Linzer Cookies

Linzer Cookies


  • All-purpose flour – 1 ½ cup
  • Almond flour – ½ cup
  • Room temperature Butter – ½ cup + 2 tbsp
  • Granulated sugar – ½ cup
  • Egg – 1 no
  • Salt – a pinch
  • Lemon zest – 1 tsp
  • Almond essence – ½ tsp

Cookie Filling/ Berry Jam:

  • Strawberry/ raspberry/ blackberry – 1 cup
  • Granulated sugar – ½ cup
  • Lemon juice- 1 tsp


Filling Procedure:

  • In a heavy bottomed sauce pan, add the berries and sugar. Cook until it become thick consistency. Add a tsp of lemon juice to avoid crystallization.
  • Cool completely and strain out the seeds with any strainer and refrigerate at least for 2 hours.

Cookie Procedure:

  • Pre heat the oven to 350 degree F
  • In a bowl, add the sieved all-purpose flour, almond flour and a pinch of salt and keep aside.
  • In a wide mixing bowl, add the room temperature softened butter along with granulated sugar. Beat until light and creamy
  • Now add the lemon zest, almond essence and one room temperature egg. Beat until it combined.
  • At this point, gradually add the dry mixture and mix until it combined together.
  • Wrap the dough into the plastic wrap and refrigerate it at least for an hour.
  • Place the dough over a flour dusted working area. Roll out the dough about ¼ inch thick evenly.

  • Use any desired shape cookie cutter and cut it accordingly.

  • Half of your cookies should have small round/ star/ heart shape cut out of the center.

  • Place them on a parchment lined cookie sheet and freeze them at least for 10-15 mins to hold its shape.
  • Bake the cookies for about 10-12 mins or until the edges are become slightly brown.

  • Cool completely.
  • Add about ½ a tsp of jam to each cookie base (plain one) and place the (center cut out) cookie gently over the top and slightly push the jam to spread towards the edges.

  • Finally dust it with some powdered sugar before serve.

  • The super-yummy and jammie “LINZER COOKIES” are ready for party.


  • You can even use store bought JAM
  • Since we are adding JAM, the shelf life of this cookie is very less. Mostly by one or two days. Otherwise it will become soggy.

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