Let’s put a fun spin on the classic Linzer Tart Cookies! These elegant cookie sandwiches start with buttery almond shortbread kissed with pink peppercorn, then get filled with sweet apricot jam. A dusting of powdered sugar and sprinkle of chopped pistachios on top takes them over the top!
Linzer tart cookies have a special place in my baking rotation, especially around the holidays or when I want something that feels a little extra special. There’s just something magical about the combination of buttery, nutty shortbread and sweet, tangy jam.
These cookies are inspired by the classic Austrian Linzer Torte, but in a much more snackable form. The dough is soft, tender, and rich, typically made with ground almonds or hazelnuts, which gives it a subtle nuttiness that pairs beautifully with the fruity filling. I usually go for raspberry or apricot jam, but honestly, any bright, flavorful preserve works.
Why You'll Love This Love Recipe
- Bursting with Flavor: A delicious mix of warm spice, sweet jam, bright citrus, and crunchy pistachios in every bite.
- Deceptively Simple: These elegant Linzer Tart cookies are easier to make than they look, and guaranteed to wow anyone who tries them.
- Picture-Perfect: With their jam-filled centers and powdered sugar finish, they’re like tiny stained glass windows you can eat.
Ingredients You'll Need & Why
- Almond Flour: Adds a delicate, nutty flavor and soft texture—essential for that classic tender Linzer cookie bite.
- All-Purpose Flour: Provides the structure needed to roll and cut the dough cleanly, balancing the softness of the almond flour.
- Pink Peppercorns: A surprising twist! These add subtle floral notes and a gentle spice that really wakes up the cookie.
- Ground Ginger: A hint of cozy warmth that complements the sweetness and deepens the overall flavor.
- Unsalted Butter: I use European-style cultured butter with high butterfat, which makes the dough extra tender and rich.
- Granulated Sugar: Sweetens the dough just right and helps create structure to hold those adorable jammy centers.
- Orange Zest: Brightens everything up with a citrusy sparkle that pairs beautifully with the almond and spice.
- Vanilla Bean Paste or Pure Vanilla Extract: Adds warmth and flavor depth. I love using paste for those elegant flecks of real vanilla!
- Apricot Jam: Tangy, sweet, and perfectly paired with the nuttiness and spice. Plus, it gives that golden “stained glass” effect.
- Powdered Sugar: That final snowy dusting isn’t just pretty, it brings a soft, sweet finish to every bite.
- Pistachios: Toasty, colorful, and just the right amount of crunch. Sprinkle them over the top for added texture and beauty.
- Maple Syrup: Used as a gentle adhesive to help the pistachios stick, just brush it where you want that nutty sparkle.
Shape & Flavor Variations
- Different Shapes & Sizes: You can make Linzer cookies with any cookie cutter you have, no special set needed! Just use a smaller cutter (or even the end of a piping tip) for the jam window. I used rectangular scalloped edge cutters with a round cutout, but feel free to center the hole or try a fun offset design. You can also use traditional Linzer cookie cutters.
- Fruit Jam Choices: The filling for a linzer sandwich cookie can be adjusted to raspberry, grapefruit, orange jam. These tart citrus jams will all nicely compliment the pink peppercorns and pistachios.
- Change the Nut Topping: Pistachios create a balanced flavor with apricot and pink peppercorns. But you can also swap them out for finely chopped hazelnuts, walnuts, or pecans.
How to Make Linzer Tart Cookies
Remove one disc of dough from the fridge and roll it out on a lightly floured surface or between two sheets of parchment to ⅛–¼ inch thickness. Thicker cookies are sturdier and hold their shape better.
Start with the bottom cookies: Roll out the dough, cut shapes, and transfer to parchment-lined baking sheets, spacing 1–2 inches apart. Re-roll scraps as needed. If dough gets too soft, chill until firm. Bake on the middle rack for 8–9 minutes, or until edges are lightly golden. Cool on the pan before transferring.
