Blueberry Almond Linzer Cookies

Linzer cookies are such a traditional cookie to include in your Christmas baking. With just a hint of lemon zest and spice, these beautifully jam-filled cookies are the perfect addition to your holiday cookie exchange or to add to your list of favourites to bake for years to come. I love that they give off a pretty stained glass window look.

The little star cut out’s are a classic way to add a Christmas touch, however you can use any little shape for a personalized touch. For a twist on this classic cookie recipe, we’ve used ground almonds in place of hazelnuts and the commonly used raspberry jam for blueberry. Being such beautiful cookies, they are surprisingly very easy to prepare and ensemble. (Follow the step by step photos below to see how to add your jam in-between the two layers of cookies.)

The look of these cookies are just as delicious as they are pretty. They are one of my cookies of choice when gifting home baked  boxed of treats. And best of all the kids love them too.

Blueberry Almond Linzer Cookies
Makes 12-20 cookies depending on size
Prep Time: 15-20 minutes
Bake Time: 8-12 minutes depending on size

1 cup unsalted butter at room temperature
1/2 cup granulated sugar
1 large egg at room temperature
1 tsp vanilla extract
Zest of 1/2 a lemon
2 cups all-purpose flour
1 1/2 cups almond flour (almond meal)
pinch of salt
pinch of cinnamon
3/4 cup-1 cup jam of your choice
Icing sugar for dusting

  1. 1. In a medium bowl, combine the flour, almond flour, salt and cinnamon, whisk to combine and set aside.
    2. In the bowl of your stand mixer cream together the butter and sugar for 2-3 minutes until light and fluffy.
    3. Add in the egg, scrape down the sides and mix until combined.
    4.  Add in the vanilla extract and lemon zest.
    5. Add in the dry ingredients and mix until just combined.
    6.  flatten the dough into a large disk and wrap in plastic wrap. Place in the fridge to chill for 30 minutes.
    7.  Line a baking sheet with parchment paper.
    8.  Remove the dough from the fridge, roll between two sheets of parchment paper or on a surface lightly dusted with flour until 3mm thick. Cut out desired shapes and place on the baking sheet.
    9.  Place the cutout cookies into the freezer for 1 hour to firm up ( this will help them keep their shape
    10.  Preheat the oven to 325 F.
    11.  Bake like-sized cookies at the same time smaller cookies 7-8 minutes, large 9-12 minutes until just lightly golden around the edges.
    12. Remove from the oven; let stand one minute before transferring to a cooling rack.
    13.  Cool completely before assembling.
    14.  Lightly dust the tops with icing sugar.
    15.  Place a small amount of jam around 2 tsp in the center on the bottom parts of each cookie gently spread around and place the top cookie on.

These cookies will keep in a sealed container for up to three days. Alternatively, you can freeze the dough for three months or unassembled cookies as well for three months.