I’ve been perfecting this cherry almond linzer cookie recipe for years, and there’s something magical about the way the buttery almond dough melts on your tongue while the tart cherry preserves provide that perfect contrast. The technique I’m about to share will guarantee your cookies have that delicate, crumbly texture that makes traditional linzer cookies so irresistible, but there’s one critical step most bakers skip.
Recipe
I’m going to tell you right now—these Cherry Almond Linzer Cookies are absolutely magical, and once you bite into one, you’ll understand why they’ve become my go-to recipe for every special occasion. There’s something incredibly special about the way sweet almond flour mingles with tart cherry preserves, creating this perfect balance that hits every single taste bud in the most delightful way.
I’ve been perfecting this recipe for years, testing different jam-to-cookie ratios and tweaking the almond extract until I found that sweet spot that makes these cookies sing. The buttery, tender shortbread-style base practically melts in your mouth, while that gorgeous ruby-red cherry filling peeks through the delicate cutout windows like little jewels.
What really sets these apart is using high-quality cherry preserves—trust me, you can absolutely taste the difference when you use the good stuff—and just a hint of almond extract that elevates the entire flavor profile without overpowering it. The texture is pure perfection: crisp edges that give way to a soft, almost melt-in-your-mouth center, with that bright pop of fruity sweetness from the jam.
These cookies look so elegant and bakery-worthy that people always assume they’re incredibly complicated, but honestly, they’re much easier than they appear and so forgiving to work with. For best results, bake them on a heavy-gauge carbon steel pan to ensure even heat distribution and prevent warping.
Ingredients
These delicate sandwich cookies are all about balance—the buttery, nutty shortbread paired with jammy sweetness creates pure magic. The secret? Quality ingredients and a few insider tricks that’ll make your cookies taste like they came from a European bakery. Here’s everything you need to create these stunning treats, plus the substitutions that actually work.
For the Cookie Dough:
- 2½ cups all-purpose flour – The foundation that gives structure without being heavy
- 1 cup unsalted butter, room temperature – European-style butter makes a noticeable difference here; don’t skimp
- ⅔ cup powdered sugar – Creates that melt-in-your-mouth texture that granulated sugar just can’t deliver
- 1 large egg yolk – The binding agent that keeps everything tender (save the white for an egg wash if desired)
- 1 teaspoon pure almond extract – This is NON-NEGOTIABLE for authentic flavor; imitation just won’t cut it
- ½ teaspoon vanilla extract – Rounds out the almond without competing
- ¼ teaspoon salt – Enhances every other flavor in the dough
- ⅓ cup finely ground almonds or almond flour – The secret to that distinctive nutty richness
For Assembly:
- ¾ cup cherry jam or preserves – Look for one with visible fruit pieces; seedless raspberry works beautifully as a substitute
- Powdered sugar for dusting – The final touch that makes these look professionally made
Pro Substitutions: No almond extract? Use amaretto (reduce by half). Out of cherry jam? Apricot, raspberry, or even fig preserves create equally stunning results. If you’re avoiding nuts, replace almond flour with an extra ¼ cup regular flour, though you’ll lose some of that signature richness.
How to Make the Best Buttery Jam-Filled Sandwich Cookies
Cream the softened butter with powdered sugar until light and fluffy, about 3-4 minutes
This step is vital for creating tender cookies with the right texture. The powdered sugar dissolves more easily than granulated sugar, giving you that melt-in-your-mouth quality.
Don’t rush this – properly creamed butter will look pale and noticeably increased in volume.
Beat in the egg yolk, vanilla extract, and almond extract until fully combined
Add these one at a time to prevent the mixture from breaking.
The almond extract is what gives these cookies their distinctive flavor that pairs so beautifully with cherry jam, but don’t go overboard – too much can taste bitter.
Whisk together flour, salt, and a pinch of cinnamon in a separate bowl
Whisking guarantees even distribution of the salt and spices throughout the flour.
The tiny amount of cinnamon adds warmth without overpowering the delicate almond flavor – it’s the secret ingredient that makes people wonder what makes these cookies so special.
