There’s something magical about buttery, nutty cookies sandwiched with tangy jam that makes you want to bake them again and again. This Easy Almond Shortbread Linzer Cookies Recipe is my go-to when I want a treat that looks fancy but doesn’t demand hours in the kitchen.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Easy Almond Shortbread Linzer Cookies Recipe
- Top Tip
- How to Serve Easy Almond Shortbread Linzer Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Easy Almond Shortbread Linzer Cookies Recipe
Why You'll Love This Recipe
This recipe holds a soft spot in my heart – it’s foolproof and delivers the classic Linzer cookie elegance without the stress. Plus, the almond shortbread base offers that perfect crisp-tender bite, and the jam filling brings in a pop of fruitiness that keeps you coming back for more.
- Simple Ingredients: Uses pantry staples you probably already have with no fancy equipment needed.
- Easy to Shape: Rolling and cutting the dough is straightforward; you’ll be amazed at how quickly these come together.
- Customizable Fillings: Whether it's raspberry jam, lemon curd, or even chocolate spread, you can tailor them to your taste or occasion.
- Make-Ahead Friendly: The dough and cookies keep well, saving you time during busy days or holidays.
Ingredients & Why They Work
Each ingredient in the Easy Almond Shortbread Linzer Cookies Recipe serves a special role, combining to create that buttery, tender, and slightly nutty shortbread base that pairs beautifully with a sweet and tangy filling.

- Unsalted Butter: Gives a rich, creamy texture and flavor; using unsalted helps control the saltiness.
- Powdered Sugar: Provides sweetness and keeps the dough smooth and tender compared to granulated sugar.
- Vanilla Bean Paste or Extract: Adds warm depth and aroma that complements the almond flavor perfectly.
- All-Purpose Flour: The foundation for structure in the cookie dough.
- Almond Flour/Meal: Brings moistness and a lovely nutty flavor, giving these Linzer cookies their unique character.
- Kosher Salt: Balances the sweetness and enhances all the other flavors.
- Jam or Curd of Your Choice: Acts as the luscious filling; think raspberry jam or lemon curd for classic contrast.
- Powdered Sugar to Dust: Adds that signature dusted look and a touch of extra sweetness on top.
Make It Your Way
What I love most about these Easy Almond Shortbread Linzer Cookies Recipe is how easy it is to make them your own. I play around with the fillings depending on the season or holiday, and I encourage you to do the same — make these cookies a reflection of your favorite flavors.
- Variation: One fall, I swapped raspberry jam for spiced cranberry sauce and it was a hit at Thanksgiving – the slight tartness paired beautifully with the almond shortbread.
Step-by-Step: How I Make Easy Almond Shortbread Linzer Cookies Recipe

Step 1: Whip Together Butter, Sugar, and Vanilla
Start by placing room temperature butter, sifted powdered sugar, and vanilla bean paste or extract into your mixing bowl. Using an electric mixer, whip on high speed until the mixture is light, fluffy, and pale—this usually takes about 3 to 5 minutes. Trust me, taking this extra step ensures your cookies end up tender and melt-in-your-mouth. If you don’t have a stand mixer, a handheld mixer works just fine!
Step 2: Add Flours and Salt Carefully
Next, gently fold in the all-purpose flour, almond flour, and kosher salt. Mix until just combined — over-mixing here can make the dough tough, and we want tender, crumbly cookies. When it’s ready, the dough will be soft but not sticky, easy to handle.
Step 3: Roll Out Your Dough Between Parchment
Turn the dough onto a large piece of parchment paper. Fold the parchment over and gently press the dough into a rectangle. Then top with another piece of parchment and roll out to about ¼ inch (6mm) thickness. Rolling between parchment keeps things neat and prevents sticking—plus, rolling directly on the counter can warm the dough too much and make it tricky to cut.
Step 4: Chill the Dough Thoroughly
This step is key! Transfer the parchment-covered dough to a baking sheet and chill in the fridge for at least two hours. I sometimes make the dough in the morning and bake late afternoon or even a couple of days later — it firms up the dough and makes it easier to cut clean shapes without losing that crumbly texture.
