Tender buttery almond cookies

There's something about December afternoons that makes me want to dust off my grandmother's cookie cutters. The first time I made Linzer cookies, I was supposed to be wrapping gifts, but instead I found myself mesmerized by how the butter and almonds came together into something that smelled like Christmas morning. My kitchen filled with that warm, nutty aroma, and suddenly time stopped—the only thing that mattered was creating these jeweled little sandwiches with their ruby-red jam centers glinting through delicate cutout windows.

I remember my neighbor Janet peering through my kitchen window and catching me mid-decoration with powdered sugar dusting my nose and jam somehow smudged on my sleeve. She laughed and asked if she could try one warm from the rack, and watching her eyes light up when she bit into that raspberry center—that moment made me realize these cookies were worth every careful step.

Ingredients

• All-purpose flour (2 cups): The structural foundation that keeps these cookies tender instead of tough—don't skip the gentle mixing or you'll end up with hockey pucks.
• Almond flour (1 cup): This is what gives Linzers their signature sandy texture and nutty warmth; make sure it's finely ground or your dough will feel gritty.
• Cinnamon (1/2 teaspoon): Just enough to whisper in the background without announcing itself, perfectly balanced against the tartness of the jam.
• Salt (1/4 teaspoon): The invisible hand that makes everything else taste more like itself.
• Unsalted butter (3/4 cup): Cold butter creams better and gives you that delicate crumb, so let it sit on the counter for 15 minutes before you start.
• Powdered sugar (2/3 cup plus 1/4 cup for dusting): The first batch dissolves into silky richness; the second goes on at the very end for that snow-dusted elegance.
• Egg yolk (1): This binds everything without making the dough tough, and the richness makes each bite luxurious.
• Vanilla extract (1 teaspoon): Pure vanilla only—the imitation kind will make the whole batch taste artificial and hollow.
• Lemon zest (1/2 teaspoon): The bright note that keeps these from being one-dimensional; grate it fresh right before mixing.
• Seedless raspberry jam (3/4 cup): Choose a good quality jam with actual fruit, not that thick gluey stuff that tastes like sugar and regret.

Instructions

Prep your dry team:

Whisk together the flour, almond flour, cinnamon, and salt in a medium bowl. This early mixing ensures the spice spreads evenly and you won't have cinnamon pockets in your finished cookies.

Build the butter base:

In your large bowl, beat the softened butter with powdered sugar until it's light, fluffy, and looks like pale clouds. This takes about 2 minutes with an electric mixer, and rushing it means missing out on that tender texture that makes these special.

Bring it together:

Add the egg yolk, vanilla, and lemon zest to your butter mixture and beat until everything is fully incorporated and the bowl smells absolutely incredible. The mixture should look smooth and slightly glossy.

Marry the wet and dry:

Add your dry mixture to the wet ingredients, but here's the thing—mix just until a dough comes together and no streaks of flour remain. Overmixing activates the gluten and you'll end up with cookies that snap instead of melt, which defeats the entire purpose.

Chill and rest:

Divide the dough in half, press each into a disk, wrap them up, and let them sit in the fridge for at least an hour. This resting time is non-negotiable; it prevents the dough from spreading all over your baking sheet like it's auditioning for a pancake commercial.

Set your stage:

When you're ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper. This is a good moment to take a breath and appreciate that you're about to make something beautiful.

Roll with intention:

On a lightly floured surface, roll one dough disk to about 1/8 inch thick—imagine you're rolling a love letter that needs to be delicate but strong enough not to tear. If the dough gets warm and sticky, pop it back in the fridge for 10 minutes.

Cut your canvas:

Using a 2-inch round or fluted cutter, cut out as many cookies as you can, re-rolling scraps gently as you go. Place half of these on your prepared baking sheets—these are your bottoms, the unadorned foundation.

Create the window:

With a smaller 1-inch cutter, carefully cut out the center of your remaining cookies, creating those charming little windows that let the jam peek through like stained glass. This is where the magic lives.

