Linzer Tarts Recipe: Easy Almond Shortbread & Raspberry Jam Cookies

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mandy

Posted on December 9, 2025

Dessert Recipes

December 9, 2025

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Let me tell you, the aroma of freshly baked almond shortbread wafting through the kitchen is pure magic—especially when it’s for these Linzer tarts. Picture this: warm, buttery cookies cooling on the rack, their golden edges promising a melt-in-your-mouth experience, while a glossy ruby raspberry jam peeks through the classic cut-out centers. The first time I baked Linzer tarts was on a chilly winter afternoon, trying to impress my grandma with something that looked fancy but tasted like home. I was instantly hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

These Linzer tarts aren’t just any cookies—they’re steeped in tradition and nostalgia. When I was knee-high to a grasshopper, my family had a thing for almond desserts, and Linzer tarts always showed up for every holiday. Years ago, I tried to recreate the ones from our local bakery, and honestly, I wish I’d discovered this easy recipe sooner! Let’s face it, sometimes you need a sweet treat that’s both elegant and dangerously easy to make. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them)—the combination of crisp almond shortbread and sweet-tart raspberry jam is just too tempting.

Whether you want a pretty addition to your holiday cookie tin, a sweet treat for your kids after school, or a way to brighten up your Pinterest cookie board, these Linzer tarts deliver pure, nostalgic comfort. I’ve tested this recipe more times than I’d like to admit (in the name of research, of course), and it’s become a staple for family gatherings, gifting, and cozy afternoons. It feels like a warm hug every single time—and you’re going to want to bookmark this one.

Why You’ll Love This Linzer Tarts Recipe

After years of baking, tasting, and tweaking every cookie under the sun, I can confidently say this Linzer tarts recipe stands out for good reason. It’s chef-tested in my own kitchen, family-approved by even the pickiest eaters, and let’s be honest—who doesn’t love a cookie that looks impressive but is secretly simple?

Quick & Easy: Comes together in under 45 minutes (excluding chill time), perfect for busy days or last-minute dessert cravings.
Simple Ingredients: No fancy grocery trips—most ingredients are pantry staples, and you might already have everything you need.
Perfect for Any Occasion: Ideal for holidays, cookie swaps, brunches, or just treating yourself after a long day.
Crowd-Pleaser: Both kids and adults rave about these cookies; their delicate texture and fruity filling are irresistible.
Unbelievably Delicious: The almond shortbread is crisp yet tender, while the raspberry jam adds a burst of flavor that’s classic and comforting.

What makes this Linzer tarts recipe different from the rest? It’s all about blending finely ground almonds into the dough for a richer, more authentic flavor and using a touch of lemon zest for brightness. Unlike some recipes that are crumbly or bland, these cookies are sturdy enough to sandwich but soft enough to melt in your mouth. I’ve tried dozens of variations, but this method gives you cookies that taste bakery-quality every single time.

This isn’t just good—it’s the sort of cookie that makes you close your eyes after the first bite and savor every moment. It’s comfort food reimagined: easier, a tad healthier (thanks to simple ingredients), and still packed with that soul-soothing satisfaction. Want to impress guests without any stress, or turn a simple afternoon snack into something memorable? You’re in the right place.

What Ingredients You Will Need

This Linzer tarts recipe uses simple, wholesome ingredients to deliver bold almond flavor and satisfying texture, all wrapped around a sweet raspberry jam filling. Most are pantry staples, and you can easily swap a few things if needed.

For the Almond Shortbread:
- 1 cup (2 sticks / 226g) unsalted butter, softened (adds richness)
- 2/3 cup (80g) powdered sugar (for delicate sweetness)
- 1 large egg yolk, room temperature (for tenderness)
- 1 teaspoon vanilla extract (I love using Nielsen-Massey for the best flavor)
- 1/2 teaspoon pure almond extract (optional, but highly recommended for that classic taste)
- 2 cups (240g) all-purpose flour (King Arthur is my go-to for consistent results)
- 1 cup (100g) finely ground almonds or almond flour (Bob’s Red Mill works great)
- 1/4 teaspoon salt (balances the sweetness)
- 1 teaspoon finely grated lemon zest (brightens the flavor)
For the Raspberry Jam Filling:
- 1/2 cup (160g) raspberry jam (seedless preferred for smooth texture)
- 1 tablespoon fresh lemon juice (optional, to cut sweetness and add zing)
For Assembling:
- 2 tablespoons (16g) powdered sugar, for dusting

Ingredient Tips & Substitutions:

If you need gluten-free Linzer tarts, swap all-purpose flour for a 1:1 gluten-free baking flour (Bob’s Red Mill makes a reliable one).
Almond flour gives the best texture, but you can use hazelnut or walnut flour for a twist—just make sure it’s finely ground.
Don’t have raspberry jam? Try strawberry, apricot, or blackcurrant (my kids love the apricot variation in summer).
Dairy-free? Use a good plant-based butter like Miyoko’s Creamery, and ensure your jam is vegan.
Seasonal swap: In winter, I sometimes use homemade cranberry jam for a tart finish.

