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Traditional Raspberry Linzer Cookies

12 Days of Christmas Cookies

Raspberries and almonds are a classic combination for a reason – they just work. The sweet raspberries accentuate the toasted almonds and subtle brown sugar flavor of these traditional Austrian Christmas cookies.

A recipe for the Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

I liked these cookies the first day but I absolutely LOVED them on day two. The flavors melded together, the cookies softened and the preserves partially sank into the almond cookies creating a unified flavor instead of an awkward sandwich.

Whole, toasted almonds and brown sugar are a wonderful backdrop for the sweet raspberry preserves.The cookies are not overly sweet themselves, so the preserves and powdered sugar make them more sweet than savory and a delightful addition to any cookie tray!

A recipe for the Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

Linzer Cookies are one of those cookies that I’ve never been thrilled about. I can usually be caught eating the gingerbread, the cherry pecan cookies or chocolate crackles first. But these cookies are soooo much better than store-bought. They are soft and are naturally flavored with real toasted almonds instead of extract (not that I have any against almond extract…) and you control the quality of the preserves that go in between. Crucial.

A recipe for Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

I also made them larger than the recipe called for, like twice the size, and baked them for less time. I will not apologize. They are awesome.

If you want crispy cookies, bake them longer. See, problem solved.

A recipe for the Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

Another lesson learned: The dough is not workable if it hardens up completely. I refrigerated mine for almost 4 hours and it was too hard. I kneaded it into submission and began rolling again. You can do the same or you can check it after 2 hours. It should be firm but not hard.

A recipe for Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

Since these cookies are stable (if packaged correctly) and the flavor and texture improves over time, these are excellent shipping cookies. Package them in a box or tin with parchment between the layers of cookies, and wrap the whole thing in parchment. Either add some sort of bubble wrap or just make sure that the box/tin is small enough that the cookies and parchment packet fit snuggly but aren’t crammed.

A recipe for Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

Add Traditional Raspberry Linzer Cookies to your Christmas Cookie list right now! These cookies are my jam! #sorryimnotsorry Sometimes the nerd…I cannot repress her.

{Shrugs shoulders}

A recipe for Traditional Raspberry Linzer Cookies | A delightful rolled almond cookie filled with raspberry preserves and dusted with powdered sugar! A new Christmas favorite!

These Traditional Raspberry Linzer Cookies were the 3rd Day of my 12 Days of Christmas Cookies! Don’t miss Day 1 and Day 2!! 

Traditional Raspberry Linzer Cookies

Total Time: 3 hours, 20 minutes

Yield: 18 Cookies

Traditional Raspberry Linzer Cookies

Whole, toasted almonds and brown sugar are a wonderful backdrop for the sweet raspberry preserves. The cookies are not overly sweet themselves, so the preserves and powdered sugar make them more sweet than savory and a delightful addition to any cookie tray!

Ingredients

  • 2/3 cup almonds
  • ½ cup packed light brown sugar
  • 2 ½ cups all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 1 cup unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons powdered sugar, for dusting
  • 1 12-ounce jar seedless raspberry preserves

Instructions

  1. Preheat the oven to 350°. Spread almonds on a rimmed baking sheet and toast in the preheated oven until lightly browned and fragrant, about 6-10 minutes. They will continue to cook outside of the oven so make sure to take them out as soon as you can smell them! Let cool.
  2. While your almonds cool, whisk together flour, baking power, salt and cinnamon in a medium bowl. Set aside.
  3. Process the almonds and a ¼ cup of the brown sugar in a food processor until they are finely ground. Be sure to pulse so as not to make almond butter.
  4. In a large bowl, beat the butter and remaining ¼ cup brown sugar with a hand mixer until light and fluffy, about 2 to 3 minutes. Beat in the egg and vanilla.
  5. Reduce speed to low and gradually add the ground almonds, then add the flour mixture in several additions. Mix until just combined being careful not to over mix.
  6. Divide the dough in half, shape into disks, wrap securely in plastic wrap, and refrigerate 2 hours or until firm but not hard! If you want to prepare the dough the night before, just allow the disks to warm up on the counter until they are still firm but not soft.
  7. Preheat oven to 350° and line 2 baking sheets with parchment.
  8. On a lightly floured surface, roll out each piece of dough to 1/8 inch thickness. Cut out using 3 inch cookie cutter and place on prepared baking sheet, spacing them 1 inch apart. Using a 1 inch cookie cutter cut out the centers of half of the rounds, re-rolling the scraps. Bake the bottoms and the tops (the ones with the holes) on separate cookie sheets!
  9. Bake, one sheet at a time, rotating the cookie sheet half way through, until the edges begin to brown, 8-10 minutes. [I baked the tops 6-8 minutes] Cool slightly on the cookie sheet and then transfer to a wire rack to cool completely.
  10. When the tops have partially cool, dust them generously with powdered sugar.
  11. Spread about ¾ teaspoon of preserves on each cookie without holes. You can use a little more if you like, but I didn’t want the raspberry flavor to overpower the almond flavor. Place a powdered top on each bottom and press gently to stick them together!

