Easter Linzer Cookies with Apricot Jam

Buttery, delicate cookies that melt in your mouth

These Easter-inspired Linzer cookies, shaped like eggs, bring together a tender, buttery dough and a bright apricot filling. Simple yet elegant, they’re perfect for a festive spring table.

Linzer cookies may look effortless, but the magic is in the details. The balance of butter, flour, and ground almonds creates that signature melt-in-your-mouth texture, while properly chilling the dough ensures clean shapes and even baking.

This version keeps the classic flavor you love, with a fresh seasonal twist that makes them stand out.

Ingredients

For the dough:

• 14 tbsp unsalted butter, softened
• 1 ¼ cups powdered sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 cup finely ground almonds
• pinch of salt

For filling:

• ½ cup apricot jam (smooth)
• powdered sugar, for dusting

Instructions

1. In a large bowl, beat the butter and powdered sugar until light and fluffy.
2. Add egg yolks and vanilla extract, mixing until smooth.
3. In a separate bowl, whisk together flour, ground almonds, and salt. Gradually add to the wet mixture and form a soft dough.
4. Divide the dough in half, roll between parchment paper, and chill for at least 1 hour.
5. Cut into egg shapes. On half of the cookies, cut a small center opening.
6. Bake at 350°F (180°C) for 8–10 minutes, until edges are lightly golden.
7. Let cool. Spread apricot jam on the bottom cookies, dust the tops with powdered sugar, and sandwich together.

Tip

Chilling the dough is essential — it helps the cookies hold their shape and gives them that perfect tender texture.