Valentine Linzer Cookies

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Linzer cookies recipe with ground almonds and raspberry jam.

Photography Credit: Elise Bauer

Happy Valentine’s Day!

Why should chocolate have all the fun? Here are some Austrian Linzer cookies with a red preserve filling that seem perfectly suited for the occasion. Enjoy. :-)

Valentine Linzer Cookies Recipe

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  • Yield: Makes 12-24 cookies, depending on the size of your cookie cutter shapes

Ingredients

  • 3/4 cups butter (1 1/2 sticks), room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups finely ground blanched almonds or hazelnuts
  • 2 1/4 cups cake flour (can sub all purpose flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 6 ounces raspberry jam, or other red preserve (I used quince jelly)
  • Powdered sugar

Method

1 Beat butter, sugar, egg mixture: Beat the butter in a standing electric mixer until fluffy. Add sugar and continue beating. Beat in the egg, lemon zest, and vanilla extract.

2 Make dough: Whisk together the flour, ground nuts, baking powder, and cinnamon. Add to butter sugar egg mixture a third at a time, beating well after each addition.

3 Chill dough: Form the dough into disks, wrap with plastic wrap and chill for 1 hour.

4 Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.

5 Preheat oven to 350°F.

6 Cut out base and center cookie shapes: Cut out the base cookie shapes. Cut out the centers of half the disks with a smaller cookie cutter shape. Re-roll scraps and repeat.

7 Bake for 12 minutes at 350°F or until edges turn golden. Cool on a wire rack.

8 Heat the jam or jelly and spread the solid disks with a layer of the hot preserves. Place the top layer cookie over the bottom, pressing down lightly.

9 Sprinkle with powdered sugar, then fill the holes with more preserves. Let set slightly before serving.

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Recipe adapted from The Food Network's Sweet Dreams show by Gale Grand.

Links:

Hazelnut Raspberry Linzer Cookies from Serious Eats

Rhubarb Linzer Cookies from Molly Yeh

Linzer Cookies with an explanation of their Austrian origins from Joy of Baking

Valentine Linzer Cookies

Showing 4 of 15 Comments

  • Katerina

    Could you make a linzer tart with this recipe? How would you adjust it?

  • Claudia

    Sorry to stick my nose in but if you add some agar agar it will have a firmer slightly chewy texture like the jam and cream biscuts or sweets and will not be a problem :o)
    These look great I cant wait to try them.

  • lydia

    Those are lovely, and I especially like the little heart cut-outs made into their own cookies!

  • Astrid

    Stunning photos and cookies! The only time I tried making sandwich cookies I found they got a little soggy even in a closed tin, from the humidity in the jam I suppose. Even though I reduced the jam to reduce its water content. Have you had that problem?

  • Anonymous

    I loved it. It was very good and I enjoyed it a LOT. My husband did also. Try it!

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