Linzer Star Christmas Cookies with Almond and Red Currant
Traditional Austrian-inspired sandwich cookies featuring buttery almond dough with warm cinnamon spice. The classic linzer combination of ground almonds and red currant jelly creates a festive treat perfect for holiday cookie exchanges and Christmas celebrations. These delicate star-shaped cookies showcase a jewel-like center of ruby jelly through cutout windows, then get dusted with powdered sugar for an elegant finish. The tender, nutty cookie base pairs beautifully with the tart-sweet jelly filling.
Ingredients
- ⅝ cup blanched whole almonds
- ½ cup light brown sugar, packed
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup butter, softened
- 1 egg
- 1 teaspoon lemon peel, grated
- 1 teaspoon vanilla
- ¾ cup red currant jellyapricot jam1:1flavor
sweeter taste
- 3 tablespoons powdered sugar
Instructions
- 1
Process almonds and 1/4 cup brown sugar in food processor until nuts are finely ground
- 2
Mix flour, baking powder, salt and cinnamon in small bowl
- 3
Beat butter and remaining 1/4 cup brown sugar with electric mixer on medium speed until light and fluffy
- 4
Add nut mixture to butter mixture
- 5
Beat in egg, lemon peel and vanilla
- 6
Beat in flour mixture on low speed until combined
- 7
Shape dough into 2 balls and flatten into rounds
- 8
Refrigerate dough for 1 hour
- 9
Heat oven to 350°F and line cookie sheets with parchment paper
- 10
Roll out dough on floured surface to 1/8-inch thickness
- 11
Cut with 3-inch star-shaped cutter
- 12
Cut out star centers from half of the cookies using 1-inch star cutter
- 13
Place 3-inch cookies 1 inch apart on cookie sheets
- 14
Place small stars on separate cookie sheet
- 15
Bake 3-inch cookies 7 to 9 minutes and 1-inch cookies 5 to 6 minutes until just golden
- 16
Remove to cooling racks and cool completely
- 17
Microwave jelly on High 15 seconds and stir
- 18
Spread about 1 teaspoon jelly on each solid cookie
- 19
Top with cutout cookies
- 20
Sift powdered sugar over sandwich cookies and small stars
- 21
Spoon 1/2 teaspoon jelly into center of each sandwich cookie
Tips
Chill the dough for the full hour to prevent spreading and make rolling easier
Keep cutout shapes consistent in size for even baking and professional appearance
Warm the jelly slightly before spreading to make it easier to work with
Good to Know
Store in airtight container at room temperature up to 1 week
Dough can be made 2 days ahead and refrigerated, or shaped cookies can be frozen unbaked for up to 1 month
Serve at room temperature on cookie platters or gift in decorative boxes
Common Mistakes
Don't skip chilling the dough to avoid cookies spreading and losing their shape
Don't overbake to avoid hard, dry cookies - remove when just golden
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use a different jam or jelly?
Yes, apricot, strawberry, or raspberry work well. Choose a smooth jelly rather than chunky jam for best results.
What if I don't have star cookie cutters?
Round cutters work perfectly, or use any festive shapes like hearts or flowers. Just keep sizes consistent.
How long do these cookies keep?
Store in airtight container up to 1 week. The jelly may soften the cookies slightly over time but they remain delicious.