You don’t need anything fancy—just quality basics, a few trusted brands, and a willingness to get a little flour on your hands. That’s where the magic happens!

Equipment Needed

Mixing Bowl: A sturdy, medium-sized bowl for combining your dough. Stainless steel holds up well over time.
Electric Mixer: A handheld mixer works perfectly, but you can use a stand mixer with a paddle attachment if you have one.
Measuring Cups & Spoons: Accurate measuring is key for shortbread. I use OXO for their clear markings.
Rolling Pin: Any rolling pin will do, but I find a French-style pin gives more control over dough thickness.
Cookie Cutters: Classic Linzer tarts use a round cutter (about 2 inches / 5cm) and a smaller cutter for the centers (hearts, stars, or circles). If you don’t have Linzer cutters, any small cutter works (or improvise with a bottle cap for the center!).
Baking Sheet: Heavy-duty aluminum sheets ensure even baking.
Parchment Paper: Prevents sticking and helps with cleanup.
Offset Spatula: Handy for lifting delicate cookies without breaking them.
Wire Rack: Cooling is important for texture; I use an inexpensive rack from my local kitchen store.
Sifter or Fine Mesh Strainer: For dusting powdered sugar—optional, but it gives that bakery finish.

If you’re missing a specialty cutter, don’t stress! You can use any shape, or just keep it simple with classic rounds. Maintenance tip: Always wash your cutters right after use to prevent dough buildup (learned that one the hard way). Budget-friendly tools work just fine for these cookies, and honestly, sometimes the simplest gadgets are the best.

Preparation Method

Prepare the Dough:
In a large mixing bowl, beat 1 cup (226g) unsalted butter and 2/3 cup (80g) powdered sugar until light and fluffy (about 2-3 minutes). Add 1 large egg yolk, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Mix until just combined. Add 1 teaspoon lemon zest for a hint of brightness.
Tip: Scrape the sides of the bowl to make sure everything is incorporated. The mixture should look pale and creamy.
Add Dry Ingredients:
In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 cup (100g) finely ground almonds, and 1/4 teaspoon salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
Note: Dough may look crumbly at first; gently press it together with your hands until it forms a smooth ball.
Chill the Dough:
Divide the dough in half, flatten each into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 24 hours for deeper flavor).
Warning: Don’t skip chilling, or your cookies will spread too much!
Roll Out Dough & Cut Shapes:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll one disk of dough to 1/8 inch (3mm) thick. Use a 2-inch (5cm) round cookie cutter to cut out cookies. Cut out centers from half the cookies using a smaller cutter.
Sensory Cue: Dough should feel cold and pliable but not sticky; if it gets too soft, pop it back in the fridge for 10 minutes.
Bake the Cookies:
Arrange cookies 1 inch (2.5cm) apart on prepared sheets. Bake for 10-12 minutes, until edges are just turning golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Personal Tip: My first batch browned too quickly—watch closely during the last minute!
Fill & Assemble:
Stir together 1/2 cup (160g) raspberry jam and 1 tablespoon lemon juice. Spoon about 1/2 teaspoon jam onto the flat side of each whole cookie. Top with a cut-out cookie, pressing gently to sandwich.
Efficiency Tip: If jam is very thick, microwave for 10 seconds to loosen it up.
Dust & Serve:
Sift 2 tablespoons (16g) powdered sugar over the finished Linzer tarts. Serve or store as desired.
Visual: You want a light snow-like dusting—not clumps.

Troubleshooting: If cookies are too crumbly, add 1 teaspoon milk to the dough. For jam that seeps out, don’t overfill. I always keep an eye on baking time—every oven is a little different!

Cooking Tips & Techniques

There’s a knack to making perfect Linzer tarts, and I’ve learned a few tricks the hard way. Here’s what helps:

Chill, Chill, Chill: Cold dough is easier to roll and holds its shape. If you rush, cookies spread and lose their crisp edges. I once skipped the chill—regret it every time!
Roll Evenly: Use guide sticks or a rolling pin with thickness rings for uniform cookies. This ensures even baking and prettier sandwiches.
Don’t Overbake: Almond shortbread can turn dry if baked too long. Pull them when edges just start to color, even if they look slightly soft in the center. They firm up as they cool.
Jam Consistency Matters: Thick jam holds up better—if yours is runny, cook it down for a few minutes or add a spoonful of chia seeds.
Multitasking Strategy: While the first batch bakes, roll and cut the second batch. Keeps things moving and saves time.
Assembly Tip: Dust the tops before sandwiching for a neater finish (learned this after a few jam-splattered cookies!).
Personal Lesson: My first Linzer tarts were patchy and uneven—now I roll the dough between parchment sheets to avoid sticking and make cleanup easier.

