Cherry Almond Linzer Cookies Recipe

Introduction

Cherry Almond Linzer Cookies are delicate, buttery sandwich cookies filled with sweet cherry preserves and topped with a light almond glaze. These festive treats combine nutty flavors with a hint of cinnamon, perfect for sharing or gifting during holidays and special occasions.

Ingredients

• 2/3 cup (100g) salted roasted almonds
• 2 and 1/2 cups (313g) all-purpose flour, plus more for rolling
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 2/3 cup (135g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon almond extract
• 1/2 cup (160g) cherry preserves
• 1 cup (120g) confectioners’ sugar
• 1–2 Tablespoons whole milk
• 1/2 teaspoon almond extract or pure vanilla extract (or 1/4 teaspoon each)

Instructions

1. Step 1: Place the almonds in a food processor and pulse until finely chopped but not turned into almond flour.
2. Step 2: In a medium bowl, whisk together chopped almonds, flour, baking powder, cinnamon, and salt. Set aside.
3. Step 3: Using a mixer fitted with a paddle attachment, beat butter and sugar on high speed until smooth and creamy, about 3 minutes.
4. Step 4: Add egg, vanilla, and almond extract and beat on high speed until combined. Scrape the bowl as needed.
5. Step 5: Add dry ingredients to wet ingredients and mix on low speed until combined. The dough will be thick and crumbly.
6. Step 6: Divide dough into 2 equal portions, flatten into discs, wrap in plastic wrap, and chill for at least 3 hours or up to 4 days.
7. Step 7: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
8. Step 8: Remove one dough disc from the fridge and let sit at room temperature for 10-30 minutes until soft enough to roll.
9. Step 9: Generously flour your work surface, hands, and rolling pin. Roll dough to about 1/4-inch thickness.
10. Step 10: Cut out cookies using a 2- or 3-inch cutter. Re-roll scraps and continue cutting until all dough is used. Repeat with second disc. You should have about 44–60 cookies.
11. Step 11: Use a small 1-inch cutter to cut a hole in the center of half the cookies; these are the tops. The others without holes are the bottoms.
12. Step 12: Arrange cookies 2 inches apart on baking sheets. Bake for 11–12 minutes until edges are lightly browned.
13. Step 13: Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
14. Step 14: In a small bowl, whisk confectioners’ sugar with 1 tablespoon milk and extract(s) until smooth. Add more milk if needed for a thick glaze.
15. Step 15: Lightly dip the top surface of each top cookie into the icing and let excess drip off. Place on a wire rack or parchment paper to set.
16. Step 16: Spread about 1/2 teaspoon cherry preserves on each bottom cookie. Sandwich with an iced top cookie and gently press together.
17. Step 17: Let the icing set for a few hours before stacking, storing, or gifting the cookies.

Tips & Variations

• If using unsalted almonds, add a pinch of salt to the dough to balance flavors.
• For a different filling, substitute cherry preserves with raspberry, apricot, or strawberry jam.
• If you don’t have a small 1-inch cutter for the tops, you can carefully press a clean straw or the handle of a small spoon to create the window.
• Be sure to chill the dough well to make rolling and cutting easier.

Storage

Store the assembled cookies covered at room temperature for up to 2 days or refrigerate for up to 1 week. Before serving, bring to room temperature for best texture. The icing will firm up as it sets, making the cookies easy to stack and transport.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can chill the dough discs for up to 4 days before rolling and baking. Just allow the dough to soften slightly before rolling.

What if I don’t have almond extract?

You can use pure vanilla extract instead or a combination of both for a milder flavor. Avoid substituting with imitation extracts for best taste.

Cherry Almond Linzer Cookies Recipe

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★★★★★

4.7 from 88 reviews

Cherry Almond Linzer Cookies are delicate, buttery sandwich cookies filled with sweet cherry preserves and topped with a light almond-flavored icing. These classic Austrian-inspired treats feature a tender almond-infused dough, rolled thin, cut into shapes, and baked to a perfect golden edge. Finished with a dusting of confectioners’ sugar icing on the top cookie and a burst of cherry jam inside, these cookies are perfect for gifting, special occasions, or a delightful everyday indulgence.

