Classic Linzer cookies with almond flour

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Linzer cookies are originally coming from Austria (developed as a mini version of the famous Linzer tart) but nowadays they are traditional Christmas cookies in many countries all over the world. In Germany for example they are called Spitzbuben. However feel free to enjoy Linzer cookies any time of the year!

You can fill these cookies with jam, chocolate cream, nutella or any kind of citrus curd. I personally recommend you to try different fillings for the diversity, especially if you have guests and everyone can find something on their taste. Particullary sour jams, which give a nice contrast, like orange/lemon/citrus jams or red berries jams (raspberry, strawberries etc) work great. I love the Linzer cookies filled with sour apricot jam, that being my personal favourite.

Tips for baking Linzer cookies

  • If you do not have a special cutters set you can use 2 glasses of different diameter to cut the cookies.
  • The amount of Linzer cookies you will obtain depends very much on the diameter of the cutter but also on how thick you roll the dough.
  • It is important the cookies to no get burn, and since every oven is different check the first batch of cookies from time to time to decide exactly how much time you oven needs.
  • The Linzer cookies keep well in a dry covered container up to one month and I find them better and softer after 2 days, therefore I suggest you to rather bake them 1-2 days before you intend to serve them.
  • If you choose to use chocolate cream for filling I would recommand you to add some orange zest in it. I find that this combination works amanzingly!
  • If you do not have any almond flour in the house you can replace it with grounded hazelnuts or walnuts.

Classic Linzer cookies with almond flour

Linzer cookies are traditional Christmas cookies in many countries. They are buttery, soft that they melt into your mouth and they are very flavoured.
Course Dessert
Cuisine European
Keyword Christmas cookies, cookies, European cookies
Prep Time 45 minutes
Cook Time 30 minutes
Resting time in the fridge 1 hour
Total Time 2 hours 15 minutes
Servings 60 cookies


  • 250 gr flour
  • 150 gr almond flour
  • 200 gr soft butter room temperature
  • 1 egg
  • 100 gr sugar
  • 0.5 vanilla essence optional
  • lemon zest from 1 lemon optional
  • 0.25 almond essence optional
  • different types of jam for filling
  • 80 gr dusting sugar optional


  • Add the flour, almond flour, soft butter, egg, sugar, vanilla essence, lemon zest and almond essence in the food processor and mix it on low speed until the dough gets into one side (depends on the food processor it shoudl take about 1-2 minutes). Since the sough is very soft you can use a hand mixer instead.
  • Put in on the table and mix it by hand about one more minute.
  • Form the dough into a disc and put it into the fridge for 1 hour.
  • Take the dough out of the fridge and depending how much space you do have on the table divide it into 2 or 4.
  • On a floured table with a floured dough roller roll out a disc about 5 mm (0,5 cm) thick.
  • Use the cutter to cut discs of you preference diameter.
  • Place baking paper in the tray and then place all the discs.
  • When the discs are in the tray start cutting shapes inside every other disc.
  • Bake it in the preheated oven at 180°C for about 10-15 minutes. (depends how thick the discs are)
  • After the cookies are baked, take them out and let them cool down for about 10-20 minutes.
  • When they are completely cooled down fill them with jam of your preference.
  • Sprinkle them with dusting sugar if desired.

Bon appetit!