Consistency is key, so measure ingredients carefully and use good-quality almond flour. If you end up with broken cookies, don’t sweat it—they taste just as delicious crumbled over ice cream!

Variations & Adaptations

Linzer tarts are endlessly customizable, so don’t be afraid to tweak them to suit your tastes or dietary needs. Here are my favorite ways to switch things up:

Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend. The cookies stay tender and no one will notice the difference.
Nutty Variations: Use hazelnut or walnut flour instead of almond for a unique flavor twist. I’ve made hazelnut Linzer tarts for Thanksgiving—huge hit!
Jams & Fillings: Try apricot, strawberry, or even lemon curd for the filling. Blackcurrant is great for a tart contrast, and homemade blueberry jam is lovely in summer.
Vegan Adaptation: Use plant-based butter and skip the egg yolk (substitute with 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Chocolate Linzer Tarts: Add 2 tablespoons cocoa powder to the dough and fill with cherry jam—delicious for Valentine’s Day.
Allergen Substitutes: If you have a nut allergy, use sunflower seed flour and omit almond extract. It won’t taste quite the same, but you’ll still get a lovely texture.

One of my personal favorites? Citrus Linzer tarts with orange zest in the dough and marmalade filling—bright, tangy, and totally addictive. Don’t be afraid to experiment. That’s how you find your own signature version!

Serving & Storage Suggestions

Linzer tarts are best served at room temperature, when the shortbread is tender and the jam is sticky-sweet. For a pretty presentation, arrange them in a single layer on a platter, dusted with powdered sugar. They look gorgeous paired with a pot of Earl Grey tea or a mug of hot cocoa.

For parties, stack them in a glass jar or tin lined with parchment paper—so Pinterest-worthy! If you want a little extra wow, garnish the platter with fresh berries or mint leaves.

Storage: Store Linzer tarts in an airtight container at room temperature for up to 5 days. If your kitchen is warm, refrigerate to keep the jam firm. They freeze beautifully: layer cookies between sheets of wax paper and freeze for up to 2 months. Thaw at room temperature before serving.

To reheat, pop them in a 300°F (150°C) oven for 3-4 minutes—just enough to refresh the texture. Flavors actually deepen after a day or two, so they’re great for making ahead. If you notice the jam softening, a quick chill firms things up. Honestly, these cookies never last long enough to worry about leftovers!

Nutritional Information & Benefits

Each Linzer tart (about 35g) contains approximately:

Calories	Fat	Carbs	Protein	Sugar
160	9g	18g	2g	8g

Health Benefits: Almond flour gives these Linzer tarts a boost of healthy fats, vitamin E, and fiber. Using real fruit jam adds antioxidants, and you can make them gluten-free or dairy-free with simple swaps.

Dietary Notes: Contains nuts, eggs, and wheat (unless adapted). For a low-carb option, use a sugar-free jam and almond flour. If you’re watching allergens, check your jam ingredients and use sunflower seed flour instead of almond.

From a wellness perspective, I love that these cookies satisfy sweet cravings without going overboard on sugar. They’re a treat, but with real ingredients you can feel good about.

Conclusion

If you’re looking for a recipe that’s as pretty as it is delicious, these Linzer tarts should be at the top of your list. With tender almond shortbread and vibrant raspberry jam, every bite is a little celebration. They’re easy enough for beginners, yet impressive enough for any festive occasion.

Don’t be afraid to customize—swap out the jam, tweak the flour, or play with shapes. That’s how recipes become family favorites! Personally, I love these cookies for their nostalgia and versatility. They’re a staple in my kitchen, and I hope they become one in yours too.

Give them a try and let me know how your batch turns out. Leave a comment below, share your own variation, or tag me if you post them on Pinterest! Happy baking—and may your cookie tins never be empty.

FAQs

Can I make Linzer tarts ahead of time?

Absolutely! Linzer tarts taste even better the next day. Just store them in an airtight container, and they’ll keep for up to five days.

What’s the best jam for Linzer tarts?

Raspberry jam is traditional, but any thick fruit jam works well. Apricot, strawberry, or even blackcurrant give fun flavor twists.

Can I freeze Linzer tarts?

Yes, they freeze beautifully. Layer cookies between sheets of wax paper in an airtight container, and freeze for up to two months. Thaw at room temperature.

How do I keep Linzer tarts from getting soggy?

Make sure the cookies cool completely before adding jam. If your jam is runny, cook it down slightly or chill the assembled cookies to keep them crisp.

Is it possible to make Linzer tarts without nuts?

You can substitute almond flour with sunflower seed flour for a nut-free version. The flavor changes a bit, but the texture remains tender.

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