Notes:

I thought the flavor improved on the second day! Keep in a sealed storage container at room temperature for up to 5 days. Store between layers of parchment paper. After 4 days they begin to dry out.

Recipe adapted from Real Simple | November 2010

https://americanheritagecooking.com/2014/12/traditional-raspberry-linzer-cookies/

Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking

More Holiday Treats to Make the Season Bright!

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Cherry Pecan Cookies

These easy Cherry Pecan Cookies are soft, chewy and nutty. A cream cheese sugar cookie is generously flavored with almond extract and rolled in pecans! My favorite Christmas Cookie recipe of all time!Hungarian Apricot Kolaches

Traditional Hungarian Apricot Kolaches | My Hungarian husband's favorite Christmas Cookie recipe! He says they taste just like his grandma used to make!

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Spiced Apple Cider Cranberry Cupcakes | Soft, moist apple cider cinnamon cake filled with spiced cranberry compote and topped with a cinnamon cream cheese butter cream! And don't forget the sugared pie crust leaf!Soft Nutella Chocolate Chip Cookies

Soft Nutella Chocolate Chip Cookies

87 Comments

  • Gayle @ Pumpkin 'N Spice
    December 11, 2014 at 8:39 am

    These cookies are gorgeous, Lindsey! I love the raspberry and almond flavors. I’ve never made a linzer cookie before, so I’m definitely adding these to my list. Pinned!

    Reply
    • AmericanCooking22
      December 11, 2014 at 9:35 am

      Thanks, Gayle! You definitely should! Thanks for the pin!

      Reply
  • Josephine
    December 11, 2014 at 10:23 am

    Beautiful!! If I have time, I will try them – I have always wanted to. I did make a batch of Springerlie yesterday. Pretty but they taste awful.

    Reply
    • AmericanCooking22
      December 11, 2014 at 10:28 am

      I hope you do! I had to google Springerlie! They do look very pretty! I’m not a huge fan of anise. 🙂

      Reply
  • annie@ciaochowbambina
    December 11, 2014 at 11:02 am

    Linzer cookies just say holiday to me! These are so pretty and I love the flavors…

    Reply
  • Karen @ On the Banks of Salt Creek
    December 11, 2014 at 12:13 pm

    I love these cookies but have never made them as they seem intimidating. Maybe I’ll get up the courage to try.

    Reply
  • Shashi @ runninsrilankan
    December 11, 2014 at 1:41 pm

    I haven’t ever made linzer cookies – but I do adore them – specially with those toasted almonds in them!

    Reply
    • AmericanCooking22
      December 13, 2014 at 11:33 pm

      You must!!!! Next time I make some, they have your name on them!

      Reply
  • marcie
    December 11, 2014 at 2:14 pm

    These are beautiful, and I would make bigger cookies too! That raspberry jam and almonds….swoon! Pinned. 🙂

    Reply
    • AmericanCooking22
      December 13, 2014 at 11:32 pm

      The bigger the better, Marcie! Cookies are no exceptions. 🙂 Thanks for the pin!

      Reply
      • Elaine
        November 19, 2018 at 12:59 am

        You mentioned that you made your Linzer Tarts larger. I’d like to do the same. Is the recipe written for the larger size, or do I have to scale it myself? Eager to try these; I grew up with powdered sugar and raspberry preserves on the tip of my nose!

