Classic Buttery Linzer Cookies with Almond Flour
Traditional Austrian-style sandwich cookies featuring tender, buttery dough enriched with almond flour and a hint of cinnamon. These delicate treats showcase jam or preserves through decorative cutout windows, creating an elegant presentation perfect for holidays, special occasions, or afternoon tea. The combination of all-purpose and almond flour creates a wonderfully rich texture that melts in your mouth, while the dusting of powdered sugar adds a beautiful finishing touch.
Ingredients
- ¾ cup butter, room temperature
- ½ cup sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ⅓ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra binding
- ¼ teaspoon cinnamon
- ¾ cup almond flour
- powdered sugar, for dusting
- 2 teaspoons jelly, Nutella, or lemon curd, per cookie
Instructions
- 1
Preheat oven to 350 degrees
- 2
Beat butter and sugar with paddle attachment until light and fluffy
- 3
Add egg yolk and mix on low speed, scraping bowl sides as needed
- 4
Add vanilla and salt, mix until combined
- 5
Add flour, cinnamon and almond flour, mix on low speed just until combined without overmixing
- 6
Separate dough into 2 flat disks, wrap in plastic wrap and refrigerate for 20 minutes until chilled
- 7
Flour counter and rolling pin well, roll one disk at a time to 1/8 inch thickness
- 8
Use cookie cutter to stamp out shapes and place on parchment lined baking sheets
- 9
Cut center holes in half the cookies using smaller cookie cutter
- 10
Bake for 7-9 minutes until lightly golden on edges
- 11
Cool on baking sheet for 5 minutes before transferring to wire rack
- 12
Dust cookies with holes with powdered sugar
- 13
Spread 2 teaspoons jelly on remaining cookies and top with cutout cookies
Tips
Chill the dough adequately to prevent spreading and make rolling easier without sticky mess.
Flour your work surface generously when rolling to prevent sticking and ensure clean cutouts.
Watch baking time carefully as almond flour can brown quickly once edges start coloring.
Good to Know
airtight container in fridge for up to 3 days
dough can be made and chilled up to 2 days ahead
immediately after assembly or at room temperature
Common Mistakes
avoid overmixing dough to prevent tough cookies
ensure adequate chilling to prevent spreading during baking
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may need extra binding
FAQ
Can I freeze the cookie dough?
Yes, wrap dough disks tightly and freeze up to 3 months. Thaw in refrigerator before rolling.
What if I don't have almond flour?
You can substitute with additional all-purpose flour, though the texture will be less rich and tender.
How long do assembled cookies keep?
Best eaten within 24 hours as the jam can make the cookies soggy over time.