There's just something utterly charming about the delicate, nutty crunch paired with a sweet cherry surprise nestled right in the center. I’m excited to share a truly delightful treat with you today—the Cherry Almond Linzer Cookies Recipe. These cookies are as gorgeous as they are delicious, with a perfect balance of flavors that bring a smile with every bite.
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Why You'll Love This Recipe
I still remember the first time I baked Linzer cookies—tinkering with the dough, carefully cutting out the centers, and filling them with cherry jam. The result was irresistible, and since then, the cherry and almond combo has been a go-to for special occasions and cozy everyday moments alike.
- Rich Almond Flavor: Roasted almonds in the dough bring a nutty depth that makes these cookies stand out from the usual sugar cookie.
- Perfect Texture: The tender, crumbly cookie balances beautifully with the sticky, sweet cherry filling.
- Visually Stunning: The little cutouts and icing make for charming, gift-worthy treats that impress right out of the oven.
- Flexible and Fun: You can customize the jam and even play around with shapes to make these your own signature cookie.
Ingredients & Why They Work
The magic of these cookies lies in the harmony of simple ingredients coming together—a little almond crunch, a hint of cinnamon warmth, and sweet cherry jam. Selecting quality ingredients will elevate your cookies from good to absolutely unforgettable.
- Salted Roasted Almonds: Gives the dough a toasty, slightly savory edge that enhances the sweetness of the jam.
- All-purpose Flour: The base of the dough, providing structure without toughness. Spoon and level for accurate measurement.
- Baking Powder: Just enough lift to keep the cookies tender and crumbly without spreading.
- Ground Cinnamon: A subtle warmth that adds dimension to the nutty dough.
- Salt: Balances sweetness and underscores the almonds’ flavor, especially important if you use unsalted nuts.
- Unsalted Butter: Room temperature for easy creaming—this ensures your cookies have that melt-in-your-mouth texture.
- Granulated Sugar: Adds sweetness and contributes to the light texture when creamed with butter.
- Egg: Binds everything together and provides moisture.
- Pure Vanilla Extract: Deepens flavor and pairs beautifully with almond and cherry.
- Almond Extract: Boosts that characteristic almond aroma, so essential for Linzer cookies.
- Cherry Preserves: The jewel in the center—opt for smooth preserves or pulse chunky jams in a food processor for an even spread.
- Confectioners’ Sugar: For the icing—delicate sweetness with a silky finish.
- Whole Milk: Adjusts icing consistency perfectly.
Make It Your Way
I love switching up the jam flavors depending on the season and celebrations! Sometimes I even sprinkle the icing with crushed almonds or a touch of cinnamon for extra flair. Feel free to make this recipe truly yours—it’s so forgiving and fun to personalize.
- Cherry or Beyond: Raspberry, apricot, or lemon curd all make delicious fillings. I’ve had great luck blending raspberry preserves with a bit of fresh lemon zest for a bright twist.
- Nut Variations: If you don’t have almonds, pistachios or hazelnuts can be pulsed into the dough, offering a lovely alternative texture and flavor.
- Skip the Icing: If you prefer, just dust the cookies with sifted powdered sugar instead of glazing—the cherry fills the cookie with enough charm.
Step-by-Step: How I Make Cherry Almond Linzer Cookies Recipe
Step 1: Chop Those Almonds Just Right
I start by pulsing the salted roasted almonds in my food processor—just a few quick pulses until they’re finely chopped but still have little bits for texture. It smells incredible at this stage! Be careful not to over-process into almond flour, as you want some bite in the cookie.
Step 2: Mix Your Dry Ingredients Together
Whisk together the chopped almonds, all-purpose flour, baking powder, cinnamon, and salt in a medium bowl. Doing this by hand ensures your spices and leavening are evenly distributed, which means perfectly textured cookies.
Step 3: Cream Your Butter and Sugar Until Dreamy
Using a hand or stand mixer fitted with a paddle, beat the softened butter and granulated sugar on high speed for about three minutes—until it’s super smooth and creamy. This step is key to light, tender cookies. Then add the egg, vanilla, and almond extract, and mix again until combined.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredient mixture to the wet ingredients and stir on low speed until the dough comes together. It'll be thick and crumbly—and that's exactly what you want. Don’t overmix, or you risk tough cookies.