        Reply
        • Lindsey
          December 5, 2018 at 10:47 am

          Hi Elaine, You can just make them bigger and you will get fewer from the existing recipe or you can double it. If you want a scaled recipe (in grams), I have it scaled because I make these at work (I’m a pastry chef in NYC) or for private orders over the holidays. Email me and I will send you the larger, scaled recipe! Happy holidays and happy baking!

          Reply
          • Elaine
            December 9, 2018 at 10:18 am

            Thank you; but I don’t know how to email you separately.

          • Lindsey
            December 9, 2018 at 10:21 am

            No worries, I see your email and I can email you. Doing it now! Happy holidays!

          • Janine-Marie
            December 7, 2019 at 11:27 am

            Hello Lindsay,

            I’d like to make these Linzer Cookies in a larger scale as well. Would you mind sending me the larger, scaled recipe?

            Happy Holidays!!

            Janine-Marie
            j9steiff@gmail.com

          • Lindsey
            February 10, 2020 at 6:18 pm

            Hi Janine-Marie, I sent you an email with the recipe! Happy baking!

  • Alessandra // the foodie teen
    December 11, 2014 at 3:26 pm

    Looks absolutely stunning! I love those flavours. Gorgeous photography too!

    Reply
    • AmericanCooking22
      December 13, 2014 at 11:32 pm

      Thanks, Alessandra!

      Reply
  • Amy (Savory Moments)
    December 11, 2014 at 6:58 pm

    These cookies look stunning! Wow! They are a classic cookie and so tasty!

    Reply
    • AmericanCooking22
      December 13, 2014 at 11:31 pm

      Thanks, Amy!!!

      Reply
  • Jessica @ Sweet Menu
    December 11, 2014 at 9:47 pm

    Oh I have always wanted to make these! Because two cookies in one are the best! They look GORGEOUS!

    Reply
  • Kelly - Life Made Sweeter
    December 12, 2014 at 6:14 am

    Oh my goodness, your Linzer cookies are gorgeous, Lindsey! These are one of my favorite holiday cookies to make but yours look a bazillion times prettier – seriously swooning!

    Reply
  • David @ Spiced
    December 12, 2014 at 9:08 am

    You are such a nerd…I love it! Now that you’ve posted them, I can officially say that these were my favorite cookie in the entire box. (Well, they might be tied with another yet-to-be-named creations…) My wife and I might have had a fight over who got the last one of these. #IWon #ButReallySheWon Pinning this right now…and then making another batch all for myself.

    Reply
    • AmericanCooking22
      December 13, 2014 at 11:29 pm

      Haha! Thank you for appreciating my nerdiness, David! I am dying to know what they second favorites were! If it makes you feel any better, my husband and I fought over the last of your cookies. He may or may not have (jokingly) called me a name! #buthemightnothavebeenjoking 😉

      Reply
      • David @ Spiced
        December 14, 2014 at 10:16 am

        I’d call my wife names, too, if it meant more of your linzers and my other favorite cookie! I’m guessing you also won the battle since he had to resort to name calling. Haha!

        Reply
        • AmericanCooking22
          December 14, 2014 at 10:32 am

          Sometimes winning is not really winning! But I totally won the last cookie and it was worth it! 🙂

          Reply
  • Ella-HomeCookingAdventure
    December 12, 2014 at 10:01 am

    This linzer cookies are perfect. This time the photos are simply amazing. I need to make some linzer cookies too, are looking too good to skip them.

    Reply
    • AmericanCooking22
      December 13, 2014 at 11:28 pm

      I see on your IG that you whipped some up and they are GORGEOUS!!!!!

      Reply
  • Sharon @ What The Fork Food Blog
    December 14, 2014 at 7:02 am

    Love these, they look absolutely gorgeous! So perfect for gifting 🙂

    Reply
    • AmericanCooking22
      December 14, 2014 at 9:25 am

      Absolutely! Thanks, Sharon!

      Reply
  • Laura @ Laura's Culinary Adventures
    December 17, 2014 at 4:21 pm

    What a beautiful and elegant cookie!

    Reply
    • AmericanCooking22
      December 17, 2014 at 11:06 pm

      Thanks, Laura!

