I am obsessed with these Linzer cookies. The shortbread, built on unsalted butter, is precise, the kind that flakes at first bite then melts.
I love how the tart Italian strawberry jam sits glossy in the center, bright unapologetic against the pale cookie. The heart cutout makes them impossible to take seriously, and I enjoy stacking them in a jar and watching the jam peep through.
But the real joy is that they keep their texture and flavor for days, so I can make them when I want and pretend they appeared by magic. Like edible little secrets, every time.
Ingredients
- Unsalted butter: gives rich, tender dough and makes the cookies melt in your mouth.
- Confectioners sugar: it’s silky sweet and creates that delicate, sandy cookie texture.
- Egg yolk: basically adds richness and helps the dough hold together without being rubbery.
- Vanilla extract: brings warm, familiar flavor that makes everything taste like home.
- Almond extract: a little goes a long way; it adds that nutty, slightly floral kick.
- All purpose flour: the body of the cookie, gives structure without being cakey.
- Finely ground almonds: adds subtle nutty depth and a tender, slightly crumbly bite.
- Fine salt: balances sweetness and makes the flavors pop, even when subtle.
- Italian strawberry jam: bright, fruity center that’s smooth and spoonable, not chunky.
- Additional sugar for dusting: optional pretty finish that adds a soft, sweet kiss.
Ingredient Quantities
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (80 g) confectioners sugar, sifted
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 3/4 cups (220 g) all purpose flour
- 1/2 cup (50 g) finely ground almonds or almond meal
- 1/4 teaspoon fine salt
- 3/4 cup to 1 cup Italian strawberry jam, smooth or strained
- Additional confectioners sugar for dusting, optional
How to Make this
1. In a large bowl, cream 1 cup (225 g) softened unsalted butter with 2/3 cup (80 g) sifted confectioners sugar until light and fluffy, about 2 to 3 minutes.
2. Beat in 1 large egg yolk, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract until well combined.
3. In a separate bowl, whisk together 1 3/4 cups (220 g) all purpose flour, 1/2 cup (50 g) finely ground almonds or almond meal, and 1/4 teaspoon fine salt.
4. Gradually add the dry ingredients to the butter mixture and mix on low until a soft dough forms. Do not overmix.
5. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour or until firm.
6. Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
7. Roll one disk between sheets of parchment to about 1/8 inch thickness. Cut out cookies with a round cutter and cut small heart shapes from the center of half the rounds to make tops. Transfer cookies to prepared sheets, spacing about 1 inch apart. Repeat with remaining dough.
8. Bake for 10 to 12 minutes or until the edges are just beginning to turn golden. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Assemble by spreading 3/4 to 1 cup Italian strawberry jam, smooth or strained, on the solid cookie bases, then sandwich with the cutout tops. Dust with additional confectioners sugar if desired. Store airtight; these keep well and can be made in advance.
Equipment Needed
1. Large mixing bowl
2. Electric hand mixer or stand mixer with paddle attachment
3. Measuring cups and spoons and kitchen scale for accuracy
4. Rubber spatula or flexible scraper
5. Whisk for dry ingredients
6. Baking sheets and parchment paper
7. Rolling pin and two sheets of parchment for rolling
8. Round cookie cutter and a small heart cutter or a small knife for cutouts
9. Wire cooling rack
FAQ
Linzer Cookies Italian Stawberry Jam Recipe Substitutions and Variations
- Unsalted butter: use equal weight of salted butter, reduce added table salt by about 1/8 teaspoon, or use 1 cup (225 g) vegetable shortening for a slightly more tender, less buttery cookie.
- Large egg yolk: substitute 2 tablespoons aquafaba or 2 tablespoons strained silken tofu pureed for an egg-free binder, or use 1 whole small egg for a slightly cakier texture.
- All purpose flour: replace with an equal weight of 00 flour for a finer crumb, or use a 1:1 gluten free all purpose flour blend by weight for a gluten free version, note texture may be a bit more crumbly.
- Finely ground almonds: swap with equal weight of almond flour for similar texture, or use 1/2 cup (50 g) finely ground hazelnuts for a nutty twist; for a nut free option use 1/2 cup (60 g) extra flour plus 1 tablespoon additional butter to maintain richness.
Pro Tips
1. Chill the dough until firm; it makes rolling thinner and cutting cleaner so edges stay sharp during baking. If it softens while you work, pop the sheet of cut cookies into the fridge for 10 minutes before baking.
2. Roll between two sheets of parchment to prevent sticking and to keep thickness even. If the top sheet tears, replace it rather than adding extra flour, which will toughen the cookies.
3. Use smooth, strained jam or warm slightly and sieve coarse seeds out. Thicker jam stays put and prevents soggy bottoms; if your jam is very runny, cook it down a few minutes to concentrate it.
4. Let the cookies cool completely before sandwiching. Warm cookies will cause the jam to ooze and the dusted sugar to melt. For neat stacking and storage, place a thin sheet of parchment between layers.
5. For extra almond flavor without changing texture, toast the almond meal lightly in a dry skillet until fragrant, then let it cool before mixing in. It adds warmth and depth without making the dough gritty.
24
servings
158
kcal
Equipment: 1. Large mixing bowl
2. Electric hand mixer or stand mixer with paddle attachment
3. Measuring cups and spoons and kitchen scale for accuracy
4. Rubber spatula or flexible scraper
5. Whisk for dry ingredients
6. Baking sheets and parchment paper
7. Rolling pin and two sheets of parchment for rolling
8. Round cookie cutter and a small heart cutter or a small knife for cutouts
9. Wire cooling rack
Ingredients
1 cup (225 g) unsalted butter, softened
2/3 cup (80 g) confectioners sugar, sifted
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 3/4 cups (220 g) all purpose flour
1/2 cup (50 g) finely ground almonds or almond meal
1/4 teaspoon fine salt
3/4 cup to 1 cup Italian strawberry jam, smooth or strained
Additional confectioners sugar for dusting, optional
Directions
- In a large bowl, cream 1 cup (225 g) softened unsalted butter with 2/3 cup (80 g) sifted confectioners sugar until light and fluffy, about 2 to 3 minutes.
- Beat in 1 large egg yolk, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract until well combined.
- In a separate bowl, whisk together 1 3/4 cups (220 g) all purpose flour, 1/2 cup (50 g) finely ground almonds or almond meal, and 1/4 teaspoon fine salt.
- Gradually add the dry ingredients to the butter mixture and mix on low until a soft dough forms. Do not overmix.
- Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour or until firm.
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Roll one disk between sheets of parchment to about 1/8 inch thickness. Cut out cookies with a round cutter and cut small heart shapes from the center of half the rounds to make tops. Transfer cookies to prepared sheets, spacing about 1 inch apart. Repeat with remaining dough.
- Bake for 10 to 12 minutes or until the edges are just beginning to turn golden. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble by spreading 3/4 to 1 cup Italian strawberry jam, smooth or strained, on the solid cookie bases, then sandwich with the cutout tops. Dust with additional confectioners sugar if desired. Store airtight; these keep well and can be made in advance.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 36g
- Total number of serves: 24
- Calories: 158kcal
- Fat: 8.9g
- Saturated Fat: 4.9g
- Trans Fat: 0.05g
- Polyunsaturated: 0.53g
- Monounsaturated: 2.64g
- Cholesterol: 28mg
- Sodium: 2mg
- Potassium: 46mg
- Carbohydrates: 18.1g
- Fiber: 0.6g
- Sugar: 11g
- Protein: 1.5g
- Vitamin A: 255IU
- Vitamin C: 1.2mg
- Calcium: 10mg
- Iron: 0.22mg
