sweet & savory 

Classic Linzer Cookies

Master these classic Linzer cookies with my time-tested recipe & foolproof tips for handling the sticky dough with ease! Enjoy the delicately light & crisp texture.

✅ They are a classic      holiday treat ✅ They have a      delicately light,      crisp & tender      texture ✅ You can master      these cookies with      my time-tested tips!

why you'll love this recipe!


– unsalted butter  – powdered sugar – egg yolk – fresh lemon juice – almond extract – coarse kosher salt

Beat the Butter

In a mixing bowl beat butter & powdered sugar starting Slowly increase the speed to medium high until nice & fluffy, about 2 mins.


Mix the Ingredients

Add egg yolk, lemon juice, almond extract & salt. Mix until well combined, about a min.


Add in the Flour

Stir in all-purpose flour & almond flour & mix on low speed until combined.


Divide the Batter

Lay out 2 sheets of plastic wrap on a counter. Divide the batter into 2 equal parts & drop each batter ball on prepared plastic wraps.


Dust the Dough

Unwrap the chilled dough, dust the dough with a little bit of flour & place it between 2 sheets of parchment paper. Roll it out into 1/8-inch thick disc.


Shape the Cookies

Remove the first rolled out dough from the fridge & cut out 2-inch round cookies. Arrange the cookies on a baking sheet lined with parchment paper


Repeat the Process

Repeat with the other dough, but this time, also cut out a small window in the center of each cookie.


Bake the Cookies

Refrigerate the cookies for at least 15 mins before baking. Bake the chilled cookies one sheet at a time for 13-15 mins, or until the edges start to turn golden color.


Let the Cookies Cool

Let the cookies rest for 5 mins on the baking sheet & then transfer them onto a cooling rack to cool completely.


Fill the Cookies

Dust the top cookies with powdered sugar. Smear of filling of your choice all over the bottom cookies. Then carefully place the top cookie over the filling.