There’s something irresistibly nostalgic about these delicate, nutty cookies filled with vibrant cherry jam. The **Cherry Almond Linzer Cookies Recipe** I’m sharing today is a special blend of buttery dough, fragrant almonds, and sweet-tart cherry preserves—perfect for sharing over a cozy afternoon chat.
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Why You'll Love This Recipe
From the first time I made these, I was hooked on how perfectly the roasted almonds lift the flavor, and how the cherry jam peeks out through the tiny windows. Plus, they’re a joy to make—mixing, rolling, and cutting out these beauties feels like a little celebration in your own kitchen.
- Nutty, Buttery Crunch: The roasted almonds add a toasted depth, making these cookies more flavorful than your average shortbread.
- Beautiful, Yet Simple: Those charming cut-out tops make for a gorgeous presentation that’s actually easy to pull off.
- Customizable Filling: You can easily swap cherry preserves with raspberry, apricot, or even lemon curd to suit your taste or occasion.
- Perfect for Gifting: These store well and look stunning in a box, so you can share the joy with friends and family.
Ingredients & Why They Work
Every ingredient in the Cherry Almond Linzer Cookies Recipe has a reason for being there, creating a perfectly balanced cookie that’s not too sweet and boasts texture and aroma.
- Salted roasted almonds: I love using these for that rich, toasty flavor—if you only have raw almonds, just add a pinch more salt to your dough to balance it out.
- All-purpose flour: The base that gives the cookies structure without being heavy.
- Baking powder: Adds just a gentle lift so the cookies don’t become too dense.
- Ground cinnamon: A subtle warmth that pairs wonderfully with the almonds and cherry.
- Salt: Highlights all the flavors—don’t skip it!
- Unsalted butter: Softened to room temperature for easy creaming and the flavorful richness every good cookie needs.
- Granulated sugar: Sweetness that caramelizes slightly for texture.
- Egg: Adds moisture and helps bind the dough together.
- Vanilla and almond extracts: These extracts amp up the cookie’s fragrance and deepen the overall taste.
- Cherry preserves: The star filling—choose your favorite brand or homemade jam for best results.
- Confectioners’ sugar: For a smooth, glossy icing that makes assembly and presentation extra special.
- Whole milk: Adjusts your icing consistency to just the right drip-and-set texture.
Make It Your Way
I absolutely love mixing up the flavor combos in this Cherry Almond Linzer Cookies Recipe. Sometimes I swap cherry for raspberry preserves or add a sprinkle of lemon zest to the dough for a fresh twist. Trust me, a little personal flair goes a long way.
- Variation: One of my favorite tweaks is using apricot preserves and dusting the cookies with powdered sugar instead of icing—it adds a lovely, lighter sweetness that balances perfectly with the almond flavor.
- Dietary Tweaks: If you’re avoiding dairy, try vegan butter and a flax egg, but keep an eye on dough consistency; it might need a touch more flour.
- Shape Play: Don’t have a cookie cutter? No worries! I’ve used a glass to cut full discs and a small straw to punch out the centers—super simple and still charming.
Step-by-Step: How I Make Cherry Almond Linzer Cookies Recipe
Step 1: Grinding the Almonds Just Right
Start by pulsing those salted roasted almonds in your food processor until they’re finely chopped—but not too fine. You want little bits to bring texture and flavor, not almond flour. This sets the stage for the amazing bite you’ll get in each cookie.
Step 2: Mixing the Dry Ingredients
In a bowl, whisk together your chopped almonds, flour, baking powder, cinnamon, and salt. This easy step makes sure everything’s evenly distributed before we move to the wet ingredients.
Step 3: Creaming Butter and Sugar
Using a mixer, beat softened butter with sugar until it’s smooth and creamy—usually 3 minutes at high speed. This is where your cookies get that melt-in-your-mouth texture. Then, add your egg, vanilla, and almond extracts and keep beating until everything’s just combined. Don’t forget to scrape down the bowl to catch any stray bits!
