Cherry Almond Linzer Cookies Recipe

There’s just something irresistibly charming about these tender, nutty little treats—**Cherry Almond Linzer Cookies Recipe** captures that perfect balance of tart cherry preserves and rich almond-flavored dough. They’re a classic for a reason and always a crowd-pleaser on cookie trays!

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Cherry Almond Linzer Cookies Recipe
• Top Tip
• How to Serve Cherry Almond Linzer Cookies Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Cherry Almond Linzer Cookies Recipe

Ingredients & Why They Work

This recipe brings together simple pantry staples with a few special touches like roasted almonds and almond extract that amp up the flavor profile. Pairing the toasted nuts with cinnamon and cherry preserves makes every bite memorable. Here are the key players you'll want to know:

• Salted Roasted Almonds: Adds a wonderfully nutty depth and gentle crunch to the dough; the salt balances the sweetness beautifully.
• All-Purpose Flour: The base for the cookie, providing structure and tenderness.
• Baking Powder: Gives a subtle lift without making the cookies cakey.
• Ground Cinnamon: Adds warmth and complexity, which complements the cherry filling.
• Salt: Enhances all the other flavors, especially important if unsalted nuts are used.
• Unsalted Butter: For that rich, creamy texture and flavor; softened to room temperature for easy mixing.
• Granulated Sugar: Sweetens and helps with that lovely texture when creamed with butter.
• Egg: Binds the dough and adds moisture.
• Vanilla and Almond Extracts: Almond extract in particular ties the nutty flavors together, making the cookies sing.
• Cherry Preserves: The classic filling that offers tart juiciness; smooth or slightly textured works well.
• Confectioners’ Sugar & Milk for Icing: Creates a pretty glaze that sets these cookies apart visually and flavor-wise.

Make It Your Way

I love playing around with the filling choices depending on the season or celebration. The dough is so versatile that you can really tailor these cookies to your personal tastes without losing their charm.

• Variation: I've swapped cherry preserves for lemon curd during springtime baking, and it brought a bright, zesty twist that everyone adored.
• Nut-Free Option: If you have allergies, grind oats or use crushed graham crackers in place of almonds for a similar texture—though the flavor will shift, so consider adding a touch more vanilla.
• Skip the Icing: For a more rustic look, dust the top cookies with powdered sugar instead of glazing; it’s quicker but still gives a nice festive touch.

Step-by-Step: How I Make Cherry Almond Linzer Cookies Recipe

Step 1: Grinding the Almonds Just Right

Start by pulsing the roasted almonds in your food processor until they’re finely chopped—but be careful not to turn them into almond flour! You want a slightly coarse texture that adds nutty bites without overwhelming the dough. This step is the secret to the cookie's beautiful texture and flavor, and I find stopping to check often prevents over-processing.

Step 2: Mixing Dry Ingredients

Whisk together your chopped almonds with flour, baking powder, cinnamon, and salt in a bowl to ensure even distribution. This simple step makes a big difference because it prevents clumps and ensures every bite has balanced flavor.

Step 3: Creaming Butter and Sugar

Using a mixer, beat the softened butter and sugar on high speed until smooth and creamy—about 3 minutes. This gives the cookies that tender yet firm crumb. If you’re ever unsure about creaming, here’s a little rule I follow: the mixture should be light in color and fluffy before moving on.

Step 4: Adding Egg and Extracts

Beat in the egg, vanilla, and almond extracts until everything is combined nicely. These extracts pack a punch and bring out the wonderful almond-cherry theme that defines this recipe.

Step 5: Bringing It All Together

Add your dry mixture to the wet ingredients and mix on low speed until just combined. The dough will be thick and crumbly, which is perfect. Overmixing is a common trap, so once you see no floury streaks, stop mixing.

Step 6: Chilling the Dough

Divide your dough into two discs, wrap them tightly in plastic, and chill for at least 3 hours—or up to 4 days if you want to prep early. I always make mine a day ahead; it really improves the texture and makes rolling the dough less sticky.

Step 7: Rolling and Cutting the Cookies

When ready to bake, let the dough soften slightly at room temperature so it’s easier to roll without cracking. Flour your surface, hands, and rolling pin generously. Roll the dough to about ¼-inch thickness, then cut with your cookie cutters. Half the cookies get a smaller hole cut in the center—don’t worry if you don’t have a small cutter; a straw or small knife works wonders!

Step 8: Baking and Cooling

Bake at 350°F (180°C) for 11–12 minutes until edges are lightly golden. I like to keep an eye on them around the 10-minute mark because every oven’s different. Let them cool on the sheet for 5 minutes, then move them to wire racks to cool completely before assembling.

Step 9: Making the Icing and Decorating

Whisk confectioners' sugar, milk, and your choice of extract together until smooth. Keep the glaze thick but spreadable—add milk sparingly. Dip the top cookies into the icing and let the excess drip off before placing them on parchment. Icing adds that classic Linzer cookie look, but if you're pressed for time, a dusting of powdered sugar is just as lovely.

Step 10: Assembling Your Cookies

Spread a small spoonful of cherry preserves on the bottom cookie, gently sandwich with the iced top cookie, and press together very gently. The icing acts like glue as it sets, so don’t press too hard or you’ll squish the filling out. Let the icing firm for a couple of hours before storing or sharing.

How to Serve Cherry Almond Linzer Cookies Recipe

Garnishes

I like to keep garnishes simple—a gentle dusting of powdered sugar on top of the iced cookie adds a snowy look. Sometimes, I sprinkle a few finely chopped toasted almonds around the edges before the icing sets for added texture and a pretty finish.

Side Dishes

These cookies pair wonderfully with a hot cup of tea or coffee, as the almond and cherry flavors brighten up your afternoon break. For holiday parties, I like setting a platter with fresh berries and a mild cheese like Brie or Camembert for a sweet-savory combo.

Creative Ways to Present

I’ve found that stacking these cookies in a decorative tin lined with parchment or even arranging them in festive shapes on a serving tray makes a lovely gift or centerpiece. For holiday cookie exchanges, I sometimes tie small stacks with ribbons and tuck in a sprig of rosemary for that extra touch.

Make Ahead and Storage

Storing Leftovers

I store leftover Linzer cookies in an airtight container at room temperature for up to two days, which keeps them tender but fresh. After that, I move them to the fridge to extend freshness for up to a week—just let them come back to room temperature before enjoying.

Freezing

Freezing works wonderfully for this recipe! I freeze the dough discs wrapped tightly in plastic wrap for up to 3 months. When ready, thaw overnight in the fridge and bring to room temp before rolling. Alternatively, I’ve frozen assembled, iced sandwiches in a single layer before wrapping; they thaw beautifully without losing that perfect texture.

Reheating

I find these cookies taste best served at room temperature, but if I want a warm treat, I pop one or two in the microwave for 10 seconds. Be careful not to overheat, or the icing will melt and the cookie gets too soft.

Final Thoughts

From the first time I baked this Cherry Almond Linzer Cookies Recipe, it reminded me why some classics never go out of style—deliciously buttery, a bit nutty, with just the right touch of fruity sweetness. I hope you enjoy making and sharing these as much as I do—they’re truly a treat worth every step and second of patience.

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