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a black plate full of Linzer Tarts Cookies and a green towel in the background
5 from 1 vote

Classic Linzer Tarts: Buttery, Nutty and Jam-Filled

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
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!
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Ingredients

Servings: 40
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup ground almonds or hazelnuts
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 lemon (juice)
  • 3 1/4 cups all-purpose flour
  • raspberry jam or your favorite jam
  • Powdered sugar for dusting

Instructions

  • Cream the soft butter with the sugar.
  • Add vanilla extract and whisk again
  • Add 3 egg yolks, one at the time. Mix until well combined.
    Pour the juice of 1/2 lemon and mix again.
  • 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. 
  • Chop Hazelnuts or almond until fine.
    Add nuts to the mixing bowl and use your hands or a spatula to knead it together.
  • 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.

  • 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.
  • 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.
  • Bake them at 350°F for 10 to 15 minutes.
  • 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.
  • 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! 🤣
  • Enjoy and share with your loved ones, or not!