Name: Easy Almond Linzer Cookies with Jam Filling Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 2 h
Cuisine: European
Ingredients: 180g unsalted butter, at room temperature; 65g powdered sugar (icing sugar), sifted; 1 teaspoon vanilla bean paste or vanilla extract; 225g all-purpose flour; 90g almond flour / almond meal; 1/4 tsp kosher salt; Powdered Sugar to dust; Jam or Curd of your choice for filling

There’s something utterly delightful about these Easy Almond Linzer Cookies with Jam Filling Recipe that always brings a smile to my face. Buttery almond shortbread and a sweet jam center make every bite a little celebration — plus, they’re easier to make than they look, which is a win in my book.

The image shows a group of round sandwich cookies arranged evenly on a white marbled surface. Each cookie has two layers: the bottom layer is a light golden-brown color with a soft texture, while the top layer is dusted thickly with white powdered sugar and has different cut-out shapes such as triangles, circles, flowers, and diamonds, allowing the smooth, shiny amber-colored filling in the middle to show through. The cookies are closely placed with some overlapping slightly, creating a neat and inviting display. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Almond Linzer Cookies with Jam Filling Recipe
Top Tip
How to Serve Easy Almond Linzer Cookies with Jam Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Almond Linzer Cookies with Jam Filling Recipe

Why You'll Love This Recipe

This recipe has quickly become one of my go-to cookies because it nails that perfect balance of buttery richness and nutty flavor. Plus, the jam filling adds just the right touch of sweetness and tartness. I love how simple the process is, especially since so many Linzer cookie recipes feel intimidating at first.

Simple Ingredients: You only need a handful of pantry staples and almond flour to create a stunning cookie.
Easy Technique: No fancy gadgets required—an electric mixer and some parchment paper are all you need.
Customizable Flavors: Swap out the jam for your favorite curd or preserves for endless variety.
Beautiful Presentation: The cut-out tops dusted with powdered sugar make these cookies look just as good as they taste.

Ingredients & Why They Work

Every ingredient plays a crucial role in building the flavor and texture of these cookies. The almond flour brings that signature nutty depth and a tender crumb, while the powdered sugar keeps the dough buttery and soft. Picking quality ingredients will definitely make a difference, so here’s what I pay attention to when shopping.

Flat lay of a large slab of pale yellow unsalted butter, a small white ceramic bowl filled with fine white powdered sugar, a small white ceramic bowl holding clear vanilla bean paste with visible tiny black specks, a neat mound of all-purpose flour, a textured pile of light tan almond flour, a small white ceramic bowl containing fine kosher salt crystals, and a small white ceramic bowl filled with bright red raspberry jam placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Make sure it's at room temperature for smooth mixing — it gives the cookie a rich, tender texture.
Powdered Sugar: Sifted to avoid lumps, it blends easily to keep the dough silky and sweet without graininess.
Vanilla Bean Paste: Adds a wonderful depth compared to extract, but vanilla extract works perfectly too.
All-Purpose Flour: The base that provides structure while keeping the cookie light when combined with almond flour.
Almond Flour: Use finely ground almond flour or almond meal; it gives a fantastic nutty flavor and helps keep the cookie tender.
Kosher Salt: Just a hint to bring out all the flavors — don’t skip it even in sweet recipes!
Jam or Curd: Pick your favorite jam—raspberry is classic, but apricot or lemon curd work beautifully to add a pop of fruity contrast.
Powdered Sugar (for dusting): The light snowy finish that makes these cookies irresistible — dust generously on top.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I adore about this Easy Almond Linzer Cookies with Jam Filling Recipe is how easily it adapts. I often swap out fillings or add a touch of cinnamon to the dough for a cozy twist. Feel free to make it your own — you’ll find it’s a fun cookie base to experiment with!

Variation: One time, I tried chocolate ganache instead of jam; it was decadently rich and a hit at a dinner party.
Dietary Tip: For gluten-free versions, use your favorite gluten-free all-purpose flour blend instead of regular flour.
Seasonal Twist: During the holidays, I swap in cranberry or fig jam and add a sprinkle of orange zest to the dough for an extra festive flavor.

Step-by-Step: How I Make Easy Almond Linzer Cookies with Jam Filling Recipe

A silver metal bowl sits on a white marbled surface filled with a smooth, creamy mixture. The mixture is light golden brown in color with visible dark specks throughout, suggesting the presence of vanilla or spices. The texture is fluffy and soft, with swirls and peaks formed by stirring, creating a rich, thick appearance. The bowl's clean edges contrast with the swirled mixture inside. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip the Butter, Sugar, and Vanilla into Softness

Start by placing your room-temperature butter, sifted powdered sugar, and vanilla bean paste into a medium bowl. Whip them on high speed with an electric mixer until the mixture is light and fluffy — this usually takes about 3 to 5 minutes. You’re looking for a pale, airy texture because this is what will give your cookies that melt-in-your-mouth softness. Don’t rush this step — I promise the extra few minutes pay off!

Step 2: Fold in Your Flours and Salt Gently

Add the all-purpose flour, almond flour, and kosher salt to your whipped butter mixture. Mix just until the dough comes together — over-mixing can make your cookies tough, so stop as soon as you see there’s no loose flour left. The dough will be soft but manageable.

