Name: Easy Almond Linzer Cookies Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: Austrian
Ingredients: 180g unsalted butter, at room temperature; 65g powdered sugar (icing sugar), sifted; 1 teaspoon vanilla bean paste or vanilla extract; 225g all-purpose flour; 90g almond flour / almond meal; 1/4 tsp kosher salt; Powdered sugar to dust; Jam or curd of your choice for filling

There’s something about the buttery crumb and the vibrant jam peek-a-boo that makes these treats irresistible. The Easy Almond Linzer Cookies Recipe I’m sharing today is truly easier than it looks, and trust me—you’ll want to make these again and again.

The image shows a group of round sandwich cookies placed on a white marbled surface dusted with powdered sugar. Each cookie has two layers: a bottom golden-brown cookie and a top cookie with a scalloped edge covered in powdered sugar. The top cookie has different small shapes cut out in the center—such as triangles, circles, flowers, and diamonds—revealing the smooth amber-colored filling inside. The cookies are arranged flat and close to each other, with powdered sugar also scattered around them. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Almond Linzer Cookies Recipe
Top Tip
How to Serve Easy Almond Linzer Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Almond Linzer Cookies Recipe

Why You'll Love This Recipe

I’ve always been intimidated by Linzer cookies—those delicate shapes and the filling seemed like too much work. But this Easy Almond Linzer Cookies Recipe flips all that, making them approachable for any home baker while still delivering that classic texture and flavor that make them so beloved.

Simple Ingredients: Uses pantry staples plus almond flour for that signature nutty taste—no fancy shopping required.
Foolproof Technique: Step-by-step instructions ensure your cookie dough is smooth and manageable every single time.
Customizable Fillings: You can choose any jam or curd you love, making these cookies perfect year-round.
Beautiful Presentation: These cookies look stunning with just a dusting of powdered sugar—no extra fuss needed.

Ingredients & Why They Work

The magic of this Easy Almond Linzer Cookies Recipe lies in how the almond flour mingles with the all-purpose flour, creating a tender, buttery crumb that’s rich but melts in your mouth. Here’s why each ingredient is a must:

Flat lay of a block of unsalted butter at room temperature, a small white ceramic bowl of sifted powdered sugar, a small white ceramic bowl with creamy vanilla bean paste, a neat pile of all-purpose flour, a small heap of almond flour, a small white ceramic bowl containing kosher salt, a few whole uncracked brown eggs, and a small white ceramic bowl filled with bright red jam placed in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Room temperature is key for easy whipping and creating that fluffy dough texture.
Powdered Sugar (Icing Sugar): Sifted to avoid lumps, it blends seamlessly, giving the dough a smooth, delicate sweetness.
Vanilla Bean Paste or Vanilla Extract: Adds a warm, aromatic depth—vanilla bean paste gives a beautiful flecked look too!
All-Purpose Flour: Provides structure but balanced with almond flour for a tender crumb.
Almond Flour / Almond Meal: Gives subtle nuttiness and that classic Linzer texture that’s soft yet crisp.
Kosher Salt: Just a pinch to balance sweetness and enhance flavors.
Powdered Sugar (for Dusting): The finishing touch that adds charm and a hint of sweetness on top.
Jam or Curd: I love raspberry jam, but you can get creative—apricot, lemon curd, or even fig preserves work wonderfully!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While this recipe is great as is, I love tweaking it depending on the season or who I’m baking for. You can easily tailor these cookies to suit your tastes or dietary needs.

Variation: I’ve swapped almond flour for hazelnut meal once, and it gave the cookies a lovely twist—just as tender with a subtly different nuttiness.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour for those avoiding gluten.
Vegan Adaptation: Try using vegan butter to make these dairy-free; just be sure to chill the dough well for best results.
Filling Flavors: Seasonal jams like cranberry or spiced apple butter make perfect winter fillings, while fresh berry jams brighten summer batches.

Step-by-Step: How I Make Easy Almond Linzer Cookies Recipe

A single metal bowl is shown from above filled with a thick, light brown cream mixture with small dark specs that appear evenly swirled and textured on all sides inside the bowl. The bowl is placed on a white marbled surface, and no other objects are visible around it. The cream looks smooth but firm, with peaks and swirls from mixing visible inside the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Buttery Dough

Start by placing your room temperature butter, sifted powdered sugar, and vanilla bean paste into a medium bowl. Whip them on high speed until the mixture is light, fluffy, and pale—you'll know you’re on the right track when it almost doubles in volume. This step is key to getting a soft, melt-in-your-mouth cookie.

Step 2: Fold in the Flours and Salt

Add the all-purpose flour, almond flour, and a pinch of kosher salt to the butter mixture. Mix just until everything’s combined. Overmix and you’ll toughen the dough, so keep it gentle—once the flour disappears, stop.

Step 3: Shape and Chill the Dough

Turn the dough out onto a large piece of parchment paper and shape it into a neat rectangle. Press another piece of parchment on top and roll out to about 6mm (¼ inch) thickness. Pop the whole thing, still sandwiched between the parchment, onto a sheet pan, and chill in your fridge for at least two hours. This resting time is what helps the dough firm up and prevents spreading during baking.

Step 4: Freeze Before Cutting

Before cutting, transfer your dough (still in parchment) to the freezer for 10 minutes. This extra chill makes cutting the delicate shapes so much easier and keeps edges crisp and sharp during baking.

Step 5: Cut Your Cookies

Remove the top parchment and use a 2-inch fluted cutter to cut out as many whole circles as you can. Transfer these to a parchment-lined baking sheet. For half of the cookies, use a much smaller cutter to cut shapes from the center—traditional Linzer cookies have a little window that shows off the jam inside. Don’t worry about scraps—they can be quickly gathered, re-rolled, and cut again after another chill.

Step 6: Freeze Again, Then Bake

Give these cut cookies another 10-minute freeze before baking—this keeps their shape crisp. Bake at 325°F (160°C) for 11–12 minutes or until edges turn a lovely pale gold. Keep an eye here, especially if you rolled the dough thinner or thicker than advised.

Step 7: Assemble and Enjoy

Once cooled, dust the “tops” (the cookies with cut-out centers) with powdered sugar. On the solids (bottom cookies), spread your jam or curd just to the edges. Gently sandwich the cookies together with the good side facing out—this little detail makes them look extra charming. Store in an airtight container and enjoy fresh—or make the dough ahead and freeze for busy days!

Top Tip

After baking these, I realized that chilling and freezing aren’t just fuss—they’re game changers for shape and texture. Here’s what I’ve learned that you’ll appreciate too!

Double Chill: Chilling the dough twice—once after rolling and again after cutting—helps maintain the classic sharp edges that make Linzers so pretty.
Gentle Mixing: Be careful not to overwork your dough to avoid tough cookies; I usually mix until just combined.
Use Parchment Paper Layers: Rolling between two sheets keeps things tidy, prevents sticking, and saves cleanup.
Jam Placement: Spread filling slightly inside the edges to allow room for squish without oozing out—a small trick that keeps your cookies neat.

How to Serve Easy Almond Linzer Cookies Recipe

Almond Linzer Cookies - Serving Suggestion

Garnishes

I keep garnishes simple—a generous dusting of powdered sugar is all I use, letting the jam window shine as the star. For holidays, a sprinkle of finely chopped almonds or edible flower petals adds a touch of elegance without overdoing it.

Side Dishes

These cookies pair beautifully with hot drinks like chai tea, coffee with a hint of cinnamon, or even a flaky latte. At parties, I serve them alongside a cheese board or spiced nuts for contrast, making for an indulgent but balanced spread.

Creative Ways to Present

For special occasions, I arrange cookies in layered glass domes or tie small stacks with rustic twine, adding fresh herbs like rosemary for a cozy vibe. Miniature cookie stacks wrapped in cellophane tied with a ribbon make charming edible gifts as well.

Make Ahead and Storage

Storing Leftovers

After assembling, I store my Linzer cookies in an airtight container at room temperature. They stay fresh and chewy for up to 3 days, but I always find they taste best the day you make them. If I’m making them ahead for a gathering, I keep the jam and cookies separate until serving.

Freezing

Dough freezes beautifully—after rolling and cutting, I freeze cookie shapes flat on a sheet before transferring them to a container. They can stay in the freezer for up to 3 months. When ready, I bake them straight from frozen, just adding a couple extra minutes to baking time.

Reheating

Reheating baked Linzer cookies isn’t usually necessary, but if you want that fresh-baked warmth, I pop them in a 300°F oven for just 3–4 minutes—enough to restore that freshly baked feel without softening the delightful crunch.

Frequently Asked Questions:

Can I use almond extract instead of vanilla in this Easy Almond Linzer Cookies Recipe?

Absolutely! Almond extract will enhance the nutty flavor even more, but be careful to use it sparingly—start with ½ teaspoon because it’s quite potent compared to vanilla.

What kind of jam works best for Linzer cookies?

Traditional raspberry jam is a classic choice because its tartness balances the sweetness of the cookies, but you can experiment with apricot, blackberry, or even lemon curd depending on your taste. Just make sure the filling isn’t too runny to avoid soggy cookies.

How can I prevent the cookies from sticking to the cutter?

A handy trick is to dip your cookie cutter in powdered sugar between cuts. This light dusting helps the cutter release cleanly through the dough, especially with sticky almond flour dough.

What should I do if the dough feels too soft or sticky?

Chilling is your friend here! Pop the dough back in the fridge or freezer for 15-30 minutes to firm up before rolling. Also, rolling between parchment paper greatly helps manage stickiness without the need for excess flour, which can toughen cookies.

Final Thoughts

This Easy Almond Linzer Cookies Recipe has become my go-to for holidays and special treats because it’s truly a blend of simplicity and elegance. Making these cookies is like sharing a little moment of joy—you’ll be amazed at how easy it is to create something so charming and delicious. Give it a try—you might just find your new favorite cookie!