Valentine Linzer Cookies

Linzer cookies recipe with ground almonds and raspberry jam.

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


  • 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


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.

valentine-linzer-cookies-method-4 valentine-linzer-cookies-method-5

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


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  • 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.

  • 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!

  • Jamie

    My husband has a nut allergy. Could I leave them out or will it mess the recipe up. Could I use any other nuts?

    If you just leave them out then yes, I suspect it will mess up the recipe. This particular recipe requires almond flour or hazelnut flour. I would look for a different linzer cookie recipe if you need one without using one of these nuts. ~Elise

  • Sarah

    After method 2, you say to chill, but you don’t say for how long.

    You want the dough to chill enough so that it is stiff enough to roll out. That’s usually about an hour. Could be less. ~Elise

  • Toni

    Can cookies be baked ahead and then frozen?

    Good question. I don’t see why not. ~Elise

  • grace a.

    It’s my first attempt in baking cookies for the first time ever in my life. And it’s for my boyfriend. They’re baking in the oven right now. Looks yummy. Smells yummy. I hope they taste yummy! :)

    Easy recipe but took me a while. Luckily my mom helped !! Hopefully second batch tomorrow comes out perfect.

  • Anonymous

    Hi, your cookies look so pretty. I want to try to bake them, but was wondering if I should toast and peel the nuts first. Thanks.

    Peeling is a good idea, toasting is unnecessary. ~Elise

  • Stella

    Hi there, thank you for your lovely recipes!

    I was wondering, do I use regular or unsalted butter for these cookies?

    Always unsalted butter in recipes, unless otherwise specified. ~Elise

  • Yasmine

    I made these, and it took me about five hours, but they were very worth it.

  • Anonymous

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

  • 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?

  • lydia

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