Linzer Tarts

Linzer Tarts

Made  times

"Cut out cookies with a jam filling."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h servings 442 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
  2. Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
  3. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  4. On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
  5. Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
  6. Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
  7. Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
  8. Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.


  1. 132 Ratings

Most helpful positive review

This is a good basic recipe for linzer cookies. I suggest the following adjustments for best results: 1. refrigerate dough overnight if possible, or at least 4 hours, since it might otherwise cr...

Most helpful critical review

I grew up eating Linzer Tarts, so I was extremely excited to make them for the first time using this recipe after all the good reviews. I bought some festive linzer cookie cutters from Crate & ...

Most helpful
Most positive
Least positive

This is a good basic recipe for linzer cookies. I suggest the following adjustments for best results: 1. refrigerate dough overnight if possible, or at least 4 hours, since it might otherwise cr...

Excellent recipe for authentic tasting linzer tarts. These were even better the next day when the jam softened the cookie a little bit. I forgot to add the cinnamon by mistake and they still t...

Don't be afraid of this recipe... it's delicious. Here are some helpful hints (from mistakes I've made). Grind the almonds REALLY fine- otherwise the cookies will tend to crumble. Serve them ...

It's hard to review this recipe. On one hand, they were some of the best cookies I've ever had. On the other hand, the dough was nearly impossible to work with. I omitted the cinnamon and added ...

I never made linzer tarts before, but I've eaten plenty of them. These were exquisite. They are buttery and nutty and delicious. Much better than a bakery's filled with hydrogenated soy junk....

I was initially concerned making these, primarily because I thought rolling out the dough would be a nightmare. I was determined not to deal with the sticky mess so I split the dough into 4 sec...

Used linzer tart cookie cutters. I had a hard time rolling out the dough. Next time I won't chill the dough as long. I rolled the dough between parchment paper. Using the cutters I got about...

I made these cookies a few years ago and now everyone wants them every Christmas! The only thing I do differently is I make the cookies smaller, by making small balls and putting a thumb print i...

Wonderful cookie. The dough can be a tiny bit tricky at first, but once you get the feel of it, it's easy. (All doughs seem to have their own personalities) The cookie part came out light and...

Other stories that may interest you