Step 3: Chill and Roll Out the Dough Between Parchment

Transfer the dough onto a large sheet of parchment paper. If it looks a little crumbly, just fold the parchment around it and gently press to form a rectangle. Then add a second parchment sheet on top and roll out to about 6mm (that’s a quarter of an inch). Keeping the dough between parchment makes rolling smoother and cleanup easier. Pop the whole sheet pan with the dough still sandwiched in parchment into the fridge for at least 2 hours — chilling is key to perfect cookies.

Step 4: Freeze and Cut Your Cookie Shapes

When you’re ready to bake, preheat your oven to 325°F (160°C). Slide the dough still in parchment into the freezer for 10 minutes to firm up slightly — this keeps shapes crisp and prevents spreading. Remove the top parchment and use a 2-inch fluted cutter to cut circles. For half of those circles, use a small cutter to cut out shapes from the center, creating the classic Linzer “window.” Work fast, and don’t be afraid to press scraps back together, chill, and cut again.

Step 5: Bake to Light Golden Perfection

Arrange cookies on parchment-lined sheets (give some space so they bake evenly) and freeze for another 10 minutes before baking — if you’re making cookies ahead, you can freeze longer at this stage. Bake one tray at a time for about 11–12 minutes; you want them set with slightly golden edges. Thicker or thinner dough will affect baking time, so keep an eye on them near the end. Let them cool completely on the sheet before handling to keep their shape perfect.

Step 6: Dust, Fill, and Assemble Your Cookies

Once cooled, dust the tops (the ones with the cutouts) generously with powdered sugar. Spread your chosen jam or curd on the bottom halves — I like to leave a small border around the edge so the filling doesn’t spill out when you press the sandwiches together. Make sure the “pretty side” facing outwards is the one that baked against the baking sheet — it’s smooth and glossy and looks beautiful dusted with sugar. Gently sandwich them together and voilà — your almond Linzer cookies are ready to impress!

Top Tip

After making these cookies multiple times, I’ve learned a few tricks that really help nail the results every single time. These tips will help you avoid common pitfalls and streamline your baking process.

Use Room-Temperature Butter: It whips better and incorporates air, leading to that light, tender crumb everyone loves.
Chill, Chill, Chill: Don’t rush the chilling steps—firm dough cuts cleaner and retains shape without spreading.
Dust Generously with Powdered Sugar: It not only adds sweetness but also the classic Linzer cookie look.
Handle Dough Gently: Overmixing can create tough cookies; fold flours in until just combined for tender results.

How to Serve Easy Almond Linzer Cookies with Jam Filling Recipe

Almond Linzer Cookies - Serving Suggestion

Garnishes

I keep it simple with a dusting of powdered sugar over the top cookie for that snowy effect. Sometimes, I like adding a tiny sprig of fresh mint or a few finely grated lemon zest pieces to brighten the plate, especially when serving to guests. It’s those little touches that make the cookie feel special without overcomplicating things.

Side Dishes

These cookies pair beautifully with a cozy cup of tea or a freshly brewed coffee. If you're hosting brunch or an afternoon gathering, try serving with fresh fruit like berries or a simple citrus salad — the fresh, zesty flavors complement the almond and jam beautifully.

Creative Ways to Present

For holidays or parties, I like stacking these Linzer cookies in a pyramid on a pretty platter, dusted with extra powdered sugar. Wrapping them individually in clear cellophane tied with a festive ribbon also makes for charming edible gifts. For a playful twist, you can switch cutter shapes seasonally — stars, hearts, even snowflakes make lovely seasonal variations.

Make Ahead and Storage

Storing Leftovers

I keep my Linzer cookies in an airtight container at room temperature. They hold up well for about 3-4 days, though I find they’re best enjoyed fresh. If you want to keep the jam from making the cookies soggy, you can store the jam and cookies separately and assemble just before serving.

Freezing

These doughs freeze beautifully! I often freeze cut but unbaked cookies between parchment layers in an airtight container — they last up to 3 months. When I’m ready to bake, I let them thaw in the fridge for about 30 minutes and then bake as usual. Baked Linzer cookies can also be frozen, just make sure to wrap them well to keep them fresh.

Reheating

To warm up leftover cookies, I pop them in a low oven (about 275°F/135°C) for 5 minutes or so — just enough to refresh their buttery texture without drying them out. Avoid microwaving, which can make the cookies soggy or too soft.

Frequently Asked Questions:

Can I substitute almond flour with a different nut flour?

Yes! While almond flour is traditional and gives that distinct flavor and texture, you can use hazelnut or cashew flour for a different twist. Just note the flavor and texture will change slightly.

What kind of jam works best for filling Linzer cookies?

Raspberry jam is classic because its tartness contrasts beautifully with the sweet buttery cookie. Apricot, strawberry, or even lemon curd all make fantastic alternatives, so feel free to use whatever you love.

How do I prevent my Linzer cookies from spreading while baking?

Chilling your dough thoroughly before cutting and baking is essential to prevent spreading. Freezing the cut dough for 10 minutes before baking also helps keep the shapes crisp and defined.

Can I make these cookies vegan or dairy-free?

You could try swapping butter for a vegan butter substitute, but results may vary since butter impacts texture and flavor. Almond flour works fine, but expect a slightly different texture. Experimentation is encouraged if you’re following a dairy-free diet.

Final Thoughts

I love recommending this Easy Almond Linzer Cookies with Jam Filling Recipe to friends because it’s a recipe that looks fancy but feels so approachable once you get started. It’s perfect for holidays or whenever you want to impress with minimal stress. Trust me, once you make these cookies, you’ll keep coming back to them — they’re truly a little buttery hug in cookie form.