Step 5: Cut and Shape Your Cookies
When chilled, pop the dough with the parchment into the freezer for 10 minutes to firm it up even more. Remove the top parchment and use a 2-inch fluted round cutter to stamp out as many cookies as possible. Don’t toss the scraps — just gather, re-roll on parchment, chill again briefly, and cut more cookies. For half of your cookies, use a smaller shaped cutter to cut out the centers — these are your cookie tops with the pretty window.
Step 6: Bake to Perfection
Freeze the cut-out cookies on the baking sheet for 10 minutes before baking to maintain their shape. Then bake at 325°F (160°C) for 11–12 minutes or until lightly golden around the edges. Keep an eye on them — thickness and oven variation can shift baking times slightly. Let the cookies cool fully on the sheet to firm up before moving on to assembly.
Step 7: Assemble and Dust
Dust the cut-out ‘top’ cookies with powdered sugar for that classic look. Spread your chosen jam or curd just to the edges on the bottom halves, then gently sandwich the tops over them, cutout side up. The filling should peek through the little window, making these cookies as beautiful as they are delicious.
Top Tip
Over the years, I’ve learned a few little tricks that make all the difference when making this Easy Almond Shortbread Linzer Cookies Recipe. These have saved me from many a baking mishap and made the process enjoyable rather than frustrating.
- Chill and Freeze Wisely: Freezing the dough and cookies helps maintain their shape and produces clean edges — it’s a game-changer.
- Don’t Overwork the Dough: Mixing flour just until combined keeps the cookies tender, so resist the urge to overmix!
- Use Parchment for Rolling: Rolling between sheets keeps your dough cool, prevents sticking, and makes clean-up a breeze.
- Choose Your Jam Carefully: I recommend jams with a firm set so they don’t run when you store or stack the cookies.
How to Serve Easy Almond Shortbread Linzer Cookies Recipe

Garnishes
I usually stick to a generous dusting of powdered sugar over the cookie tops — it just feels classic and elegant. Sometimes, for a festive twist, I add a tiny edible flower on each cookie or a light brush of apricot glaze over the sugar for subtle shine.
Side Dishes
These Linzer cookies pair beautifully with a warm cup of tea or coffee. At holiday brunches, I serve them alongside fresh fruit and a cheese platter — their subtle sweetness is a nice contrast to savory bites.
Creative Ways to Present
For special occasions, I’ve arranged these cookies in pretty gift boxes layered with parchment. They also look lovely stacked on a tiered dessert tray or nestled in clear cellophane bags tied with a ribbon for holiday gifts — everyone always appreciates how polished they look!
Make Ahead and Storage
Storing Leftovers
I store leftover assembled Linzer cookies in an airtight container at room temperature. They stay fresh and tender for about 3 days before the shortbread starts to lose its perfect crumbly texture. If you want to keep them longer, pop the cookies and filling separately into containers and assemble just before serving.
Freezing
Freeze the unbaked cookies after cutting and freezing on the baking tray for up to a month. When ready, you can bake them straight from frozen — just add a minute or two to baking time. I’ve also frozen baked (but unfilled) cookies, thawed them at room temp, then assembled — they hold up surprisingly well!
Reheating
If you want to refresh slightly stale baked cookies, pop them in a warm oven (about 300°F/150°C) for 5 minutes to regain a bit of crispness. Avoid microwaving, which can make them soggy.
Frequently Asked Questions:
Absolutely! You can substitute almond flour with hazelnut or pistachio flour to give the cookies a different but equally delicious nutty flavor. Just ensure the nut flour is finely ground for the best dough texture.
Chilling the dough well, both before cutting and again freezing the cut cookies, helps prevent spreading. Using cold butter and rolling the dough evenly to about ¼ inch thick also keeps the cookies firm and prevents them from losing shape.
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Make sure it’s a blend that contains xanthan gum or another binder to help maintain texture. The almond flour also adds moisture to keep the cookies tender.
