Iced Cherry Almond Linzer Cookies Recipe

Introduction

These Iced Cherry Almond Linzer Cookies are a delightful twist on a classic favorite, boasting a tender almond-spiced dough filled with sweet cherry preserves. Finished with a smooth, glossy icing, they’re perfect for gifting or enjoying with a cup of tea.

Ingredients

• 2/3 cup (100g) salted roasted almonds (see Note if you use unsalted)
• 2 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
• 1/2 cup (160g) cherry preserves (or other flavor; see Note)
• 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

1. Step 1: Place the almonds in a food processor and pulse until finely chopped but not turned into flour. In a medium bowl, whisk together chopped almonds, flour, baking powder, cinnamon, and salt. Set aside.
2. Step 2: In a large bowl, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Add the egg, vanilla, and almond extracts, then beat until combined. Scrape down bowl as needed.
3. Step 3: Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be thick and crumbly.
4. Step 4: Divide dough into two equal portions. Flatten into discs, wrap in plastic, and chill for at least 3 hours or up to 4 days.
5. Step 5: Preheat oven to 350°F (180°C) and line baking sheets with parchment or silicone mats.
6. Step 6: Remove one dough disc and let it sit at room temperature for 10–30 minutes until softened slightly. Flour your surface and rolling pin, then roll dough to 1/4-inch thickness.
7. Step 7: Use a 2- or 3-inch cookie cutter to cut shapes. Re-roll scraps and continue cutting. Repeat with second disc. You should get about 44–60 cookies.
8. Step 8: Use a 1-inch cutter to cut holes in half the cookies to create “top” cookies. The others will be “bottom” cookies.
9. Step 9: Arrange cookies 2 inches apart on baking sheets. Bake for 11–12 minutes until edges are lightly browned. Cool on sheets for 5 minutes, then transfer to racks to cool completely.
10. Step 10: To make icing, whisk confectioners’ sugar, 1 tablespoon milk, and extracts until smooth. Add more milk if needed to reach a thick consistency.
11. Step 11: Lightly dip each top cookie’s surface into icing, allowing excess to drip off. Place on wire racks or parchment to set slightly.
12. Step 12: Spread about 1/2 teaspoon cherry preserves on each bottom cookie. Top with an iced cookie and gently press to sandwich together.

Tips & Variations

• If using unsalted almonds, add a bit more salt in the dough to balance flavors.
• Substitute cherry preserves with raspberry or apricot for different fillings.
• For easier rolling, let the dough warm at room temperature if it cracks too much.
• A small round cutter (about 1 inch) is ideal for the window on top cookies, but other shapes work too.

Storage

Store cookies covered at room temperature for up to 2 days or refrigerate for up to one week. The icing will fully set after a few hours, making stacking and transporting easy. Let refrigerated cookies come to room temperature before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground almond flour instead of chopping almonds?

It’s best to chop roasted almonds yourself to preserve some texture in the dough. Using almond flour will change the dough’s consistency and may result in a denser cookie.

What if I don’t have almond extract?

You can substitute with pure vanilla extract, but the cookies will have a milder flavor. Using both almond and vanilla is great for a balanced taste, but vanilla alone works well.

Iced Cherry Almond Linzer Cookies Recipe

Print Recipe

★★★★★

4.7 from 191 reviews

These Iced Cherry Almond Linzer Cookies are delicate sandwich cookies made with roasted almonds and fragrant almond and vanilla extracts. Filled with sweet cherry preserves and topped with a smooth, glossy icing, they offer a perfect balance of nutty flavor, fruity sweetness, and tender crumb. Ideal for gift-giving or festive occasions, these cookies combine classic Linzer cookie techniques with an easy iced finish for a delightful treat.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours 32 minutes
• Yield: 44 to 60 cookies depending on cutter size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 2/3 cup (100g) salted roasted almonds (see Note if you use unsalted)
• 2 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 and Icing

• 1/2 cup (160g) cherry preserves (or other flavor; see Note)
• 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

1. Make the dough: Place the almonds in a food processor and pulse until finely chopped but not almond flour. In a medium bowl, whisk together chopped almonds, flour, baking powder, cinnamon, and salt.
2. Cream butter and sugar: In a large mixing bowl, beat butter and sugar on high until smooth and creamy (about 3 minutes). Add egg, vanilla, and almond extracts; beat until fully combined (about 1 minute), scraping down the bowl as needed.
3. Combine dry and wet ingredients: Add the dry ingredients to the wet mixture and mix on low speed until a thick, crumbly dough forms.
4. Chill the dough: Divide dough into two equal portions. Flatten each into discs, wrap in plastic wrap, and refrigerate for at least 3 hours or up to 4 days.
5. Preheat oven and prepare baking sheets: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
6. Roll and cut cookies: Remove one dough disc and let sit 10 minutes at room temperature to soften slightly. Flour surface, hands, and rolling pin. Roll dough to 1/4-inch thickness; cut shapes with 2- or 3-inch cookie cutter. Re-roll scraps. Repeat with second disc.
7. Cut centers out for top cookies: Use a small 1-inch cookie cutter to cut a hole in the center of half the cookies (these are the tops).
8. Bake cookies: Place cookies 2 inches apart on baking sheets. Bake for 11–12 minutes, until edges are lightly browned. Cool on sheets 5 minutes, then transfer to wire racks to cool completely.
9. Make the icing: In a small bowl, whisk confectioners’ sugar, 1 tablespoon milk, and extracts until smooth. Add more milk a teaspoon at a time if too thick; maintain a thick consistency.
10. Ice the top cookies: Lightly dip the surface of each top cookie into the icing, allowing excess to drip off. Place on wire rack or parchment to dry slightly.
11. Assemble the cookies: Spread about 1/2 teaspoon cherry preserves on the bottom side of each bottom cookie. Gently sandwich with an iced top cookie, pressing lightly.
12. Storage: Let icing set for a few hours. Store cookies covered at room temperature up to 2 days or refrigerate up to 1 week.

Notes

• If using unsalted almonds, add a pinch extra salt to the dough.
• Cherry preserves can be substituted with raspberry, strawberry, or apricot preserves as preferred.
• If you don’t have a small 1-inch cookie cutter for the centers, you can use the end of a piping tip or a small round object.
• Allow dough to soften slightly if cracking during rolling by letting it sit for a few more minutes at room temperature.

Keywords: Linzer cookies, iced cookies, almond cookies, cherry preserves, holiday cookies, sandwich cookies, nut cookies