Classic Linzer Tarts: Easy Buttery Almond Shortbread & Raspberry Jam Recipe

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mandy

Posted on December 6, 2025

Dessert Recipes

December 6, 2025

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Let me tell you, the scent of buttery almond shortbread mingling with sweet raspberry jam as it bakes is almost magical. There’s this nutty richness that floats through the kitchen, wrapping you up in pure, nostalgic comfort. The first time I pulled a tray of classic Linzer tarts from the oven, I stopped—just to admire the powdery sugar dusting and those little jewel-toned jam windows. It’s the kind of moment you pause, take a deep breath, and smile because you know you’re onto something truly special.

Years ago (back when I was knee-high to a grasshopper), my grandma would make these Linzer tarts every Christmas. She’d let me help cut out the shapes, and I’d sneak bits of dough when she wasn’t looking. We’d make a mess of flour, almond meal, and sticky jam, but the laughter and buttery fingerprints were always worth it. I tried to recreate her recipe on a rainy weekend, hoping to capture that same flaky, almond-rich bite and the pop of tart raspberry. Honestly, it’s one of those treats I wish I’d discovered how simple it could be years ago—dangerously easy and perfect for just about any occasion.

My family can’t resist them. I’ve caught my kids sneaking the cooled tarts off the rack (and, let’s face it, I’m guilty too). Friends rave about them at potlucks, and they’ve become a staple for family gatherings and holiday gifting. These classic Linzer tarts aren’t just tasty—they feel like a warm hug and brighten up any cookie board. You know what? I tested this almond shortbread and raspberry jam combo more times than I care to admit (all in the name of research, of course), and it’s become my go-to recipe for pure, buttery bliss. You’re going to want to bookmark this one!

Why You’ll Love This Recipe

After countless batches and plenty of taste tests, I can confidently say these classic Linzer tarts hit all the right notes. Whether you’re a seasoned baker or just starting out, you’ll find this recipe reliable, forgiving, and (best of all) delicious. Here’s why you’ll fall head over heels for these buttery almond shortbread & raspberry jam treats:

Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or those last-minute sweet cravings. No need to fuss over complicated steps—this recipe is straightforward and friendly.
Simple Ingredients: No fancy grocery trips or specialty items. Everything you need is probably already sitting in your pantry and fridge. It’s all about classic staples that deliver big flavor.
Perfect for Any Occasion: These Linzer tarts shine at brunches, potlucks, cozy dinners, and holiday mornings. They’re a Pinterest favorite for cookie boards and festive spreads.
Crowd-Pleaser: Kids and adults both reach for these first. The sweet-tart jam center and crumbly shortbread are universally loved. I’ve never seen a batch last more than a day at our house!
Unbelievably Delicious: The texture is melt-in-your-mouth tender, with that almond richness sneaking through. The jam adds just enough zing for balance. Each bite is a little celebration.

What sets this classic Linzer tarts recipe apart? The almond shortbread is made with finely ground almonds for extra flavor and texture, and a touch of lemon zest that brightens every bite. The raspberry jam isn’t just slathered on—it’s nestled between two perfectly cut cookies, showing off in those iconic little windows. Unlike some recipes, I chill the dough twice for maximum flakiness, and dust with powdered sugar after assembly so the jam pops visually (makes for gorgeous Pinterest photos, you know!).

This isn’t just another cookie—it’s the best version I’ve ever had. Comfort food, reimagined for real life: easier, faster, and just as soul-soothing. It’s the kind of recipe that wows guests without stress, and turns a simple afternoon into something memorable. Trust me, after the first bite, you’ll know you’ve found a keeper.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and a few are easy to swap if you’re out or need a different option. Here’s what you’ll need for classic Linzer tarts with buttery almond shortbread & raspberry jam:

