Description
Cherry Almond Linzer Cookies are delicate sandwich cookies featuring a buttery almond-infused dough filled with sweet cherry preserves and topped with a light almond-flavored icing. Perfect for festive occasions or as a delightful treat, these cookies combine the crunch of roasted almonds with fragrant spices and a luscious filling.
Ingredients
Scale
Dough
- 2/3 cup (100g) salted roasted almonds
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (135g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon almond extract
Filling & Topping
- 1/2 cup (160g) cherry preserves
- 1 cup (120g) confectioners’ sugar
- 1–2 Tablespoons whole milk
- 1/2 teaspoon almond extract or pure vanilla extract (or 1/4 teaspoon each)
Instructions
- Prepare the almonds: Place the salted roasted almonds in a food processor and pulse until they are finely chopped but not turned into almond flour. Set aside the chopped almonds.
- Mix dry ingredients: In a medium bowl, whisk together chopped almonds, all-purpose flour, baking powder, ground cinnamon, and salt until well combined. Set this mixture aside.
- Cream butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat softened unsalted butter and granulated sugar on high speed until smooth and creamy, about 3 minutes.
- Add eggs and extracts: Add the egg, pure vanilla extract, and almond extract to the butter mixture. Beat on high speed until combined, about 1 minute, scraping down the sides and bottom of the bowl as needed.
- Combine dry and wet ingredients: Add the dry almond-flour mixture to the wet ingredients and mix on low speed until a thick, crumbly dough forms, approximately 850 grams in weight.
- Chill the dough: Divide the dough into two equal portions, gently flatten each into discs, wrap in plastic wrap, and chill in the refrigerator for at least 3 hours, up to 4 days.
- Preheat oven: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Roll and cut cookies: Remove one chilled dough disc and let sit at room temperature for 10 to 30 minutes to soften slightly. Generously flour your work surface, hands, and rolling pin. Roll dough to about 1/4-inch thickness. Cut shapes using a 2- to 3-inch cookie cutter. Use a small 1-inch cutter to cut a hole in half the cookies (to be tops). Re-roll leftover dough and repeat with second disc. Expect about 44 to 60 cookies depending on cutter size.
- Bake cookies: Place cookies 2 inches apart on prepared baking sheets. Bake for 11 to 12 minutes until edges are lightly browned. Cool cookies on sheets for 5 minutes, then transfer to wire racks to cool completely.
- Make icing: In a small bowl, whisk together confectioners’ sugar, 1 tablespoon milk, and almond and/or vanilla extract until smooth. Add more milk as needed to reach a thick but spreadable consistency.
- Ice top cookies: Lightly dip the flat surface of the top cookies (those with a hole) into the icing, letting excess drip off. Place on wire rack or parchment to set.
- Assemble cookies: Spread about 1/2 teaspoon cherry preserves on the bottom side of each bottom cookie. Gently stack an iced top cookie on each bottom cookie and press softly to form a sandwich. Let icing set for a few hours before storing or serving.
- Storage: Store cookies covered at room temperature for up to 2 days or refrigerate up to 1 week.
Notes
- You can chill cookie dough for up to 4 days or freeze for up to 3 months. Thaw in refrigerator overnight and bring to room temperature before rolling.
- Use salted roasted almonds for best flavor; if using raw or unsalted almonds, add a pinch more salt to the dough.
- Cherry preserves can be replaced with raspberry, apricot, or strawberry preserves; pulse chunky preserves in a food processor to smooth if desired.
- If you don’t have a small cookie cutter for holes, use the end of a straw or a small paring knife to make small holes.
- The icing is optional; you can dust the top cookies with sifted confectioners’ sugar instead.
- Linzer cookies freeze well for up to 3 months once assembled; thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
