Classic Austrian Linzer Cookies are a delightful blend of buttery richness and fruity sweetness, perfect for any occasion. The tender, crumbly texture of the almond-infused dough pairs beautifully with the tangy raspberry jam filling. With just 30 minutes of prep and a 2-hour chill, these cookies are surprisingly simple to make yet impressively elegant. Each bite offers a harmonious contrast of flavors and a hint of nostalgia, making them a timeless treat.
These cookies are as visually stunning as they are delicious, with their delicate lattice tops revealing a vibrant jam center. The aroma of toasted almonds and warm spices fills your kitchen as they bake, creating an irresistible sensory experience. Whether enjoyed with tea or gifted to loved ones, Linzer Cookies are sure to bring joy and a touch of European charm to your day.
Ingredients for Classic Austrian Linzer Cookies
- 1 ½ cups (7 ½ oz/213g) all-purpose flour
- ½ cup (2oz/57g) almond flour (or substitute with hazelnut flour for a nutty twist)
- 1 level teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (6oz/170g) butter, softened (unsalted preferred)
- ¾ cup (5oz/142g) granulated sugar
- 2 small eggs (room temperature for easier mixing)
- 1 teaspoon vanilla extract
- ½ cup (5oz/142g) strained raspberry jam (or use apricot or strawberry jam as alternatives)
- Powdered sugar, for dusting
Step-by-Step Instructions for Classic Austrian Linzer Cookies
- In a bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt. Set aside.
- In a stand mixer or with a handheld electric mixer, beat the butter and sugar together until pale and fluffy.
- Add the eggs and vanilla extract to the butter mixture and beat until well combined.
- Gradually beat the flour mixture into the butter mixture until just combined.
- Wrap the dough in plastic wrap and refrigerate until very firm, at least 2 hours (or up to 3 days).
- Preheat the oven to 375°F (190°C) (fan-assisted). Line two cookie sheets with parchment paper.
- On a floured surface, roll out the dough to about 1/8 inch (3mm) thick. Use a 2 ½ inch (6cm) cookie cutter to cut out rounds and place them 2 inches (5cm) apart on the prepared sheets.
- Cut a 1 inch (2.5cm) hole out of the centers of half the cookies. Gather scraps, rewrap, and chill to reroll.
- Bake for 15-18 minutes, or until the edges are golden brown. Let cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.
- Spread 1 teaspoon of raspberry jam onto the base cookies, leaving a small border. Dust the top cookies (with holes) generously with powdered sugar.
- Carefully place the powdered sugar-dusted tops onto the jam-covered bases. Press gently to seal.
- Enjoy the same day for the best flavor. Store in an airtight container at room temperature. Raw dough can be refrigerated for up to 5 days or frozen for up to 8 weeks.
Perfect Pairings: Serving Suggestions for Linzer Cookies
These Classic Austrian Linzer Cookies are a delightful treat on their own, but they pair beautifully with a cup of hot tea, coffee, or even a glass of dessert wine. For a festive touch, serve them alongside a plate of assorted holiday cookies or a bowl of fresh berries. They also make a lovely addition to a dessert platter at brunch or afternoon tea.
Storage Secrets: Keeping Your Cookies Fresh
While these cookies are best enjoyed the day they’re made, you can store them in an airtight container at room temperature for up to 3 days. To maintain their crispness, place a piece of parchment paper between layers. If you’ve made the dough ahead of time, it can be refrigerated for up to 5 days or frozen for up to 8 weeks—just thaw in the fridge before rolling and baking.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the dough the night before and let it chill overnight. When rolling out the dough, work in small batches to keep it cold and firm, which makes cutting easier. If you’re short on time, skip the cut-out centers and simply sandwich the cookies with jam—they’ll still taste delicious!
Recipe Variations: Customize Your Cookies
Feel free to experiment with different flavors! Swap the raspberry jam for apricot, blackberry, or even a spiced fig jam. For a nut-free version, replace the almond flour with an equal amount of all-purpose flour. You can also add a pinch of nutmeg or cardamom to the dough for a warm, aromatic twist.
Equipment Guidance: Tools for Success
A stand mixer or handheld electric mixer makes creaming the butter and sugar a breeze. Use a floured rolling pin and parchment paper for easy dough handling. A 2 ½-inch round cookie cutter and a 1-inch cutter for the centers are essential, but you can also use festive shapes like stars or hearts for a creative touch.
Classic Austrian Linzer Cookies
Ingredients
- 1 ½ cups all-purpose flour (7 ½ oz/213g)
- ½ cup almond flour (2oz/57g)
- 1 level teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter softened (6oz/170g)
- ¾ cup granulated sugar (5oz/142g)
- 2 small eggs
- 1 teaspoon vanilla extract
- ½ cup strained raspberry jam (5oz/142g)
- powdered sugar for dusting
Instructions
- In a bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt together. Set aside.
- In a stand mixer or with a handheld electric mixer, beat the butter and sugar together until it is pale and fluffy.
- Add the egg and vanilla to the butter mixture and beat until well mixed.
- Gradually beat the flour mixture into the butter mixture until just combined.
- Wrap the dough well with plastic wrap and refrigerate until very firm, at least two hours and up to 3 days.
- When you are ready to bake your cookies, preheat the oven to 375°F (190°C) fan assisted. Line two cookie sheets with parchment paper. (I do a fan here because you will have to put 2 trays of cookies into the oven and you need the air to circulate)
- On a floured surface, roll out the dough until it is about an 1/8 inch (3mm) thick. (You can also roll this dough on a floured piece of parchment for even easier handling)
- Working quickly while the dough is still cold and firm, use a 2 ½ inch (6cm) cookie cutter to cut out as many rounds of dough as you can and place them 2 inches (5 cm) apart on the prepared cookie sheet. Gather any scraps, rewrap, and chill until firm enough to reroll.
- Once the cut dough is on the cookie sheets, cut out one inch (2.5cm) hole out of the centers of half of the cookies. (See above video for step-by-step)
- Bake for roughly 15-18 minutes, or until the edges are golden brown. Let cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.
- For the base of the cookie, spread about 1 teaspoon of strained raspberry jam onto ½ of the cookies, spreading the jam out a bit but not quite to the edge.
- Dust the top halves of the cookies (with the cut-out circle) generously with powdered sugar, then carefully place the tops on the jam covered bottoms. Press to seal very gently so you don’t break to the top half.
- These cookies are best enjoyed the day they are made. Store in an airtight container at room temperature. The raw dough can be refrigerated for up to 5 days or frozen for up to 8 weeks.
