Linzer Cookies Italian Stawberry Jam Recipe tastes like buttery almond shortbread hugging bright, slightly tangy strawberry jam, with a soft crunch that melts as you chew. It suits holiday cookie trays, weekend baking projects, or anyone who wants a bakery-style cookie in about 2 hours, including chill time. I baked a batch of these after a long day once and ate two over the sink, so you know I speak from experience.
Why You Should Try This Linzer Cookies Italian Stawberry Jam Recipe
These Linzer cookies taste rich, nutty, and tender, with a fragrant Italian strawberry jam center that feels both nostalgic and a little fancy. The cutout window in the top cookie shows off the jam, so the cookies look like you spent all day on them, even though the process stays pretty simple.
You can prep the dough ahead, chill it, and bake when you feel like it. The recipe also uses easy pantry ingredients plus one good jar of strawberry jam, so you avoid any complicated steps or specialty items.
“These Linzer Cookies with Italian Strawberry Jam taste like something from a tiny bakery in a side street in Rome. The cookies stay tender, the almond flavor hits just right, and the strawberry jam keeps its brightness after baking. My family asked where I bought them, which might be the best compliment a home baker can get.”
Ingredients You’ll Need
Dry ingredients
- 2 cups (240 g) all purpose flour
- 1 cup (100 g) finely ground blanched almond flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but adds a cozy note)
Wet ingredients
- 3/4 cup (170 g) unsalted butter, softened to cool room temperature
- Use a good quality European style butter if you want extra rich flavor.
- 2/3 cup (135 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- Go light with almond extract since it tastes strong; a little carries plenty of flavor.
Jam filling
- 3/4 cup high quality Italian strawberry jam or preserves
- Choose a jam with real fruit and low corn syrup content. Italian brands often taste less sweet and more fruity, which works perfectly here.
- If the jam looks very chunky, chop larger fruit pieces or briefly warm and mash them so the filling spreads smoothly.
Finishing
- 1/2 cup powdered sugar, for dusting tops
- Extra granulated sugar if you like a slightly crisper edge (optional, for sprinkling before baking)
Pantry shortcuts and substitutions
- Use pre ground almond flour instead of grinding whole nuts to save time and dishes.
- Swap half the almond flour with hazelnut flour for a twist that tastes like chocolate free Nutella vibes.
- If you cannot find Italian strawberry jam, choose a low sugar strawberry preserve with strong fruit flavor.
- Use gluten free all purpose flour blend in place of regular flour if you bake gluten free; choose one that includes xanthan gum.
Equipment list
- Stand mixer with paddle attachment or a hand mixer and large mixing bowl
- Medium bowl for dry ingredients
- Rubber spatula
- Plastic wrap or reusable silicone wrap
- Rolling pin
- Two baking sheets
- Parchment paper or silicone baking mats
- 2 to 3 inch round or fluted cookie cutter
- 1 inch mini cutter for the center window
- Wire cooling racks
- Fine mesh sieve for dusting powdered sugar
- Small offset spatula or teaspoon for spreading jam
Tips & Tricks
- Chill the dough at least 1 hour so the cookies hold their shape and bake with clean edges.
- Roll the dough between two sheets of parchment to prevent sticking and extra flour, which can dry the cookies.
- Keep the thickness around 1/8 to 1/4 inch; thinner cookies taste crisp, thicker ones taste more tender.
- Cut an equal number of solid bottoms and cutout tops so you avoid extra leftover halves.
- Dust powdered sugar on the tops before assembly so the sugar stays white and does not melt into the jam.
- Stir the strawberry jam until smooth and slightly loosen it with a teaspoon of warm water if it feels very thick.
- Bake one tray at a time in the center of the oven for even browning.
- Rotate the baking sheet halfway through baking if your oven heats unevenly.
- Let the cookies cool completely before you add jam or the filling will run.
- Store the filled cookies overnight to allow the flavors to meld; they taste even better the next day.
How to Make Linzer Cookies Italian Stawberry Jam Recipe
Step 1: Mix the dry ingredients
Add the flour, almond flour, salt, cinnamon, and nutmeg to a medium bowl. Whisk until everything looks evenly combined and no almond flour clumps remain. Set the bowl aside.
Step 2: Cream butter and sugar
Place the softened butter and granulated sugar in the bowl of a stand mixer. Beat on medium speed for 2 to 3 minutes until the mixture looks light and fluffy and slightly paler in color. Scrape down the sides of the bowl with a spatula so no butter hides at the bottom.
Step 3: Add egg, yolk, and extracts
Add the egg and egg yolk to the butter mixture. Beat on medium speed until the mixture looks smooth and glossy. Add the vanilla and almond extract and mix again until combined.
