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grapefruit almond linzer cookies on plates

Grapefruit Almond Linzer Cookies

Recipe for Grapefruit Almond Linzer Cookies, the classic "windowpane" cookie sandwich made with almond meal and filled with pink grapefruit marmalade. Pretty, fruity, and bite size cookies perfect for a tea party or fun treat.
Course Dessert
Cuisine American, austrian
Keyword grapefruit marmalade, linzer cookies, windowpane cookies
Prep Time 15 minutes
Cook Time 10 minutes
chilling time 2 hours
Total Time 25 minutes
Servings 24 cookies
Calories 140 kcal

Ingredients

Cookie Dough

  • 2 cups (256 g) All Purpose Flour
  • 2/3 cups (85 g) Almond Meal
  • ¼ tsp cinnamon
  • ¼ tsp kosher salt
  • 1 cup (225 g) unsalted butter softened
  • 2/3 cup (85 g ) raw organic sugar
  • 1 egg
  • ½ tsp vanilla extract

Filling

  • ½ cup (165 g )pink grapefruit marmalade

Topping

  • ¼ cup (56 g) powdered sugar to sprinkle

Instructions

  1. Whisk together flour, almond meal, cinnamon, and salt in a small bowl and set aside.
  2. In the bowl of a stand mixer with whisk attachment, beat together butter and sugar until fluffy.
  3. Add egg and vanilla to butter mixture and mix together on medium low speed.
  4. Slowly spoon in flour mixture on medium speed until dough consistency has been formed.
  5. Remove dough from bowl and form into a ball with your hands.
  6. Cut dough in half and wrap each section with plastic wrap.
  7. Place in refrigerator to chill for 2 hrs.
  8. *(Dough can be made and kept in fridge over night. You will need to set it out on counter for about 30 minutes before rolling) *
  9. Preheat oven to 350 F.
  10. Remove one dough half from fridge and roll out onto a floured surface to 1/8 in. thickness.
  11. Take solid cookie cutter and cut out cookie shapes using up entire dough.
  12. These will be the bottoms of your sandwich.
  13. Place on Parchment paper lined tray and bake for 10-12 min or until lightly golden.
  14. (I found that 10 minutes worked perfectly for my oven.)
  15. Place bottom cookies on cooling rack.
  16. Now remove your second half of dough and repeat with cookie cutter with center shape.
  17. (You can keep the center shapes and make small cookies or add them back to the scraps, roll out and make larger cookies).
  18. Be sure to bake an even number of top and bottom cookies.
  19. Once all cookies are cooled it is time to assemble.
  20. Sprinkle your top cookies without the center with a light dusting of powdered sugar.
  21. Spoon a teaspoon of marmalade onto the middle of your bottom cookies.
  22. Place the top cookie onto the marmalade.

Recipe Notes

Make a pot of tea and eat your beautiful cookies!