Description
Delightful Cherry Almond Linzer Cookies featuring a buttery almond dough filled with sweet cherry preserves, topped with a delicate almond-flavored icing. Perfect for festive occasions or gifting, these sandwich cookies offer a crispy exterior with a tender, nutty center and a burst of fruity sweetness.
Ingredients
Scale
Dough
- 2/3 cup (100g) salted roasted almonds
- 2 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)
Instructions
- Make the dough: Place the almonds in a food processor and pulse until finely chopped but not into almond flour. In a medium bowl, whisk together the chopped almonds, flour, baking powder, cinnamon, and salt until combined. Set aside.
- Cream butter and sugar: In a large bowl using a mixer with paddle attachment, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Add the egg, vanilla extract, and almond extract, and beat for another minute until combined. Scrape down the bowl as needed.
- Combine wet and dry ingredients: Add dry ingredients to wet ingredients and mix on low speed until combined. The dough will be thick and crumbly, weighing about 850g.
- Chill the dough: Divide the dough into two equal portions (~425g each), flatten into discs, wrap in plastic wrap, and refrigerate for at least 3 hours or up to 4 days.
- Preheat oven and prepare baking sheets: Set oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll out dough: Remove one disc from fridge and let sit at room temperature for 10 to 30 minutes until workable. Flour work surface, hands, and rolling pin. Roll dough to about 1/4-inch thickness. Re-roll scraps to cut more cookies until all dough is used.
- Cut cookies: Use a 2- or 3-inch cookie cutter to cut shapes. Using a small 1-inch cutter, cut a hole in the center of half the cookies to make the tops. Arrange cookies 2 inches apart on baking sheets.
- Bake: Bake for 11–12 minutes or until edges are lightly browned. Let cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
- Prepare icing: In a small bowl, whisk confectioners’ sugar with 1 tablespoon milk and extract(s) until smooth. Add more milk teaspoon by teaspoon if needed, keeping icing thick.
- Ice the tops: Lightly dip the top cookies (with holes) into the icing, allowing excess to drip off. Place them on a wire rack or parchment paper to set.
- Assemble cookies: Spread 1/2 teaspoon cherry preserves on the bottom side of bottom cookies. Gently sandwich each with an iced top cookie. 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 the dough up to 4 days or freeze it for 3 months. Thaw overnight in the fridge before rolling.
- If using unsalted almonds, add an extra pinch of salt to the dough.
- Any preserves work well; smooth chunky preserves by pulsing in a food processor.
- Use the end of a straw or a small knife to cut center holes if you don’t have a small cookie cutter.
- You may skip icing and dust top cookies with sifted confectioners’ sugar instead.
- Use parchment or silicone mats to prevent sticking during baking.
- Let dough soften slightly if cracking when rolling out to ease handling.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 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
