Description

Cherry Almond Linzer Cookies are delicate sandwich cookies made with a buttery almond-infused dough and filled with sweet cherry preserves. Finished with a smooth almond-flavored icing or dusted confectioners’ sugar, these treats are perfect for holiday gifting or any special occasion. The dough is chilled for optimal texture, rolled out, cut, baked until lightly browned, then assembled into charming sandwich cookies.

Ingredients

Scale

Dough

2/3 cup (100g) salted roasted almonds
2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), 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)

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Instructions

Make the dough: Place the almonds in a food processor and pulse until finely chopped but not turning to almond flour. In a medium bowl, whisk together chopped almonds, flour, baking powder, cinnamon, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat butter and sugar together on high speed until smooth and creamy, about 3 minutes. Add egg, vanilla extract, and almond extract; beat on high until combined, about 1 minute. Scrape bowl sides and bottom, then beat again if needed.
Combine dough: Add dry ingredients to wet and mix on low speed until combined. Dough will be thick and crumbly, weighing about 850g.
Chill dough: Divide dough into 2 equal portions, flatten into discs, wrap in plastic wrap, and refrigerate at least 3 hours or up to 4 days.
Preheat oven and prepare sheets: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
Roll and cut cookies: Remove one dough disc and let sit 10 minutes (or 30 minutes if chilled longer) at room temperature. Generously flour surface, hands, and rolling pin. Roll dough to 1/4-inch thickness. Use 2-inch or 3-inch cookie cutter to cut shapes; re-roll scraps to use all dough. Repeat with second disc. You should have 44–60 cookies.
Cut centers for top cookies: Use a 1-inch cookie cutter to cut holes in center of half the cookies; these are the top cookies; cookies without holes are bottoms.
Bake cookies: Arrange cookies 2 inches apart on baking sheets. Bake for 11–12 minutes or until edges are lightly browned. Cool on sheets 5 minutes, then transfer to wire racks to cool completely.
Make icing: Whisk confectioners’ sugar, 1 tablespoon milk, and extracts in a small bowl until smooth. Add more milk by teaspoon if too thick. Keep icing thick.
Ice top cookies: Lightly dip tops of hole-punched cookies into icing; allow excess to drip off. Place on wire racks or parchment paper to set.
Assemble cookies: Spread about 1/2 teaspoon cherry preserves on bottom cookie side. Gently sandwich with iced top cookie. Let icing set for a few hours before storing or gifting.
Store cookies: Keep 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 and bring to room temperature before rolling out.
Use salted roasted almonds for best flavor; add a pinch of salt if using unsalted almonds.
Cherry preserves can be substituted with raspberry, apricot, strawberry preserves, or lemon curd; pulse chunky preserves in food processor to smooth.
If no small cookie cutter for center, use end of a straw or a small paring knife to make holes.
To skip icing, dust top cookies with 2 tablespoons sifted confectioners’ sugar instead.
Special tools recommended: food processor, electric mixer, rolling pin, cookie cutters, baking sheets, silicone mats or parchment paper, wire rack.

Nutrition

Serving Size: 1 sandwich cookie
Calories: 150 kcal
Sugar: 12 g
Sodium: 70 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg