This recipe for Linzer cookies arrived in my kitchen the first snowy December I invited my neighbors over for cookies and cocoa. I wanted something that felt both elegant and approachable, something that transported people to a small European bakery even if it was made in my tiny apartment. These sandwich cookies — delicate, buttery rounds with a small window of jam peeking through — have become our holiday signature. They offer a pleasing contrast: a slightly crisp edge that gives way to a tender, nutty interior, with the bright jam adding a burst of freshness in every bite.

I discovered that using almond flour along with all-purpose flour keeps the texture tender while giving that unmistakable almond aroma. The dough is forgiving but benefits from a short chill, which helps the cookies keep their shape and yields the perfect crumb. I love serving them on the first night of Hanukkah or at neighborhood cookie swaps; kids love the shape-cutting step, and adults always ask for the recipe. There’s something ceremonious about dusting the tops with powdered sugar and watching the jam glow through the little cutouts.

Ingredients

• Almond flour: 1 cup (110 g). Use finely ground almond flour, not almond meal; it produces a smoother dough and a more delicate crumb. I like Bob's Red Mill or a high-quality store brand that’s blanched for a pale color and clean almond flavor.
• Granulated sugar: 2/3 cup (about 130 g). Regular granulated sugar gives structure and a gentle snap. Caster sugar works well if you have it for a finer texture.
• All-purpose flour: 2 cups (about 270 g). Provides the base structure; spoon into your measuring cup and level off for accuracy. If you’re in a humid climate, weigh the flour for best consistency.
• Salt: 1/2 teaspoon. Balances sweetness and enhances the butter and almond aromas.
• Ground cinnamon or cardamom: 1 teaspoon. Cardamom adds a warm, floral note, while cinnamon keeps things familiar — choose based on mood.
• Butter: 16 tablespoons (1 cup; 226 g), around 65°F (18°C). Use good-quality unsalted butter at a cool but pliable temperature; cultured or European-style butter brings extra depth.
• Large egg: 1 cold. Helps bind the dough and adds tenderness; cold egg keeps the dough firm so shapes hold.
• Vanilla bean paste or extract: 1 teaspoon. Vanilla rounds out flavors; vanilla bean paste adds little flecks and a bakery feel.
• Powdered sugar: about 1/4 cup for dusting. Use a fine sieve for an even dusting after assembly.
• Jam, jelly, or curd: about 1/2 cup. Raspberry or apricot are classic; choose a thicker jam so it doesn’t leak when baking and storing.

Instructions

Prepare the dry ingredients: Whisk together the almond flour, granulated sugar, all-purpose flour, salt, and your choice of spice in a medium bowl until fully combined and evenly distributed. This ensures the leavening and flavor are consistent throughout the dough; look for no lumps in the almond flour and an even color. Cream butter and sugar: In a stand mixer fitted with the paddle or with a large bowl and hand mixer, beat the butter until smooth and slightly creamy, about 1 minute on medium speed. Add the granulated sugar and continue to beat until the mixture is lighter in color and slightly fluffy — approximately 1–2 minutes. The goal is to trap a little air for lift, not to overwhip. Add egg and vanilla: Beat in the cold egg and vanilla until just incorporated. The dough may look slightly curdled; that’s fine. Keeping the egg cold helps the dough firm up when you combine the dry ingredients and chill it later. Combine wet and dry: On low speed, add the dry ingredient mixture to the butter mixture in two additions until a cohesive dough forms. Scrape down the bowl and finish by hand if needed. The dough should hold together without being greasy — if it’s too soft, chill 10–15 minutes until manageable. Chill and roll: Divide the dough into two disks, wrap tightly in plastic, and refrigerate at least 45 minutes or up to 2 days. Chill firms the butter and prevents spreading. When ready, roll each disk between two sheets of parchment to about 1/8-inch thickness for a tender cookie; thinner gives crisp edges, slightly thicker yields a chewier center. Cut shapes and bake: Preheat the oven to 350°F (175°C). Use a 2-inch round cutter for bases and a similar cutter with a small center cutout for tops. Arrange on parchment-lined baking sheets 1 inch apart. Bake for 9–12 minutes, until edges are lightly golden — 9 minutes for tender centers, up to 12 for a crisper cookie. Cool fully on a wire rack before assembly. Assemble the sandwiches: Sift powdered sugar over the cutout tops. Spread about 1/2 teaspoon of jam on each whole cookie base, then gently press a top cookie over it to form a sandwich. For a prettier finish, pipe thicker curds or jam in the center so it doesn’t ooze out when pressed. Allow sandwiches to rest 30 minutes for the jam to set before packing.

Storage Tips

Keep sandwiches in a single layer in an airtight tin or container at room temperature for up to 4 days. If stacking, place parchment between layers to avoid sticking. For longer storage, freeze unfilled cutouts flat on a sheet until solid, then transfer to a sealed bag for up to 3 months; thaw overnight in the refrigerator, then assemble with jam the next day. Baked assembled cookies also freeze well — lay them on a tray to freeze, then pack in airtight containers with parchment.

Ingredient Substitutions

If you don’t have almond flour, substitute 1 cup blanched ground almonds or reduce all-purpose flour slightly and add 1/3 cup finely ground hazelnuts for a nutty twist. For a gluten-free version, replace all-purpose flour with a 1-to-1 gluten-free flour blend and add a small pinch of xanthan gum for structure. Swap butter for dairy-free sticks of similar fat content to make a dairy-free version, though flavor will be less rich; egg replacer can be used but chilling time may need adjustment.

Serving Suggestions

Serve on a platter dusted with extra powdered sugar and a scattering of fresh berries for color. They’re excellent with a small cup of strong coffee, black tea, or mulled wine during the holidays. For a party, pair several flavors of jam — raspberry, apricot, and lemon curd — arranged in labeled bowls so guests can create their own combinations. For an elegant touch, drizzle a tiny bit of melted dark chocolate on the uncut underside.

Cultural Background

These sandwich cookies descend from the Linzer tradition, named after the Austrian city of Linz; it’s one of the world’s oldest-known cookie recipes. Typically made with ground nuts and aromatic spices, this pastry reflects Central European baking — think tender shortcrust, warm spices, and fruit preserves. Over centuries, the design evolved into the beloved cutout top that reveals the filling, turning a practical sandwich cookie into a decorative confection.

Seasonal Adaptations

Change the spice to cardamom for winter celebrations or lemon zest and basil for a spring twist. In summer, fill with fresh apricot jam or strawberry preserves; in winter, use spiced plum butter or blackcurrant jam. For holiday presentations, use star and snowflake cutters and dust with a heavier layer of powdered sugar to mimic snow. Swap out a portion of the flour for ground toasted hazelnuts in autumn for an earthy depth.

Meal Prep Tips

Make the dough 2–3 days ahead and keep it chilled; roll and cut on the day of baking for the freshest edges. Alternatively, freeze rolled, cut shapes on parchment-lined trays, then bag them; bake directly from frozen, adding a minute or two to the bake time. Pack assembled cookies with small sheets of parchment between layers and store in a sturdy tin for gifting. Label containers with date and flavor for easy serving later.

There’s a quiet pleasure in making these — the predictable rhythm of mixing, rolling, cutting, and dusting. Share them with friends, pack them in lunchboxes, or keep a tin on the counter: they never last long in my house.