      Reply
  • […]  Traditional Linzer Cookies  […]

    Reply
  • 30 Unique Christmas Cookie Recipes -
    December 11, 2015 at 1:33 am

    […] 17. Traditional Linzer Cookies From American Heritage Cooking […]

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  • […] I’m still dying alone!,” now is an excellent time to try one of those jelly-filled linzer cookies with powdered sugar on […]

    Reply
  • mia
    December 28, 2015 at 12:17 pm

    Oy vey! I don’t know how I screwed these up so badly?! I just couldn’t get the dough to play nice. After getting them somewhat rolled, I couldn’t get them off the counter without a huge struggle… misshapen mess! LMAO. They smell divine baking. I’ll try to add more flour to the rest of the dough as I only got 6 each top and bottom. I was sooo looking forward to these…

    Reply
    • Lindsey
      December 29, 2015 at 11:42 am

      Bummer, Mia. Next time just try more bench flour when you roll them out. Also keeping the dough chilled, so only working with part of it at a time. And if your cookies ever get stuck again you can use a large offset spatula to scrape underneath them with out completely destroying their shape.

      Reply
    • Rebecca
      December 26, 2017 at 9:14 am

      I actually chilled my dough overnight & sat it out on the counter until the dough became workable. I rolled the dough between 2 sheets of wax paper as I dislike adding extra flour to the dough. I had no complications whatsoever. I used a spatula to pick up the cut out dough & transfer to the cookie sheet. I then chilled the cookies in the fridge for a little before baking.

      Reply
      • Lindsey
        December 26, 2017 at 12:14 pm

        Hi Rebecca! Great technique! I don’t like adding a lot of extra flour to dough either, so I can definitely get behind the wax paper! Parchment works too!

        Reply
  • […] One of my favorite ways to celebrate a holiday is by baking sweet and festive treats. And what better way to bake than with family! My sister-in-law, Courtney, helped me make these wonderful little heart shaped linzer cookies for Valentines Day. They are absolutely delicious, and were all eaten in one afternoon haha. Thats when you know they are good! The recipe for these yummy and esthetically pleasing cookies are here. […]

    Reply
  • Melissa Adams
    April 11, 2016 at 7:46 am

    I just wanted to say that I made these for morning tea for church except in heart shapes. Everyone loved them and were asking for the recipe. The biscuit is so short and crispy. Yum, yum, yum.

    Reply
    • Lindsey
      April 11, 2016 at 11:51 am

      I’m so glad you liked them, Melissa! These would be perfect for tea!

      Reply
  • Zuzi
    January 12, 2017 at 8:32 pm

    Hello there, do you know why jam would seep into my cookie and color it in the center? I used different kinds of jams and they all do it, what could be a problem?

    Reply
    • Lindsey
      January 18, 2017 at 12:55 pm

      Hi Zuzi! If the jam isn’t thick enough then it will just soak in. Choose a thicker jam or preserves. A small amount will soak in and that’s ok! It makes the cookie even more moist!

      Reply
  • Linzer Cookies - Emoticakes
    February 9, 2017 at 12:39 pm

    […] found a great recipe on American Heritage Cooking. It is adapted from Real Simple, November 2010. I made some […]

    Reply
  • […] [1] Lamb roast with mint jelly, a British classic (photo courtesy Welsh Beef & Lamb). [2] Pancakes with strawberry jam (photo courtesy Calm Belly Kitchen). [3] Raspberry jam is the filling for liner cookies and tortes (photo courtesy American Heritage Cooking)./td> […]

    Reply
  • Dianne Evans
    October 27, 2017 at 12:04 pm

    How much would you sell these cookies for? Thinking about selling them in my community.

    Reply
  • Marie-Ève
    November 22, 2017 at 8:44 pm

    Hi! I want to make these, but someone in my family is allergic to nuts (coconut and all).
    Could I omit the nuts and still get a good cookie?
    thanks!

    Reply
    • Lindsey
      December 26, 2017 at 11:09 pm

      Hi Marie Eve, absolutely but you will want to increase the flour. I am not sure how much. I would mix the ingredients as are and then add flour until you get a dough that is no longer sticky.

      Reply
  • Sam
    December 15, 2017 at 9:23 am

    Would the cookies turn out if you double this recipe?

    Reply
    • Lindsey
      December 26, 2017 at 1:42 pm

      Absolutely Sam! I have made up to 8x batch, but I also have a large commercial mixer at work. A double should work in any stand mixer. Any more than that and you would need to tell me the bowl capacity! Happy baking!

