Iced Cherry Almond Linzer Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Combine dry and wet ingredients: Add the dry ingredients to the wet mixture and mix on low speed until a thick, crumbly dough forms.
- 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.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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
