Linzer Tart Cookies

This was my favorite cookie when I was a child. My mother would take me to Debolds German Bakery and I would lust after those large, buttery, crisp cookies with the sweet raspberry filling and confectioners’ sugar topping. I would end up with white streaks all over my face.These are not hard to make and are a perfect gift for your Love whether they are 5 or 50!


  • 1-½ cups finely ground almonds
  • 1-½ cups sifted all-purpose flour
  • 3/4 cup granulated sugar
  • 1-teaspoon cinnamon
  • 1/4-teaspoon cloves
  • Pinch of salt
  • 1 stick unsalted butter
  • 1 egg yolk
  • Raspberry preserves
  • Confectioners’ sugar

Preparation Instructions

  1. Preheat oven to 350F.
  2. Combine the almonds, flour, sugar, cinnamon, cloves and salt in the processor work bowl. Pulse on and off to thoroughly combine.
  3. Cut the butter into 8 pieces and add to the work bowl. Pulse on and off until a fine coarse meal is formed. Do not allow ball of dough to form.
  4. Beat the egg yolk in a little bowl and then steadily add the beaten yolk while the processor is running. Do not allow a ball of dough to form. Remove from processor and allow th sit.
  5. Roll the dough out on a lightly floured board and cut into heart shapes. Cut little hearts out of the centers of half the hearts. Place on parchment lined cookie sheet about 2 inches apart.
  6. Bake for 15 minutes or until lightly golden. Spread the solid cookie with approximately 1 teaspoon raspberry preserves. Sprinkle the cookie with the hole with confectioners’ sugar. Place the open-heart cookie over the raspberry filling and gently press down. Sprinkle with more sugar if necessary.
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