Name: Cherry Almond Linzer Cookies Recipe
Prep time: 4 h
Cook time: 12 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 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; 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)

Nothing beats the cozy charm of freshly baked cookies, especially when they come with the perfect balance of nutty crunch and fruity sweetness. This Cherry Almond Linzer Cookies Recipe captures all that magic in every buttery, jam-filled bite — lending a little sparkle to afternoons, holidays, or any time you want to treat yourself.

A white plate with a detailed edge holds a pile of tree-shaped cookies. Each cookie has two layers: the bottom layer is light brown and the top layer is covered with smooth white icing. The top layer has a star-shaped cutout in the center showing the red jam inside. Scattered around the plate are whole frozen red berries. The plate is on a pale pink surface with a white marbled texture just visible around the edges. A small white bowl with whole almonds and another with red berries sit nearby, along with some metal cookie cutters, and a pink cloth is partially seen. photo taken with an iphone --ar 2:3 --v 7

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

Why You'll Love This Recipe

I’ve made a lot of cookies over the years, but Linzer cookies hold a special place in my heart — and kitchen. This Cherry Almond Linzer Cookies Recipe shines because it’s both elegant and approachable, plus the almond and cherry combo is like a little flavor party every time.

Perfect harmony: The roasted almonds add a toasty depth that pairs effortlessly with the bright cherry filling.
Texture delight: The dough is tender but sturdy enough to hold its shape, giving you that lovely sandwich cookie feel.
Make ahead friendly: The dough chills well for days, and you can even freeze it for later baking sessions.
Customizable cheer: Swap out the cherry preserves for any jam you adore, or add a dusting of powdered sugar if you prefer no icing.

The image shows several Christmas tree-shaped cookies on a metal cooling rack placed over a white marbled surface. Each cookie has two layers: a bottom golden brown layer and a top layer covered with smooth white icing. The top layer has a small star-shaped hole in the center, revealing a deep red jam filling. One cookie at the top of the image has a bite taken out of it, showing the inner texture and the jam more clearly. Crumbs are scattered around this cookie, adding to the cozy feel. The photo is bright with soft natural light highlighting the shiny icing and jam. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cherry Almond Linzer Cookies Recipe plays a meaningful role — from the buttery dough to the zingy cherry filling. Here’s a quick peek at the star players and how they contribute to cookie perfection.

Flat lay of roasted almonds with skins, a mound of all-purpose flour, a small heap of ground cinnamon, a few grains of coarse salt, a stick of unsalted butter with a pat sliced off, a small white ceramic bowl of granulated sugar, a single large brown egg with a clean shell, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl with almond extract, a small white ceramic bowl filled with bright red cherry preserves, a small white ceramic bowl of fine confectioners’ sugar, a small white ceramic bowl with whole milk, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted roasted almonds: These bring crunch and a savory nuttiness that’s unmatched; if you only have unsalted, just add a pinch more salt to balance.
All-purpose flour: The backbone of the cookie, providing structure without weighing it down.
Baking powder: For just a slight lift, making the cookie tender and light.
Ground cinnamon: A whisper of warm spice that enhances the almond flavor beautifully.
Unsalted butter: Softened to room temperature for the creamiest dough and richest flavor.
Granulated sugar: Adds sweetness and helps create that tender crumb texture.
Egg: Acts as a binder, giving structure while keeping dough pliable.
Vanilla extract: Boosts all the other flavors, especially the nutty and fruity notes.
Almond extract: The signature almond punch that sets these cookies apart.
Cherry preserves: You want a good-quality jam for smooth spreadability and vibrant flavor; Bonne Maman is my favorite for this.
Confectioners’ sugar: For the icing—light, sweet, and perfect for dipping the tops.
Milk: Just enough to make the icing silky but still thick.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things is making these cookies with small twists that suit your taste buds or dietary preferences. Feel free to play around with the filling or skip the icing if you want a simpler finish.

Variation: I once made these using raspberry preserves instead of cherry, and they were just as delightful—plus, lemon curd is another bright, zesty alternative if you like something extra fresh!
Skip the icing: Sometimes I dust the tops with powdered sugar instead of dipping them in icing, which gives the cookies a delicate, snow-kissed look and keeps things lighter.
Gluten-friendly tip: I haven’t tested this fully, but swapping all-purpose flour for a 1:1 gluten-free blend worked well for my friend — give that a try and just chill the dough a bit longer for easier rolling.

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

Step 1: Pulse Those Almonds

Start by pulsing the salted roasted almonds in your food processor until finely chopped but not ground into a powder. This takes a few short pulses—watching closely to keep a bit of texture. It’s one of those steps where the nuts' personality really shines through.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the chopped almonds, flour, baking powder, cinnamon, and salt until everything’s evenly combined. Setting this aside makes your workflow smoother when you combine wet and dry later.

Step 3: Cream the Butter and Sugar

This step is worth a little patience — beat the room temperature butter and sugar on high until the mixture is light, fluffy, and silky smooth, about 3 minutes. If you’ve never done this before, think of it as creating a fluffy base that helps the cookies stay tender and lightly airy.

Step 4: Add Egg and Extracts

Beat in the egg, vanilla, and almond extract until fully combined, scraping the bowl once or twice to get every bit of that flavor-infused goodness mixed in.

