Almond cut-out cookies sandwich a tart cranberry-orange filling, with sugar-dusted windows on the top halves.
Measure the ingredients before starting, using the gram weights where possible. The method gives tray sizes, portion sizes and visual baking cues; the total time includes every batch and the final cooling or setting period.
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Austrian-Style Cranberry Orange Linzer Cookies Recipe
24 finished sandwiches (48 halves). Use the portion sizes and tray layout in the method.
Times are sequential planning allowances. The cooking allowance includes every tray and any stovetop preparation; cooling is allowed after the final tray.
Kitchen tools you’ll need
- Digital kitchen scale and US measuring tools
- Mixing bowls, flexible spatula and measuring spoons
- Two 13 × 18-inch rimmed baking sheets, parchment and cooling rack
- One additional 13 × 18-inch tray (three total)
- Rolling pin, 2 1/2-inch cutter and 3/4-inch window cutter
- Small saucepan and sieve
Ingredients
Almond pastry
Cranberry-orange filling
Finish
Spoon flour into the cup and level it without packing; gram weights are the reference. Weigh eggs without their shells. Temperatures are for a fully preheated oven.
Instructions
Cook the filling
- Combine cranberries, granulated sugar, orange juice and zest in a small saucepan. Simmer over medium-low heat, stirring and crushing berries, for 10–12 minutes until very thick and a spatula leaves a trail. Transfer to a shallow bowl and cool. You need 216 g filling; refrigerate any excess separately.
Make the pastry
- Beat butter and 90 g powdered sugar until smooth. Mix in yolk and vanilla. Whisk both flours, cinnamon and salt separately and fold in just until combined. Divide into two flat discs, wrap and refrigerate for 45 minutes.
Cut the pairs
- Roll between parchment to 5/32 inch (4 mm). Use a 2 1/2-inch round or scalloped cutter to make 48 discs, rerolling scraps gently. Cut a 3/4-inch star or round window from 24 discs. Gather window cutouts into the remaining dough as needed. Aim for 24 solid bases and 24 tops; cutter shape may change the final count.
Arrange and chill
- Place 16 halves per tray on three lined 13 × 18-inch trays, with 1 inch between pieces. Refrigerate for 15 minutes. Preheat to 350°F (175°C) conventional or 325°F (165°C) fan.
Bake all three trays
- Bake one tray at a time on the middle rack for 10–12 minutes, up to 36 minutes total. Remove when the edges are pale gold. Cool each tray 5 minutes, then move cookies to a rack for 25 minutes; allow 30 minutes after the last tray.
Fill and finish
- Dust only the 24 windowed tops with the remaining 30 g powdered sugar. Spread 9 g cold cranberry filling over each solid base and cover with a matching top. Rest 30 minutes for the filling to settle, included in the 60-minute cooling allowance. Refrigerate the filled sandwiches.
Chef’s Science & Pro Tips
Keep the pairs even
Cut all halves to the same thickness. If windowed tops brown first, remove them a minute before the bases.
Thick filling
A watery filling softens the pastry quickly. Reduce it until thick and cool fully before assembling.
Clean sugar finish
Dust the tops before sandwiching. This leaves the cranberry windows bright and free of sugar.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Serving only, up to 2 hours | Keep chilled until serving; return to the refrigerator within 2 hours, or 1 hour in temperatures above 90°F (32°C). |
| Refrigeration | Up to 4 days total | Store covered at 40°F (4°C) or colder. Include time already spent stored; follow a shorter filling-label limit. |
| Raw freezing | Up to 1 month | Freeze uncoated, unfilled dough portions or tightly wrapped logs. Thaw in the refrigerator overnight, then shape and bake as directed; add coatings just before baking. |
| Baked freezing | Up to 1 month | Freeze completely cool, unfilled and undecorated cookies airtight with parchment between layers. Add the filling or finishing coating after thawing. |
| Restoring | Before serving | Thaw unfilled cookies covered at room temperature. Add fresh filling after thawing and refrigerate filled cookies as directed. |
Frequently Asked Questions
Can I use bought jam?
Use 216 g thick cranberry or raspberry jam in place of the cooked filling. Omit its four ingredients and subtract 12 minutes of stovetop time.
Why is the yield sandwiches?
Each serving uses two cookie halves. The dough is cut into 48 halves for approximately 24 finished sandwiches.
Can I make the pastry ahead?
Keep the wrapped dough refrigerated for up to 24 hours. Let it soften only enough to roll without cracking.
Browse more cookie ideas in the Christmas Cookie Box Recipes collection.