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A stack of linzer cookies filled with jam with a white kitchen cloth in the back.
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Linzer cookies

Servings: 15 sandwich cookies
Author: Amira


  • 1 1/2 cup (120almond flour.
  • 2 1/2 - 2 3/4 (314 - 346 cup all purpose flour.
  • 1 teaspoon ground cinnamon.
  • 1/4 teaspoon ground cloves.
  • 1/4 teaspoon ground cardamom.
  • 1/4 teaspoon salt.
  • 1/2 teaspoon baking powder.
  • 1/2 cup (107granulated sugar.
  • 1 cup 227 unsalted butter, room temperature.
  • 1 (63Large egg.


  • In a deep bowl combine the first 7 ingredients and set aside.
  • In the bowl of your stand mixer fitted with pedal attachment, whip butter and sugar on low until combined then increase the speed and continue until fluffy about 1 minute.
  • Add egg and mix, then add the dry ingredients gradually.
  • Keep mixing until the dough comes together. Note1
  • Wrap dough in plastic bag and chill for one hour.
  • Preheat oven to 325F
  • Roll dough between two parchment papers to 1/8 inch or 3mm.
  • Using a 2 1/2 inch circle cookie cutter, cut out as many circles as possible.
  • Using another smaller cookie cutter, cut in the middle of half of these circles.
  • Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
  • Gather any scrapes of dough, combine together wrap in planting and chill if necessary then roll and repeat baking the cookies until you are done with the whole batch.
  • Let cookies cool completely on a cooling rack.
  • To assemble the cookies, spread about half a teaspoon of raspberry jam on the larger circle.
  • Dust the tops with powdered sugar and place over the larger circle. Note2


Note1: If you feel your dough is too sticky add the remaining 1/4 cup of flour one tablespoon at a time.
Note2: The dough can be made up to 5 days ahead and refrigerated. You can also bake the cookies 2 days ahead leave them in an airtight container and assemble them on the day of serving.