Peach Linzer Cookies

Name: Peach Linzer Cookies
Prep time: 1 h
Cook time: 14 min
Total time: 74 min
Yield: 24
Ingredients: 2 cups all-purpose flour; ½ cup almond flour (or finely ground almonds); ¼ teaspoon salt; ¾ cup (1½ sticks) unsalted butter, softened; ⅔ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; ½ teaspoon almond extract (optional); ½ cup peach jam or preserves; Powdered sugar, for dusting

by Sarah’s Kitchen

24 Cookies

1 hr 14 min

Peach Linzer Cookies are delicate, buttery sandwich cookies filled with sweet, golden peach jam and dusted with a light coating of powdered sugar. Inspired by the traditional Austrian Linzer torte, these cookies feature the same nutty, crumbly base made with ground almonds and warm hints of vanilla. Instead of the usual raspberry or apricot filling, this version highlights the gentle sweetness of peach — adding a bright, sunny twist that feels both nostalgic and fresh.

They’re the kind of cookie that looks bakery-perfect yet feels homemade, with soft jam peeking through a cutout window and tender, melt-in-your-mouth layers. Perfect for tea parties, holidays, or gifting, Peach Linzers strike the right balance of elegance and comfort. You can customize the shapes (circles, hearts, or flowers) to fit any occasion, and they store beautifully for days. Each bite combines buttery richness, fruity sweetness, and a touch of almond flavor — a simple pleasure that feels special every time.

Peach Linzer Cookies

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Recipe details

Yield 24 Cookies
Time spent: Prep time: 1 Hours Cook time: 14 Minutes Total time: 1 hr 14 min

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Instructions

Whisk dry ingredients: In a medium bowl, whisk together flour, almond flour, and salt.
Cream butter and sugar: In a large bowl, beat butter and sugar until light and creamy. Add the egg, vanilla extract, and almond extract if using.
Combine: Gradually mix in the dry ingredients until a soft dough forms. Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat oven: to 350°F (175°C). Line baking sheets with parchment paper.
Roll out dough: On a lightly floured surface, roll one disk to about ⅛ inch thickness. Cut out cookie shapes using a round or fluted cutter. For half of the cookies, cut a small shape (like a heart or circle) in the center to create “windows.”
Bake: Place cookies on prepared sheets and bake for 12–14 minutes, or until lightly golden around the edges. Cool completely on a wire rack.
Assemble: Spread about 1 teaspoon of peach jam on the flat side of each solid cookie. Dust the windowed cookies with powdered sugar, then gently sandwich them on top.
Serve or store: Store in an airtight container at room temperature for up to 5 days.

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