For the tops: Roll and cut the remaining dough, using a small cutter to create center cutouts. Transfer to baking sheets and bake for 6–7 minutes, watching closely. Let cookies cool on the pan.
Use a flat spatula to transfer cookies to a clean surface. Place the top cookies (with cut-outs) on parchment paper. Cover half with a small piece of paper and dust the exposed side with powdered sugar.
Spread about ¾ teaspoon of apricot jam on each bottom cookie, reaching the edges. Add a little extra where the cut-out will show. Gently press a top cookie over each base.
To decorate, brush a thin layer of maple syrup on the undecorated half of the top cookie, then sprinkle with chopped pistachios. (You can also do this step before assembling to avoid getting pistachios in the jam.)
Helpful Tips
Roll dough with parchment, not extra flour: Linzer cookie dough is soft, so roll it between parchment sheets to avoid adding too much flour, which can dry out the cookies.
Cut shapes from chilled dough: Work in batches with cold dough. It's firmer, easier to cut, and holds its shape better when transferring.
Handle with care: The tops with cut-out centers are delicate. Gently place them over the jam to avoid breakage.
Don’t overfill: Use just enough jam to hold the cookies together. Too much will ooze out and make the bottoms soggy. Add a little extra right under the cut-out for a pretty pop of color.
Pretty sugar design: Lay a small piece of paper over part of the cookie before dusting with powdered sugar for a fun visual effect.
Linzer Cookie FAQs
Yes, cookie dough should be chilled. Cold cookie dough is needed for cutting out perfectly shaped cookies.
Linzer cookie dough can be made up to 2 days prior to baking. Cover in plastic wrap and store in the fridge until ready to bake. Allow cookie dough to warm on the counter at room temperature for about 20 minutes to slightly soften before rolling out.
Bake cookies until the edges start to turn a little golden. Underbaked cookies will be softer. Also, use a thin layer of jam between the cookies to prevent the cookie layers from becoming too moist.
Storage Recommendations
- Room Temperature: Store assembled sandwich cookies in an airtight container at room temperature for up to 7 days. For best results, place a sheet of parchment paper between stacked cookies to prevent sticking or breaking. DO NOT store Linzer cookies in the fridge, as they will absorb moisture and become soggy.
- Freezing Baked Cookies: Freeze fully assembled cookies in a freezer-safe bag or airtight container for up to 3 months. Layer parchment paper between cookies to protect the filling and shape.
- Freezing Dough: Wrap prepared dough tightly in plastic wrap or place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge before rolling and baking.
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Linzer Tart Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all purpose flour, almond flour, peppercorns, ginger, and salt. Set aside.
- In a large bowl with an electric hand mixer or in a stand mixer fitted with paddle attachment, beat together the softened butter and sugar until fluffy, about 2 minutes.
- Add in the egg yolks, orange zest and vanilla. Mix again to incorporate. Scrape bottom and sides of the bowl as needed.
- Reduce mixer speed to low and spoon in ⅓ of the flour mixture. Mix until just combined. Repeat with remaining flour, spooning in ⅓ at a time. Scrape bottom and sides of the bowl again as need to ensure everything is incorporated. Mix until a rough cookie dough is formed. DO NOT over mix the dough.
- Divide cookie dough in half and shape each half into a disk with your hands. Wrap each disc in plastic wrap and refrigerate. Dough will need to chill and firm for a minimum of 2 hours or overnight.
- Preheat oven to 350F (180C) and line two cookie sheets or rimmed baking sheets with parchment paper. Double layer the parchment paper to prevent over browning.
- Remove one disc of dough from the fridge and place on either a lightly floured surface or between to pieces of parchment paper.
- Gently roll out the cookie dough between ⅛ inch and ¼ inch thickness. The thicker cookies are less fragile and hold their shape better.
- Make the bottom of the linzer cookie sandwiches first. Take your cookie cutter of choice and cut the dough.