• Author: Cleo
• Prep Time: 20 minutes + 3 hours chilling
• Cook Time: 12 minutes per batch
• Total Time: 3 hours 45 minutes
• Yield: 44 to 60 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: Austrian, European

Ingredients

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Nuts & Dry Ingredients

• 2/3 cup (100g) salted roasted almonds (see Note if you use unsalted)
• 2 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more for rolling
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 2/3 cup (135g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon almond extract

For Assembly & Icing

• 1/2 cup (160g) cherry preserves (or other flavor; see Note)
• 1 cup (120g) confectioners’ sugar
• 1–2 Tablespoons whole milk
• 1/2 teaspoon almond extract or pure vanilla extract (or 1/4 teaspoon each)

Instructions

1. Make the dough: Place the almonds in a food processor and pulse until finely chopped but not powdery, keeping some texture.
2. Combine dry ingredients: In a medium bowl, whisk together chopped almonds, flour, baking powder, cinnamon, and salt. Set aside.
3. Cream butter and sugar: In a large bowl using a stand or hand mixer with paddle attachment, beat butter and sugar on high speed until smooth and creamy, about 3 minutes. Add egg, vanilla, and almond extract and beat until combined, about 1 minute. Scrape sides and bottom of bowl to mix fully.
4. Form the dough: Add dry ingredients to wet ingredients and mix on low speed until dough comes together. The dough will be thick and crumbly, weighing about 850g.
5. Chill dough: Divide dough into 2 equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 3 hours or up to 4 days.
6. Preheat oven: When ready to bake, preheat oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats.
7. Roll out dough: Remove one disc from fridge and let sit at room temperature for 10 to 30 minutes until soft enough to roll. Generously flour surface, hands, and rolling pin. Roll dough to 1/4-inch thickness.
8. Cut cookies: Use 2- or 3-inch cookie cutters to cut shapes. Re-roll scraps and continue until all dough is used. Repeat with second disc. Expect about 44 to 60 cookies, depending on cutter size.
9. Cut cookie tops: Using a small 1-inch cutter, cut a centered hole in half of the cookies to create “top” cookies; the uncut ones become “bottom” cookies.
10. Bake cookies: Place cookies 2 inches apart on baking sheets. Bake for 11–12 minutes or until edges are lightly browned. Cool on sheets 5 minutes, then transfer to wire racks to cool completely.
11. Make icing: In a small bowl, whisk confectioners’ sugar, 1 tablespoon milk, and almond or vanilla extract until smooth. Add extra milk teaspoon by teaspoon if too thick, keeping it on the thicker side.
12. Ice top cookies: Lightly dip surface of each top cookie into icing and let excess drip off. Place on wire rack or parchment paper to set.
13. Assemble cookies: Spread about 1/2 teaspoon cherry preserves on each bottom cookie. Top with an iced top cookie and press gently to sandwich. Icing will set in a few hours.
14. Storage: Store cookies covered at room temperature for up to 2 days or refrigerate up to 1 week.

Notes

• If using unsalted almonds, you may want to add a pinch more salt to balance flavors.
• You can substitute cherry preserves with raspberry, strawberry, or apricot jams for different flavors.
• If you don’t have a 1-inch cookie cutter to create the center hole, you can use the tip of a small piping tip or a sharp knife carefully.
• To cream butter and sugar properly, ensure butter is softened at room temperature; this gives cookies a tender crumb.
• Rolling and cutting dough can be challenging if too cold or too warm; adjust resting times accordingly for ideal pliability.

Keywords: Linzer Cookies, Cherry Almond Cookies, Sandwich Cookies, Holiday Cookies, Jam-Filled Cookies, Almond Cookies