Linzer Cookies Italian Stawberry Jam Recipe brings buttery almond shortbread, bright Italian strawberry jam, and a light sugar kiss in every bite. It suits bakers who want a pretty cookie that bakes and cools in about 2 hours start to finish. I bake a double batch for neighbors, and somehow the cookie tin walks back empty.
Why Linzer Cookies Italian Stawberry Jam Recipe Is Worth It
Linzer Cookies Italian Stawberry Jam Recipe delivers a crisp-tender bite, a fragrant almond finish, and that classic cutout window everyone loves. The Italian strawberry jam adds a lush, slightly tart center that balances the buttery cookie.
You cut out peekaboo windows, stack them with jam, and dust them with powdered sugar. The cookies hold shape, travel well, and always win the holiday tray.
Ingredients You Need
- Unsalted butter, room temp, 1 cup or 226 g. European-style butter gives extra flavor.
- Granulated sugar, 2/3 cup or 135 g.
- Large egg, 1
- Large egg yolk, 1
- Pure vanilla extract, 1.5 teaspoons
- Almond extract, 1/2 teaspoon, optional but tasty
- Lemon zest, 1 teaspoon, or orange zest for a warmer note
- All-purpose flour, 2 cups or 240 g. A good 1:1 gluten-free blend works too.
- Blanched fine almond flour, 1 cup or 100 g. Bob’s Red Mill gives a consistent grind. Swap with hazelnut flour for a nutty twist.
- Fine sea salt, 1/2 teaspoon
- Ground cinnamon, 1/2 teaspoon, optional
- Italian strawberry jam, 1 cup. I like Rigoni di Asiago Fiordifrutta or Hero; go seedless if you prefer. Warm it to loosen.
- Confectioners’ sugar for dusting, about 1/2 cup. Use pre-sifted for speed.
Pantry shortcuts:
- Store-bought Italian strawberry jam keeps this easy.
- Pre-sifted confectioners’ sugar avoids clumps.
- Pre-ground almond flour saves time over grinding nuts.
Equipment:
- Stand mixer or hand mixer
- Mixing bowls, rubber spatula
- Rolling pin
- 2 baking sheets and parchment
- 2 to 2.5 inch round or fluted cutter, plus a 3/4 to 1 inch cutter for centers
- Small offset spatula or butter knife
- Fine-mesh sieve for dusting sugar
- Wire racks
- Plastic wrap
Quick Tips & substitutions
- Weigh flour for accuracy, or lightly spoon and level.
- Chill the dough 45 to 60 minutes so the cookies hold sharp edges.
- Roll between two sheets of parchment to prevent sticking.
- Freeze cut cookies 10 minutes before baking to prevent spread.
- Dust the tops with confectioners’ sugar before assembly for a clean window.
- Warm the jam and stir until glossy. Strain it if seeds bug you.
- Thicken loose jam with 1 teaspoon cornstarch simmered in the jam for 1 minute.
- For gluten-free, use a quality 1:1 baking blend and add 1 extra tablespoon almond flour if the dough feels soft.
- For dairy-free, use plant butter sticks. Keep them cold so the dough handles well.
- Swap jam flavors: raspberry, apricot, or mixed berry taste great.
How to Make Linzer Cookies Italian Stawberry Jam
Prep: 25 minutes active, plus 45 to 60 minutes chill
Cook: 10 to 12 minutes per tray
Total: about 2 hours including cooling
- Beat the butter and granulated sugar on medium speed for 2 to 3 minutes until pale and creamy.
- Add the egg, egg yolk, vanilla, almond extract, and lemon zest. Mix until smooth and glossy.
- Whisk the all-purpose flour, almond flour, salt, and cinnamon in a separate bowl. Add the dry mix to the butter mixture and mix on low just until the dough comes together.
- Divide the dough into two disks. Wrap each and chill 45 to 60 minutes until firm but rollable.
- Heat the oven to 350°F. Line two baking sheets with parchment.
- Roll one disk between parchment to 1/8 to 3/16 inch thick. Slide the sheet onto a pan and chill 10 minutes if the dough softens.
- Cut out rounds for bottoms and tops. Cut small center windows from half the cookies for the tops. Gather scraps and roll once more.
- Freeze the cut cookies on the sheets for 10 minutes.
- Bake 10 to 12 minutes until edges turn light golden and centers look set. Cool on the sheet 2 minutes, then move to racks.
- Warm the Italian strawberry jam in a small saucepan over low heat for 1 to 2 minutes, just until spreadable.
- Dust the window-top cookies with confectioners’ sugar.
- Spread about 1 teaspoon jam on each bottom cookie. Cap with a sugared top and press gently so the jam reaches the edges.
- Rest the cookies 20 minutes so the jam settles. Add a tiny extra dab of jam in each window if you want a glossy look.
Simple Variations
- Hazelnut Linzers: Swap almond flour with hazelnut flour and use orange zest.
- Pistachio twist: Use 1 cup pistachio flour and a touch of cardamom instead of cinnamon.
- Chocolate-kissed: Brush bottoms with a thin layer of melted dark chocolate, let it set, then add jam.
- Citrus spice: Add 1 teaspoon grated lemon zest and a pinch of cloves for cozy winter flavor.
- Seedless lovers: Strain the jam and stir in a few drops of lemon juice for brightness.
Ways to Serve Linzer Cookies Italian Stawberry Jam
- Stack on a holiday cookie board with chocolate biscotti and amaretti.
- Pair with espresso, cappuccino, or black tea.
- Plate with a scoop of vanilla gelato for dessert.
- Pack in tins with parchment layers for gifts.
- Crumble a broken one over yogurt as a baker’s snack.
Storage
Store assembled cookies in an airtight container at cool room temperature for 3 days. To keep maximum snap, hold the jam separately and fill the cookies on the day you plan to serve. Freeze baked shells up to 2 months; thaw at room temperature, then fill. Freeze assembled cookies up to 1 month with parchment between layers and thaw uncovered to keep the tops dry.
Linzer Cookies Italian Strawberry Jam Recipe
A classic Linzer cookie recipe filled with delicious homemade Italian strawberry jam.
Ingredients
Instructions
- Combine strawberries, sugar, and lemon juice in a saucepan.
- Cook over medium heat, stirring frequently, until the mixture thickens into jam (about 10-15 minutes).
- Remove from heat and let cool.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, ground almonds, and salt.
- Gradually mix dry ingredients into the butter mixture until a dough forms.
- Divide the dough in half, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C).
- Roll out one portion of dough on a lightly floured surface to about 1/8-inch thickness.
- Cut into desired shapes, making halves with a small cutout in the center.
- Place cookies on baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly browned.
- Cool completely on wire racks.
- Spread cooled jam on the solid cookie bases, then top with the cutout cookies.
- Dust the tops with powdered sugar.
Notes
Store cookies in an airtight container for up to one week. The jam can be made ahead and refrigerated.