For the Almond Shortbread:
- 1 cup (226g) unsalted butter, softened (adds richness and that melt-in-your-mouth texture)
- 2/3 cup (135g) granulated sugar (for sweetness and structure)
- 1 large egg, room temperature (binds the dough)
- 1 teaspoon pure vanilla extract (for aroma and depth)
- 1/2 teaspoon almond extract (brings out the nutty flavor—don’t skip!)
- 2 cups (250g) all-purpose flour (the base for structure—use gluten-free flour for a GF variation)
- 1 cup (100g) finely ground almonds or almond flour (I recommend Bob’s Red Mill for best texture)
- 1/4 teaspoon salt (balances flavors)
- 1 teaspoon finely grated lemon zest (optional, but brightens the dough)
For the Filling:
- 1/2 cup (160g) raspberry jam (seedless is best for smooth texture; Bonne Maman is my go-to brand)
- Optional: 1 tablespoon fresh lemon juice (to thin jam, if needed)
For Finishing:
- 1/3 cup (40g) powdered sugar (for dusting; creates that classic snowy look)

A couple of notes: If you don’t have almond flour, you can grind blanched almonds in a food processor until fine. For a nut-free version, substitute with sunflower seed flour (it’s surprisingly good). The lemon zest is optional but highly recommended for a fresh lift. If raspberry jam isn’t your thing, apricot or blackberry jam also work beautifully.

In summer, swap in fresh berry preserves instead of store-bought jam. For a festive twist, use a mix of jams for different colors. And if you’re dairy-free, Earth Balance sticks substitute nicely for butter (the texture is a little different, but still delicious).

Equipment Needed

Here’s what you’ll need to whip up classic Linzer tarts with buttery almond shortbread & raspberry jam. Don’t worry if you’re missing something—there are handy alternatives for most tools!

Mixing bowls (medium and large)
Electric mixer or stand mixer (makes creaming butter easy; a sturdy wooden spoon also works if you’re feeling old-school)
Measuring cups and spoons (accuracy matters for perfect cookies!)
Rolling pin (classic wood or non-stick; wine bottles work in a pinch—no judgment)
Linzer tart cookie cutters (sets with round or fluted edges and mini cutouts for windows; you can use regular round cutters and a bottle cap for the center if you don’t own a set)
Baking sheets (light-colored for even baking)
Parchment paper or silicone baking mats (prevents sticking and makes clean-up a breeze)
Cooling rack (helps cookies set properly)
Fine mesh sieve (for dusting powdered sugar; a tea strainer works in a pinch)
Offset spatula or butter knife (for spreading jam)

I’ve tried both metal and wooden rolling pins—metal chills the dough slightly for flakier results. If you’re on a budget, most big box stores carry affordable cookie cutter sets. Just keep them dry after washing to avoid rust. For the jam, a tiny spoon or even a chopstick works for filling the centers neatly!

Preparation Method

Ready to make classic Linzer tarts? Here’s a step-by-step breakdown for buttery almond shortbread & raspberry jam perfection. Each step includes measurements and notes so you know exactly what to expect.

