Traditional linzer cookies are made with almonds, but I have an odd obsession with walnuts and always have them on hand. This recipe would work just as well with almonds if you prefer and feel free to switch up the jam flavor, too! You can also experiment with the shape inside the top of the cookie. Hearts and stars would be just as fun.

Makes 12 to 15 sandwich cookies


  • 1 cup (125 grams) walnuts
  • 12 tablespoons (170 grams) unsalted butter, softened
  • 4 ounces granulated sugar
  • 1 ¾ cups (227 grams) all-purpose flour
  • ¼ cup (80 grams) raspberry jam
  • Confectioners’ sugar, for dusting


  1. In a food processor, blitz the walnuts until finely ground.
  2. In an electric mixer fitted with the paddle attachment in a medium bowl with a hand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes.
  3. Beat in the ground nuts. Turn the mixer to low and add the flour, mixing until just combined. Wrap the dough in plastic wrap and chill until firm, about 1 hour.
  4. Preheat the oven to 325°F. Line half sheet pans with parchment paper.
  5. Lightly flour a work surface and roll the dough to about ¼-inch thick. Using a 2-inch round cookie cutter, cut out cookies and lay them on the prepared sheet pans.
  6. Using a smaller decorative cutter, cut the centers out of half of the cookies to be the top of the sandwich while leaving the others whole.
  7. Bake the cookies for about 15 minutes or until set with very lightly browned edges. Allow to cool completely on wire racks.
  8. To assemble, add about ¾ teaspoon of jam in the center of whole cookie halves, spreading it out slightly.
  9. Dust the holed halves with confectioners’ sugar and then lay them on top of the jam to create sandwiches and serve. Store the cookies in an airtight container for up to 4 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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