- Any dough scraps can be re-packed into a disc and rolled out again. If the dough gets too soft, re-wrap in plastic wrap and chill until firmer.
- Transfer cut-out cookie dough onto parchment lined baking pans. Space 1-2 inches apart. *If the dough has become too soft, option to chill cookies for 15-20 minutes before baking to prevent losing their shape in the oven.
- Bake the solid cookies on the middle rack of the oven for 8-9 minutes or until edges start to slightly golden.
- Remove baking pans and place on wire cooling racks. Allow cookies to cool on the cookie pan before transferring to a wire rack or decorating surface.
- Make the top cookies next. Repeat rolling out and cutting with second half of the cookie dough. To make the tops of the cookie sandwiches, be sure to use a smaller cookie cutter of choice to carefully cut out the center of each cookie.
- Transfer the top cookies to lined baking pans. Space 1-2 inches apart. These may bake faster than the solid cookies and closer to 6-7 minutes or until edges start to slightly golden.
- Remove baking pans and place on wire cooling racks. Allow cookies to cool on the cookie pan.
- Carefully transfer cookies with an offset or flat spatula onto a flat surface for assembly.
- Once the top cookies (the ones with holes) are cooled, set them on a piece of parchment paper to decorate.
- Cover half of the cookie with a piece of cut-out paper and dust the exposed cookie with powdered sugar through a small wire sieve.
- Line up the bottom cookies (the ones without holes) and spread a ¾ teaspoon dollup of apricot jam on each cookie. Spread the jam carefully to the edges of the cookie. *A little more jam can also be added to where the hole will be.
- Gently place a powdered sugar cookie top on each of the bottom cookies. Careful to avoid pressing to hard with the top cookie.
- Add the chopped pistachios by painting a thin layer of maple syrup on the part of the top cookie that doesn't have powdered sugar.
- Pour maple syrup into a small bowl. Take a pastry brush and dip it into the maple syrup. Lightly coat the exposed cookie top with maple syrup, then sprinkle the pistachio crumbs onto the syrup to stick.
- *Adding the nuts to the top cookie can also be done before making the sandwich just after the powdered sugar step. This will prevent any pistachio pieces from going into the jam. I just find it easier to do last.
- Eat and enjoy you beautiful linzer cookies! The flavors only get better the next day if you have any left.
Video
Notes
- Linzer Cookie Cutter: Any size cookie cutter will work, and the hole for the jam can be made with any shape that's smaller. You don't need to purchase a specific set, but you can use the traditional Linzer cookie cutters if you prefer. For this recipe, I used rectangular scalloped edge cutters and made the jam hole with a circular end of a piping tip. Cut the holes in the center or offset.
- Cookie Dough: If the cut-out dough has become warm, option to chill cookies for 15-20 minutes before baking to prevent losing their shape in the oven
- Refrigerate: Linzer cookie dough can be made up to 3 days prior to baking. Cover in plastic wrap and store in the fridge until ready to bake. Allow cookie dough to warm on the counter at room temperature for about 20 minutes to slightly soften before rolling out.
- Freeze: Cookie dough can also be made, stored in freezer safe plastic wrap or air tight freezer bag.
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Store Cookies: Sandwich cookies are best stored in an air tight container at room temperature for up to 7 days of freshness.
- Place a piece of parchment paper between the cookies if you stack them in a container or cookie tin.
- Assembled cookies can be frozen in an air tight freezer safe bag for up to 3 months.
Sam
I've tried this recipe and can say first hand that it is absolutely delicious! Thank you Two Cups Flour!
Marisa
DELICIOUS!! This recipe was so easy to follow and really wowed the family this year at Christmas. The orange zest and pink peppercorn adds a bright pop to balance the sweetness, and also adds some pretty color to the dough. No notes! This is a new staple in my cookie recipes.
Jenn
Thank you for trying my recipe! So glad you enjoyed the flavor combo.