      Reply
  • Larissa Pullen
    December 19, 2017 at 2:34 pm

    My boyfriend and I followed this recipe to the T and they turned out FABULOUS! The toasted almonds in the biscuit really made it. Also this was my first success making cookies out of a dough that require cookie cutting without failing completely so highly recommend. The dough seemed slightly dry and cracked a bit when rolling it out or shaping it into the disks which made me nervous but I resisted the urge to add water and just worked with it and it turned out perfect! (However I doubled the batch and separated the dough into four disks so the last of the dough was quite a bit more crumbly then the rest so we did just throw a splash of water on them and they turned out fine as well). They look so pretty and impressive once their finished!

    Reply
    • Lindsey
      December 26, 2017 at 1:14 pm

      Hi Larissa! I am so glad you found success! If your dough is ever super crumbly, you can always add a little egg yolk which will give the dough a bit of moisture to come together but also not hydrate your flour and develop the gluten. I made these for the restaurant this year and so I made very large batches of this dough and the bottom is always a little more crumbly because mixers are never great at mixing that bit. I kneaded mine together and then chilled.

      Reply
  • Julie
    December 19, 2017 at 4:15 pm

    Do these cookies freeze well? After they’re baked?? Or should I freeze the raw dough instead?

    Reply
    • Lindsey
      December 26, 2017 at 1:10 pm

      Julie! You can do either! If I were you, I would freeze the cookies unassembled but baked, then when you are ready, dust the tops with powdered sugar and assemble the cookies.

      Reply
  • Rebecca
    December 26, 2017 at 9:08 am

    I’ve always loved this cookie. I made them for the first time a few days ago when my kids & I were baking & decorating sugar cookies. I decided to make these for me since I knew my kids wouldn’t try them, definitely their loss!!! I searched the internet for recipes & decided to go with this one. This recipe is definitely a keeper. I made mine bigger also & slightly thicker. I love the fact that this cookie isn’t overly sweet. Absolutely delish with my cup of tea in the morning. I packaged some & gave to family & friends as sweet little treats. Everyone loved them. I’ll b making more very shortly as I’m trying to hold on to the last one lol.

    Reply
    • Lindsey
      December 26, 2017 at 12:18 pm

      I am so glad you liked the linzer cookies, Rebecca! And I am always down with a bigger, thicker cookie!

      Reply
  • Ellen
    January 25, 2018 at 1:44 am

    Very traditional recipe indeed but ii would love to try this with coconut in the middle, this will be other perfect recipes to add to my collection here I share a recipe which is dairy free. https://pastreez.com/pages/the-recipe

    Reply
    • Lindsey
      January 25, 2018 at 10:43 am

      That sounds delicious Ellen!

      Reply
  • Victoria Marsh
    December 10, 2018 at 8:02 pm

    Tried this recipe and the cookies tasted amazing! Almond flavor came through perfectly and it was combined with the apricot jam I used. Am making another batch tomorrow for Christmas cookie trays for friends. Thank you for posting. Will become one of my go-to’s.

    Reply
    • Lindsey
      December 12, 2018 at 6:54 pm

      I’m so glad you liked them Victoria! Apricot would be divine! They are perfect for gifting because they keep so well! Merry Christmas and happy baking!

      Reply
  • Courtney Taylor
    December 11, 2018 at 10:46 pm

    Can I use almond flour in place of the almonds? Thank you.

    Reply
    • Lindsey
      December 12, 2018 at 6:52 pm

      Absolutely! That is what I do out of convenience 🙂 Happy baking!

      Reply
  • Giuliana
    December 12, 2018 at 1:10 pm

    Can this recipe be doubled as-is? I’ve made these before (and loved them!) but am looking to make a larger batch and am worried about the conversions messing with the texture or crumb. Thanks!

    Reply
    • Lindsey
      December 12, 2018 at 6:51 pm

      Absolutely! I make huge batches at work (I use weight instead of volume) so I’m sure you’ll be fine! Happy baking!

      Reply
  • […] From: AmericanHeritageCooking […]

    Reply
  • Mary
    December 23, 2018 at 4:04 pm

    Thank you for this wonderful Linzer cookies recipe they are amazing I made half with raspberry jam and half with Nutella – this is a keeper recipe

    Reply
    • Lindsey
      January 1, 2019 at 11:09 am

      Ooo Nutella! What a great idea Mary! Happy New YEar!

