There’s something so charming about these delicate treats, and that’s why I’m excited to share my Easy Almond Linzer Cookies with Jam Filling Recipe with you. With a buttery almond shortbread and a sweet jam center, they’re as delightful to eat as they are to give as gifts.

Round sandwich cookies are shown arranged on a white marbled surface, each with two layers: a pale golden bottom cookie and a top cookie dusted with white powdered sugar. The top cookie has a small cutout shape, like a triangle, flower, circle, or diamond, revealing bright orange jam or jelly in the middle layer. The cookies have scalloped edges, giving them a delicate look, and the powdered sugar is evenly spread, creating a soft texture on top. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Almond Linzer Cookies with Jam Filling Recipe
Top Tip
How to Serve Easy Almond Linzer Cookies with Jam Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Almond Linzer Cookies with Jam Filling Recipe

Why You'll Love This Recipe

I genuinely think these Easy Almond Linzer Cookies with Jam Filling are the kind of baking project that makes you feel accomplished without the fuss. They look fancy but come together with simple steps, making them a delightful go-to any time you want to impress.

Simple yet elegant: The cookies have that classic Linzer look with just a few basic ingredients and easy cutting techniques.
Perfect balance of textures: Buttery, crumbly shortbread meets the sweet, tangy jam for a bite that’s irresistible.
Flexible fillings: Use any jam or curd you love, which means you can customize them for every season or craving.
Make ahead friendly: You can prep the dough days before or freeze the cookies, so you’re never caught unprepared.

Ingredients & Why They Work

The blend of all-purpose flour and almond flour here is key—it gives the cookies a tender crumb with a wonderfully nutty flavor that sets these apart from your usual shortbread. Plus, using vanilla bean paste brings a richer, more aromatic background that’s just lovely.

Flat lay of a small square of pale creamy unsalted butter, a small white ceramic bowl of fine white powdered sugar, a small white ceramic bowl with rich golden vanilla bean paste, a neat mound of all-purpose flour, a separate mound of light tan almond flour, a tiny white ceramic bowl holding fine kosher salt, and a small white ceramic bowl filled with vibrant red berry jam, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Makes sure you control the saltiness and get that rich, creamy texture.
Powdered sugar (icing sugar): Sifted for smoothness, it blends easily for a tender dough without graininess.
Vanilla bean paste or vanilla extract: Adds warmth and depth; I love using vanilla bean paste for those little specks and flavor bursts.
All-purpose flour: The main structure, providing the right balance between crumbly and sturdy.
Almond flour / almond meal: What gives these Linzer cookies their signature nutty dimension and tender crumb.
Kosher salt: Just a pinch to enhance all the flavors without tasting salty.
Powdered sugar (for dusting): The perfect finishing touch to make your cookies look picture-perfect.
Jam or curd of your choice: This is where you get creative—raspberry, apricot, lemon curd, or even a spiced berry jam work beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Easy Almond Linzer Cookies with Jam Filling Recipe is how easy it is to tweak. I love swapping out the jam depending on the season or the mood—I’ve gone from tart raspberry in summer to spiced cranberry in the holidays. Feel free to get playful!

Variation: I once made a batch filled with lemon curd and it was a bright, refreshing twist that everyone adored. Don’t hesitate to try curds or even nut butters for a new flavor profile.

Step-by-Step: How I Make Easy Almond Linzer Cookies with Jam Filling Recipe

A top view of a shiny metal mixing bowl filled with light golden yellow cream that has a soft, fluffy texture with visible small black specks scattered evenly throughout. The creamy mixture swirls inside the bowl, showing peaks and smooth ridges, covering the inside walls in a thick layer. The bowl sits on a white marbled surface, bright and clean, with some cream residue along the edges of the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Butter and Sugar

Start by placing room temperature butter, sifted powdered sugar, and vanilla bean paste into a bowl. Whip it high-speed with your mixer until it turns light and fluffy—you’re aiming for that smooth, creamy texture that’ll make the dough silky. I like to scrape down the sides a couple of times to get everything perfectly mixed.

Step 2: Blend in the Flours and Salt

Next, add your all-purpose flour, almond flour, and kosher salt. Mix gently until just combined—avoid overworking the dough or it’ll get tough. You should see a soft, slightly crumbly dough forming that holds together when pressed.

Step 3: Roll It Out Between Parchment Paper

Turn your dough out onto a large piece of parchment paper. If it’s loose, use the paper itself to shape it roughly into a rectangle. Place a second piece on top and roll out evenly to about 6mm thick—quarter-inch thickness works just right. This parchment paper trick saves you from sticky messes and makes transferring to the fridge easier.

Step 4: Chill Time!

