I am so glad I am finally able to share with you this recipe for Strawberry Cardamom Linzer Cookies. These beautiful cookies are great for holidays and can be made in different shapes and sizes each time. I was eager to try them out and as Easter is rapidly approaching I think it is a perfect time for them, especially since strawberry season begins. These nutty flavorful cookies always make a good impression on holiday tables and they taste even better than they look. What better way to welcome spring than with these flower-shaped cookies?
Linzer cookies are usually spiced with cinnamon and have raspberry jam for the filling. This time I wanted something different. I’ve used homemade strawberry jam for filling and cardamom instead of cinnamon as it makes such a good pair with the strawberries. I added cardamom in both cookies and jam and the flavor is not too intense. It is just the right amount to make you fall in love with these cookies from the first bite.
These strawberry cardamom Linzer cookies completely melt in your mouth. They are good to serve from the moment you sandwich them together though after a couple of hours or the day after are divine. The flavors combine so well, and the cookies get softened a bit from the jam. They are one of the best cookies ever.
If you try them out don’t forget to tag me on Instagram as I would love to see how they turned out for you.
Other cookies you may also like.
For other cookie recipes, you may like these Butter Cookies-Pastisetas. The cookies are soft inside, almost melting in your mouth, with a bit of crispy texture on the outside, very buttery and rich. These Brown Butter Snickerdoodle Cookies are also a great choice for any occasion. These Vanilla and Chocolate Swirl Cookies are also one of my favorite cookies that I like to make during the holiday time. These Peach Cookies are also very impressive and very flavorful.
Related Posts:
Pistachio Strawberry Macaron Cake
Strawberry and Ricotta Tart
Homemade Cream Puffs
Strawberry Cardamom Linzer Cookies
Ingredients
- 1 cup (226 g) unsalted butter
- 2/3 cup (135g) sugar
- 2 eggs
- 1 tsp (5g) vanilla extract
- 1 cup (100g) ground almonds , toasted or plain
- 3 cups (380 g) flour
- 1 tsp (4g) baking powder
- 1/2 tsp (3g) salt
- 1/2 tsp (1g) ground cardamom
Strawberry Cardamom Jam
- 14 oz (400g) fresh or frozen strawberries
- 1/2 cup (100g) sugar
- 1 tbsp (15ml) water
- 1 tbsp (15ml) lemon juice
- 1/2 tsp (1g) ground cardamom
- powdered sugar
Instructions
- In a medium bowl combine flour with baking powder, salt and cardamom.
- In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add the almonds and flour mixture and stir to incorporate.
- Divide the dough into 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this help the cookies keep their shape.
- Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes. Remove from heat and let cool completely before using.
- Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
- On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.
- Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
- Work the other dough and roll 1/8 inch (3 mm) thick. Assemble the small cutter into the linzer cutter and cut the tops of the linzer cookies. Transfer the top cookies to the prepared baking sheet. Re-roll scraps and repeat.
- Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.
- Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
- Gently sandwich cookies together and let stand for several hours before serving.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Oh I adore linzer cookies! These look wonderful with the fresh strawberry cardamon jam shining through the middle – yum!
I can’t believe I’ve never made Linzer cookies! Yours look gorgeous, and I love that you made your own strawberry jam! Pinning.
Your cookies look gorgeous Ella! Love the addition of cardamon and strawberry filling! Pinned 🙂
Ella, these look so good. I am loving those powdered sugar shots, and the cookies would not last long around my house. I love cardamom – and you’ve made these so beautiful!
thank you Kristi:) these cookies didn't last long either.. the next morning were all gone:)
wow, stunning sweet bites
What a classic cookie! Yours are picture perfect!!!
Is there a way to make these vegan? i’m a vegan and these cookies look too yummy to pass! 🙂
You shoud try margarine instead of butter and skip the eggs..
Can I substitute ground hazelnuts instead? Also is ground almonds the same as almond & flour?
sure.. you can try with hazelnuts instead.. and yes.. ground almonds is same as almond flour
Can I use hazelnut flour/meal instead of almond meal/flour?
Is there a difference between almond meal & flour. If so which is better suited for this recipe?
there is no difference.. both are ground almonds.. nothing more
Can I use hazelnut instead of almond?
sorry, almond meal and almond flour are not the same.
What kind of butter suits best for this Recipe? 60% or 80%?