Indulge in the timeless charm of Linzer Cookies (Linecké cukroví), a delectable treat crafted from a traditional Czech recipe. These delicate almond-based cookies, sandwiched with sweet jam, offer a delightful blend of textures and flavors. Discover the perfect balance of nostalgia and sweetness in every bite. Try our authentic Linzer Cookies recipe for a taste of Czech culinary heritage.

If you want more cookie recipes, try our super easy 5 Ingredients Butter Vanilla Cookies, or check out this excellent compilation of other traditional European Christmas Cookies.

Tradition of baking Linzer Cookies (Linecké cukroví)

Baking Christmas cookies is an essential part of the Advent period (the 4 Sundays leading up to Christmas) in the Czech Republic, where I originally come from. In my family and culture, even though they are pretty non-religious, we still respect the Advent period and its traditions, and we take this time to start getting ready for Christmas.

Christmas cookies are a holiday essential not only in the area of Central Europe, which Czech Republic is a part of, but their well-deserved popularity has spread everywhere in the world where Czechs, previously known as Bohemians in the US (since Bohemia is one of the country’s regions), have emigrated or just even traveled to.

I myself have baked them in Europe, Africa, and North America so far, and they’ve always been one of the most sought-after treats I could offer to friends at this time of year.

Traditionally, the Christmas Eve dinner is when we can finally start enjoying them after weeks of prepping. Many families, including my own, make over 10 kinds of variously shaped and flavored Christmas cookies to embellish the holiday table, where they end up being exchanged within their social circles and shared with holiday visitors.

There are a few kinds that appear on almost everyone’s menu; among them, the Linecké cukroví (Linzer Cookies, Linzer Rounds, or Linzer Tarts) are never missing. These sandwich cookies, consisting of two layers of crumbly, buttery dough connected by tart jam, are beloved by kids and adults alike and can never be absent from the holiday feast spread.

Preparing Linzer cookies from scratch is not only a rewarding experience for the whole family to participate in and create magical memories, but also an easy thing to do together to make your home smell like the holidays. Kids love to cut shapes out of the rolled-out dough and then impatiently wait by the oven to get the first taste of the freshly baked cookies.

It is a beloved tradition among many to plan baking dates (especially on Advent weekends) with family members and/or friends, drink aromatic mulled wine, and come up with various kinds of Czech Christmas cookies to later share by the Christmas Eve table and during the days that follow.

Baking these cookies will make your home smell of lemon rind, vanilla, and jam ,and as if Ježíšek (Little Baby Jesus), the beloved character who traditionally brings Czech children presents at Christmas, has already arrived.

A bit of history about Linzer Tarts

These typically Central European Linzer Tarts are one of many Christmas cookie types baked in the Advent period, a tradition that can be traced all the way to the 13th century in the Czech lands.

Linzer cookies are a twist off the Linzer torte, which came from Linz, Austria, where it has been baked ever since the 17th century, beloved by many, including the famous Empress Elisabeth, also known as Sissy. The modern-day Czech Republic used to be a part of the Habsburg Empire, and many Czech cooks went to work in Austria, the seat of the Austrian-Hungarian monarchy.

The cultures and cuisines intermingled within the whole region so much it is difficult to tell nowadays where many of the most famous recipes originated – think guláš (goulash), buchty (buchteln), roasted pork or duck accompanied with sauerkraut and knedlík (knoedel) and so many kinds of Christmas cookies that appear in a number of variants throughout the region and are an inseparable part of the holiday season everywhere.

How to make Linzer Cookies:

These sandwich cookies are fun and easy to make, yet extremely pleasing. For exact measurements and steps, please scroll down to the printable recipe card.

Ingredients Needed to Make Delicious Linzer Cookies

All-purpose flour

All-purpose flour works best for Christmas cookies in general. In this recipe, I wouldn’t recommend looking for replacements to keep the dough structure as needed.

Fine Almond Flour

Fine almond flour is a traditional addition but nowadays, many recipes skip it altogether and you can do the same, especially if you’re looking for a nut-free version. It works really well just to replace it with the same amount of all-purpose flour.

Butter

Butter, used cold here, makes the dough structure crumbly, specifically when added cold. This is why a food processor is so helpful to combine the ingredients – it won’t warm the dough as much as using your hands would, so I highly recommend utilizing one. The butter should always be unsalted for a delicate cookie recipe.

