Ah, Linzer cookies-those delicate, lacy little shortbreads peeking through with jewel-toned jam. If you’ve never made them before, Nigella Lawson’s take is a gentle, velvety introduction to this classic Austrian treat. What sets her version apart is that signature Nigella touch: indulgent, sensual but never fussy. You feel like you’re being seduced by comfort itself.
I first stumbled upon these cookies during a snowy December evening when I was up far too late, thumbing through Nigella’s Feast cookbook. I wasn’t looking for anything in particular. just the kind of aimless searching your soul does when it’s hungry for sweetness that isn’t just sugar. The picture stopped me. Two delicate cookies sandwiching a heart of raspberry jam. But it wasn’t just the aesthetic. It was the idea that something so beautiful could be made from pantry basics and a bit of patience.
Nigella’s Linzer cookies are a gentle blend of buttery almond shortbread and tart raspberry jam, dusted in powdered sugar like the first snowfall of winter. They’re decadent but never cloying, elegant yet deeply nostalgic. The kind of cookie that feels like it should be eaten slowly with a steaming cup of tea while wrapped in a heavy knit blanket.
Nigella Linzer Cookies Recipe
Ingredients Needed
Here’s what you’ll need. No surprises but each ingredient matters-deeply. These cookies don’t hide behind flashy tricks. Their magic is in the balance.
Dry Ingredients
- 150g plain flour (about 1 ¼ cups)
- 100g ground almonds (roughly 1 cup almond meal)
- ½ tsp baking powder
- A pinch of salt
- 1 tsp cinnamon (Nigella recommends this warmly and I agree. it makes all the difference)
Wet Ingredients
- 100g unsalted butter, softened (scant ½ cup)
- 100g caster sugar (½ cup, though I sometimes use a mix of caster and light brown sugar for depth)
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon (optional but transformative)
For Filling & Finishing
- Raspberry jam (smooth, not too runny-seedless if you want elegance, seeded if you like rustic charm)
- Icing sugar, for dusting
I remember running out of raspberry jam once and using a homemade fig preserve instead. It was less traditional, more sultry and I dare say… better?
Equipment Needed
Don’t be put off. you don’t need much. But what you do need, you need to love using.
- Mixing bowls (the kind you reach for even when you’re not baking, because they remind you of baking)
- A hand or stand mixer
- Measuring cups or a scale (I’m a scale girl now-thank you, Nigella)
- Rubber spatula
- Rolling pin
- Two cookie cutters: one plain round and one smaller heart or circle for the window
- Baking trays
- Parchment paper
- Wire rack
- Small sieve for dusting icing sugar
I once improvised the heart-shaped cutter using the open end of a piping tip. Desperate measures-but it worked and I still kind of love that hacked-together charm.
Instructions To Make Nigella Lawson’s Linzer Cookies
Set aside a calm afternoon. This isn’t rushed baking. It’s the kind you do with music on in the background and the windows open.
1. Make The Dough.
In a large bowl, cream together the butter and sugar until light and fluffy. This takes longer than you think. give it time. Add in the egg, vanilla extract and lemon zest if you’re using it. The mixture might look a bit curdled at first. That’s okay. It comes together.
In another bowl, whisk the flour, ground almonds, cinnamon, salt and baking powder. Gradually fold the dry mix into the wet. It’ll come together into a soft but slightly sticky dough.
2. Chill.
Form the dough into a disc, wrap in cling film and chill for at least an hour. Don’t skip this. I did once and my cookies puffed up like scones.
3. Roll And Cut.
On a lightly floured surface, roll the dough to about 3mm thickness. Not too thick-you want a little snap. Cut out rounds, then half of them again with a smaller cutter to make the windows.
Transfer to parchment-lined trays and chill again for 10 minutes. This prevents spreading. I learned this the hard way after my perfect hearts came out looking like amoebas.
4. Bake.
Bake at 180°C (350°F) for about 10-12 minutes. They should be pale gold, not browned. Let them cool completely on a rack.
5. Assemble.
Dust the top halves (the ones with the holes) with icing sugar. Place a spoonful of jam in the center of the bottom halves and gently sandwich them together.
Now admire your work. They look like they belong in a shop window, don’t they?
What I Learnt
These cookies taught me patience. Real patience. I used to rush my baking. I’d skip chilling times, crank the heat up just a touch higher to speed things up, slap jam on while the cookies were still warm.
But these cookies? They require you to slow down. Every step is purposeful. Every detail adds to the final bite. I also learned how forgiving almond flour can be. Even when the dough felt too soft or fragile, it always came together in the oven.
Mostly, though, I learned to appreciate the ritual of baking. These cookies have become part of my December rhythm. And one year, I gave them to a neighbor I barely knew. She cried-said they tasted like her grandmother’s. That moment? Worth every second of chilling and waiting.
FAQs
Can I Use A Different Jam For Nigella’s Linzer Cookies?
Absolutely! While Nigella’s recipe calls for raspberry jam, you can swap it for any jam you like. I’ve tried it with apricot and strawberry before, and both turned out delicious. Just make sure the jam isn’t too runny, or it might make the cookies soggy. I love the idea of switching up the flavors depending on what’s in season!
How Do I Prevent My Linzer Cookies From Spreading Too Much When Baking?
Ah, this is a good one. The key is chilling the dough well before baking. I once skipped this step in my early baking days, and let’s just say my cookies turned into one giant cookie blob. Make sure the dough is firm, and if you can, chill it overnight. That way, your cookies keep their beautiful shape!
Can I Make Nigella’s Linzer Cookies In Advance?
Definitely! I often make these cookies a day or two ahead of time. If you’re planning to gift them or have them for a party, they store perfectly in an airtight container. I’ve even frozen the baked cookies before assembling them, and they come out just as tasty when you thaw them. It’s all about having them ready when you need a sweet treat!
