Linzertorte Cookies with Raspberry Filling

And on the 12th Day of Cookies, you can taste Linzertorte cookies at the Kingston Library, made by Sharon Vidito Morse.

The Linzertorte cookie, thought to have originated in the city of Linz, is based on the Linzertorte, one of the most famous and beloved confections in Austria. The cookies consists of a buttery dough, rich with ground almonds or hazelnuts, spread with jam—usually raspberry or apricot these days, but originally with black or red currant jam or jelly—and then topped with a lattice of more dough before baking.

With its snowy dusting of confectioners’ sugar and glistening red raspberry jam filling, which peeks out from the center of the sandwich cookie, it definitely screams “holiday.”


  • Baking sheets, lined with parchment paper
  • 2 1/2-inch (6 cm) round cookie cutter
  • 1 1/2-inch (4 cm) round cookie cutter


2 cups              unbleached all-purpose flour                 500 mL

1/2 tsp              ground cinnamon                                      2 mL

1/4 tsp              ground cloves                                                      1 mL

Pinch                salt                                                                     Pinch

1 cup                unsalted butter, softened                                   250 mL

1 cup                confectioner’s sugar, sifted                               250 mL

1 egg                                                                                            1

1 cup                unblanched almonds, finely ground                    250 mL

1/2 cup             seedless raspberry jam                                     125 mL

Additional confectioner’s (icing sugar)

Make ahead

Store in an airtight container in the freezer for up to 4 weeks.

  1. In a small bowl, whisk together flour, cinnamon, cloves and salt.
  2. Place confection’s sugar and butter in the mixer bowl. Attach the flat beater and beat until light and fluffy.  Beat in the egg.  Reduce speed to Sir and mix in flour mixture, in 3 additions.  Mix in almonds.  Divide dough in half and flatten each half into a disk.  Wrap in plastic wrap and refrigerate for 1 hour, until firm.
  3. Working with one disk at a time, on a lightly floured work surface, roll out to 1/8-inch (0.25 cm) thickness. Cut out rounds with the larger cutter, then cut the centres out of half of the rounds to make rings.  Re-roll the scraps and cut out more rounds and rings.  Using a metal spatula, transfer rounds and rings to separate, prepared baking sheets, grouping rings together and rounds together for even baking, and placing them at least 2 inches (5 cm) apart.  Refrigerate for 1 hour until cold.  Meanwhile, preheat oven to 350 degrees F (180 C).
  4. Bake in middle of preheated oven for approximately 15 minutes or until lightly browned. Transfer to wire racks and let cool completely.  Spread rounds with raspberry jam and top each with a ring. Sift confectioner’s sugar over cookie.

Makes 2 dozen cookies.

From the cookbook: The Mixer Bible: over 300 recipes for your stand mixer by Meredith Deeds & Carla Snyder