Wednesday, November 10, 2010


These cookies are such a pretty addition to a holiday cookie tray. They are tender and delicate with a wonderful almond flavor. Be sure to chill the dough before rolling. Use your favorite cookie cutters and if you prefer, you can substitute the seedless raspberry jam with apricot preserves. Whatever you decide, I think you will find these cookies to be oh-so-yummy.
1 c. slivered almonds or sliced almonds
1 c. granulated sugar, divided
2 c. all-purpose flour
½ tsp. ground cinnamon
¼ tsp. salt
1 c. (2 sticks) butter, softened
1 ½ tsp. vanilla extract
½ tsp. almond extract
2 lg. egg yolks
Seedless raspberry jam
Confectioners’ sugar for dusting
Pulse nuts in food processor with ¼ cup of the sugar until nuts are finely ground. Be careful not to pulse too much or you will have almond paste. Sift together the flour, cinnamon and salt. Stir in the ground almonds. Set aside. In large mixing bowl, cream the butter, remaining ¾ cup granulated sugar, vanilla extract, and almond extract with mixer on medium speed until light and fluffy. Add the egg yolks, one at a time, blending well after each addition. Reduce the mixer speed to low and gradually add the flour-nut mixture. Mix just until combined. Dough will be soft. Divide the dough into 4 equal portions and wrap each in plastic wrap. Refrigerate until chilled, about 1 hour. Preheat oven to 350ºF. Line cookie sheets with parchment paper. Remove 1 portion of the dough at a time from the refrigerator. Place dough between two sheets of waxed paper and roll out 1/4-inch thick. Using a 2 to 3-inch cookie cutter, cut out the cookies. Transfer to cookie sheets placing them 2-inches apart. Using a ¾ to 1-inch cookie cutter, cut out centers from half of the cookies, reserving centers to reroll along with scraps (reroll only once). Repeat with the remaining portions of dough. If the dough becomes sticky, wrap it in plastic wrap and freeze for 10 minutes before rolling out. Bake 12-14 minutes or until cookies are firm to the touch. Remove cookies from oven and let cool for 2 minutes. Remove to wire racks to cool completely. While cookies are cooling, heat the jam in a small saucepan, over low heat, until it has thickened slightly. Strain if there are any lumps in the jam. Let cool. To assemble, spread the solid cookies with a thin layer of the cooled raspberry jam to within ¼-inch of edges. Top the solid cookies with the cutout cookies. Dust the cookies with the confectioners’ sugar and fill the hole with more jam. Makes about 20 cookies.


  1. Fantasticas estas galletitas. Deliciosas.


  2. I've never heard of linzer cookies....and I am a huge cookie connoisseur , well, OK I am a huge cookie eater! These look great!


  3. I love Linzers, so tender and delicious and you cookies are just beautiful.

  4. These are really pretty! ANd it has almonds in it too! YUM

  5. I love linzer cookies!
    These are so beautiful :)

  6. Yours are so beautiful! I'll be certain to try to make mine a little nicer this year! Thanks for sharing.

  7. These are so beautiful! These would be a lovely addition to any cookie tray!