Yield: 16 apricot almond linzer cookies // Total Time: 1 hr. // Disclaimer: This post includes affiliate links. //
Almond linzer cookies filled with a sweet apricot jam.
Apricot Linzer Cookies
If you’re looking for some adorable cookies for spring, please look no further. We’re stamping out a little flower in the center of these linzer cookies, making them not only delicious but pretty to look at as well! These cookies are made with some almond flour along with almond extract and are filled with apricot jam. Apricot and almond are such a lovely pairing and make for a nice refreshing treat.
The dough for these linzer cookies comes together in one bowl and rolls out super easily. Start now and you can be enjoying these babes in 1 hour!
I’m so excited to tell you about the sponsor of this post: Stonewall Kitchen! I partnered with the amazing Stonewall Kitchen to develop these adorable and delicious almond apricot linzer cookies which are perfect for spring! They select only the best ingredients for their products to provide the best quality and taste, and they craft individual batches to ensure every batch is perfect. They have a wide variety of jams, baking mixes, nut butters, dessert sauces and more that are great for baking with. I used their delicious and flavorful Apricot Jam which is made with simple ingredients and brings fresh and sweet apricot flavor to these cookies which pairs perfectly with the almond cookies. Be sure to check out Stonewall Kitchen and grab yourself some of their delicious apricot jam, or some of their many other delicious products!
Small batch linzer cookies
A lot of linzer cookie recipes yield a lot of cookies – but we’re all about small batch over here! This recipe yields 16 sandwich cookies which is perfect for a small event, or keeping in your fridge to snack on during the week. If you need a larger batch of linzer cookies you can double or triple the recipe as needed. I do even more strongly recommend using grams to measure if you are scaling the recipe for the best results!
linzer Cookie Cutters
- Here is the pack I used to get the little flower cookie cutter! I used a 2″ linzer cookie cutter from a different set – as the cutter in this set isn’t quite big enough.
Weigh your ingredients
- Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can give you some undesirable results. This kitchen scale is super cheap and worked well for me when I was starting out! If you don’t have access to a scale, here is the best way to measure flour: fluff up the flour with a fork, then use a spoon to scoop it into your measuring cup. Use a knife to level off the top of the cup, then use as directed.
Room temperature ingredients
- It is important for the ingredients to be at room temperature so that they properly incorporate with each other. Take out the butter and egg 30 minutes and up to 1 hr 30 min. before starting the recipe. Here’s how to get room temperature ingredients FAST if you’re in a time crunch or forgot to take the ingredients out (like I often do):
- Egg: place the egg in a bowl and run hot water over it for 1 continuous minute, or let it sit in a bowl of warm water for 5 minutes.
- Butter: slice the butter into 1 tbsp. slices and place them flat on a plate. Microwave in 5-second intervals until the butter is soft to the touch, but not melting.
Don’t over-beat the butter
- We’re going to beat some softened butter and powdered sugar together at the start of the cookie recipe, but only until they have combined. Over-beating the mixture will incorporate more air into the dough, which will make these cookies more puffy rather than flat.
How to stop linzer cookies from spreading
- After stamping out the cookies, we’ll freeze them for 10 minutes and then pop them in the oven straight from the freezer. Making the dough cold allows the butter and other ingredients to firm up – which makes it take longer for them to melt in the oven.
Ingredients and substitutions
For the linzer cookies:
All purpose flour: for structure.
Salt: a little bit of salt helps balance and bring out the flavor and sweetness of the dough.
Almond flour: essential to linzer cookies. Make sure you are using almond flour and not almond meal, which is a bit more coarse than almond flour.
Powdered sugar: for sweetness and giving the cookies that melt-in-your-mouth texture.
Egg yolk: helps bind the dough together and adds some richness.
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. I haven’t tried it – but I don’t see why you couldn’t substitute in your favorite dairy-free butter stick here to make these dairy free!
Almond extract: for flavor.
