Description
Delight in these Cherry Almond Linzer Cookies, featuring a buttery almond-infused dough filled with sweet cherry preserves and topped with a delicate almond-flavored icing. Perfectly tender and lightly spiced with cinnamon, these classic sandwich cookies are an elegant treat for holidays or everyday indulgence.
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 turning into almond flour. In a medium bowl, whisk together chopped almonds, flour, baking powder, cinnamon, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat butter and sugar on high speed using a mixer until smooth and creamy, about 3 minutes. Add egg, vanilla extract, and almond extract and beat until combined, about 1 minute, scraping bowl sides as needed.
- Combine ingredients: Add dry ingredients to the wet mixture and mix on low speed until combined. The dough will be thick and crumbly, weighing about 850g.
- Chill dough: Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and chill in the refrigerator for at least 3 hours or up to 4 days.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (180°C) and line baking sheets with parchment paper or silicone baking mats.
- Roll and cut dough: Remove one disc from the refrigerator. Let sit at room temperature for 10 to 30 minutes depending on chilling time until workable. Generously flour the surface, hands, and rolling pin, then roll dough to 1/4-inch thickness. Cut into shapes using 2- or 3-inch cookie cutters. Repeat with second disc.
- Create top cookies: Using a 1-inch cookie cutter, cut out a hole in the center of half the cookies to make the tops.
- Bake cookies: Arrange cookies 2 inches apart on prepared sheets. Bake for 11–12 minutes until lightly browned at edges. Let cool on 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 milk gradually if needed to reach a thick but spreadable consistency.
- Ice the top cookies: Lightly dip the top surface of each cookie into icing and allow excess to drip off. Place on wire rack or parchment paper to set.
- Assemble cookies: Spread about 1/2 teaspoon of cherry preserves onto the bottom side of each bottom cookie. Top with iced cookies and press gently to sandwich. Allow icing to set for a few hours.
- Store and serve: Keep cookies covered at room temperature for 2 days or refrigerated for up to 1 week. They can be frozen for up to 3 months, thawing overnight in fridge before serving.
Notes
- You can chill dough up to 4 days or freeze up to 3 months; thaw overnight in fridge before rolling.
- If using raw or unsalted almonds, add an extra pinch of salt to dough.
- Any jam or preserves can be used for the filling; pulse chunky preserves in a food processor to smooth.
- No small cookie cutter? Use the end of a straw or a paring knife to create holes in top cookies.
- To skip icing, dust top cookies with sifted confectioners’ sugar instead.
- Use parchment or silicone mats to prevent cookies sticking to baking sheets.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
