Hazelnut-Almond Linzer Cookies with Apple Jam
Double-layer sandwich cookies combining creamy hazelnut spread and bright jam with nutty almond meal and warm spices. The buttery shortbread base holds sweet fillings, while powdered sugar frames the apple-shaped cutout windows. Perfect for holiday gift boxes, afternoon tea, or any occasion calling for elegant homemade treats. This version uses both hazelnut and jam for contrast, with lemon zest adding subtle citrus notes that complement the filling flavors.
Ingredients
- 2 tbsp hazelnut spread (such as Nutella), unsweetened preferredalmond butter1:1dairy-freetree_nuts-freeadds dairy
similar richness
- 2 tbsp orange jam or apple jelly
- 1 egg yolk
- 1 cup almond meal
- 1 cup all-purpose flourgluten-free 1-to-1 blend1:1gluten-freegluten-free
texture may be slightly drier
- ½ cup unsalted butter, room temperature, about 120g
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ½ cup sugar
- ¼ tsp salt
- 1 tsp lemon zest, or 1/4 tsp lemon extract
- powdered sugar, for dusting
Instructions
- 1
Gather all ingredients and set out apple-shaped cookie cutter.
- 2
Cream room-temperature butter and sugar in stand mixer with whisk attachment until pale yellow and fluffy.
- 3
Add vanilla, lemon zest or extract, and egg yolk, mixing at slow speed until combined.
- 4
Sift all-purpose flour, salt, cinnamon, and almond meal in small bowl.
- 5
Add dry ingredients to butter mixture, using spatula to bring dough together.
- 6
Divide dough into 4 equal portions, wrap each in plastic wrap, and refrigerate about 1 hour until chilled.
- 7
Preheat oven to 350F. Lightly grease or line 3 baking sheets with parchment paper.
- 8
Remove one dough portion, place between waxed paper sheets, and roll to 1/4 inch thick.
- 9
Cut cookies with 2.5-3 inch round cutter. Using apple-shaped cutter, cut center from half the cookies.
- 10
Repeat with remaining dough portions. Place cutout and solid cookies on two sheets, apple-shaped cookies on third sheet.
- 11
Bake until firm to touch, about 12-13 minutes.
- 12
Loosen cookies with spatula but leave on sheets until completely cooled.
- 13
Spread thin layer of apple or orange jam on half the solid cookies, leaving 1/4 inch border.
- 14
Spread thin layer of hazelnut spread on remaining solid cookies.
- 15
Dust cutout cookies generously with powdered sugar.
- 16
Top each solid cookie with a cutout cookie to form sandwich.
Tips
Keep dough chilled between rolling batches to maintain shape and prevent spreading. Work with one quarter at a time and return rest to refrigerator.
Cut windows from exactly half the cookies before baking so you have matching pairs for assembly. This prevents waste and ensures uniform sandwiches.
Cool cookies completely before assembling to prevent fillings from melting. Store assembled cookies in airtight container with parchment between layers.
Good to Know
Airtight container at room temperature up to 5 days. Separate layers with parchment paper to prevent sticking.
Prepare dough portions through step 6 and freeze up to 1 month. Thaw in refrigerator before rolling. Bake unfilled cookies up to 3 days ahead, store in airtight container, assemble same day.
Room temperature. Dust with additional powdered sugar just before serving for visual appeal. Pair with coffee, tea, or milk.
Common Mistakes
Forget to pre-cut and mark which cookies get windows before baking to avoid having unmatched pairs.
Use warm butter instead of room temperature, resulting in greasy dough that spreads too much.
Over-bake cookies, making them brittle and prone to cracking when cutting windows.
Assemble cookies while still warm, causing fillings to melt and powdered sugar to clump.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
texture may be slightly drier
Nut-Free Alternatives
FAQ
Can I make these without the apple cutter?
Yes, use any shape you prefer (star, heart, round). The window cutout is purely decorative. You can also skip windows entirely and make solid sandwich cookies.
What if my dough is too sticky to roll?
Add 1 tbsp more flour and knead briefly. Ensure butter was truly room temperature and not melted. If dough still sticks, chill longer or work between parchment instead of waxed paper.
How long do assembled cookies keep?
Store in airtight container at room temperature up to 3 days. Fillings don't freeze well once assembled, but unbaked dough freezes up to 1 month and baked unfilled cookies keep 5 days.