Pop the rolled dough (with parchment still on) onto a sheet pan and chill it in the fridge for at least two hours. This step is crucial—it firms up the dough so your cookies keep their shape instead of spreading like crazy when baked. You can prep this up to three days ahead, which is super convenient.

Step 5: Cut Out Your Cookies

Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper. Before cutting, pop the dough into the freezer for 10 minutes—it makes the dough easier to handle and perfect for neat cuts. Using a 2-inch fluted cutter, cut out circles and arrange them on your baking sheets. Then, take a small cutter to cut shapes from the center of half the cookies—the little window is what makes them look so charming!

Step 6: Freeze and Bake

Freeze the cut cookies for another 10 minutes before baking; this helps prevent spreading. Bake one tray at a time for 11–12 minutes, keeping a close eye—they should be lightly golden at the edges but not browned. Let them cool completely on the pans before handling.

Step 7: Assemble Your Linzer Cookies

Dust powdered sugar over the cookie tops that have the cut-outs. On the solid cookie bottoms, spread your jam or curd, carefully staying just inside the edges to avoid messy spills. Gently sandwich the cookies together with the pretty side out, press lightly, and enjoy your handiwork!

Top Tip

From personal experience, these tips have totally transformed how I make Linzer cookies. Paying attention to chilling and dough handling really makes the difference between good cookies and great ones.

Chill Thoroughly: Don’t rush the chilling—that extra time in the fridge or freezer keeps your shapes crisp and your dough manageable.
Roll Between Parchment: This trick stops the dough from sticking and makes transferring your rolled dough effortless.
Use a Fluted Cutter: It gives the cookies that classic Linzer look; plus, small cutters for the window patterns keep things neat and charming.
Don’t Overfill: Keep jam spreads inside the edges so your cookies don’t end up with messy jam oozing out everywhere.

How to Serve Easy Almond Linzer Cookies with Jam Filling Recipe

Almond Linzer Cookies - Serving Suggestion

Garnishes

I usually keep it simple with a dusting of powdered sugar—it really makes the cookies pop without competing with the jam's color. For special occasions, I sometimes sprinkle a tiny pinch of edible glitter or pair the cookies with slivered almonds on the side for crunch contrast.

Side Dishes

These cookies are delightful with a hot cup of tea or a latte, especially during cozy afternoons. If you're serving dessert after dinner, try pairing them with a sharp cheese like aged cheddar or a fresh berry compote to complement the fruity filling.

Creative Ways to Present

For holiday parties, I arrange these cookies on tiered cake stands surrounded by sprigs of fresh herbs like rosemary or holly berries for festive cheer. Wrapping small stacks tied with twine also makes charming edible gifts that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I like to store the assembled cookies in an airtight container at room temperature—putting a piece of parchment paper between layers helps keep them from sticking together. They stay fresh and delicious for about three days, after which the texture softens slightly but they're still tasty.

Freezing

If I’m making these ahead of time, I freeze unbaked cut cookie dough wrapped tightly in parchment and plastic wrap, which lasts up to 3 months. Once baked and cooled, freezing assembled cookies works too, but I prefer freezing jam and cookies separately to keep textures perfect.

Reheating

To bring frozen cookies back to fresh, I leave them at room temperature for a few hours. If desired, a quick 5-minute warm-up in a 300°F (150°C) oven refreshes the texture without melting the filling or sugar dusting.

Frequently Asked Questions:

Can I use almond extract instead of almond flour?

While almond extract adds flavor, it can’t replace the texture and moisture that almond flour provides in this recipe. I recommend keeping the almond flour for that tender, nutty crumb.

What’s the best jam to use for filling?

I personally love raspberry and apricot jam because their bright tartness balances the buttery cookie, but feel free to experiment with any favorite jam or curd—even savory jams can make a fun twist!

Can I make these cookies gluten-free?

You can try substituting the all-purpose flour with a gluten-free baking mix, but results may vary. Ensure the mix you use has xanthan gum or another binder for best texture. Almond flour already adds tenderness, so you might need to tweak quantities slightly.

How do I prevent the cookies from spreading too much during baking?

Chilling your dough thoroughly and freezing the cut cookies before baking are crucial steps. This firms up the butter and keeps the cookies crisp, preventing spreading. Also, avoid rolling the dough too thin.

Final Thoughts

Making these Easy Almond Linzer Cookies with Jam Filling Recipe always reminds me of the cozy moments spent in the kitchen with family and friends. They’re not just gorgeous to look at but utterly satisfying to bake and savor. I can’t recommend them enough—you’ll love how effortlessly they elevate any gathering or quiet afternoon tea. Give them a try and make some sweet memories today!