Powdered Sugar

Powdered sugar incorporates easily into the dough and won’t stay crunchy without the need for extended kneading, which would change the dough structure.

Eggs

Eggs – I prefer to use organic, pasture-raised eggs. This recipe uses whole eggs.

Organic Lemon Rind

Organic lemon rind gives these cookies their signature tangy aroma.

Vanilla Extract

Vanilla extract is another aromatic ingredient needed to achieve a real Linzer cookie.

Make the Cookies

Step 1: Make the dough

First, you need to bake the cookies. Using a food processor is the way to go. Add the dry ingredients first with the butter and mix until you reach a sandy texture. Then just add eggs and the aromatics (lemon rind and vanilla), wrap the dough in plastic, and let it rest in the fridge overnight (or for up to 3 days).

Step 2: Roll the dough

On the day of baking, take the dough out of the fridge and let it warm up just a little bit. Prepare your cookie cutters and your surface, a marble slab is perfect but any clean kitchen surface will do. Sprinkle some flour, cut the big chunk of dough into 4 pieces, and start rolling the dough out evenly, until it’s no thinner than ¼ inch.

Step 3: Cut the cookies

Line your baking sheet with some parchment paper and preheat your oven to 350F. Start cutting your cookies out. First do a tray of “the bottoms” by just cutting out full circles. The next sheet will be “the tops” which have a hole in the center to show the delicious jammy filling. I like to bake 4×6 cookies per sheet since there is no need to leave much space between individual cookies, they hardly spread out at all during baking so no need to worry about them merging in the oven.

Step 4: Bake the cookies

Bake for about 10-15 minutes, this will depend on your particular oven, the altitude, and the thickness of your cookies. They should get pink by the end of baking, perhaps a tiny bit brown on the bottom and around but not on top.

It’s best to let them cool down on a cooling rack upon removing them from the oven. Then, store them in an airtight container or a cookie tin until you’re ready to fill them.

Step 5: Add the jam

Sprinkle powdered sugar on the tops. Use a knife or spoon to spread a thin, even layer of your preferred jam (traditionally red currants or raspberry, but I think lemon curd would also work really well – as long as the filling is not only sweet but also tangy, they will be perfect). Cover with the top, and you’re done!

They are best after a few days to allow the flavors of the cookie and the jam layers to bind in a delicious, crumbly, zesty union.

Store in an airtight container in a cold and dry space (cold attic or basement works the best, unlike the fridge which is too humid for them) until you’re ready to enjoy or gift them.

Author’s advice for the best results of baking Linzer Cookies:

Grams vs. Cups

For best results, measure the ingredients out in grams. A simple digital kitchen scale will give you the most precise results so you can make sure the recipe works as it should for you. However, the recipe card allows you to switch to US Metrics, but it might not be as precise.

Baking in two stages

Count on baking these in two stages – make the dough and let it rest in the fridge at least overnight or for up to 3 days before baking. The dough will really be much easier to work with after some rest. You can also make the dough ahead of time and freeze it for up to 3 months before baking.

Make them ahead of time.

You can bake them up to two weeks before Christmas, and store them in an airtight container, and then fill them with either red currant or raspberry jam a few days before the holidays so that the flavors have time to intertwine.

Storage

They can then be kept in cold (ideally in a cold attic or basement, not in the fridge where the environment is too humid to keep the cookies intact) and enjoyed throughout the Christmas period and for a few weeks after.

Holiday Gift

They also make perfect, thoughtful holiday gifts for your loved ones. In the unlikely event that you end up with leftover cookies, they can be frozen for up to 6 months, and pulled out and defrosted quickly at room temperature to make your afternoon tea better any day.

How Not to Burn the Cookies

Make sure not to roll the dough too thin so that it’s easy to get the cut-out cookies off the surface after rolling, and ensure they don’t burn when being baked.

The Cookie Cutters

The cookie cutters used for this recipe are traditionally round; for convenience, you can buy one of these sets. But you can also make the cookies heart or flower-shaped, so long as you remember to cut a hole in half of them, which will be used as the tops to reveal the beautiful red jammy goodness inside. I’ve tasted Linzer Tarts filled with apricot jam as well, so give that a try if that’s what your heart desires.

This recipe is based on my grandmother’s and adjusted over time in my own kitchen.

Nut-Free Version

Make a nut-free version by just replacing the almond flour with the same amount of all-purpose flour.