Step 5: Chill and Prep for Rolling
Divide the dough into two discs, wrap them tightly in plastic wrap, and chill for at least three hours. This step is my secret weapon—it firms the dough, making it easier to roll and helping the cookies keep their shape while baking.
Step 6: Roll, Cut, and Shape Your Cookies
Once chilled, let the dough warm for 10-30 minutes to soften slightly. Generously flour your surface, hands, and rolling pin. Roll out to a quarter-inch thickness. Use a 2- or 3-inch cutter to cut shapes, then use a small 1-inch cutter to punch out a hole in half of those shapes—the “top” cookies. The centers you cut out can be baked alongside or enjoyed crumbled over ice cream!
Step 7: Bake to Golden Perfection
Arrange cookies spaced apart on prepared baking sheets and bake at 350°F (180°C) for 11–12 minutes, just until the edges turn a light golden brown. Let them cool fully on a wire rack before moving on to icing and assembly.
Step 8: Whisk Up the Icing and Dip Tops
Whisk confectioners’ sugar with milk and a touch of almond or vanilla extract, adjusting the milk by teaspoonfuls till you get a thick but dip-able glaze. Lightly dip each top cookie’s surface, letting excess drip off before transferring them back to parchment. The icing will set enough to handle in a couple of hours.
Step 9: Assemble Your Cherry Almond Cookie Sandwiches
Spread about ½ teaspoon cherry preserves on each bottom cookie, then gently sandwich with a glazed top cookie. I find using a small offset spatula helps with smooth spreading and prevents tearing the delicate cookie. The result is a charming, classic Linzer cookie that's as fun to make as it is to eat.
Top Tip
From my experience, a few little tweaks make all the difference when baking Cherry Almond Linzer Cookies. These tips will help you get that perfect texture and striking presentation every time.
- Choose Your Almonds Wisely: I swear by salted roasted almonds for richer flavor—if you only have unsalted, just add a pinch more salt to the dough to balance sweetness.
- Patience with Chilling: Don’t skip the chilling! It stops the cookies from spreading too much. If your dough cracks when rolling, just give it a few minutes more to warm up.
- Gentle Icing Dip: Dip quickly and lightly to avoid too much glaze pooling. Thin glazing allows the iconic cherry color from the filling to shine around the center holes.
- Re-roll the Scraps: Keep rolling leftover dough scraps—Linzer cookies love a little extra loving, and you'll maximize your batch this way.
How to Serve Cherry Almond Linzer Cookies Recipe
Garnishes
I like to keep it simple—dusting with a bit of extra powdered sugar just before serving adds a lovely snowy effect. Sometimes, I sprinkle crushed roasted almonds on the icing for a bit of texture and nutty crunch that contrasts beautifully with the smooth glaze.
Side Dishes
A hot cup of spiced tea—like chai or cinnamon black tea—is my favorite pairing. The spices in the drink complement the warmth of the cookies perfectly. For a festive touch, cider or a glass of dessert wine works beautifully too!
Creative Ways to Present
For holiday gifting, I tuck a few of these cookies in a cute box layered with parchment paper and tied with twine. Shaped cutters themed to the season add a playful vibe—think trees or stars for winter, hearts for Valentine’s. You can even arrange them on a cookie platter with fresh berries to echo the cherry filling.
Make Ahead and Storage
Storing Leftovers
I keep finished sandwich cookies stored in an airtight container at room temperature for up to two days—though honestly, they rarely last that long! For longer storage, refrigerate up to a week to maintain freshness, just bring them back to room temp before enjoying.
Freezing
These cookies freeze like a charm! You can freeze the dough for up to three months—just thaw overnight in the fridge before rolling. Or freeze assembled iced cookies layered between parchment paper. When ready to eat, thaw in the fridge overnight and bring to room temperature.
Reheating
If you'd like to refresh frozen cookies, pop them in a preheated 300°F (150°C) oven for just 3-5 minutes to bring back that "fresh baked" feel without melting the icing or jam.
Frequently Asked Questions:
Absolutely! If you use raw or unsalted almonds, just be sure to add a pinch more salt to the dough to balance those flavors. Roasting the almonds yourself before chopping will also help bring out deeper nutty notes.
