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
Scale
Dough
- 2/3 cup (100g) salted roasted almonds
- 2 and 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
- 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
Filling & Topping
- 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
- 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 1/4-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 1/2 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
