Linzer Cookies

These traditional Austrian-inspired Linzer cookies are lightly spiced, nutty, and filled with bright raspberry jam. Made with ground nuts, butter, and a hint of citrus, they’re a classic holiday cookie that feels both elegant and nostalgic. A staple in our Christmas cookie collection, these jam-filled sandwich cookies return to the table year after year.

Ingredients (makes ~24 sandwich cookies)

Chocolate Linzer Cookies

• 1 1/2 cups all-purpose flour

• 1/2 cup of cocoa powder

• 1 cup almond flour or hazelnuts

• Use 1 teaspoon of ground cinnamon 

• ½ tsp salt

• 1 cup unsalted butter, room temperature

• ¾ cup sugar, divided

• 1 tsp vanilla extract

• 1 large egg yolk

• ½ cup raspberry jam or 1/2 cup of Nutella

• ½ cup powdered sugar

Vanilla Linzer Cookies

• 2 cups all-purpose flour

• 1 cup almond flour or hazelnuts

• Use 1/2 tsp of ground cardamom.

• ½ tsp salt

• 1 cup unsalted butter, room temperature

• ¾ cup sugar, divided

• 1 tsp vanilla extract

• 1 large egg yolk

• ½ cup raspberry jam

• ½ cup powdered sugar

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Instructions

1. Prepare the nuts

• Toast hazelnuts at 350°F / 175°C for 8–10 minutes until fragrant.

• Rub off skins (optional). Cool completely.

• Grind finely with ¼ cup of the sugar until flour-like. (This prevents nut butter.)

2. Mix dry ingredients

In a bowl, whisk together:

• Flour

• Ground nuts

• Cinnamon / Cardamom

• Salt

Set aside.

3. Cream butter & sugar

• Beat the butter with the remaining ½ cup of sugar until pale and fluffy (2–3 minutes).

• Mix in egg yolks, vanilla, and lemon zest.

4. Combine

• Add dry ingredients and mix just until a soft dough forms.

• Divide dough into two discs, wrap, and chill 1 hour (or up to overnight).

5. Roll & cut

• Roll the dough to ⅛ inch thickness between parchment.

• Cut half into solid rounds (bottom cookies).

• Cut the other half with a small cutout in the centre (tops).

6. Bake

• Bake at 350°F / 175°C for 9–11 minutes, just until edges are lightly golden.

• Cool completely on racks.

7. Assemble

• Dust the top of cookies only with powdered sugar.

• Spread raspberry jam on the bottoms.

• Sandwich gently.

To achieve the classic shapes, I use a round Linzer cookie cutter set, which makes cutting uniform tops and bottoms effortless. I purchased mine on Amazon.ca — you can find it here.

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