Cream the Butter & Sugar:
In a large bowl, beat 1 cup (226g) softened unsalted butter with 2/3 cup (135g) granulated sugar until light and fluffy (about 2-3 minutes with a mixer on medium speed). The mixture should look pale and creamy. If your butter isn’t soft, cut it into small cubes and let stand at room temperature for 20 minutes.
Add Egg & Extracts:
Beat in 1 large room-temperature egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Mix until fully incorporated. Scrape the bowl as needed!
Stir in Dry Ingredients:
In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 cup (100g) finely ground almonds, 1/4 teaspoon salt, and 1 teaspoon finely grated lemon zest. Gradually add to wet ingredients, mixing on low speed until a soft dough forms. If dough is sticky, add 1-2 tablespoons more flour.
Chill the Dough:
Divide dough in half, flatten into discs, and wrap tightly in plastic wrap. Chill for at least 1 hour (up to 24 hours). Chilling lets the butter firm up and flavors meld—don’t skip this! If you’re in a hurry, 30 minutes in the freezer works (but watch for over-hardening).
Roll Out & Cut Shapes:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll out one disc on a lightly floured surface to 1/8-inch (3mm) thickness. Cut out rounds (2 to 3-inch diameter) for bottoms. For tops, cut out matching rounds, then use a small cutter to make “windows.” Gather scraps and re-roll as needed.
Second Chill:
Place cut cookies on baking sheets and chill for 15 minutes. This helps them hold their shape during baking.
Bake:
Bake for 10-12 minutes, until edges are lightly golden. Watch closely—the almond shortbread can brown quickly! If you notice uneven coloring, rotate the trays halfway through. Let cookies cool on sheets for 2 minutes, then transfer to wire racks.
Prepare the Filling:
If raspberry jam is thick, stir in 1 tablespoon fresh lemon juice to loosen. Spoon about 1/2 teaspoon jam onto each bottom cookie. Use an offset spatula to spread gently, leaving a small border.
Assemble:
Top each jam-covered base with a “window” cookie. Press gently—don’t squish out the jam! If cookies crack, they were probably too thin or too warm; just patch with a little extra jam.
Dust & Serve:
Using a fine mesh sieve, dust assembled tarts with powdered sugar. The sugar will settle into nooks and make the jam pop visually. Serve immediately or store for later.

Troubleshooting tips: If dough cracks when rolling, let it warm up for 5 minutes. If cookies spread too much, your butter was probably too soft or dough under-chilled. For extra efficiency, roll and cut all dough at once, then bake in batches. And don’t stress—slightly imperfect shapes still taste heavenly!

Cooking Tips & Techniques

I’ve baked more Linzer tarts than I can count, and here are my best tips for reliably delicious results every time:

Chill is Key: Twice-chilling the dough (before and after cutting) keeps cookies from spreading and gives that perfect shortbread snap. Don’t rush this step!
Use Finely Ground Almonds: Coarser almond meal makes the dough gritty. Go for super-fine almond flour or pulse blanched almonds in a food processor until powdery.
Don’t Overwork: Mix just until the dough comes together. Over-mixing leads to tough cookies (learned that the hard way during my first attempt when I got a little too enthusiastic).
Keep a Light Hand: When rolling out dough, use gentle, steady pressure. If dough sticks, dust with flour or roll between parchment sheets.
Jam Consistency: Seedless jam is easier to spread and looks neater in the finished tarts. If your jam is too stiff, a splash of lemon juice does wonders.
Bake Evenly: Use light-colored baking sheets for more consistent browning. Dark pans can cause the bottoms to over-bake (found out the hard way—my first batch had crunchy bottoms!).
Multitask: While the first batch chills, prep your jam and sift powdered sugar. This keeps you moving and makes assembly a breeze.
Consistency is Success: Weigh ingredients for best results. Even small differences in flour or almonds change the texture. It’s worth the extra minute!

Honestly, my biggest blunders came from not chilling the dough enough and using jam that was way too runny. The good news? Even if they’re a little messy, classic Linzer tarts always taste amazing. Don’t sweat the imperfections!

Variations & Adaptations

Want to make classic Linzer tarts with buttery almond shortbread & raspberry jam your own? Here are some fun ways to switch things up:

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The rest of the ingredients stay the same—almond flour keeps the flavor spot-on.
Nut-Free: Substitute almond flour with sunflower seed flour or oat flour. The texture is slightly different, but the cookies are still tender and delicious.
Seasonal Jam Flavors: Try apricot, blackberry, or cherry preserves instead of raspberry. In winter, cranberry jam adds a festive twist; in summer, fresh strawberry or blueberry preserves are fantastic.
Dairy-Free: Use plant-based butter (like Earth Balance) instead of regular butter. You may need a touch more flour if your dough is too soft.
Chocolate Lovers: Add 2 tablespoons unsweetened cocoa powder to the dough for a chocolate-almond base. Fill with raspberry or cherry jam for a decadent combo.
Citrus Zest: Boost the flavor with orange or lime zest in the dough—pairs especially well with apricot jam.

