I made Heart Shaped Cookies With Jam by sandwiching strawberry jam between classic shortbread rounds, and the tiny heart cutout is just too cute to resist.
I love making Linzer Cookies with Italian strawberry jam because that tiny heart cutout feels like a wink. I use almond flour for a faint nutty bite and the jam peeks through like a secret, making them perfect Heart Shaped Cookies people can’t stop photographing.
They store so well I usually bake ahead and pull them out when I need a little scene stealer. If you’re into Valentines Baking or want to surprise someone these are excellent, and yes they look fancier than they really are.
I don’t even mind when one cracks, it somehow makes them more honest.
Ingredients
- All purpose flour: Gives structure and chew mostly carbs, little fiber, not very nutrient dense
- Almond flour: Adds nutty flavor boosts protein and healthy fats gives a tender crumb
- Powdered sugar: Makes cookies sweet and silky, pure carbs, no real nutrients
- Unsalted butter: Rich in fat and flavor helps spread and crisp edges, calorie dense
- Egg yolk: Binds dough adds richness and color, provides some protein and fat
- Italian strawberry jam: Sweet fruity center gives tangy brightness, mostly sugar, tiny vitamin trace
- Lemon zest: Bright citrus lift a little acid to balance sweetness, aromatic oils
- Cornstarch: Softens texture, helps cookies stay tender, mostly carbohydrate starch
- Cinnamon: Warm spice, subtle sweetness, small antioxidants boost, just a little
Ingredient Quantities
- 2 cups (240 g) all purpose flour
- 1 cup (100 g) almond flour or finely ground almonds
- 3/4 cup (90 g) powdered sugar
- 1/4 cup (30 g) cornstarch
- 1/2 teaspoon ground cinnamon
- pinch fine sea salt
- 1 cup (225 g) unsalted butter softened
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest
- 3/4 cup (200 g) Italian strawberry jam
- extra powdered sugar for dusting optional
How to Make this
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a bowl whisk together the all purpose flour, almond flour, powdered sugar, cornstarch, ground cinnamon and a pinch of fine sea salt until even.
2. In a larger bowl beat the softened unsalted butter until creamy, then add the dry mix and pulse or stir until it looks like coarse crumbs. Add the large egg yolk, pure vanilla extract and the lemon zest and mix just until the dough starts to come together. If it feels too dry you can add 1 teaspoon cold water at a time, but dont overdo it.
3. Turn the dough onto plastic wrap, press into a flat disk, wrap tightly and chill in the fridge for at least 1 hour (or up to 2 days). Chilling firms the butter so the cookies dont spread and makes rolling way easier.
4. When chilled, roll the dough between two sheets of parchment to about 1/8 to 1/4 inch thick. If it sticks sprinkle just a little flour on the parchment. Use a round cookie cutter to cut whole rounds and a smaller cutter or a small heart cutter to cut centers from half the rounds to make the windows.
5. Transfer the cut cookies to the prepared baking sheets using a thin spatula, leaving about 1 inch between them. If the dough softened while cutting, pop the trays in the fridge for 10 to 15 minutes before baking so they keep their shape.
6. Bake one sheet at a time for about 8 to 12 minutes, until the edges are just set and very lightly golden. Rotate the sheet halfway if your oven is uneven. Let the cookies cool on the sheet for 5 minutes then transfer to a wire rack to cool completely.
7. While cookies cool, loosen the Italian strawberry jam by stirring it in a small bowl; if it is very stiff microwave for 10 to 15 seconds then stir until smooth so it spreads easily.
8. Assemble the cookies by spreading about 1/2 teaspoon to 1 teaspoon of jam on each whole cookie, then placing a cutout cookie on top and pressing gently to sandwich. Wipe any squeezed out jam for a neater look.
9. Dust the tops with extra powdered sugar if you want that classic look. Store the Linzer cookies in an airtight container at room temperature for up to 3 days or in the fridge up to a week; you can also freeze the baked cookies or the dough for longer storage.
Equipment Needed
1. Oven that reaches 350°F (175°C)
2. Two rimmed baking sheets and parchment paper
3. Mixing bowls, one medium one large
4. Electric hand mixer or a sturdy wooden spoon if you wanna do it by hand
5. Food processor or a pastry cutter to pulse the dry mix into coarse crumbs
6. Measuring cups and spoons plus a fine mesh sieve for dusting powdered sugar
7. Rolling pin and extra sheets of parchment for rolling the dough
8. Round cookie cutter and a smaller cutter or tiny heart cutter for the windows
9. Plastic wrap and a thin/offset spatula to transfer cookies to the sheets
10. Wire cooling rack and a small bowl with a spoon for the jam
FAQ
Linzer Cookies Italian Stawberry Jam Recipe Substitutions and Variations
- All purpose flour: swap with pastry flour for a lighter, more tender cookie. Use the same amount 1:1; if you need gluten free, use a commercial 1:1 all purpose gluten free blend and add 1 teaspoon xanthan gum if the blend does not already have it.
- Almond flour: use finely ground hazelnuts or cashews 1:1 for a toasty, nutty twist. If the replacement is oilier, chill the dough a bit before cutting so it does not spread too much.