Step 4: Bringing It All Together
Mix the dry ingredients into the wet on low speed. The dough will feel thick and crumbly—that’s exactly right. Divide it into two discs, wrap each tightly in plastic, and chill for at least three hours. Patience here really pays off with easier rolling and better-shaped cookies.
Step 5: Rolling and Cutting the Cookies
Remove one dough disc and let it warm a bit if it’s rock hard—about 10 minutes or so. Flour your surface, hands, and rolling pin well, then roll out to about ¼-inch thickness. If cracks appear, just let the dough relax for a few more minutes; it’ll soften up. Use your cookie cutters to create cookies, remembering to punch out small holes in half of them for that classic Linzer look.
Step 6: Baking to Golden Perfection
Place the cookies two inches apart on parchment-lined sheets and bake at 350°F (180°C) for 11 to 12 minutes, until edges are lightly browned. Let them cool on the pans a bit before transferring to a wire rack.
Step 7: Smooth Icing and Sweet Assembly
Whisk confectioners’ sugar, milk, and extract(s) in a small bowl until smooth. Dip the tops of your cut-out cookies lightly in the icing and allow the excess to drip off. Place these iced tops on parchment to set just a little, then sandwich with the plain bottoms spread with cherry preserves. Press gently so no jam escapes, but don’t squish the cookies.
Top Tip
I’ve made Linzer cookies a bunch of times now and learned a few tricks that keep things simple and ensure success for you, too.
- Patience With Dough Chilling: The dough might seem firm straight from the fridge, but letting it sit a bit before rolling makes all the difference between cracked cookies and smooth edges.
- Generous Flour on Rolling Surface: It prevents the dough from sticking and breaking apart—don’t be shy here, especially with nutty dough.
- Use a Timer: Baking Linzer cookies for just the right amount of time is crucial—they should be lightly golden, not brown. Overbaking makes them too hard.
- Smooth Out Jam: If your preserves are chunky, give them a few quick pulses in a food processor. This makes spreading easier and edges neater.
How to Serve Cherry Almond Linzer Cookies Recipe
Garnishes
I like to garnish with just a hint of extra powdered sugar dusted on top if I’m skipping the icing, or sometimes tiny slivers of toasted almond planted delicately around the edges for an elegant touch. It’s those small details that make the cookies feel extra special.
Side Dishes
These cookies pair beautifully with a hot cup of tea—earl grey or a spiced chai works perfectly. For festive occasions, I toss together a simple cheese plate and fresh fruit; the acidity cuts through the richness of the cookies.
Creative Ways to Present
For holidays, I arranged these cookies in a wreath shape on a large platter and interspersed sprigs of fresh mint and cranberries. It’s a simple trick that adds a fresh color contrast and makes your cookie platter the star of the table.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature for up to two days, and they hold their flavor and texture wonderfully. I find that stashing them in the fridge beyond that can dry them out a bit, so I prefer quick consumption!
Freezing
If I want to save cookies longer, I freeze them layered between parchment paper in a sturdy container—this way, they won’t stick together or break. I’ve frozen fully assembled and iced Linzer cookies for up to 3 months without losing any freshness or texture.
Reheating
To revive frozen cookies, I thaw them overnight in the fridge and then bring them to room temperature. I avoid microwaving because it can make the icing too soft or the cookies a bit soggy.
Frequently Asked Questions:
While almonds are key for the authentic flavor and texture in this Cherry Almond Linzer Cookies Recipe, you can substitute another finely chopped nut like hazelnuts or walnuts. Just be aware it will change the flavor profile a bit.
No problem! Use the end of a clean drinking straw to punch out small center holes, or carefully carve tiny shapes with a paring knife to create windows for the jam to peek through.
Yes, absolutely! Instead of icing, dust the cooled tops with sifted confectioners’ sugar for a classic look and sweet finish. This also reduces preparation time.
You can make the dough and chill it for up to 4 days before baking. You can also freeze dough or baked cookies for up to 3 months—just thaw overnight in the fridge before using.
