Linzer Cookies with Garden tales Mulberry jam


Buttery, elegant, and absolutely delicious! Linzer cookies are a great choice to pair with your afternoon tea. (around 24 linzer cookies)

Read the full recipe below


100 gr almond flour
400 gr all-purpose flour, plus more for flouring the surface
Pinch of salt
½ tsp baking powder
175 gr salted butter, softened
145 gr caster sugar
2 eggs
1 tsp vanilla paste
Garden tales Mulberry jam, for filling
Powdered sugar, for dusting

Let’s get started!

In a bowl, whisk to combine the almond flour, all-purpose flour, salt and baking powder.

Place the softened butter and sugar in a medium bowl and with a hand mixer beat until creamy and light.

Add eggs one at a time, vanilla paste and mix to combine. Add the flour mixture in small batches, mixing on low to combine completely.

Divide the dough into 2 portions and then make 2 discs. Wrap with plastic wrap and refrigerate for 1 hour or overnight until firm.

Remove the dough from the refrigerator and let sit at room temperature for about 10-15 minutes.

Preheat the oven to 180ºC.

Flour a surface and place one disc of dough. Roll into a thin sheet (4mm thick.)

Using a cookie cutter, cut cookies from the dough. Place the cookies on large baking sheets lined with parchment paper. Repeat with the remaining dough.

Cut small shapes (like stars or hearts) from the centers of one-half of the cookies. Bake for around 10-15 minutes depending on your oven, just until the edges of the cookies are lightly golden. Let them cool before icing and filling.

Top the whole cookies with 1 teaspoon of Garden tales mulberry jam and spread over the center of the cookies. Sift powdered sugar on top of the cookies with cut outs. Place the sugared cookies over top of the cookies with jam.


© Garden Tales. All rights reserved 2023