- Cornstarch: replace with arrowroot powder or tapioca starch in equal amounts for the same tender texture and less cloudiness when baked.
- Unsalted butter: use salted butter at the same volume but reduce added salt by a pinch, or for dairy free swap to a solid vegan butter 1:1 and expect a slightly different mouthfeel and spread.
Pro Tips
– Chill and sometimes freeze the dough, for real. If your cutters warm the dough up while you work, pop the whole tray in the fridge or freezer for 10 to 20 minutes so the shapes hold while baking, otherwise they can spread and look sad.
– Use very fine almond flour or blitz whole blanched almonds in a food processor, then weigh, dont eyeball it. Coarser almond meal can make the texture gritty and change how much flour you need. Toasting the almonds lightly adds flavor but cool them completely first.
– Thin, seedy jam will make soggy centers, so strain seeds or simmer the jam for a minute with a teaspoon of cornstarch to thicken it, then cool before assembling. Warm the jam just a few seconds in the microwave so it spreads easier but dont make it hot.
– Bake one sheet at a time on a light colored pan and watch the edges, pull them when theyre just set not browned. Overbaked Linzer cookies go from perfect to dry in a minute, so err on the side of underbaked and let them finish on the sheet for a few minutes.
Linzer Cookies Italian Stawberry Jam Recipe
I made Heart Shaped Cookies With Jam by sandwiching strawberry jam between classic shortbread rounds, and the tiny heart cutout is just too cute to resist.
24
servings
170
kcal
Equipment: 1. Oven that reaches 350°F (175°C)
2. Two rimmed baking sheets and parchment paper
3. Mixing bowls, one medium one large
4. Electric hand mixer or a sturdy wooden spoon if you wanna do it by hand
5. Food processor or a pastry cutter to pulse the dry mix into coarse crumbs
6. Measuring cups and spoons plus a fine mesh sieve for dusting powdered sugar
7. Rolling pin and extra sheets of parchment for rolling the dough
8. Round cookie cutter and a smaller cutter or tiny heart cutter for the windows
9. Plastic wrap and a thin/offset spatula to transfer cookies to the sheets
10. Wire cooling rack and a small bowl with a spoon for the jam
Ingredients
2 cups (240 g) all purpose flour
1 cup (100 g) almond flour or finely ground almonds
3/4 cup (90 g) powdered sugar
1/4 cup (30 g) cornstarch
1/2 teaspoon ground cinnamon
pinch fine sea salt
1 cup (225 g) unsalted butter softened
1 large egg yolk
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
3/4 cup (200 g) Italian strawberry jam
extra powdered sugar for dusting optional
Directions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a bowl whisk together the all purpose flour, almond flour, powdered sugar, cornstarch, ground cinnamon and a pinch of fine sea salt until even.
- In a larger bowl beat the softened unsalted butter until creamy, then add the dry mix and pulse or stir until it looks like coarse crumbs. Add the large egg yolk, pure vanilla extract and the lemon zest and mix just until the dough starts to come together. If it feels too dry you can add 1 teaspoon cold water at a time, but dont overdo it.
- Turn the dough onto plastic wrap, press into a flat disk, wrap tightly and chill in the fridge for at least 1 hour (or up to 2 days). Chilling firms the butter so the cookies dont spread and makes rolling way easier.
- When chilled, roll the dough between two sheets of parchment to about 1/8 to 1/4 inch thick. If it sticks sprinkle just a little flour on the parchment. Use a round cookie cutter to cut whole rounds and a smaller cutter or a small heart cutter to cut centers from half the rounds to make the windows.
- Transfer the cut cookies to the prepared baking sheets using a thin spatula, leaving about 1 inch between them. If the dough softened while cutting, pop the trays in the fridge for 10 to 15 minutes before baking so they keep their shape.
- Bake one sheet at a time for about 8 to 12 minutes, until the edges are just set and very lightly golden. Rotate the sheet halfway if your oven is uneven. Let the cookies cool on the sheet for 5 minutes then transfer to a wire rack to cool completely.
- While cookies cool, loosen the Italian strawberry jam by stirring it in a small bowl; if it is very stiff microwave for 10 to 15 seconds then stir until smooth so it spreads easily.
- Assemble the cookies by spreading about 1/2 teaspoon to 1 teaspoon of jam on each whole cookie, then placing a cutout cookie on top and pressing gently to sandwich. Wipe any squeezed out jam for a neater look.
- Dust the tops with extra powdered sugar if you want that classic look. Store the Linzer cookies in an airtight container at room temperature for up to 3 days or in the fridge up to a week; you can also freeze the baked cookies or the dough for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 38g
- Total number of serves: 24
- Calories: 170kcal
- Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0.29g
- Polyunsaturated: 0.63g
- Monounsaturated: 2.2g
- Cholesterol: 28mg
- Sodium: 13mg
- Potassium: 48mg
- Carbohydrates: 19g
- Fiber: 0.9g
- Sugar: 9.2g
- Protein: 2.1g
- Vitamin A: 247IU
- Vitamin C: 1mg
- Calcium: 15mg
- Iron: 0.3mg
