One part fruity and one part sweet! These cookies are the perfect combination of jam, light and airy sugar and perfect cookie crunch. What’s so fun about these cookies is that is uses and almond based flour which gives it a rich and hearty flavor that’s irresistible. I haven’t made many fruit cookie recipes so this was fun and exciting!
Read on if you want to learn about this recipe and get lots of great baking tips – but if you are just looking for the printable recipe, scroll to the bottom.
You can find lots of different versions of the Apricot Linzer Cookies Recipe from different creators. This version has one extra step, because we are going make the almond flour from scratch. But it’s actually very easy to do and makes for such a fresh and flavorful cookie!
Another thing to know before you start, is that the mixed dough will need to be chilled for at least 2-4 hours. So prepare your dough with plenty of time to prepare, chill, and then bake it.
You can keep the dough chilled for up to 2 days. But it’s best the same day.
As far as the shapes, a traditional Linzer Cookie is heart shaped with a smaller heart cut out. But you can use any shape! We used daisies which was fun. I’ve also seen stars or simple circles.
A traditional Linzer Cookie is also made with Seedless Raspberry Preserves – so the Apricot version is a simple twist! If you wanted to choose a different jam you could consider: seedless strawberry, fig, or even a Jalapeno Pineapple for something totally unique!
Looking for a cookie with a fruity touch? Make these gorgeous and traditional Apricot Linzer Cookies - full recipe by Pop Shop America.
2 cups All Purpose Flour
1 cup Almonds
1/4 cup Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup Softened Unsalted Butter
1/2 cup Sugar
1 tablespoon Vanilla Extract
2 Egg Yolks
1 tablespoon Lemon Zest (finely grated)
1/2 cup Apricot Jam
1/4 cup Powdered Sugar
On medium heat, toast the almonds in a large saucepan stirring frequently. Remove the almonds once they are hot to the touch.
Let the almonds cool completely and then grind in a food processor with the 1/4 cup sugar until fine.
Then combine the flour, cinnamon, and salt. Last, add the almond flour.
With a Kitchen-Aid Mixer, beat the butter until fluffy. Then add 1/2 cup sugar and beat.
Next add the egg yolks, vanilla, and lemon zest.
Add small amounts of flour to the butter mixture and continue to mix.
Roll the dough into a cylinder shape and wrap in plastic wrap. Place in the refrigerator for 2+ hours.
To bake, preheat your oven to 350° and line a cookie sheet with parchment.
On a floured surface, roll your dough to around 1/4 inch thick. Punch an even number of cookies with your chosen shape. Then punch half of the cookies with a smaller shape in the center to cut out a hole.
Keep the dough chilled as you work.
Bake the cookies for around 12 minutes or until golden brown.
Once the cookies are completely cooled, spread the apricot jam across the cookies without a hole. Then top them with the cookies with a hole so the jam peaks through.
Hey you chocolate lovers out there! Just because you love chocolate doesn't mean you can't…
Hi. My name is Brittany and I founded Pop Shop America in 2012. I've been a maker my whole life and have made just about everything under the sun-from clothes to terrariums and comics to fine art. I like doing a little bit of everything.