If there’s one cookie I’ve made more times than I can count, it’s the Classic Linzer Tart. Growing up, these nutty, jam-filled treats were a staple in my kitchen, and over the years, they’ve become something of a signature recipe for me. Whether it’s for a holiday platter, a gift box, or just a sweet indulgence, Linzer Tarts never fail to impress — and I’ve probably made them well over a thousand times. Living in Monmouth, Oregon, I’ve enjoyed sharing these cookies with my community and adding little personal twists to keep them fresh and exciting.
A Slice of History
The Linzer Tart has deep roots in Austrian tradition, originating from the famed Linzer Torte, which hails from the city of Linz. Fun fact: the Linzer Torte is one of the oldest known cakes in the world, with recipes dating back to the 1600s! Over time, this recipe evolved into the smaller, portable cookie version we know and love today. It’s said that the lattice-style design and jam filling were a symbol of Austrian baking craftsmanship, and these cookies remain a beloved treat worldwide.
Linzer Tarts didn’t just stay in Austria-they traveled the globe with immigrants, becoming a favorite in the U.S., where they’re often called Linzer Cookies. They’ve become a holiday staple here, cherished for their beautiful appearance and irresistible flavor.
What Makes Linzer Tarts Special?
If you’ve ever bitten into a Linzer Tart, you know exactly what sets them apart. The dough – made with ground nuts, usually almonds or hazelnuts — is buttery, crumbly, and just melts in your mouth. And then there’s the jam filling. Raspberry is the classic choice, but redcurrant, apricot, or even blackberry work beautifully. The tartness of the jam balances the richness of the dough perfectly.
But there’s more to their charm than just flavor. Linzer Tarts are visual showstoppers. The cutout on the top cookie, often shaped like a heart, star, or snowflake, gives a peek at the jewel-like jam inside, making them almost too pretty to eat. This design isn’t just decorative; it’s also practical, allowing the jam to set firmly between the cookie layers.
✏️ Tips from My Kitchen 🗒️
Over the years, I’ve learned a few tricks to ensure my Linzer Tarts come out perfect every time. Here are my top tips:
Use Fresh Nuts: Freshly ground nuts make a world of difference. Toast them lightly before grinding to bring out their flavor.
Chill the Dough: The nut-rich dough is delicate and can get sticky. Chilling it for at least an hour makes it easier to handle and ensures crisp, clean shapes.
Invest in Good Jam: This is not the time for cheap preserves. Go for a high-quality raspberry or redcurrant jam—it’s the star of the show!
Get Creative with Cutouts: I’ve used everything from hearts to stars to seasonal shapes like snowflakes for the top cookie. It’s a fun way to personalize them.
Patience is Key: Let the cookies cool completely before assembling. Otherwise, the jam can get messy, and the powdered sugar won’t stay put.
My Favorite Variations
While I’m a traditionalist at heart, I’ve had fun experimenting with Linzer Tarts over the years. Here in Monmouth, I’ve swapped out almonds for local hazelnuts — a nod to Oregon’s hazelnut industry — and used marionberry jam for a uniquely Pacific Northwest twist. For chocolate lovers, I’ve even done a version with hazelnuts in the dough and a layer of Nutella under the jam. Trust me, they’re as decadent as they sound.
Another variation I love is adding a pinch of cardamom or orange zest to the dough. It’s a subtle change, but it gives the cookies an extra layer of warmth and complexity. If you want to venture even further, try using fig or plum preserves for an autumnal feel, or sprinkle the cookies with a hint of cinnamon sugar instead of powdered sugar.
Serving and Storing Linzer Tarts
Linzer Tarts are perfect for any occasion, but they truly shine during the holidays. Pack them in decorative boxes or tins, and they make an unforgettable homemade gift. These cookies have a magical ability to make people feel special — perhaps it’s their intricate look or the perfect balance of flavors.
Pro tip: Linzer Tarts taste even better the next day, once the flavors have melded together. Store them in an airtight container at room temperature for up to a week. If you’re planning ahead, keep the unassembled cookies and jam separate, and assemble just before serving for maximum freshness.
A Cookie Worth Sharing
Linzer Tarts aren’t just a recipe for me; they’re a tradition, a memory, and a connection to family and friends. Whether you stick to the classic version or put your own spin on it, these cookies are guaranteed to bring a little extra joy to your kitchen. So, preheat that oven and let the magic begin. Trust me, once you’ve made Linzer Tarts, you’ll find yourself reaching for this recipe again and again—just like I do.
One of my favorite memories of baking these involves sharing them with my friends at a gathering. Watching people’s eyes light up as they took their first bite reminded me why I keep coming back to this recipe. It’s not just about the cookies; it’s about the joy they bring to others. And really, isn’t that what baking is all about?
Classic Linzer Tarts: Buttery, Nutty and Jam-Filled
Description
Linzer Tarts are tender, nutty cookies filled with raspberry jam and dusted with powdered sugar. They’re perfect for holidays or anytime you want a special treat. Easy to make and absolutely irresistible!
Ingredients
Instructions
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Cream the soft butter with the sugar.
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Add vanilla extract and whisk again
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Add 3 egg yolks, one at the time. Mix until well combined.
Pour the juice of 1/2 lemon and mix again.
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Add half of the flour and combine the batter. Once mixed, add the rest of the flour and combine all of it until no more flour is visible.
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Chop Hazelnuts or almond until fine.
Add nuts to the mixing bowl and use your hands or a spatula to knead it together.
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Once it sticks all together form it into a ball. This will not go into the refrigerator.
Get your rolling pin and roll away! We need it approximately 1/8 inch thick.
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Now get your cookie cutter out and cut shapes. Place them on a parchment paper lined baking sheet. Use the smallest cutter size to cut the hole in the middle. If you do not have a set with a small cutter, use something else.
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You need an equal amount of top cookies and bottom cookies. The bottom ones do not have a hole in the middle. Only the top ones. Gather the left over dough and form it into a ball again. Roll out like before and cut out more cookies.
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Bake them at 350°F for 10 to 15 minutes.
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Let them cool completely on a cooling rack. Dust all the top cookies with powdered sugar, but make sure they cold. Otherwise you will have a mess.
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Take your jam and a spreading knife and spread the raspberry jam (or any jam you like) on the bottoms of the cookies. Gently take the top without touching the sugar and carefully press it into the jam. And you are done! I usually eat the broken ones right away, so nobody knows! 🤣
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Enjoy and share with your loved ones, or not!
