Description
Delightful Cherry Almond Linzer Cookies with a buttery almond-infused dough, filled with smooth cherry preserves, and topped with a light almond-flavored icing. These sandwich cookies are perfect for gifting and special occasions, combining a tender texture with a festive look.
Ingredients
Scale
Dough
- 2/3 cup (100g) salted roasted almonds
- 2 and 1/2 cups (313g) all-purpose flour, 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 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 mixer with paddle attachment, beat butter and sugar on high speed until smooth and creamy, about 3 minutes. Add egg, vanilla, and almond extract; beat on high until combined about 1 minute. Scrape bowl edges and beat again if needed.
- Combine dry and wet ingredients: Add dry mix to wet ingredients and mix on low speed until combined. Dough will be thick and crumbly, weighing about 850g.
- Chill dough: Divide dough into two equal discs (around 425g each), wrap in plastic wrap, and chill in refrigerator for at least 3 hours up to 4 days.
- Preheat oven and prepare baking sheets: Set oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Roll and cut cookies: Let one dough disc sit at room temperature for 10-30 minutes after chilling. Generously flour surface, hands, and rolling pin. Roll dough to 1/4-inch thickness. Cut cookies with 2-3 inch cookie cutter, re-roll scraps to use all dough. Repeat with second disc to yield about 44-60 cookies.
- Cut centers for top cookies: Use a 1-inch cookie cutter to cut holes in half of the cookies to create top cookies.
- Bake cookies: Arrange cookies 2 inches apart on sheets and bake 11-12 minutes until edges are lightly browned. Cool on sheets 5 minutes, then transfer to wire racks to cool completely.
- Make icing: Whisk confectioners’ sugar, 1 tablespoon milk, and extracts until smooth. Add more milk teaspoon by teaspoon if needed, keeping icing thick.
- Ice top cookies: Lightly dip top cookie surfaces into icing, allow excess to drip off, and place on wire rack or parchment. Icing can be set or slightly wet before sandwiching.
- Assemble cookie sandwiches: Spread 1/2 teaspoon cherry preserves on bottom cookies. Gently sandwich with iced top cookies. Icing will set in a few hours. Store 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 frozen dough overnight in refrigerator, then bring to room temperature before rolling.
- Use salted roasted almonds for best flavor; add a pinch of salt if using unsalted almonds.
- Cherry preserves can be swapped for raspberry, apricot, strawberry jam, or lemon curd. For chunky preserves, pulse in food processor to smooth.
- If no small cookie cutter is available for center holes, use a straw end or small paring knife to make holes.
- To skip icing, dust top cookies with 2 tablespoons sifted confectioners’ sugar instead of icing dipping.
- Iced cookies freeze well for up to 3 months; thaw overnight in refrigerator and bring to room temperature before serving.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 30 mg
