Classic Linzer cookies filled with chocolate-hazelnut spread create an irresistible combination of buttery, nutty, and chocolate flavors. This adapted dough keeps the delicate Linzer texture while being reliable and easy to work with—cookies that hold their shape and sandwich beautifully.
What are Linzer cookies?
Linzer cookies are small, sandwich-style cookies inspired by the Austrian Linzer torte. They typically have a tender, nut-forward shortbread base and a small cutout on the top cookie so the filling shows through. Traditionally filled with fruit preserves, Linzer cookies also pair wonderfully with thicker fillings such as chocolate ganache, curd, caramel, or chocolate-hazelnut spread.
This version uses almond flour for authentic nutty flavor and a bit of cornstarch in the dough to create a delicate, slightly sandy texture that still holds together when baked and when sandwiched. A touch of brown sugar adds depth and slight chew without making the cookies overly soft.
Nutella Linzer cookie ingredients
Here are the ingredients you’ll need. Measurements are shown for the full batch below; scale as desired for smaller batches.
- 1 ¾ cups (210g) all-purpose flour, spooned and leveled
- ¾ cup (75g) superfine almond flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 cup (225g / 2 sticks) unsalted butter, softened to room temperature
- ½ cup (100g) packed brown sugar (light or dark) — or use granulated or powdered sugar if preferred for a crisper cookie
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- Chocolate-hazelnut spread (Nutella) or other thick filling for assembly
Notes on ingredients: almond flour gives the signature Linzer taste; cornstarch helps the cookies keep a tender, slightly crisp crumb; brown sugar contributes subtle molasses notes and chew. If you prefer a crisper texture, substitute granulated or powdered sugar.
How to make Nutella Linzer cookies
Follow these steps to make the dough, shape the cookies, and assemble them into sandwiches.
- Mix the dry ingredients. In a medium bowl whisk together the all-purpose flour, almond flour, cornstarch, and salt until evenly combined.
- Cream butter and sugar. In a larger bowl, beat the softened butter and brown sugar until the mixture is smooth and slightly lighter in color. This takes about 2 minutes with an electric mixer or a bit longer by hand.
- Add egg and vanilla. Whisk the egg and vanilla into the creamed butter mixture until fully incorporated.
- Form the dough. Add the dry ingredients to the wet mixture and mix until a thick, slightly sticky dough forms. Avoid overmixing; stop once the dough comes together.
- Chill the dough. Divide the dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for 1–2 hours until firm. You can refrigerate up to 4 days or freeze for longer storage.
- Roll and cut. Preheat the oven to 350°F (175°C). On a lightly floured surface, roll one disk to about 1/8–1/4 inch thickness. Use a 2½-inch round cutter to cut the full cookies. For the tops, cut the same round shapes and then use a smaller cutter to create a central window (any small shape works).
- Manage warm dough. If the dough softens while you work, wrap and chill for 15–20 minutes before continuing. Gather scraps and reroll as needed.
- Freeze briefly, then bake. Arrange cut cookies on parchment-lined baking sheets, freeze or refrigerate for 10 minutes to firm up, then bake in the center of the oven for 12–15 minutes, or until edges are lightly golden. Top cookies with cutouts will bake a minute or two faster—start checking them around 10 minutes.
- Cool fully. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
- Assemble. Spread a thin layer of chocolate-hazelnut spread on the underside of each solid cookie, then sandwich with a cookie that has the cutout window. Press gently so the filling peeks through the top.
Storage
Store Linzer cookies in an airtight container to preserve freshness. If you plan to serve them later, keep the baked cookies unfilled and add the Nutella or other filling just before serving—this prevents the cookies from softening too much.
Filled cookies will keep at room temperature for 2–3 days and in the refrigerator for 4–5 days. Unfilled cookies remain crisp for about one week when stored at room temperature in a sealed container.
Other filling ideas and serving suggestions
While chocolate-hazelnut spread is a favorite pairing with almond-forward Linzer cookies, try other fillings for variety: apricot or raspberry jam, lemon curd, chocolate ganache, caramel, or flavored buttercream. For a festive touch, dust the tops lightly with powdered sugar before sandwiching so the filling shows through the window.
These cookies make a lovely gift or holiday platter item. Assemble them the day you plan to serve, or store plain cookies and fill on the day for best texture.
Enjoy!
