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Linzer sandwich cookies

Name: Linzer sandwich cookies
Yield: About 24 sandwich cookies
Cuisine: Austria
Ingredients: 315 g All-purpose flour Plain; extra for rolling; 65 g Ground almonds Finely ground, not almond paste; 2.5 mL Baking powder; 5 mL Ground cinnamon; 2.5 mL Fine salt; 225 g Unsalted butter Softened; 65 g Brown sugar; 65 g Caster sugar; 1 Large egg; 150 g Raspberry jam; 15 g Icing sugar For dusting

Makes: About 24 sandwich cookies
Heat: 175°C conventional
Baking time: 10–11 min

Cooling and chilling are additional.

Austria · Cookies

Linzer sandwich cookies

Nutty cut-out cookies sandwiched with jam.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	315 g	Plain; extra for rolling
Dry	Ground almonds	65 g	Finely ground, not almond paste
Dry	Baking powder	2.5 mL
Dry	Ground cinnamon	5 mL
Dry	Fine salt	2.5 mL
Cream	Unsalted butter	225 g	Softened
Cream	Brown sugar	65 g
Cream	Caster sugar	65 g
Wet	Large egg	1
Finish	Raspberry jam	150 g
Finish	Icing sugar	15 g	For dusting

Tools & alternatives

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Cutters	Use a similarly sized food-safe round cutter or cut simple squares with a knife; shape and size affect baking time.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 175°C conventional
Baking time: 10–11 min

Cooling and chilling are additional.

Makes: About 24 sandwich cookies
Heat: 175°C conventional
Plan for: Allow mixing, baking and complete cooling; chilling times are shown below.

Method

01 · Mix dry
1 min
Use: Dry
Whisk dry group.
Ready when: Even.
01 Mix dryWhisk the dry ingredients until evenly combined.
02 · Cream
3 min
Use: Cream
Beat butter and sugars.
Ready when: Lighter.
02 CreamBeat the butter and both sugars until lighter.
03 · Make dough
3 hours
Use: Mix dry, Cream, Wet
Beat in egg; mix in dry ingredients. Flatten into discs and chill.
Ready when: Firm.
03 Make doughMix in the egg and dry ingredients, flatten into discs and chill.
04 · Cut
20 min
Use: Make dough
Heat oven to 175°C. Roll about 3 mm thick; cut matching rounds and windows in half. Place on lined trays.
Ready when: Even thickness.
04 CutRoll about 3 mm thick; cut matching rounds and windows in half.
05 · Bake
10–11 min
Use: Cut
Bake until edges colour lightly.
Ready when: Set.
05 BakeBake until set with lightly coloured edges.
06 · Cool
Until cold
Use: Bake
Cool fully on a rack.
Ready when: Firm.
06 CoolLet the cookies cool completely on a rack.
07 · Sandwich
10 min
Use: Cool, Finish
Dust windowed tops with sugar; sandwich pairs with a thin spread of jam.
Ready when: Jam stays inside.
07 SandwichDust the tops and sandwich matching pairs with a thin spread of jam.

What to look for

Stage	Look / feel for	Needs attention
Cool	Firm.	Follow the cue as well as the time.
Sandwich	Jam stays inside.	Follow the cue as well as the time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Excessive spreading	Warm dough or tray.	Chill the remaining dough and use a cool tray.	Use the stated ingredient weights.
Dry or hard cookies	Overbaking.	Store airtight once cool.	Check the first tray early.

Keep airtight for up to 3 days.

Ingredient choices & substitutions

No brand is specified.

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Do not use self-raising flour.	Similar crumb.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Linzer sandwich cookies

Nutty cut-out cookies sandwiched with jam.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	315 g	Plain; extra for rolling
Dry	Ground almonds	65 g	Finely ground, not almond paste
Dry	Baking powder	2.5 mL
Dry	Ground cinnamon	5 mL
Dry	Fine salt	2.5 mL
Cream	Unsalted butter	225 g	Softened
Cream	Brown sugar	65 g
Cream	Caster sugar	65 g
Wet	Large egg	1
Finish	Raspberry jam	150 g
Finish	Icing sugar	15 g	For dusting

Tools & alternatives

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Cutters	Use a similarly sized food-safe round cutter or cut simple squares with a knife; shape and size affect baking time.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: About 24 sandwich cookies
Heat: 175°C conventional
Allow: Allow mixing, baking and complete cooling; chilling times are shown below.

How do I make it?

Mix dry
1 min
Whisk dry group.
Whisk the dry ingredients until evenly combined.
Ready when: Even.
Cream
3 min
Beat butter and sugars.
Beat the butter and both sugars until lighter.
Ready when: Lighter.
Make dough
3 hours
Beat in egg; mix in dry ingredients. Flatten into discs and chill.
Mix in the egg and dry ingredients, flatten into discs and chill.
Ready when: Firm.
Cut
20 min
Heat oven to 175°C. Roll about 3 mm thick; cut matching rounds and windows in half. Place on lined trays.
Roll about 3 mm thick; cut matching rounds and windows in half.
Ready when: Even thickness.
Bake
10–11 min
Bake until edges colour lightly.
Bake until set with lightly coloured edges.
Ready when: Set.
Cool
Until cold
Cool fully on a rack.
Let the cookies cool completely on a rack.
Ready when: Firm.
Sandwich
10 min
Dust windowed tops with sugar; sandwich pairs with a thin spread of jam.
Dust the tops and sandwich matching pairs with a thin spread of jam.
Ready when: Jam stays inside.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Excessive spreading	Warm dough or tray.	Chill the remaining dough and use a cool tray. Use the stated ingredient weights.
Dry or hard cookies	Overbaking.	Store airtight once cool. Check the first tray early.

Useful recipe notes

Keep airtight for up to 3 days.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Linzer sandwich cookies at a glance

Makes: About 24 sandwich cookies
Heat: 175°C conventional
Baking time: 10–11 min

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
All-purpose flour	315 g	100%
Ground almonds	65 g	20.6%
Unsalted butter	225 g	71.4%
Brown sugar	65 g	20.6%
Caster sugar	65 g	20.6%
Raspberry jam	150 g	47.6%

Method

01 · Mix dry

02 · Cream

03 · Make dough

04 · Cut

05 · Bake

06 · Cool

07 · Sandwich

What to look for

Troubleshooting

How do I make it?

Mix dry

Cream

Make dough

Cut

Bake

Cool

Sandwich

What can go wrong, and how can I fix it?

Linzer sandwich cookies at a glance