Linzer Tarts

Indulge in the timeless elegance of Linzer Tarts, a classic Austrian-inspired treat that combines buttery almond shortbread with the sweet tang of raspberry jam. These delicate sandwich cookies feature a soft, nutty dough made with ground almonds and a hint of fragrant vanilla and almond extracts, creating a melt-in-your-mouth texture that’s simply irresistible. The signature cut-out design allows the vibrant jam to peek through, while a dusting of powdered sugar adds a final touch of sophistication. Perfect for holidays, tea parties, or gifting, these charming cookies are as beautiful as they are delicious—and surprisingly easy to make at home!

Nutriscore Rating: 45/100

Prep Time:40 mins

Cook Time:12 mins

Total Time:52 mins

Servings: 24

Ingredients

• 226 grams unsalted butter, softened
• 100 grams granulated sugar
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 240 grams all-purpose flour
• 120 grams ground almonds
• 0.25 teaspoon salt
• 200 grams raspberry jam (or any preferred fruit jam)
• 50 grams powdered sugar (for dusting)

Directions

Step 1

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.

Step 2

Mix in the vanilla extract and almond extract until fully incorporated.

Step 3

In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.

Step 4

Gradually add the dry ingredients to the butter-sugar mixture and mix until a soft dough forms.

Step 5

Divide the dough into two portions, flatten each into a disk, wrap them in plastic wrap, and refrigerate for 30 minutes to firm up.

Step 6

Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.

Step 7

On a floured surface, roll out one disk of dough to about 1/8 inch thick.

Step 8

Use a round cookie cutter (about 2-3 inches in diameter) to cut out the base cookies and place them on the prepared baking sheets, spaced slightly apart.

Step 9

Roll out the second disk of dough and cut out the same number of cookies as the first batch, but use a smaller decorative cookie cutter to make a hole in the center of each one to create the top cookies.

Step 10

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Step 11

Allow the cookies to cool completely on a wire rack before assembling.

Step 12

Spread about 1 teaspoon of raspberry jam on the flat side of each bottom cookie.

Step 13

Place the cut-out top cookies over the jam-covered bottoms to sandwich them together.

Step 14

Dust the top cookies generously with powdered sugar before serving.

Nutrition Facts

Serving size	(943.8g)

Amount per serving	% Daily Value*
Calories	4280.9

Total Fat 245.0g	0%
Saturated Fat 120.8g	0%
Polyunsaturated Fat g
Cholesterol 493.4mg	0%
Sodium 677.5mg	0%
Total Carbohydrate 489.9g	0%
Dietary Fiber 26.5g	0%
Total Sugars 256.5g
Protein 52.1g	0%

Vitamin D 0IU	0%
Calcium 447.8mg	0%
Iron 16.7mg	0%
Potassium 1360.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 4.8%

Carbs: 44.8%