Authentic German Linzer Cookies | Linzer Kekse
These Linzer cookies (Linzer Kekse) are traditional Austrian and German jam-filled sandwich cookies. I make them every year, and they always look so bright and festive on a Christmas cookie plate next to Vanillekipferl, Zimtsterne, and Spekulatius.
If you’re looking for a classic Christmas cookie that looks impressive but is surprisingly easy to make, these Linzer cookies recipe is for you.
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About Linzer cookies
Linzer Kekse are delicate almond shortbread cookies sandwiched together with red currant jelly. They’re lightly sweet, buttery, and known for their signature cut-out centers dusted with powdered sugar.
Despite their elegant look, these cookies come together easily and quickly – perfect for holiday baking with kids or for gifting.
Why you’ll love this recipe
Ingredients
- Flour: I use regular AP flour
- Almond meal: make sure this is made from blanched almonds, not whole almonds, so the cookies stay light in color
- Sugar: I like to use granulated cane sugar
- Vanilla sugar: I always make my own vanilla sugar but you can also use vanilla extract
- Butter: I recommend using European-style butter such as Kerrygold for the best flavor
- Egg: helps bind the dough
- Optional – grated lemon zest: a bit of grated lemon zest gives these cookies a fresher taste
- Red currant jelly: provides both color and the “glue” that holds the cookies together
Simple substitutions
- flour: white spelt flour works well as a 1:1 substitute
- nuts: you can use ground whole almonds or ground hazelnuts instead of blanched almond meal, but the cookies will be darker
- jelly: any smooth jelly works, or you can use jam if you don’t mind small fruit pieces
How to make Linzer Cookies
1. Make the dough:
Combine all dry ingredients and mix well. Add the butter, egg, and lemon zest (if using), then mix until a smooth dough forms. Chill the dough for 1 hour.
2. Roll the dough and cut the cookies:
Roll out the chilled dough and cut out 40 cookies with center cut-outs. Re-roll the scraps and cut 40 more cookies. Bake until just done.
3. Assemble the cookies:
Spread red currant jelly on the solid cookies, then gently press a cut-out cookie on top. Dust with powdered sugar before serving.
Anja’s recipe tips
- I highly recommend using 3 mm rolling guides so all cookies bake evenly.
- Let the cookies cool slightly before transferring them to a wire rack – they’re delicate when warm.
- These cookies taste best after 24 hours, once the flavors have had time to develop.
- Store them in an airtight container or a pretty cookie tin; they keep beautifully for weeks.
Serving suggestions
Linzer Kekse can be enjoyed year-round, but I love them especially during the Christmas season. I like serving them as part of a festive cookie platter or gifting them in pretty tins.
Storing and freezing instructions
If stored in an airtight container, these Linzer cookies will keep for about 2 months.
Authentic German Linzer Cookies | Linzer Kekse
Ingredients
- 250 g flour
- 150 g almond meal
- 100 g sugar
- 1 tsp vanilla sugar or liquid vanilla extract
- 200 g butter
- 1 egg
- 1 tsp grated lemon zest optional
- 1 jar red currant jelly
Instructions
- In a large mixing bowl, combine flour, sugar, and vanilla sugar. Add the butter in small chunks, grated lemon zest (if using) and the egg. Mix well with an electric mixer. Use your hands to make the dough come together.
- Shape the dough into logs, wrap them in plastic and chill the dough logs for 60 minutes in the refrigerator.
- Preheat the oven to 400˚F (200˚C).
- With a rolling pin, roll the dough evenly thin (about 3mm thick). Cut out half of the dough in medium-sized shapes. Cut out the same shapes from the rest of the dough but punch small holes or smaller shapes from the middle.
- Transfer the cookies to a cookie sheet and bake in the preheated oven for 8-10 minutes.
- Let the cookies cool down for a few minutes before transferring them to a wire rack.
- Once cooled, spread a thin layer of jam on each whole cookie and press a cut-out cookie shape on top. Dust the finished cookies with powdered sugar.
Notes
- you can use 3mm rolling guides to ensure an even thickness of the dough
- you can also use raspberry jam or apricot jam
- these cookies are best after 24 hours
- they will keep for 2 months in an airtight container or cookie tin
Nutrition
FAQs about Linzer cookies
More German cookie recipes you might enjoy:
Vanilla Crescents (Vanillekipferl)