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
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
- 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 1/4-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 1/2 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
