Description
Delight in these classic Cherry Almond Linzer Cookies featuring a tender almond-spiked dough, sweet cherry preserves, and a smooth almond extract icing. Perfect for holiday gifting or anytime treats, these sandwich cookies combine a perfectly crumbly texture with luscious fruit filling and a delicate glaze.
Ingredients
Scale
Dough
- 2/3 cup (100g) salted roasted almonds
- 2 and 1/2 cups (313g) all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (135g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon almond extract
Filling & Topping
- 1/2 cup (160g) cherry preserves
- 1 cup (120g) confectioners’ sugar
- 1–2 Tablespoons whole milk
- 1/2 teaspoon almond extract or pure vanilla extract (or 1/4 teaspoon each)
Instructions
- Make the dough: Place the almonds in a food processor and pulse until finely chopped but not turned into flour. In a medium bowl, whisk together the chopped almonds, flour, baking powder, cinnamon, and salt.
- Cream butter and sugar: In a large bowl with a mixer, beat butter and sugar on high speed until smooth and creamy, about 3 minutes. Add egg, vanilla, and almond extract and beat until combined, about 1 minute, scraping the bowl as needed.
- Combine dry and wet ingredients: Mix in the dry ingredients with the wet on low speed until just combined into a thick, crumbly dough.
- Chill the dough: Divide dough into two equal discs, wrap in plastic, and refrigerate for at least 3 hours up to 4 days.
- Prepare for baking: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Roll and cut cookies: Let one dough disc sit at room temperature for 10-30 minutes until soft enough to roll. Flour surface and rolling pin, roll dough to 1/4-inch thickness. Cut out cookies with 2-3 inch cookie cutters. Re-roll scraps until dough is used. Repeat with second disc.
- Cut centers: Use a 1-inch cookie cutter to cut holes in half of the cookies (top cookies). Leave the others whole (bottom cookies).
- Bake cookies: Arrange cookies 2 inches apart on sheets. Bake for 11-12 minutes until lightly browned on edges. Cool on sheet for 5 minutes, then transfer to wire racks to cool completely.
- Prepare icing: Whisk confectioners’ sugar, 1 tablespoon milk, and extracts in a small bowl until smooth. Add more milk a teaspoon at a time if too thick, keeping icing on the thicker side.
- Ice top cookies: Lightly dip each top cookie’s cut surface into icing, let excess drip off. Place on wire rack or parchment. Icing does not need to fully set before assembly.
- Assemble sandwich cookies: Spread about 1/2 teaspoon cherry preserves on each bottom cookie. Top with iced cookie and press gently to sandwich. Icing sets in a few hours.
- Storage: Store cookies covered at room temperature for 2 days or refrigerate up to 1 week.
Notes
- You can chill dough up to 4 days or freeze up to 3 months; thaw overnight in refrigerator before use.
- If using raw or unsalted almonds, add an extra pinch of salt to the dough.
- Any fruit preserves or jams work well; pulse chunky preserves in food processor for smoother filling.
- If no small cookie cutter for centers, use a straw end or small knife to create holes.
- To skip icing, dust the cooled top cookies with 2 tablespoons sifted confectioners’ sugar.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
