Dessert

Linzer Cookies with Raspberry Jam and Almond Flour Recipe

Bylilan Sage September 5, 2026September 5, 2026

Introduction

Linzer cookies are delicate, buttery treats filled with sweet raspberry jam and dusted with powdered sugar. These classic European cookies are perfect for holidays or any time you crave a tender, nutty dessert with a fruity center.

A close-up of several round sandwich cookies with scalloped edges, each cookie has two layers: a golden-baked bottom layer and a top layer dusted with white powdered sugar; the top layer has a heart-shaped cut-out in the center showing a bright red jam filling inside, with a smooth and slightly glossy texture. Some stacks of these cookies are visible in the background on a white marbled surface that contrasts with the cookies' warm colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups almond flour
1 1/2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
1 large egg
2 teaspoons pure vanilla extract
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup raspberry jam
2 tablespoons powdered sugar, for garnish

Instructions

Step 1: In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk together the egg and vanilla extract.
Step 2: In a large bowl, use a hand mixer to beat the butter and granulated sugar until light and fluffy, about 3 to 4 minutes. Add the egg mixture and beat until combined.
Step 3: Add the dry ingredients to the wet mixture and beat until just incorporated. Divide the dough in half and shape each half into a disk.
Step 4: Place each disk between two large sheets of parchment paper and roll out to about 1/8 inch thickness. Transfer the dough on the parchment to the refrigerator to chill for 2 hours, or freeze for 30 minutes.
Step 5: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Peel off the top parchment layer. Use a 2-inch round cookie cutter to cut out cookies. For half the cookies, use a smaller cutter to cut a window in the center.
Step 6: Place the cookies on baking sheets about 1 inch apart. Bake for 7 to 9 minutes, until lightly golden. Let cool completely on a wire rack.
Step 7: In a microwave-safe bowl, stir 1 teaspoon of water into the raspberry jam and microwave on low for 30 seconds to soften. Spread about 1/2 teaspoon of jam on the whole cookies, then top each with a windowed cookie. Dust with powdered sugar before serving.

Tips & Variations

Substitute apricot or strawberry jam for raspberry to vary the flavor.
For extra flavor, toast the almond flour lightly before mixing it in.
Use powdered sugar or a fine sieve to create an even dusting on top.
Chill the dough well to make cutting easier and to keep the cookies from spreading.

Storage

Store the assembled Linzer cookies in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to a week. To soften chilled cookies before serving, let them come to room temperature. These cookies can be frozen unfilled for up to 3 months; thaw and fill with jam before serving.

How to Serve

A round cookie with scalloped edges, dusted heavily with white powdered sugar on top, revealing a middle heart-shaped cutout filled with bright red jam that looks glossy and slightly textured. The jam sits between two thin layers of the pale golden cookie dough, creating a clear contrast with the white powdered sugar. The cookie rests on a white marbled surface scattered lightly with powdered sugar around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour instead of almond flour?

Almond flour adds a distinct nutty flavor and tender texture. You can substitute with hazelnut flour for a similar effect, but using only all-purpose flour will change the cookie’s texture and flavor.