Linzer Cookies

Linzer Cookies

Servings12 cookies
Prep Time1 hour 30 minutes
Bake Time15 minutes


  • 1 ⅓ cup Arrowhead Mills All-Purpose Flour
  • ¾ cup almond flour
  • 12 tablespoons butter
  • ½ cup sugar
  • 1 large egg yolk only
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 large lemon for zest
  • 1 jar raspberry jam or orange marmalade for filling


  • Beat butter, sugar and lemon zest until light and fluffy (about 3 minutes). Add egg yolk and vanilla and stir until just combined.⁠
  • In a separate bowl, combine all your dry ingredients.
  • Add flour to your wet mixture and stir until just combined (do not over mix)⁠.
  • Divide dough in half and shape each half into a disc. Wrap and place in the fridge until cold + firm (about 1 hour).⁠
  • Take one disc out at a time, give it 2 to 5 minutes to be soft enough to roll, and roll it out to ⅛” thick on parchment paper. Transfer to freezer for 5 minutes.
  • Cut cookies, and transfer them to a parchment-lined cookie sheet. If the dough is too soft, place it in the freezer for another few minutes before transferring the cookies).
  • In a 350°F oven, bake cut cookies for 12 to 15 minutes or until the edges just start to turn golden.⁠
  • Allow to rest on pan for 5 minutes before transferring to a cooling rack. 
  • Turn the cookies with the holes in them onto a cookie sheet and sift confectioners’ sugar over the top. Flip the remaining cookies flat side up and spoon ½ teaspoon of jam into the center, spreading it gently. Place sugar-dusted cookies on top.⁠
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