Linzer Cookies made with almond flour and strawberry jam. Recipe via

Linzer Cookies with Strawberry Jam

Tender almond-flavored cookie sandwiches with a delectable jam filling. 

Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24
Calories 123 kcal
Author adapted from King Arthur Flour


  • 3/4 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • grated zest of 1 small lemon
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 3/4 cup almond flour (see note)
  • 1/8 tsp salt
  • strawberry jam for filling
  • powdered sugar for the top


  1. Preheat the oven to 350°F. Beat the butter and sugar together until fluffy. Add the vanilla extract, lemon zest, and the egg yolk.
  2. In a separate bowl, whisk the all-purpose flour, almond flour, and salt together. Add the dry ingredients to the wet ingredients and mix until a dough forms and pulls away from the sides of the bowl.
  3. Turn the dough out onto a sheet of plastic wrap. Wrap the dough, then use the palm of your hand to flatten the dough out into a disc shape and refrigerate the dough for 30 minutes.
  4. Turn the dough onto a well-floured surface. Roll the dough out until it's 1/4" thick. Use your preferred cookie cutters to cut out shapes from the dough. Use the round end of a pastry tip (NOT the tip part) to cut out circles from the center of every OTHER cookie. So you should have 14 solid cookies and 14 cookies that have cut out centers.
  5. Place the cookies on a baking sheet fitted with parchment paper or a silicone mat, and refrigerate for 10 minutes. Bake the cookies for 10 to 15 minutes, or until they're just about to brown along the edges.
  6. Let the cookies cool on the pan for a few minutes before transferring them to a wire cooling rack to cool completely. Spread the jam over the flat side of the solid cookies, then place the flat side of the cut-out cookie on top (so rounded/smooth-side of the cookie should be facing up). Dust powdered sugar all over (don't worry about the jam being covered in sugar - it will absorb it within a few minutes).

Recipe Notes

If you don't have almond flour, you can substitute with an equal amount of all-purpose flour. These cookies will still be super delicious!