Linzer Thumbprints

These Linzer thumbprints take the flavors of a classic Austrian Linzer torte and shrink them down to cookie size. Ground almonds blended into the dough create a sandy, tender crumb, while cinnamon, nutmeg, lemon zest, and almond extract build a warm, fragrant spice profile. Each cookie gets a jewel-like pool of cherry jam pressed into the center.

Grinding the almonds to a near-powder in the food processor is important. Coarse almond pieces give you a crumbly cookie that falls apart. Fine-ground almonds integrate into the butter dough and create that signature Linzer texture: rich, tender, and slightly sandy on the tongue.

The dough is sticky by design. Let it rest for 10 minutes after mixing and it firms up enough to roll into balls. If you try to shape it immediately, it sticks to your hands and the cookies turn into a mess.

Pro Tips

• Make the balls slightly smaller than 1 inch. This dough spreads during baking, and oversized balls produce flat, thin cookies.
• Press your thumb firmly enough to create a well that holds the jam, but not so deep that you punch through the bottom.
• Use ¼ teaspoon of jam per cookie. Too much jam overflows as it heats and burns on the baking sheet.
• Let the cookies cool on the sheet for a few minutes before transferring. They’re fragile when hot and firm up as they cool.

Variations

• Swap cherry jam for raspberry or apricot preserves for a more traditional Linzer flavor.
• Use hazelnuts instead of almonds for a nuttier, more Viennese profile.
• Dust cooled cookies with powdered sugar for an elegant holiday presentation.