Linzer cookies

A melt in the mouth cookie recipe the taste of which even lingers for a while, after you’ve finished slurping it, Linzer cookies do have a little history to share. A sandwich cookie that uses one base cookie, a jam/preserve filling and a top cookie the centre of which has been cut in a star or round shape to show the filling within, Linzer cookies were conceived from Linzer torte- a famous Austrian dessert. Well, from Austria to North America- there is one thing common in a Linzer cookie. Everyone loves it.



  • 1 cup (110 grams) blanched or sliced almonds
  • 2 cups (260 grams) all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup (227 grams) (2 sticks) unsalted butter, room temperature
  • 2/3 cup (135 grams) granulated white sugar, divided
  • 1 teaspoon pure vanilla extract
  • 2 large (40 grams)egg yolks
  • Zest of 1 lemon (outer yellow skin of lemon)
  • Confectioners’ (Icing or Powdered) Sugar for dusting
  • 1/2 cup (120 ml) Raspberry or Black Currant Preserves or Jam


  • Toast the almonds and grind it with the sugar.
  • Now follow the usual cookie making procedure. Mix all wet and then dry and then fold.
  • Chill for an hour.
  • After than hour, divide your cookie dough in two parts. Roll both to an 1/7th” thick base. From one cut the base and from the other, cut the top- The top should be cut again from the center with a smaller cookie cutter.
  • Preheat your oven to 350, line baking tray with parchment paper and then bake it at 200 for about 12-15 minutes.
  • Assemble:
  • Place the base, dunk some raspberry jam in it, cover with the top.
  • Dust some icing sugar and you’re ready to go.
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