Name: Classic Eggless Linzer Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 3 h 15 min
Cuisine: Austrian
Ingredients: 2 1/4 cups all-purpose flour (King Arthur recommended); 1/2 cup almond flour; 1/4 tsp cinnamon; 1/4 tsp salt; 1 cup unsalted butter (Kerrygold recommended), softened; 3/4 cup granulated sugar; 1/2 tsp almond extract; 1/4 tsp vanilla extract; 1/2 cup raspberry jam; Powdered sugar (for dusting on top cookies)

Instructions

Step 1: Whisk together all-purpose flour, almond flour, cinnamon, and salt in a small bowl. In a mixer, beat softened butter and granulated sugar on medium speed for 3–4 minutes until light and fluffy. Add almond and vanilla extracts, mixing for 30 seconds. Reduce speed to low, add dry ingredients, and mix until dough just comes together.

Step 2: Divide dough in half, shape into 1-inch thick discs, wrap in plastic, and refrigerate for at least 2 hours until firm.

Step 3: Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Let one dough disc sit at room temperature for 10 minutes, then roll between parchment to 1/4 inch thickness.

Step 4: Use a 3-inch round cutter to cut cookies and transfer to the baking sheet. For half, use a 1-inch cutter to make a center cutout. Repeat with the second disc, gather scraps, chill 30 minutes, then reroll and cut additional cookies.

Step 5: Bake cookies for 10–12 minutes until edges are lightly golden and centers are set. Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Step 6: Dust cutout cookies with powdered sugar. Spread about 1 teaspoon of raspberry jam on the flat side of each whole cookie. Press a cutout cookie gently on top, aligning edges so jam shows through the window.

Tips & Variations

Use room-temperature butter for easier creaming and a tender texture.

Chilling the dough discs ensures crisp edges and prevents spreading.

Substitute raspberry jam with apricot or strawberry for a different flavor.

For extra crunch, toast the almond flour lightly before mixing.

Use powdered sugar for dusting right before serving to keep cookies looking fresh.

Storage

Store Linzer cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking. They can also be frozen for up to 3 months; thaw completely before assembling. If assembled, keep refrigerated and consume within 3 days. Bring to room temperature before serving for best flavor and texture.

FAQs

Can I make these cookies without almond flour?

Yes, you can substitute the almond flour with an equal amount of extra all-purpose flour, but the cookies will have less nuttiness and a slightly different texture.

How do I prevent the jam from leaking out when assembling?

Ensure the cookies are completely cool before adding jam, and use just a small amount of jam to avoid squeezing it out the sides. Press the cookies together gently but firmly to create a neat sandwich.