Baking at Altitude

If you’re baking at altitude, add approximately 10 degrees F and 3 minutes per sheet. Watch the cookies closely towards the end, as they can go from unbaked to burnt quite fast. Always adjust the temperature and time to your oven and your particular settings.

FAQ about baking Linzer Cookies:

Is it better to use butter or shortening?

I always opt for fresh, unsalted butter when making Christmas cookies. The buttery flavor is what I look for.

2. Can I use store-bought jam, and does it need reducing further or should you make your own from scratch to get the correct consistency?

You can absolutely keep things simple and use store-bought jam, but of course, if you have homemade jam, they will be even better. There is no need to reduce the jam but if you’re using raspberry jam, some people prefer to strain the seeds out.

3. How much space needs to be left between the cutout and the outside in order to bake and transfer properly?

Since these cookies don’t tend to spread out hardly at all while baking, you don’t need to worry about leaving too much space between them on the baking sheet. Just make sure they don’t touch, and you’ll be good.

4. What are the best jam flavors to fill these cookies with?

Traditionally, Linzer cookies are filled with red currant jam. Since that can be a difficult one to find in the US market, it can be very well replaced by raspberry jam. Some people even like apricot jam inside. As long as the jam is not only sweet but also a bit tangy, there is a lot of space for experimenting.

More European Christmas Recipes

Linzer cookies (Linecké cukroví) - Traditional Czech Recipe

5 from 4 votes

Print Pin Rate

Course: desert

Cuisine: Czech

Prep Time: 1

Cook Time: 1

Servings: people

Calories: 341kcal

Author: Andrea Gralow

Ingredients

The Dough

500 grams All-purpose flour
100 grams Fine almond flour
160 grams Powdered sugar
400 grams Butter cold, cubed, unsalted
2 whole eggs
1 tbsp Organic lemon rind
1 tsp Vanilla extract
Extra powdered sugar for sprinkling

Filling

1.5 cup Red currant or raspberry jam for filling; make it seedless for a smoother mouth feel)

Metric - US Customary

Instructions

Make the Dough.

In a food processor, combine all-purpose flour, almond flour, powdered sugar and butter. Pulse until you achieve a sandy texture.
Add eggs, lemon rind, vanilla extract, and mix until the dough comes together.
Wrap dough in plastic wrap and rest in the fridge overnight.

Roll the dough and cut the cookies.

Preheat the oven to 350 F.
On the day of baking, take the dough out of the fridge and let it warm up just a little bit.
Prepare your cookie cutters and your surface, a marble slab is perfect, but any clean kitchen surface will do
Sprinkle your surface with a small amount of flour, cut the big chunk of dough into 4 pieces, and roll out the dough not too thin (about ¼ inch at least).
Cut out your desired shapes: half will be a solid disc (bottom cookies), the other half will have a small hole (top cookies).
Use various small cutters (star and heart are the most traditional) for more variety. Try not to introduce too much flour for the next round of rolling out.

Bake the cookies

Carefully transfer the cut-out cookies onto a lined baking tray and bake until rose golden, for approximately 10-15 minutes (depending on your oven, altitude and on the thickness of your cookies) at 350F.
The tops (with the cut-out) will bake faster than the bottoms so don't mix them on one sheet.

Assemble the cookies

Let cool completely, sprinkle some powdered sugar on the top cookies (hole).
Then spread red currant jam (most traditional and delicious with its mildly sour/tart flavor) on the bottom cookie and close the sandwich with a top cookie (the one with a hole). You could also use raspberry jam if you can't find the red currant one or any other one you prefer.

Store the cookies

Store in an airtight container in dry cold. The flavor and aroma of the jam will bond with the cookie and they will soften up and taste even better after some time.
They can be made a few weeks before Christmas.

Notes

Grams vs Cups

For best results, measure the ingredients out in grams. A simple digital kitchen scale will give you the most precise results so you can make sure the recipe works as it should for you. However, if you need US Metric, just click the switch for metric conversion.

Roll the dough thin.

Make sure not to roll the dough too thin so that it's easy to get the cut-out cookies off the surface after rolling, and ensure they don't burn when being baked.

How Many Cookies

You should have about 60 cookies from this recipe.

Make them in two stages.

Count on baking these in two stages - make the dough and let it rest in the fridge at least overnight or for up to 3 days before baking. The dough will really be much easier to work with after some rest. You can also make the dough ahead of time and freeze it for up to 3 months before baking.