Final Thoughts
This Cherry Almond Linzer Cookies Recipe holds such a warm place in my heart—it’s the kind of recipe where every bite reminds me of holidays and happy kitchen conversations. I hope you enjoy making and sharing them as much as I do. Trust me, once you get these in the oven filling your kitchen with that almond cherry aroma, you’ll find yourself reaching for this recipe again and again.
Print
Cherry Almond Linzer Cookies Recipe
- Prep Time: 4 hours
- Cook Time: 12 minutes
- Total Time: 4 hours 30 minutes
- Yield: 22 sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the classic Cherry Almond Linzer Cookies, featuring a buttery almond-infused dough sandwiched with sweet cherry preserves and topped with a smooth almond or vanilla glaze. These elegant 3-inch sandwich cookies are perfect for holiday gifting or special occasions, combining a tender crumb with a burst of fruity filling and a delicate glaze to finish.
Ingredients
Dough
- ⅔ cup (100g) salted roasted almonds
- 2 and ½ cups (313g) all-purpose flour, spooned & leveled, plus more for rolling
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- ⅔ cup (135g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¾ teaspoon almond extract
Filling & Topping
- ½ cup (160g) cherry preserves
- 1 cup (120g) confectioners’ sugar
- 1–2 Tablespoons whole milk
- ½ teaspoon almond extract or pure vanilla extract (or ¼ teaspoon each)
Instructions
- Make the dough: Place the almonds in a food processor and pulse until finely chopped but not turned into almond flour. In a medium bowl, whisk together chopped almonds, flour, baking powder, cinnamon, and salt and set aside.
- Cream butter and sugar: In a large bowl using a mixer fitted with a paddle attachment, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Add egg, vanilla extract, and almond extract, then beat on high speed until combined, about 1 minute. Scrape the bowl and mix again if needed.
- Mix dough: Add the dry ingredients to the wet and mix on low speed until combined. The dough will be thick and crumbly, weighing about 850g.
- Chill dough: Divide dough into 2 equal portions, gently flatten into discs, wrap with plastic wrap, and chill in the refrigerator for at least 3 hours, up to 4 days.
- Preheat oven and prepare pans: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Roll and cut cookies: Remove one dough disc from fridge and let sit at room temperature for 10 to 30 minutes to soften. Flour work surface, hands, and rolling pin. Roll dough to ¼-inch thickness. Cut with 2- to 3-inch cookie cutters. Re-roll scraps and cut until all dough is used. Repeat with second disc.
- Cut centers for top cookies: Using a small 1-inch cookie cutter, cut a hole in the center of half the cookies (top cookies). Leave the other half whole (bottom cookies).
- Bake cookies: Place cookies 2 inches apart on baking sheets and bake for 12 minutes or until lightly browned around edges. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Make icing: In a small bowl, whisk confectioners’ sugar, 1 tablespoon milk, and extracts until smooth. Add more milk if needed to reach a thick but workable consistency.
- Ice the top cookies: Lightly dip the surface of each top cookie into the icing, allowing excess to drip off, then place on a wire rack or parchment paper. Let icing set slightly before assembling.
- Assemble cookies: Spread about ½ teaspoon of cherry preserves on the bottom side of each bottom cookie. Top gently with an iced top cookie to form a sandwich. The icing will set fully in a few hours.
- Storage: Store cookies covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- You can chill cookie dough up to 4 days or freeze up to 3 months; thaw and bring to room temperature before rolling.
- If you don’t have a small cookie cutter for the center holes, use the end of a straw or a small paring knife to create tiny holes.
- Salted roasted almonds are recommended for best flavor; if using unsalted, add an extra pinch of salt to the dough.
- Cherry preserves can be swapped for raspberry, apricot, strawberry, or lemon curd for variety.
- If you skip the icing, dust the top cookies with sifted confectioners’ sugar instead for a classic look.
- Use parchment paper or silicone mats on baking sheets for easy cookie removal and cleanup.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
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