Gold rush:

Bake for 10 to 12 minutes until the edges turn just barely golden—they should still look slightly underbaked in the center because they'll continue cooking on the hot pan. Pull them out too dark and they become brittle; too pale and they never set properly.

Cool with patience:

Let them rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. This cooling period is essential; if you rush to sandwich them while they're warm, the jam will melt all over the place and you'll get a melancholy puddle instead of a cookie.

Dust like fresh snow:

Once completely cool, take your top cookies (the ones with the cutouts) and dust them generously with powdered sugar. The sugar sticks to any remaining moisture and creates that ethereal, just-dusted-with-snow appearance.

Spread the jam:

Place about a teaspoon of raspberry jam on the flat side of each bottom cookie—don't be shy, but don't drown it either, or it'll squeeze out the sides like a sticky confession when you press the tops down.

Make the sandwich:

Gently press each sugared top onto its jammy bottom, creating a cookie that's now elegant enough for a holiday gift box. You'll feel the slight give as the jam cushions the two cookie layers together.

Let it set:

Allow the finished cookies to rest for at least 30 minutes before serving—this gives the jam time to firm up so it doesn't squelch out the moment someone bites in. Patience here pays dividends in presentation.

Save

Years later, someone gifted me a small tin of homemade Linzer cookies and I bit into one and suddenly I was back in that December kitchen, remembering why I love this recipe—it's not just about the flavors or even the beautiful appearance, it's about the care that goes into each one, the intentional steps, the refusal to cut corners.

The Almond Difference

Using almond flour instead of relying solely on wheat flour creates a completely different cookie experience. The almonds add a subtle richness and a tender crumb that pure butter cookies can't quite achieve. I've experimented with substituting it and every time I'm reminded that this ingredient is doing something essential, something that makes these feel special and slightly different from every other cookie out there.

Flavor Combinations That Work

While raspberry is the traditional choice and honestly hard to beat, the architecture of this recipe welcomes other jam flavors beautifully. Apricot brings a slightly more floral note that pairs gorgeously with the lemon zest, and blackcurrant creates something darker and more sophisticated. I've also seen people use a thin spread of Nutella under a light jam layer, which is technically cheating but absolutely magnificent.

Storage and Gifting Magic

These cookies improve slightly after a day or two as the flavors mellow and blend together, so they're actually better for gifting than eating fresh. Keep them in an airtight container at room temperature and they'll hold beautifully for five days. Stack parchment paper between layers to prevent them from sticking together, and suddenly you have an elegant homemade gift that says far more than any store-bought box ever could.

• Line your gift box with parchment or cellophane for that bakery-quality presentation.
• Wrap the closed tin in ribbon or brown paper to make it feel like a real present.
• Include a note mentioning they're best enjoyed with tea or dessert wine to set expectations high.

Save

There's something profoundly satisfying about pulling a batch of these from the oven and knowing you've created something that belongs on a holiday table or a neighbor's doorstep. Make them once and they become part of your seasonal rotation.

Questions & Answers

→ What gives Linzer cookies their tender texture?

The combination of unsalted butter and finely ground blanched almonds creates a soft, buttery dough that remains tender after baking.

→ Can I use other jams besides raspberry?

Yes, apricot or blackcurrant jam can be used as alternatives for different flavor variations.

→ Why is chilling the dough important?

Chilling firms the dough, making it easier to roll and cut, and helps maintain the cookies' shape during baking.

→ What is the purpose of the lattice cutouts on top cookies?

The lattice cutouts allow the raspberry jam filling to peek through, adding visual appeal and a delightful texture contrast.

→ How should I store these cookies to keep them fresh?

Store in an airtight container at room temperature to maintain freshness for up to 5 days.

→ Are these cookies suitable for a nut-free diet?

They contain almond flour, but swapping it for additional all-purpose flour provides a nut-free alternative.