      Reply
  • Raspberry Linzer Cookies – Digital Morsels
    January 15, 2019 at 2:31 pm

    […] from the original one, so I’m not going to post it here, however you can check it out over at American Heritage Cooking. It is extremely detailed, has tons of photos, yield information, preparation time and all the info […]

    Reply
  • Victoria Regina Marsh
    January 17, 2019 at 9:33 pm

    Made the Traditional Raspberry Linzer Tart cookies for Christmas 2018. THEY WERE FANTASTIC!!!! Soooo gooood had to make a second batch! Will be making them again next Christmas. Thanks so much!!! (Victoria M, Cortland, NY)

    PS – Would love to be able to send pictures!

    Reply
    • Lindsey
      January 19, 2019 at 3:49 pm

      Oh I am so happy to hear that Victoria! You can email me pictures or you can tag me on Instagram! I’ve gotten a bunch of emails of pictures of these cookies in particular! Wishing you and your family a wonderful year full of health, happiness and love!

      Reply
    • Victoria Regina Marsh
      December 18, 2019 at 11:06 pm

      UPDATE – These were included in my 2019 cookie trays and everyone (esp. me!) loved them. I used the heart shaped cutout and they were so pretty. Thank you for sharing this with us.

      Reply
  • […] From: AmericanHeritageCooking […]

    Reply
  • Inez
    October 1, 2019 at 12:59 am

    Linzer cookies are my favorite! Can I use almond meal instead of roasting and grinding my own?

    Reply
    • Lindsey
      October 1, 2019 at 9:14 am

      Absolutely! I use almond meal especially when I make large batches

      Reply
  • Mary
    October 2, 2019 at 10:17 pm

    I have never made Linzer cookies but you made it seem pretty easy to do. Can I substitute gluten-free flour for regular flour?

    Reply
    • Lindsey
      November 21, 2019 at 4:10 pm

      I have never done that but you can try!

      Reply
  • Marcia Hoang
    December 11, 2019 at 3:44 pm

    Love these! They come out perfect every time and everyone is always so impressed!

    Reply
    • Lindsey
      February 10, 2020 at 5:43 pm

      I’m so glad to hear that!

      Reply
  • Marcia Hoang
    December 11, 2019 at 3:45 pm

    Love these! They come out perfect every time and everyone is so impressed by them. I also use almond flour to make things a little easier.

    Reply
  • Charlottle
    December 23, 2019 at 12:43 am

    Hi there,

    I’ve made these before last Christmas and they were perfection.

    This year I’ve moved away from home and I don’t have a blender or food processor to grind up the almonds. Could I substitute store bought ground almond and just toast it in a pan?

    Reply
    • Lindsey
      January 27, 2020 at 1:08 pm

      Hi Charlotte! You could absolutely use almond meal. I do when I make them in large batches. I give the grinding option for those who don’t have access to store-bought meal. I love King Arthur’s brand. No need to toast! Happy baking

      Reply
  • Josh
    December 24, 2019 at 5:38 pm

    Sadly, this recipe is the equivalent of using the old metal Christmas tree stands, the ones that your parents cussed a storm over. They may be traditional, but grandma should have let off the booze,. The dough is so super crumbly that it took everything to roll the dough out, cut them out, and transfer to the baking sheet. I did not deviate whatsoever from the recipe. I work in a molecular biology lab, so I’m very adjusted to following recipes. This one should have been left in the past.

    Reply
    • Lindsey
      January 27, 2020 at 1:06 pm

      HI Josh, You are too kind. I do feel as if perhaps there was a mistake made in measuring because I make this recipe often at work and in large quantities and the dough is not crumbly. There are lots of recipes that should be left in the past, and trust me I’ve found a lot of them, but this isn’t one of them.

      Reply
  • Cait
    November 13, 2020 at 10:34 am

    This is amazing! How cute would it be to use a Rudolph cookiecutter and for the top, cut out his nose, so that the preserve makes his nose red?! 😀

    Reply
    • Lindsey
      November 16, 2020 at 11:31 am

      Oh my gosh! So cute! What a great idea, Cait!

      Reply

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