Apricot jam: apricot pairs SO well with almond and is definitely a must here.
How to make linzer cookies with apricot jam
Here are the steps to follow to make these cookies. You can find the complete recipe (which is printable!) at the end of this blog post.
Make the dough
Beat together the butter and powdered sugar until combined, then beat in the egg yolk and almond extract. Then add in your dry ingredients and beat until combined. Shape the dough into a square and cover tightly with plastic wrap.
Chill the dough
Annoying, I know, but trust me when I say you probably won’t like how the cookies turn out without chilling the dough! It just needs a quick 30 minutes in the fridge.
Roll out the dough
Use a rolling pin to roll out the dough until it’s about 1/4″ thick, then stamp out your cookies. To half of the cookies, stamp out a little design in the middle. These will be the tops of your cookie sandwiches. Repeat with the remaining dough 2x.
Freeze, then bake
Transfer all of the cookies to a lined baking sheet, and place them in the freezer for 10 minutes to firm up. Preheat your oven in the meantime, and pop the cookies in once the oven has preheated and they have been freezing for 10 minutes.
Assemble the linzer cookies
Once the cookies have cooled, dust all of the cookies that have a flower (or your cut out of choice) with powdered sugar. Dab ~1 1/2 tsp. of apricot jam into the middle of the bottom cookies, then top off with the cut out cookies.
Can I double this recipe?
- Of course! I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
Can I make these cookies ahead of time?
- You can definitely make the shortbread cookie dough ahead of time! Simply roll out the dough, stamp it, and when it’s time to place them in the freezer, you can just leave them like that overnight. If you want to make the dough even further in advance, transfer the cookies to an airtight container in the freezer once they have frozen on the baking sheet. Bake directly from the freezer when you’re ready, just note that the cookies may need 1-2 more minutes in the oven.
How should I store these cookies?
- Store these cookies in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make these apricot almond linzer cookies?
If you made these apricot almond linzer cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Apricot Almond Linzer Cookies
- 113 g unsalted butter room temperature (½ c.)
- 70 g powdered sugar (½ c. + 1 tbsp.)
- 1 egg yolk room temperature
- 1 tsp. almond extract
- 140 g all purpose flour (1 c. + 2 ½ tbsp.)
- 50 g almond flour (½ c.)
- ¼ tsp. salt
- 120 g Stonewall Kitchen Apricot Jam (½ c.)
- Add the butter and powdered to a large mixing bowl. Beat with a hand mixer or a stand mixer fitted with the paddle attachment just until the ingredients are combined.
- Add in the egg yolk and almond extract and beat until just combined.
- Add in the flour, almond flour, and salt. Beat just until a cohesive dough forms.
- Form the dough into a square and tightly wrap it in plastic wrap. Transfer the dough into the fridge to chill for 30 minutes.
- Once the dough has chilled, remove it from the fridge and place it on a clean, floured work surface.
- Roll the dough out until it is ¼" thick. Use a 2" linzer cookie cutter to cut out the cookies.
- Gather the scraps of dough and re-roll to ¼" thick, and cut out more cookies. Repeat 1 more time.
- To half of the cookies, cut out a little flower design in the middle.
- Carefully transfer all of the cookies to a cookie sheet that is lined with parchment paper. Place the sheet in the freezer to chill for 10 minutes, while you preheat the oven to 350°F / 175°C
- Once the cookies have chilled and the oven is preheated, bake them for 10-12 minutes, or until the cookies no longer look wet.
- Let the cookies fully come to room temperature before assembling them.
- For reference: the cookies that have no design stamped out are your bottom cookies, and the cookies with the design are your top cookies.
- Arrange all of the top cookies on a tray and give them a dusting of powdered sugar.
- Flip all of the bottom cookies upside down. Dollop 1 ½ tsp. of Stonewall Kitchen Apricot Jam into the middle of each cookie, then top it off with the top cookie.
- Serve and enjoy!