Personally, I love mixing and matching jams for a colorful cookie platter. My favorite twist? Lemon zest in the dough and wild blueberry preserves inside. Each batch is a little different, and that’s half the fun!

Serving & Storage Suggestions

Classic Linzer tarts with buttery almond shortbread & raspberry jam are best served slightly cool or at room temperature. The jam sets, and the shortbread stays perfectly crumbly. For a pretty presentation, stack them on a cake stand or arrange in a spiral on a platter—those jam windows look gorgeous!

Pair with a cup of black tea, coffee, or a glass of cold milk. At brunch, they’re lovely alongside fresh fruit and yogurt. For dessert, try serving with a scoop of vanilla ice cream or a dollop of whipped cream.

To store, layer tarts between sheets of wax paper in an airtight container at room temperature for up to 5 days. For longer storage, freeze (unassembled or assembled) up to 2 months. Thaw overnight at room temperature, then dust with powdered sugar before serving. To refresh, pop in a 300°F (150°C) oven for 3 minutes—just until the edges warm.

The flavor of Linzer tarts actually improves after a day or two as the jam melds with the almond shortbread. If you plan to gift them, make them a day ahead for maximum flavor!

Nutritional Information & Benefits

Here’s a quick look at what you’re eating with classic Linzer tarts (per tart, based on a batch of 24):

Calories: Approx. 150
Fat: 8g (mostly from almonds and butter)
Carbs: 18g
Protein: 2g
Sugar: 9g

Almonds add vitamin E, healthy fats, and a bit of fiber, while the raspberry jam provides a dose of antioxidants. The recipe is naturally vegetarian and can be adapted for gluten-free and dairy-free diets. Be aware—contains nuts, eggs, and gluten (unless adapted). If allergies are a concern, use sunflower seed flour and seedless jam.

From a wellness perspective, a couple of Linzer tarts are a lovely treat—especially when shared with friends. They fit nicely into a balanced lifestyle, and the almond flour brings extra nutrition to your cookie plate. I always feel good about serving these, knowing they offer comfort and a little goodness, too.

Conclusion

Classic Linzer tarts with buttery almond shortbread & raspberry jam are more than just cookies—they’re bite-sized pieces of tradition, comfort, and joy. The tender almond shortbread, zingy raspberry jam, and snowy powdered sugar come together in a way that’s truly special. Whether you’re baking for family, friends, or just yourself, this recipe delivers every time.

Don’t be afraid to experiment with flavors or shapes. Let your personality shine through—there’s no “perfect” Linzer tart. What matters most is the love (and a little mess) that goes into each batch. I keep coming back to this recipe, and I hope you will too.

If you make these Linzer tarts, leave a comment below! Share your own twists or tag me with your Pinterest-worthy creations. There’s nothing better than seeing your baking adventures. Happy baking, and may your kitchen always smell like almond shortbread!

Frequently Asked Questions

How do I keep Linzer tarts from spreading too much in the oven?

Chilling the dough both before rolling and after cutting is key. If your dough is too warm, the butter melts fast and the cookies flatten. Pop the tray in the fridge for 15 minutes before baking for best results.

Can I make Linzer tarts ahead of time?

Absolutely! Prepare the dough up to 2 days in advance, keep it chilled, and bake when you’re ready. Assembled cookies store well for up to 5 days. The flavors get even better after a day!

What kind of jam works best for classic Linzer tarts?

Seedless raspberry jam is traditional and gives the best smooth texture. You can use apricot, blackberry, or any thick fruit preserve you like. If your jam is runny, thicken it with a quick simmer or add a spoonful of cornstarch.

How do I make these gluten-free?

Use a 1:1 gluten-free flour blend instead of regular flour. Almond flour is naturally gluten-free, so you don’t need to adjust that. The texture is just as tender!

Can I freeze Linzer tarts?

Yes, both unassembled cookies and finished tarts freeze beautifully. Wrap tightly in plastic or store in an airtight container. Thaw at room temperature and dust with powdered sugar before serving for a fresh look.

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