Step 4: Combine wet and dry
Turn the mixer to low speed. Add the dry ingredients in two additions, mixing just until the dough comes together and no dry streaks remain. Stop the mixer and finish folding with a spatula so you avoid overmixing, which can toughen the cookies.
Step 5: Chill the dough
Divide the dough into two equal portions. Shape each portion into a flat disk, wrap it tightly in plastic or reusable wrap, and place it in the fridge. Chill at least 1 hour or up to 2 days so the dough firms up and the flavors develop.
Step 6: Prep the oven and pans
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Take one disk of dough out of the fridge and let it sit on the counter for 5 to 10 minutes so it softens slightly and rolls more easily.
Step 7: Roll the dough
Place the dough disk between two sheets of parchment. Roll it out to about 1/8 to 1/4 inch thickness, turning the parchment occasionally to keep the dough even. Peel off the top sheet of parchment once you reach the thickness you like.
Step 8: Cut the cookie shapes
Use your round or fluted cutter to cut as many cookies as you can from the rolled dough. Transfer the shapes to the prepared baking sheet, leaving about 1 inch between cookies. Gather the scraps, press them together, chill briefly if they feel soft, then roll and cut again.
Step 9: Cut the window tops
Count the cookies on the tray and choose half to become tops. Use the small cutter to cut a center window from those cookies. You can bake the tiny cutouts as mini snacks, which always feel like the baker bonus.
Step 10: Chill the cut cookies
Place the baking sheet with cut cookies in the fridge for 10 to 15 minutes. This quick chill helps the Linzer cookies Italian Stawberry Jam Recipe hold sharp edges and prevents spreading. Start rolling and cutting the second dough disk while the first tray chills.
Step 11: Bake the cookies
Place the chilled tray in the center of the oven. Bake 9 to 12 minutes, until the edges look just lightly golden and the centers look set. Pull the tray out and let the cookies sit on the sheet for 3 minutes, then move them to a wire rack to cool completely.
Step 12: Prepare the jam
Spoon the Italian strawberry jam into a small bowl. Stir it until smooth and glossy. If it feels very thick, warm it in the microwave for 5 to 10 seconds and stir again so it spreads easily but still holds shape.
Step 13: Dust the tops
Once the cookies cool fully, arrange the window tops on a sheet of parchment. Use a fine mesh sieve to dust powdered sugar generously over the tops. Keep the bottoms plain so the jam sticks well.
Step 14: Assemble the Linzer cookies
Turn the solid bottom cookies upside down. Add about 1 teaspoon of strawberry jam to the center of each bottom cookie and spread it slightly, leaving a small border. Gently place a sugared top cookie over each bottom and press lightly so the jam fills the window without oozing out.
Step 15: Rest and serve
Let the assembled Linzer cookies Italian Stawberry Jam Recipe sit at room temperature for at least 30 minutes. The jam will settle and the cookies will soften slightly for that classic tender bite. Serve on a pretty plate and watch them disappear faster than you expect.
What to Serve with Linzer Cookies
Serve these Linzer cookies with hot coffee, espresso, or a foamy cappuccino for a cozy afternoon treat. Kids love them with cold milk or warm cocoa, especially when the powdered sugar dusts their noses. You can also pair them with herbal tea after dinner as a lighter dessert option. Add them to a holiday cookie platter with chocolate biscotti and simple sugar cookies for a mix of textures and flavors.
Storage Options
- Store assembled Linzer cookies in an airtight container at room temperature for 2 to 3 days, with parchment between layers.
- Keep them in the fridge for up to 1 week if your kitchen runs warm; let them sit at room temperature 15 minutes before serving.
- Freeze unfilled cookie shells for up to 2 months in a well sealed container, then thaw at room temperature and fill with fresh jam.
- Freeze fully assembled cookies in a single layer, then stack with parchment once frozen; enjoy within 4 weeks for best texture.
Linzer Cookies with Italian Strawberry Jam
Ingredients
Method
- In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
- In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Divide the dough in half, flatten into disks, wrap, and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/8 inch thickness. Cut out rounds with a cookie cutter, then cut a smaller shape from the center of half of the rounds to create tops.
- Place cookies on prepared sheets and bake for 10–12 minutes, or until edges are just lightly golden. Cool completely on wire racks.
- Spread a small amount of Italian strawberry jam on the flat side of each solid cookie, then top with a cut-out cookie to form a sandwich.
- Dust the finished Linzer cookies lightly with powdered sugar before serving.
Notes
Approximate per 1 cookie (1 of 24): 160 calories; fat 9 g; saturated fat 4 g; carbohydrates 18 g; fiber 1 g; sugars 9 g; protein 3 g; sodium 60 mg. Values will vary based on specific ingredient brands, exact cookie size, and jam used.