Linzer cookies



20 min


2 hrs 15 min


16 sandwich cookies

Linzer cookies

Photo, Roberto Caruso.


  • 1 cup roasted, peeled hazelnuts
  • 2 cups all-purpose flour
  • 1 1/4 tsp cinnamon
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 1 cup unsalted butter , softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup raspberry jam
  • icing sugar


  • PULSE hazelnuts in food processor until finely ground. Add flour, cinnamon, baking powder, salt and cloves and pulse until just combined.
  • BEAT butter and sugar in a large bowl with an electric mixer on medium, scraping sides and bottom of bowl until fluffy, about 3 min. Beat in egg and vanilla until combined. Stir in flour mixture until just combined.
  • DIVIDE in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm, 1 hr.
  • PREHEAT oven to 350F. Line 2 baking sheets with parchment. Roll 1 dough disc on a lightly floured surface to ¼-in. thickness. Cut out circles using a 3-in. round fluted cookie cutter, rerolling scraps and refrigerating as needed. Then, using a 1-in. round fluted cutter or the end of a large piping tip, cut out centres of half of the circles. Place all circles 1 in. apart on prepared sheets and chill for 15 min.
  • BAKE until golden brown, 10 to 12 min. Let cool for 5 min, then transfer to a rack to cool. Repeat with remaining dough.
  • FLIP solid cookies over and spread 2 tsp jam on each. Dust tops of remaining cookies with icing sugar and set on top of jam-covered cookies.

How to roll cookie dough

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Nutrition (per cookie)

  • Calories
  • 295,
  • Protein
  • 4 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 17 g,
  • Fibre
  • 2 g,
  • Sodium
  • 92 mg.

Kitchen Tip: To roast hazelnuts, bake at 325F on a rimmed baking sheet until brown with skin blistered, 13 to 15 min. Let cool. Rub with both hands to remove skin.

  • Visit our Holiday Cookies page for 160 recipes