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The Linzer Cookie is a delicious treat with a rich history dating back to the early 17th century. These cookies originated in Linz, Austria, which is also known for its famous Linzer Torte, considered one of the oldest known cakes in the world. Linzer Cookies are a miniature version of the classic Linzer Torte, featuring a delicate, crumbly almond-based dough and a sweet jam filling.

The Linzer Cookie quickly gained popularity across Europe, especially during the Christmas season, as it was often enjoyed as a festive dessert. Over the years, bakers have adapted the recipe, incorporating various types of nuts and fillings. Today, Linzer Cookies are beloved worldwide for their buttery taste and beautiful appearance, with the top cookie featuring a small cut-out that reveals the colorful jam beneath.

As you make your own Linzer Cookies, you’ll be participating in a time-honored tradition that has brought joy to countless bakers and cookie lovers throughout the centuries.

Our recipe makes about 20  delectable sandwich cookies.



1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup almond flour (or finely ground almonds)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raspberry jam (or any other preferred fruit jam)
Powdered sugar for dusting



  1.  In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer or dough blender mix until the butter and sugar are well combined and creamy.
  2.  Add the egg and vanilla extract to the butter and sugar mixture. Mix well to combine.
  3.  In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, cinnamon, and nutmeg.
  4.  Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
  5. Divide the dough in half, shape each half into a flat disk, and wrap each in plastic wrap. Refrigerate the dough for at least 1 hour or up to 24 hours.
  6. Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out one portion of the dough to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out the cookie bases, placing them on the prepared baking sheets. Repeat with the remaining dough.
  8. For the top cookies, use a smaller cookie cutter (such as a heart or star shape) to cut out the center of half of the round cookies.
  9. Bake the cookies for 10-12 minutes, or until they are lightly golden around the edges. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  10. Spread about 1 teaspoon of jam on the bottom side of the whole round cookies. Dust the top cookies (with the center shape cut out) with powdered sugar. Place the top cookies on the jam-coated bottom cookies to form a sandwich.

Store the cookies in an airtight container for up to a week.


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