balance of butter, almond flour, and a modest amount of granulated sugar. The centers expose the jam in a playful peekaboo, while a light dusting of powdered sugar gives a snowy finish. I usually make a double batch because they disappear fast at neighborhood cookie swaps and afternoon snack plates. Whether you use raspberry jam, apricot, or a tart curd, the contrast between the buttery cookie and the tart filling is what makes these irresistible.

Ingredients

• Almond flour (1 cup): Look for finely ground almond flour (not almond meal) for the smooth texture these cookies need. I prefer Bob's Red Mill or a store brand labeled "finely ground" — it ensures even crumb and prevents a sandy mouthfeel.
• Granulated sugar (2/3 cup): Provides structure and light sweetness without overpowering the almond flavor. If you prefer less sweet, reduce by 1 to 2 tablespoons and taste the dough when creamed.
• All-purpose flour (2 cups): The backbone for structure. Spoon and level the flour when measuring to avoid a dry, crumbly dough. If you only have a scale, this recipe was developed for cup measurements for home bakers.
• Salt (1/2 teaspoon): Balances the sweetness and enhances the buttery flavor; use fine sea salt or kosher salt (adjust if using coarse kosher).
• Ground cinnamon or cardamom (1 teaspoon): Cinnamon gives a warm familiar presence; cardamom lends an aromatic, floral lift — both work beautifully depending on your mood.
• Butter (1 cup / 16 tablespoons, about 65°F): Use unsalted butter at a cool room temperature so it creams smoothly without being greasy. European-style butter adds extra richness if you have it.
• Large egg (1, cold): The egg helps bind the dough and lends color; use a cold egg to keep the dough firmer while mixing.
• Vanilla bean paste or extract (1 teaspoon): Vanilla deepens the flavor; paste gives flecks and a slightly stronger aroma.
• Powdered sugar (about 1/4 cup): For a final dusting that creates a classic Linzer look and soft sweetness without sogging the cookie.
• Jam, jelly, or curd (about 1/2 cup): Choose a bright, slightly tart jam such as raspberry, apricot, or blackcurrant to cut through the richness — homemade or high-quality jarred jam both work.

Instructions

Prepare the dry mix: Whisk together the almond flour, all-purpose flour, granulated sugar, salt, and ground spice in a large bowl until evenly distributed. This ensures the nut flour blends smoothly with wheat flour and prevents pockets of spice or sugar. Cream butter and egg: In a stand mixer fitted with the paddle or using a hand mixer, beat the butter on medium speed for 1–2 minutes until soft and slightly aerated. Add the cold egg and vanilla, mixing just until combined — overbeating can make the dough soft and hard to roll. Combine wet and dry: With the mixer on low, add the dry mixture in two additions, mixing until just incorporated. The dough should come together in a soft, slightly tacky mass. If it feels crumbly, add a teaspoon of cold water. Form and chill: Turn dough onto a sheet of parchment, press into a flat disk about 1 inch thick, and wrap tightly. Chill for at least 1 hour in the refrigerator — chilling firms the butter so the cookies hold their shape during rolling and baking. Roll and cut: On a lightly floured surface, roll dough to about 1/8–1/4 inch thickness. For tidy cookies, use a floured rolling pin and rotate the dough frequently to prevent sticking. Cut out pairs of shapes, using a small cutter to cut the center from half the cookies (these become the tops). Bake: Preheat the oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet with 1 inch spacing. Bake for 8–12 minutes, watching for pale golden edges and a set surface. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Assemble and finish: Spread a thin layer (about 1/2 teaspoon) of jam on the solid cookie, top with the pierced cookie, and press gently. Dust generously with powdered sugar right before serving to keep the jam bright.

Storage Tips

Store in an airtight tin at room temperature for up to 5 days. To retain the crisp edges, place sheets of parchment between layers and avoid stacking too many high — 2–3 layers is ideal. For longer storage, freeze unfilled cookies flat on a tray until solid, then transfer to a sealed bag; filled and assembled cookies freeze well for up to 3 months. Reheat gently at 300°F (150°C) for 5 minutes to refresh crispness, or thaw at room temperature before serving.

Ingredient Substitutions

If you need a gluten-free option, replace all-purpose flour with a 1-to-1 gluten-free blend and add 1 tablespoon extra almond flour to improve structure. For a dairy-free version, use a vegan butter stick that measures 1:1; note the flavor will be slightly different but the texture remains tender. Swap the almond flour for hazelnut flour for a different nut profile—expect a slightly more robust, toasted note. When changing spices, start with 3/4 teaspoon cardamom if making the switch; it's potent compared to cinnamon.

Serving Suggestions

These cookies shine with small accompaniments: pair them with a strong black tea or a delicate green tea to balance sweetness. For a festive platter, alternate jam colors and sprinkle some finely chopped pistachios around for color contrast. They also work well plated with a dollop of lemon curd for brightness or alongside a scoop of vanilla ice cream for an indulgent dessert. For gifting, stack in a decorative tin with parchment and a ribbon.

Cultural Background

Originating from the Linz region in Austria, these sandwich cookies are a descendant of traditional Linzertorte, which uses a similar nut-enriched pastry and jam filling. The decorative cutouts are a hallmark — historically cakes and cookies from Central Europe often included tiny shapes to display vibrant preserves inside. Over time, Linzer-style treats became holiday staples across Europe and America, adapted into bite-sized cookies ideal for sharing.

Seasonal Adaptations

In winter, use spiced jams like cranberry-apple or spiced fig to echo holiday flavors. Spring benefits from bright raspberry or strawberry preserves, and a touch of lemon zest in the dough can lighten the profile. For summer gatherings, fill with apricot jam and garnish with a thin slice of fresh apricot before dusting. During cookie-exchange season, try stamping seasonal shapes to match themes without changing the classic technique.

Meal Prep Tips

Make the dough up to 48 hours ahead and keep chilled; roll and cut the day you plan to bake. Alternatively, freeze individual rolled pieces between parchment sheets and bake from partially frozen — add 1–2 minutes to the baking time. Prepare several small jars of jam for quick assembly, or pre-pipe jam into pastry bags for even distribution when filling. Label and date containers when freezing for easy rotation during the holidays.

These Linzer cookies are a personal favorite because they combine elegance with simplicity: little effort, lovely results, and memories baked into every bite. Share them generously and feel free to adapt the fillings to make them your own.