The snap of a buttery, almond crust giving way to a pool of tart raspberry jam—there is a reason Linzer cookies are the crown jewel of European bakeries. They look like a work of art, but for the busy mom, “art” usually translates to “hours of frustration.”

If you’ve ever had Linzer dough stick to your counter or ended up with powdered sugar clouding your beautiful jam windows, this recipe is for you. We’re using my “Parchment Sandwich” method to keep things mess-free and a pro-tip for a “Clean Window” finish. You get the bakery-glass look with a fraction of the stress. Let’s make something sophisticated that doesn’t ruin your Saturday.

At-A-Glance

Dietary: Vegetarian (Contains Almonds)
Time: 1 Hour (plus chilling)
Difficulty: Medium (Advanced Beginner)
Cost per serving: $0.40

Why This Recipe Works (The “No-Stick” Secret)

Traditional Linzer recipes tell you to roll the dough on a floured surface. This is a trap! Adding more flour makes the cookies dry and sandy. This recipe works because of the “Parchment Sandwich.”

By rolling your dough between two sheets of parchment paper, you don’t have to add a single gram of extra flour. This keeps the almond-rich dough incredibly tender and buttery. Plus, we use the “Pre-Dusting” trick. We sugar the “window” tops before they touch the jam. This prevents that messy, clouded look and ensures the jam stays bright and jewel-toned for a professional finish.

Key Ingredients & Notes

1 cup (100g) Super-Fine Almond Flour: This is what gives the cookies that nutty, sophisticated flavor. Make sure it’s “super-fine” so the texture isn’t gritty.
2 cups (250g) All-Purpose Flour: The structure.
1 cup (226g) Unsalted Butter, cool but soft: Chef’s Tip: The butter should be cool to the touch. If it’s too warm, the cookies will spread and lose their heart or star shapes.
1/2 cup Seedless Raspberry Preserves: Seedless is non-negotiable for that clear, “stained glass” look.
1/2 cup Powdered Sugar: For the dough and the finishing dust.

Equipment Needed

Linzer Cookie Cutter Set (with the small heart/star cutouts)
Large Rolling Pin
Parchment Paper (Essential for the “Sandwich” method)
Stand mixer or hand mixer
Fine-mesh sieve for dusting

Step-by-Step Instructions

Step 1: The Dough Base. Cream the butter and powdered sugar together until smooth. Add one egg and a teaspoon of vanilla extract. Gradually mix in your flours (all-purpose and almond) until a soft dough forms.

Step 2: The Parchment Sandwich. Divide the dough in half. Place one half between two large sheets of parchment paper. Roll it out to 1/8-inch thickness. Do the same with the other half. Slide these “dough sandwiches” onto a baking sheet and chill in the fridge for at least 1 hour. Cold dough is the secret to clean cuts!

Step 3: Cut the Windows. Peel off the top layer of parchment. Use your Linzer cutter to cut solid circles out of one sheet and “window” circles (with the center cutout) out of the other.

Step 4: The Bake. Bake at 350°F (175°C) for 10-12 minutes. You want them pale, not brown. Let them cool 100% on the pan.

Step 5: The “Clean Window” Assembly. Lay all your “window” pieces on a separate sheet and dust them generously with powdered sugar using a sieve. NOW, spread a teaspoon of jam on the solid bottom pieces. Place the sugared windows on top. This ensures no sugar gets on the jam! Pair these with my Vintage Heart Cakes for a stunning dessert table.

Expert Tips

The Freezer Rescue: If the dough gets soft while you are cutting the shapes, stop immediately. Slide the tray into the freezer for 5 minutes. Trying to move soft Linzer dough is how you end up with wonky hearts.
Jam Consistency: If your jam feels too thick to spread, whisk it in a small bowl with a half-teaspoon of warm water until it’s glossy and smooth.

Variations / Substitutions

Nut-Free: You can substitute the almond flour for more all-purpose flour, but you’ll lose that signature Linzer flavor. Citrus Swap: These are incredible filled with lemon curd instead of raspberry jam for a bright, zesty alternative.

FAQ

Why are my cookies so crumbly?
Almond flour creates a very tender crumb. If they are falling apart, they might be underbaked or you may have moved them while they were still warm. Let them set completely on the pan before touching!

Can I freeze these?
You can freeze the un-filled cookies for up to a month. I don’t recommend freezing them once filled with jam, as the jam can make the cookies soft over time.

Do I have to use seedless jam?
You don’t have to, but seeds can get stuck in the small window cutouts and make the cookies look “clumpy” rather than elegant. For the $2 extra, seedless is worth it!