Linzer Sandwich Cookies

Linzer Sandwich Cookies


  • 2 2/3 cups all-purpose flour
  • 1 cup almond flour
  • ¾ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 cup 2 sticks unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk plus 1 tablespoon orange juice
  • 1-2 tablespoons water if dough is too dry
  • 1 cup raspberry jam
  • Confectioners’ sugar for dusting


  • Whisk together both flours and spices in a medium bowl and set aside.
  • In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until somewhat light – approximately 1 minute. Add yolk and orange juice, and blend well. On low speed, add dry ingredients and blend until a dough forms. If dough is still too crumbly, add another 1-2 tablespoons water if needed.
  • Wrap dough in plastic wrap and press it into a 1-inch thick disc. Refrigerate approximately 1 hour.
  • Preheat oven to 350 degrees Fahrenheit.
  • Divide dough in half. Roll one half onto a lightly floured work surface about ¼-inch thick. Cut out 3-inch rounds using a fluted round cookie cutter or any cookie cutter you desire. Use a smaller fluted round cookie cutter or a pastry tip to create a hole or holes in half of the cookie rounds.
  • Place cookies onto a parchment-lined sheet pan about 1-inch apart.
  • Roll out remaining half of dough as described in step 5-6.
  • Bake cookies for 11-14 minutes, or until pale brown. Cool completely.
  • Stir the jam in a bowl to thin out a bit – this will make spreading it easier.
  • Place all the fluted rounds with cutouts on one sheet pan lined with waxed paper. Dust generously with confectioners’ sugar.
  • On a second sheet pan, place all the solid cookie rounds. Using a small offset spatula spread approximately 1-1 ½ teaspoons jam over the solid rounds.
  • Carefully place a sugared cut out on top of each cookie with jam.
  • Store between pieces of parchment paper in an air-tight container.


Makes approximately 1 ½ dozen 3-inch diameter cookies