Gradually mix the flour mixture into the butter mixture until just combined
Add the flour in two additions, mixing on low speed to prevent a flour cloud.
Stop mixing as soon as you don’t see streaks of flour – overmixing develops gluten and creates tough cookies instead of tender, crumbly ones.
Divide the dough in half and wrap each portion in plastic wrap
Flatten each wrapped portion into a disk about 1-inch thick. This shape makes rolling easier later and guarantees even chilling.
The dough needs to be firm enough to roll without sticking but not so hard it cracks when you roll it.
Chill the dough for at least 1 hour or up to 2 days
Cold dough is much easier to handle and holds its shape better when cut.
If you’re in a hurry, 45 minutes in the freezer works, but watch carefully – frozen dough will crack when rolled. Well-chilled dough should feel firm but still give slightly when pressed.
Roll one disk between parchment paper to ¼-inch thickness****
Working with one disk at a time keeps the other portion properly chilled.
If the dough becomes too soft while rolling, pop it back in the fridge for 15 minutes. Consistent thickness guarantees even baking – use rolling pin guides if you have them.
Cut out cookies using a 2½-inch round cutter, re-rolling scraps as needed****
Dip your cutter in flour between cuts to prevent sticking. Re-rolled scraps may be slightly tougher but still delicious.
These will be your bottom cookies, so you want an even number of solid rounds.
Roll the second disk and cut the same number of rounds, then use a 1-inch cutter to remove centers
These become your top cookies with the classic Linzer window.
Save those little centers – they bake up into perfect bite-sized treats for the baker! If you don’t have a small round cutter, try the wide end of a piping tip.
Place all cookies on parchment-lined baking sheets, spacing them 1 inch apart****
The cookies don’t spread much, but they need a little breathing room.
Chilling the cut cookies on the baking sheets for 15 minutes before baking helps them hold their shape even better, especially the delicate cutout tops.
Bake solid cookies for 10-12 minutes and cutout tops for 8-10 minutes until edges are lightly golden****
The cutout cookies bake faster because they’re smaller.
Watch carefully in the last few minutes – they can go from perfect to overbaked quickly. The centers should still look slightly underdone when you remove them.
Cool completely on baking sheets before handling
These cookies are fragile when warm and will break if moved too soon.
Cooling on the pan for 5 minutes, then transferring to a wire rack prevents breaking. Completely cooled means room temperature – any warmth will melt the jam.
Dust the cutout tops with powdered sugar before assembling
This adds a beautiful snowy finish and helps hide any small imperfections.
Use a fine-mesh sieve for the most even dusting, and do this step just before assembly so the sugar doesn’t get absorbed.
Spread ½ teaspoon of cherry jam on each solid cookie bottom, leaving a small border****
Less is more here – too much jam will squish out the sides when you add the top.
Cherry jam is traditional, but raspberry or apricot work beautifully too. Slightly warmed jam spreads more easily but let it cool before assembling.
Gently press the powdered sugar-dusted tops onto the jam-covered bottoms****
Press just enough to adhere – these are delicate sandwich cookies, not s’mores!
The jam should peek through the center window but not overflow. If it does, you’ve used too much filling. For an elegant presentation, serve these cookies on a solid teak wood cutting board.
Chef Tips
Although these cookies seem straightforward, there are several professional techniques that’ll elevate your results from good to bakery-quality.
I recommend chilling your dough for precise knife skills when cutting shapes.
Maintain strict temperature control—keep butter cold during mixing and watch oven temperatures carefully.
Roll dough between parchment for even thickness and cleaner edges.
Using high-carbon German steel knives can enhance precision and durability when shaping delicate cookies.
