Valentine Linzer Cookies

Linzer cookies recipe with ground almonds and raspberry jam.

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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.

  • 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?

  • Joe

    Hi, Joe’s here.

    If I may ask, will this cookies’ jam (the middle of the heart shape) be sticky after it cool down? Like if I were want to put it in a small plastic bag and make it as a gift to my loved ones, will it be okay? Will it stick to the plastic bag and mess it up? I’m just curious, thank you. =)

    It should be okay, especially after you sprinkle the whole thing with powdered sugar. ~Elise

  • Hazel

    I made these for a friend last week and learned two lessons – chill the dough thoroughly or else trying to keep the heart shapes intact will be nearly impossible, and don’t make them too thick or else your end product will look like sandwiches. I divided the dough into three discs and the first batch was a bit of a disaster, but after having learned my lesson, the second one was perfect. My friend loved them!

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