Don’t worry! You can use the end of a straw to punch out small circles or carefully carve small shapes with a pairing knife. It’s a simple trick that creates beautiful little windows and adds a homemade touch to your cookies.
Yes! You can skip the icing entirely and simply dust the cooled top cookies with sifted powdered sugar. It’s a lovely, classic touch that lets the cherry filling shine through without extra sweetness.
When stored at room temperature in an airtight container, these cookies stay fresh for about two days. Refrigerating can extend their freshness to up to one week. Proper storage is key to keeping the cookies tender and the jam from drying out.
Final Thoughts
These Cherry Almond Linzer Cookies hold a special place in my heart—not only are they delicious, they’re a lovely way to slow down, roll up your sleeves, and embrace a bit of baking joy. I hope you find making (and eating!) this recipe as delightful and rewarding as I do. Next time you want to impress with a classic treat that’s both simple and stunning, give these a try—you won’t regret it.
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Cherry Almond Linzer Cookies Recipe
- Prep Time: 4 hours
- Cook Time: 12 minutes
- Total Time: 4 hours 30 minutes
- Yield: 22 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Cherry Almond Linzer Cookies are delightful sandwich cookies featuring a crisp almond-infused dough filled with sweet cherry preserves and topped with a light almond icing. Perfect for holiday gifting or special treats, these cookies combine nutty flavors with fruity jam for a classic European-inspired dessert.
Ingredients
Dough
- ⅔ cup (100g) salted roasted almonds
- 2 and ½ cups (313g) all-purpose flour, spooned & leveled, plus more for rolling
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- ⅔ cup (135g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¾ teaspoon almond extract
Filling & Topping
- ½ cup (160g) cherry preserves
- 1 cup (120g) confectioners’ sugar
- 1–2 Tablespoons whole milk
- ½ teaspoon almond extract or pure vanilla extract (or ¼ teaspoon each)
Instructions
- Make the dough: Place the almonds in a food processor and pulse until finely chopped but not turned into flour. In a medium bowl, whisk together chopped almonds, flour, baking powder, cinnamon, and salt. Set aside.
- Cream butter and sugar: In a large bowl using a mixer with paddle attachment, beat butter and sugar on high speed for about 3 minutes until smooth and creamy. Add egg, vanilla extract, and almond extract and beat another minute until combined, scraping bowl as needed.
- Combine dry and wet ingredients: Mix dry ingredients into wet ingredients on low speed until a thick, crumbly dough forms, weighing about 850g.
- Chill the dough: Divide dough into two discs (around 425g each), wrap in plastic wrap, and refrigerate for at least 3 hours and up to 4 days.
- Preheat oven and prepare sheets: Heat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Roll and cut cookies: Let one disc sit at room temperature for 10-30 minutes to soften. Generously flour surface and rolling pin, and roll dough to ¼-inch thickness. Cut 2- to 3-inch shapes from dough. Re-roll scraps and repeat with second disc.
- Cut centers for top cookies: Use a 1-inch cutter to cut holes in half the cookies to create tops. Arrange cookies 2 inches apart on baking sheets.
- Bake cookies: Bake for 11-12 minutes until edges are lightly browned. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Make icing: Whisk confectioners’ sugar, 1 tablespoon milk, and extract(s) until smooth. Thin with milk if needed to a thick consistency.
- Ice top cookies: Lightly dip the tops of the cookies with holes into the icing and let excess drip off. Place on wire rack or parchment.
- Assemble cookies: Spread about ½ teaspoon cherry preserves on the bottom cookie. Sandwich with iced top cookie gently pressing together. Let icing set for a few hours.
- Storage: Store cookies covered at room temperature for 2 days or refrigerate up to 1 week. Cookies freeze well up to 3 months.
Notes
- You can freeze the dough up to 3 months; thaw overnight in the refrigerator before rolling.
- If you don’t have a small cookie cutter for the centers, use a straw end or small knife to create holes.
- You can substitute cherry preserves with raspberry, apricot, strawberry jams, or lemon curd.
- If not using icing, dust the top cookies with sifted confectioners’ sugar instead.
- Using salted roasted almonds adds extra flavor; add an extra pinch of salt if using unsalted.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
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