Apricot Linzer Cookies

Author: Meera, July 8, 2013


Fill these cookies with strawberry, raspberry, or apricot jam or dulce de leche

Fill these cookies with strawberry, raspberry, fig, or apricot jam or dulce de leche




I’m a self-professed cookie monster. I can’t imagine watching PBS’s MASTERPIECE MYSTERY! without a cup of my favorite Earl Grey tea and a cookie. Okay, maybe two cookies And my favorite is actually a two-layer, jam-filled cookie. These cookies are known as Linzer sablés and are the cookie version of the famous Austrian Linzertorte, dubbed the world’s oldest known cake (torte is Austrian for cake, Linzer is forLinz, a city in Austria).


The top cookie and bottom are made of the same nut-flour dough; it’s just that bottom cookie is solid, whereas the top has a hole in the center (to reveal the jam filling). The dusting of powdered sugar on top gives the cookie a lovely professional look.


They are easy to make and are pretty enough for a tea party. Choose different shapes of cookie cutters for the ring cutout. Some specialty shops carry Linzer cookie cutter sets. Use a heart shape cutter to make Linzer cookies for a wedding reception, anniversary party, or Valentine’s Day; a pumpkin or witch’s hat shape for Halloween; or, stars for the Fourth of July and also Christmas. The jewel jam color doesn’t just hold the cookie together; it emphasizes the cutout shape.




9  Tablespoons unsalted butter (equivalent of 1/2 cup, plus 1 Tablespoon)

1/2 cup granulated sugar

2 egg yolks

1/4 teaspoon vanilla extract

3/4 cup almond flour

3/4 hazelnut flour

2 1/4 cups pastry flour

apricot jam for filling

powdered sugar to sift on top




Set oven to 350 degrees Fahrenheit, but wait to do it until after you’ve made the dough and chilled it for one hour.

Combine butter and sugar in a mixing bowl and cream until light and fluffy.

Add one egg at a time and beat into the mixture.

Add vanilla (alternatively, bitter almond).

Add to the mixture the almond flour, hazelnut flour, and pastry flour and combine.

Cover and refrigerate for a minimum of one hour.


Roll the dough out on a lightly floured surface to 1/8 inch thickness.

Cut circles out of the dough using a three-inch round cookie cutter.

From half of the circles, take a one-inch round cookie cookie cutter and cut out a center hole, forming a ring.

Place rings and circles on an ungreased baking sheet.

Bake in the center of the oven for 7 to 10 minutes. They should appear golden brown.

Remove and allow the cookies to cool.




Spoon a dollop of jam on each solid circle and spread it evenly over the top.

Place a ring on top of each jam-coated circle.

Lightly dust the tops of each ring.


Makes approximately 4 dozen cookies




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