Strawberry Cardamom Linzer Cookies (2024)

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

• 1 cup (226 g) unsalted butter
• 2/3 cup (135g) sugar
• 2 eggs
• 1 tsp (5g) vanilla extract
• 1 cup (100g) ground almonds , toasted or plain
• 3 cups (380 g) flour
• 1 tsp (4g) baking powder
• 1/2 tsp (3g) salt
• 1/2 tsp (1g) ground cardamom

Strawberry Cardamom Jam

• 14 oz (400g) fresh or frozen strawberries
• 1/2 cup (100g) sugar
• 1 tbsp (15ml) water
• 1 tbsp (15ml) lemon juice
• 1/2 tsp (1g) ground cardamom

• powdered sugar

• In a medium bowl combine flour with baking powder, salt and cardamom.
  

• In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add the almonds and flour mixture and stir to incorporate.
  

• Divide the dough into 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this help the cookies keep their shape.
  

• Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes. Remove from heat and let cool completely before using.
  

• Preheat oven to 350F (180C) and line two baking sheets with parchment paper.

• On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.
  

• Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
  

• Work the other dough and roll 1/8 inch (3 mm) thick. Assemble the small cutter into the linzer cutter and cut the tops of the linzer cookies. Transfer the top cookies to the prepared baking sheet. Re-roll scraps and repeat.
  

• Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.
  

• Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
  

• Gently sandwich cookies together and let stand for several hours before serving.