Description

Classic Linzer cookies made with a tender, buttery nut dough and filled with sweet jam, finished with a dusting of powdered sugar for an elegant, melt-in-your-mouth treat.

Ingredients

1 cup (95g) almonds or pistachios, finely ground

⅓ cup (67g) packed light or dark brown sugar

2¾ cups (345g) all-purpose flour

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup (226g) unsalted butter, softened

⅓ cup (67g) granulated sugar

1 large egg, room temperature

1½ teaspoons vanilla extract

½ cup (about 150g) jam or preserves (raspberry or apricot)

2 tablespoons confectioners’ sugar, for dusting

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Instructions

Pulse the ground nuts and brown sugar together in a food processor until finely ground.
In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
Cream the butter and granulated sugar until light and fluffy.
Add the egg and vanilla extract and mix until fully incorporated.
Gradually mix in the dry ingredients and nut mixture until a smooth dough forms.
Divide the dough into two discs, wrap tightly, and chill until firm.
Roll the chilled dough out evenly and cut cookies, cutting centers out of half.
Bake solid cookies and cut-out cookies separately at 350°F (175°C) for about 10 minutes per batch.
Cool completely. Dust cut-out tops with powdered sugar.
Spread jam on the solid cookies and sandwich with the sugar-dusted tops.

Notes

Cookies improve in texture after a day as the jam softens them.

Chilling the dough prevents spreading and makes rolling easier.

Pistachios add a beautiful color and deeper flavor.

Only dust the top cookies so the jam remains visible.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 8g
Sodium: 70mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg