Linzer Cookies

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  • 270g flour
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 200g sugar
  • 150g almond meal
  • 220g unsalted butter, softened
  • 1 egg
  • 1 lemon juice and zest
  • 1 tbsp milk


Sift dry ingredients together. Whisk butter and sugar until light, add egg and combine. Add the milk and lemon and fold in the dry ingredients and form a ball. Wrap in plastic wrap and set aside in the fridge to firm. Roll out to about 2-3mm thick, cut out equal amounts of bases and tops and place onto a lined tray. Bake for 10 minutes until golden. Cool on a cake rack. On a base  spoon over a small amount of raspberry jam and top with the top cookie. Repeat with all the cookies and dust with icing sugar.