Description
Delightful Cherry Almond Linzer Cookies featuring a buttery almond-infused dough, filled with sweet cherry preserves and topped with a light almond-flavored icing. These classic sandwich cookies are perfect for festive occasions or a special treat with tea or coffee.
Ingredients
Scale
Dough
- 2/3 cup (100g) salted roasted almonds
- 2 and 1/2 cups (313g) all-purpose flour, spooned & leveled, plus more for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (135g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon almond extract
Filling & Topping
- 1/2 cup (160g) cherry preserves
- 1 cup (120g) confectioners’ sugar
- 1–2 Tablespoons whole milk
- 1/2 teaspoon almond extract or pure vanilla extract (or 1/4 teaspoon each)
Instructions
- Make the dough: Place the almonds in a food processor and pulse until finely chopped but not turned into almond flour. In a medium bowl, whisk together chopped almonds, flour, baking powder, cinnamon, and salt.
- Cream butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Add the egg, vanilla extract, and almond extract and beat until combined, about 1 minute. Scrape down sides and bottom and beat again if needed.
- Combine dry and wet ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until a thick, crumbly dough forms, weighing about 850g.
- Chill dough: Divide dough into 2 equal portions (~425g each), flatten into discs, wrap in plastic wrap, and chill for at least 3 hours or up to 4 days.
- Prepare for baking: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Roll and cut cookies: Remove one dough disc, let sit 10-30 minutes to soften if needed. Flour work surface, hands, and rolling pin. Roll dough to 1/4-inch thickness. Cut out cookies with 2- or 3-inch cookie cutter. Re-roll scraps and continue cutting. Repeat with second disc. Total yield is about 44–60 cookies depending on cutter size.
- Cut centers: Use a 1-inch cutter to cut a hole in the center of half the cookies (top cookies). Leave other half whole (bottom cookies).
- Bake cookies: Arrange cookies 2 inches apart on baking sheets. Bake 11–12 minutes until lightly browned on edges. Cool on sheets 5 minutes then transfer to wire rack to cool completely.
- Make icing: In a small bowl, whisk confectioners’ sugar, 1 Tablespoon milk, and extracts until smooth. Add more milk 1 teaspoon at a time if too thick, keeping it thick.
- Ice top cookies: Lightly dip top cookie surfaces in icing and let excess drip off. Place iced cookies on rack or parchment. Icing does not need to fully set before assembling.
- Assemble cookies: Spread about 1/2 teaspoon cherry preserves on each bottom cookie. Top with iced cookie and press gently to sandwich. Icing sets in a few hours.
- Storage: Store sandwiches covered at room temperature for 2 days or refrigerate up to 1 week.
Notes
- You can chill dough up to 4 days or freeze up to 3 months. Thaw overnight in fridge and bring to room temp before rolling.
- If you don’t have a 1-inch cookie cutter for centers, use the end of a straw or a small paring knife to create holes.
- Using salted roasted almonds enhances flavor; add a pinch of salt if using unsalted almonds.
- Cherry preserves can be substituted with raspberry, apricot, strawberry, or lemon curd for variety.
- Instead of icing, dust tops with sifted confectioners’ sugar.
- Make sure to flour rolling surface and tools well to prevent sticking.
- Allow dough to soften slightly if cracking while rolling for easier handling.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