Traditionally, raspberry jam is a favorite for Linzer cookies due to its sweet-tart balance and vibrant color. However, feel free to use lemon curd, apricot jam, or even chocolate hazelnut spread. The key is using a filling with a nice, firm consistency that won’t run too much when the cookies are stacked.
Final Thoughts
The Easy Almond Shortbread Linzer Cookies Recipe has become one of my favorite baking projects — it’s simple enough to make on a weeknight yet impressive enough for holiday gatherings. I hope when you try them, you enjoy the buttery, nutty bite and that sweet dollop of jam as much as I do. Baking these cookies feels like a little celebration every time, and I’m excited for you to share that joy with your family or friends.
Print
Easy Almond Shortbread Linzer Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These easier than they look Linzer Cookies are a foolproof recipe featuring buttery almond shortbread cookies filled with your choice of jam or curd. With a tender texture and delicate cut-out tops dusted in powdered sugar, these festive cookies are perfect for holidays and special occasions.
Ingredients
Cookie Dough
- 180g unsalted butter, at room temperature
- 65g powdered sugar (icing sugar), sifted
- 1 teaspoon vanilla bean paste or vanilla extract
- 225g all-purpose flour
- 90g almond flour / almond meal
- ¼ teaspoon kosher salt
For Assembly
- Powdered sugar to dust
- Jam or curd of your choice for filling
Instructions
- Prepare the Butter Mixture: Place the butter, powdered sugar, and vanilla in a medium bowl and whip on high speed with an electric hand mixer until light and fluffy. This can also be done using a stand mixer fitted with the paddle attachment.
- Combine Dry Ingredients: Add the all-purpose flour, almond flour, and kosher salt to the butter mixture. Mix until just combined to form the dough.
- Shape the Dough: Turn the dough out onto a large piece of parchment paper. Use the parchment to gently shape the dough into a rectangle.
- Roll Out the Dough: Place a second piece of parchment paper on top of the dough and roll it out to about 6mm (0.25 inch) thickness.
- Chill Dough: Transfer the dough, still between the parchment sheets, onto a sheet pan and chill in the refrigerator for at least two hours or up to three days to firm up.
- Preheat Oven: When ready to bake, preheat your oven to 325°F / 160°C and line two baking sheets with parchment paper.
- Firm Up Dough: Transfer the dough with parchment to the freezer for 10 minutes to firm up before cutting.
- Cut Cookies: Remove the top parchment paper. Using a 2-inch (5cm) fluted round cutter, cut out as many cookies as possible and place them on the lined baking sheets. Gather scraps, re-roll, refreeze, and cut out additional cookies.
- Create Cut-Outs: Using a small shaped cutter, cut shapes out from the center of half the cookies to create the cookie tops.
- Freeze Cookies: Freeze the cut-out cookies for 10 minutes before baking to help maintain their shape. You can freeze them longer if preparing ahead.
- Bake Cookies: Bake the cookies one tray at a time for 11-12 minutes until they are set and lightly golden around the edges. Adjust time if cookies are rolled thicker or thinner.
- Cool Cookies: Remove from the oven and allow cookies to cool completely on the baking sheet. Repeat with the remaining cookies.
- Assemble Linzer Cookies: Dust the cookie tops (the cut-out halves) with powdered sugar. Spread jam or curd on the bottom halves, leaving a small border around the edges. Place the tops carefully over the jam and gently press together.
- Store: Store assembled cookies in an airtight container at room temperature for best flavor within a few days. Alternatively, store cookies and filling separately and assemble when serving.
Notes
- Use room temperature butter for easier mixing and better texture.
- Chilling the dough helps prevent spreading and keeps the cookie shapes crisp.
- Use your favorite jam or curd for a customized flavor filling.
- If you don’t have a fluted cutter, a plain round cutter will work fine, but the fluted edge adds a decorative touch.
- These cookies freeze well both before and after baking; thaw completely before assembling if frozen.
- For a nut-free option, substitute almond flour with additional all-purpose flour and reduce slightly, but texture may vary.
- Work quickly when rolling and cutting dough to keep it chilled and easier to handle.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg


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