Nutrition
Cherry Almond Linzer Cookies are a delightful treat that combines buttery cookie dough with sweet cherry jam and crunchy almonds. While these cookies are an indulgent dessert, understanding their nutritional content can help you enjoy them as part of a balanced diet.
| Nutrient | Per Cookie (approx. 45g) |
|---|---|
| Calories | 180 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 25mg |
| Sodium | 45mg |
| Total Carbohydrates | 26g |
| Dietary Fiber | 1g |
| Total Sugars | 12g |
| Protein | 3g |
| Vitamin E | 2mg |
| Calcium | 25mg |
| Iron | 1mg |
What You’ll Love About This Recipe
These Cherry Almond Linzer Cookies bring together the best of traditional Austrian baking with a delightful fruity twist that will make your kitchen smell absolutely amazing. The combination of buttery almond-scented dough and sweet-tart cherry filling creates a perfect balance that’s hard to resist, and the beautiful lattice-top design makes them look like they came straight from a fancy bakery.
Easy to make with simple ingredients – You probably have most of what you need in your pantry already, and the dough comes together quickly without any fancy techniques or special equipment.
Perfect for gift-giving and special occasions – These cookies store beautifully in tins and always impress guests, making them ideal for holidays, cookie exchanges, or when you want to show someone you care.
Customizable jam options – While cherry jam is classic and delicious, you can easily swap in raspberry, apricot, or any favorite preserve to match your family’s taste preferences or whatever you have on hand.
Recipe Card
These delicate sandwich cookies combine the nutty richness of almond flour with tart-sweet cherry preserves, creating an elegant treat perfect for holidays or special occasions. The tender, buttery cookies feature a classic lattice top that showcases the ruby-red filling beneath.
Ingredients:
- 2¼ cups all-purpose flour
- ¾ cup almond flour
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- ¾ cup cherry preserves
- Powdered sugar for dusting
Instructions:
- Cream butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in egg, vanilla extract, and almond extract until combined.
- In a separate bowl, whisk together all-purpose flour, almond flour, and salt.
- Gradually mix dry ingredients into wet ingredients until dough forms.
- Divide dough in half, wrap in plastic, and refrigerate for 2 hours.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Roll out one portion of dough to ¼-inch thickness on floured surface.
- Cut into 2½-inch rounds and place on prepared baking sheets.
- Roll out remaining dough and cut matching rounds, then cut lattice or window patterns in centers.
- Bake solid rounds for 10-12 minutes until lightly golden.
- Bake lattice tops for 8-10 minutes until edges are set.
- Cool completely on wire racks.
- Spread cherry preserves on solid cookies, leaving ¼-inch border.
- Top with lattice cookies and dust with powdered sugar.
Notes:
Dough must be well-chilled for easy handling. Store assembled cookies in airtight container for up to 5 days. Cookies can be frozen unfilled for up to 3 months.
Equipment:
Stand mixer or hand mixer, rolling pin, round cookie cutters, small decorative cutters for lattice pattern, baking sheets, parchment paper, wire cooling racks. For best results, use a 660W motor stand mixer to ensure smooth and consistent dough mixing.
Prep Time: 30 minutes (plus 2 hours chilling)
Cooking Time: 20 minutes
Cuisine: Austrian
Serving: Makes 24 sandwich cookies
Frequently Asked Questions
Can I Make the Dough Ahead of Time and Freeze It?
Yes, I recommend making the dough ahead using proper dough preparation techniques. Wrap it tightly in plastic wrap, then freeze for up to three months. These freezing techniques save time during busy baking sessions.
What’s the Best Way to Store These Cookies After Baking?
I’ll let them cool completely on cooling racks first, then store in airtight containers with parchment between layers. They’ll stay fresh for up to one week at room temperature.
Can I Substitute the Cherry Jam With Other Fruit Flavors?
I recommend exploring jam variations like raspberry, apricot, or strawberry for delicious fruit swaps. Any thick, high-quality preserves work beautifully in linzer cookies, so you can customize flavors to your preference.
How Long Do These Cookies Stay Fresh at Room Temperature?
They’ll stay fresh for about 5-7 days in an airtight container. I’ve found that proper baking time and achieving the right dough consistency initially helps maintain their texture and prevents them from becoming stale too quickly.
Why Did My Cookies Spread Too Much During Baking?
Your cookies likely spread because the dough was too warm or soft. I’d check your baking temperature wasn’t too low and verify the dough consistency was firm before baking.
