Jam Filled Linzer Cookies without Nuts and Almonds

Jam filled linzer cookies made without almonds - Christmas party-ready cookie containing no nuts. Make it unique by using a cute cookie cutter and then fill it with your own choice of filling.

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This nut-less linzer cookie recipe came about because I wanted to bring an easy but attractive looking treat to a holiday event. Since it was a big group event, all types of diets had to be considered including a no-tree nut one.

I was happy to see that these cute cookies were the first ones to be chosen by the party-goers and I think you'll have similar results too. They look very much like stain-glass cookies but they're so much easier to bake! I know you'll have tons of fun putting it all together. Without further ado, I present to you this no tree-nut linzer cookie recipe for your next Christmas cookie exchange.

XOXO,
Mimi

Why You'll Love this Recipe

Nut-less - ready for bringing to group events
Big Impact with Minimal Effort - these "stained glass" effect cookies look amazing but requires minimal skills
Make It Your Own - with your own unique cutter design
Tastes Delicious - soft and buttery
Adaptable - fill this cookie with other fillings to make different flavored cookies with just one dough
Simple Ingredients - make this cookie with ingredients that are available year round
Make in Advance - raw dough, unassembled and even assembled cookies can be made in advance and frozen for the busy holiday season.

Can I Make Linzer Cookies without Nuts?

Yes! Linzer cookies can be made without nuts by omitting the almonds and adding an imitation almond extract to build a similar flavor profile. This nut-less version is perfect for bringing to group events that have restrictions on food containing nuts. Please be careful to source an almond extract that doesn't have traces of nuts and be careful of any cross-contamination that might occur in your kitchen.

What Do These Cookies Taste Like?

These linzer cookies taste like a softer and less crumbly shortbread cookie - buttery but not too rich, soft but not too crumbly. Traditionally, they are made with almonds which give them a nutty flavor but in this nut-less version, you can use imitation almond extract to achieve a similar flavor profile. These versatile cookies take on various fillings very well. How they ultimately taste will vary depending on which filling you pair it with.

Preparing the Ingredients & Substitutions

Unsalted butter - adds richness of flavor. It should be at room temperature for it to cream properly with the sugar. To soften quickly, cut into cubes and microwave on 10 second intervals at 50% power.
Icing sugar - adds sweetness. It must be sifted prior to use.
Egg yolks - tenderizes and adds flavor. Use large size.
Vanilla extract - adds flavor. Use either pure or artificial.
Optional: almond extract gives the traditional nutty flavor to this cookie. If you're trying to make this cookie truly nut-less, use an imitation one that doesn't contain traces of nuts. It can also be omitted.
Cake flour - a low protein flour which will help make this cookie softer than if using All-Purpose flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. Cake flour can be substituted with both types of flour.
Fine sea salt - highlights all the flavors inside the cookies and contrasts nicely with the sweetness.
Jam for filling - can be substituted with chocolate, Nutella or matcha spread or buttercreams.

What Fillings to Pair with Linzer Cookies?

Linzer cookies taste delicious with jam, chocolate, Nutella or matcha spread and various buttercreams. Fruit jams provide a nice tart contrast to the butter and sugar in the cookie. Suitable jam flavors include: strawberry, raspberry and plum. Spreads like chocolate, Nutella or matcha are a modern alternative and adds more sweetness. Buttercreams will make this cookie even sweeter and richer. Whichever filling you use, do note that higher moisture ones will make this cookie softer and might drip out of the cutout window if it's too wet.

Step By Step

Roughly mix together by hand, room temperature butter and icing sugar. This will prevent sugar clouds when the mixer is turned on. With a stand mixer fitted with a paddle attachment or with a handheld mixer, beat together on medium speed until fluffy.

**Visual cues**: the batter should look well combined and fluffy.

Add egg yolks and vanilla extract. Beat until it's well combined. It should look smooth and no longer glossy.

**Visual cues**: the batter should now look smooth and not glossy anymore.

In a separate bowl, sift together the flour and salt. Stir to disperse evenly. Add it into the batter.

**Tip:** always sift cake flour before use to prevent clumps. Stir thoroughly to ensure dry ingredients are evenly dispersed.

Roughly mix together by hand before turning mixer on. Mix together on lowest speed until evenly combined.

**Visual cues**: the dough is ready when it starts to look like one big mass with no traces of flour left. If there is a little left, you can knead it all together by hand.

In the bowl, knead the dough into one smooth dough ball. Shape into a disk and wrap with plastic wrap. Chill in the fridge until firm, approximately 2 hours.

**Tip**: the dough will be soft initially but will take on a nice workable consistency after chilling.

Pre-heat oven to 325F. On a lightly floured surface, roll out the dough to a ¼" thickness. Cutout desired shapes with a 2" cookie cutter. Place onto cookie pan lined with parchment paper or silicone mat. Optional: to prevent minimal spreading of intricate cutouts during baking, chill the cookies in the fridge before baking, around 20-30 minutes.