Step 5: Combine Dry and Wet

Add the dry ingredients to the wet on low speed and mix just until combined. The dough will be thick and crumbly — don’t worry, that's exactly what you want. Divide it into two discs, wrap in plastic, and chill for at least 3 hours; chilling really helps with rolling and shaping.

Step 6: Roll and Cut the Cookies

Once chilled, let the dough come to room temperature for 10 to 30 minutes so it’s easier to roll. Generously flour your surface and rolling pin. Roll the dough to about ¼ inch thickness—if it cracks, just let it rest a few minutes and try again. Cut out your cookie shapes (2- or 3-inch circles work perfectly).

Remember to use a smaller 1-inch cutter to create a window in half of them (those will be the "tops"). No small cutter? A straw or paring knife works just fine for making that little circle. Place cookies on lined baking sheets, spaced about 2 inches apart.

Step 7: Bake and Cool

Bake at 350°F (180°C) for 11 to 12 minutes, until edges are just lightly browned. Let them cool on the pan a few minutes before transferring to a wire rack to cool completely. Patience here pays off—hot cookies are fragile and will break easily.

Step 8: Make the Icing and Dip Tops

Whisk together confectioners’ sugar, 1 tablespoon of milk, and almond extract until smooth. Add more milk, a teaspoon at a time, if the icing’s too stiff, but keep it thick enough to coat the cookie tops. Lightly dip each top cookie into the icing and let the excess drip off. Place on parchment or racks to set a bit.

Step 9: Assemble Your Linzers

Spread about ½ teaspoon of cherry preserves on each bottom cookie, then sandwich with a dipped top cookie, pressing gently so the icing stays intact. Let them set for a few hours (or overnight) before stacking or packaging — the icing firms up and keeps everything nicely together.

Top Tip

From my experience making Cherry Almond Linzer Cookies Recipe multiple times, a few small tricks really transform the process from “good” to “wow.” These tips helped me get better shapes, flawless icing, and the perfect flavor balance every time.

Chilling is essential: Don’t rush the chill time! The dough firms up and stops spreading when baked, which is key for precise cookie shapes.
Flour your tools generously: The dough is buttery and sticky—flouring the rolling pin, surface, and even your hands keeps the process smooth and frustration-free.
Use good quality preserves: Smooth out chunky jam with a quick pulse in a food processor if needed; it spreads more evenly without tearing your cookies.
Be gentle assembling: Press only lightly when sandwiching, so the icing doesn’t squeeze out the sides and stays beautifully glossy.

How to Serve Cherry Almond Linzer Cookies Recipe

Cherry Almond Cookies - Serving Suggestion

Garnishes

I love a light sprinkle of extra powdered sugar on top just before serving—it adds a snowy finish that looks festive and feels special. Some days, I add a tiny sliver of almond on top of each cookie to amp up the almond vibe.

Side Dishes

These cookies pair beautifully with a cup of tea or coffee — I’m partial to Earl Grey with a splash of milk. For holiday gatherings, I like to serve them alongside a cheese platter, fresh fruit, or even spiced mulled wine for a cozy touch.

Creative Ways to Present

I’ve gifted them in pretty tins lined with parchment paper and tied with a satin ribbon for Christmas. Another favorite is arranging them on a tiered cake stand at brunch or parties — they add an elegant pop of color and charm wherever they go!

Make Ahead and Storage

Storing Leftovers

I keep leftover Cherry Almond Linzer Cookies in an airtight container at room temperature for up to two days — they stay perfectly soft and flavorful. For longer storage, the fridge works well for up to a week but I bring them back to room temp before enjoying.

Freezing

I often freeze the dough discs wrapped tightly in plastic for up to three months, then thaw overnight in the fridge before baking. I’ve also frozen assembled iced cookies with great results—just thaw them the day before serving and bring to room temperature.

Reheating

These cookies are best enjoyed fresh or at room temperature. If you want a warm bite, I pop a cookie in the microwave for 10–15 seconds — that softens it delightfully without melting the icing.

Frequently Asked Questions:

Can I make this recipe without almond extract?

Absolutely! While almond extract gives a signature depth, you can omit it and increase the vanilla extract to 1 and ¼ teaspoons. The cookies will still taste wonderful and nutty from the roasted almonds.

What if I don’t have a food processor for chopping almonds?

No problem! You can finely chop the roasted almonds by hand with a sharp knife. Aim for small, uniform pieces but not a powder, so the texture remains pleasant in the dough.

Can I use other nuts instead of almonds?

Yes, walnuts, hazelnuts, or pistachios can be delicious substitutes if you chop them finely. Keep in mind the flavor will change, but it can be a fun twist on the classic linzer cookie.

How do I prevent the cookies from spreading too much while baking?

Chilling the dough discs properly is key to preventing spreading. Also, make sure your butter isn’t too warm before creaming, and don’t over-roll the dough. Following these tips keeps those pretty shapes crisp and defined.

Final Thoughts

I genuinely adore this Cherry Almond Linzer Cookies Recipe because it’s the kind of treat that feels fancy yet is so doable at home. Every bite brings together that toasty almond crunch, sweet-tart cherry, and buttery crumb in a way that just makes you smile. I hope you enjoy making and sharing these as much as I do—they’re little joy-filled sandwiches perfect for any occasion or just because.