**Tip**: chill the cookies in the fridge before baking to prevent spreading of intricate designs.

Bake for 8-11 minutes until the edges start to turn golden. Tip: flip one over with a butter knife, it's done when the bottom is light golden. Cookies with the cutout will be done a bit sooner.* Let cookies sit on pan for 3-5 minutes then transfer to a cooling rack to cool completely

How to Store & Make in Advance

These cookies are perfect to make in advance of Christmas cookie exchanges. The raw cookie dough should be wrapped with plastic wrap and placed inside a Ziplock bag. If placing in the fridge, use within 1-2 days. In the freezer, use within 3 months.

Assembled linzer cookies can be kept in the fridge for up to one week but please note that they start to soften after a few hours. It's best to fill them the day of serving. They can also be kept in the freezer for up to one month. Place in fridge to defrost overnight. Do not dust cookies until it's time to serve.

Unfilled cookies should be stored in an air-tight container. It will stay fresh for up to one week at room temperature and up to one month in the freezer.

Recipe

Yield: 48 cookies

Jam Filled Linzer Cookies without Nuts and Almonds

Jam filled linzer cookies made without almonds - Christmas party ready cookie containing no nuts. Make it unique by using a cute cookie cutter and then fill it with your own choice of filling.

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

Linzer Cookie

225 grams unsalted butter, room temperature
260 grams icing sugar, sifted
4 egg yolks
1 teaspoon vanilla extract
Optional: ½ teaspoon imitation almond extract*
390 grams cake flour*
½ teaspoon fine sea salt
Jam for filling*

Supplies

Regular kitchen tools PLUS
Parchment paper or silicone mat
2" Linzer cookie cutter
Hand or stand mixer
Sieve

Instructions

Nut-less Linzer Cookie

Roughly mix together by hand, room temperature butter and icing sugar. This will prevent sugar clouds when the mixer is turned on. With a stand mixer fitted with a paddle attachment or with a handheld mixer, beat together on medium speed until fluffy.
Add egg yolks and vanilla extract. Beat until it's well combined. It should look smooth and no longer glossy.
In a separate bowl, sift together the flour and salt. Stir to disperse evenly. Add it into the batter. Roughly mix together by hand before turning mixer on.
Mix together on lowest speed until evenly combined.
In the bowl, knead the dough into one smooth dough ball. Shape into a disk and wrap with plastic wrap. Chill in the fridge until firm, approximately 2 hours.
Pre-heat oven to 325F
On a lightly floured surface, roll out the dough to a ¼" thickness. Cutout desired shapes with a 2" cookie cutter. Place onto cookie pan lined with parchment paper or silicone mat.
Optional: to prevent minimal spreading of intricate cutouts during baking, chill the cookies in the fridge before baking, around 20-30 minutes.
Bake for 8-11 minutes until the edges start to turn golden. Tip: flip one over with a butter knife, it's done when the bottom is light golden. Cookies with the cutout will be done a bit sooner.*
Let cookies sit on pan for 3-5 minutes then transfer to a cooling rack to cool completely.

Assembly

Before serving, with a sieve, lightly dust icing sugar onto the cookies with the cutout.
Spread a thin layer of jam filling onto the plain cookie.
Assemble together with the cutout cookie.
Assembled cookies can be kept in the fridge for up to one week but please note that they start to soften after a few hours. It's best to fill them the day of serving. See notes below on how to freeze and make in advance.

Notes

Ingredients Notes

Almond extract gives the traditional nutty flavor to this cookie. If you're trying to make this cookie truly nut-less, use an imitation one that doesn't contain traces of nuts. It can also be omitted.
Cake flour is a low protein flour which will help make this cookie lighter than if using AP flour. It usually has a protein content between 6-8%. It can be substituted with "cake & pastry" flour or all-purpose flour.
Jam filling can be substituted with other fillings like chocolate, Nutella or matcha spread and buttercreams.

Recipe Notes

Err on the side of slightly over baking vs under baking as the jam filling will soften this cookie after a few hours.

Storage Notes

The raw cookie dough should be wrapped with plastic wrap and placed inside a Ziplock bag. If placing in the fridge, use within 1-2 days. In freezer, use within 3 months.
Unfilled cookies should be stored in an air-tight container. It will stay fresh for up to one week at room temperature and up to one month in the freezer.
Assembled cookies can be kept in the freezer for up to one month. Place in fridge to defrost overnight. Do not dust cookies until it's time to serve.

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Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 90Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 25mgSodium 26mgCarbohydrates 12gFiber 0gSugar 6gProtein 1g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.