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Baked goods

Walnut Linzer sandwich cookies with jam

Name: Walnut Linzer sandwich cookies with jam
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4 baking sheets
Cuisine: Slovak
Ingredients: 500 g Butter; 250 g Powdered sugar; From 1 lemon Lemon juice; From 1 lemon Lemon zest; 2 Vanilla sugar; 100 g Ground walnuts; 1 kg All-purpose flour; For coating Powdered sugar; 400 g Jam

Walnut Linzer cookies with lemon zest, baked for 10 minutes, sandwiched with jam, and coated in powdered sugar. Makes 4 baking sheets.

Slovak cuisine · Christmas cookies and baking · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 1 hr
Cook time: 10 min
Total time: 1 hr 10 min
Temperature: 180 °C (350 °F)
Servings: 4 baking sheets
Difficulty: Medium

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These walnut Linzer sandwich cookies are a variation on classic Linzer cookies, with ground walnuts adding a more pronounced aroma and flavor. Beat the butter with powdered sugar, then add the walnuts, vanilla sugar, lemon juice and zest, and finally all-purpose flour. Chill the dough for an hour.

Bake the cookie rounds for about 10 minutes at 180 °C (350 °F), until the edges begin to turn golden. Once cool, sandwich them with jam and coat in powdered sugar.

Ingredients

Butter 500 g
Powdered sugar 250 g
Lemon juice From 1 lemon
Lemon zest From 1 lemon
Vanilla sugar 2
Ground walnuts 100 g
All-purpose flour 1 kg
Powdered sugar For coating
Jam 400 g

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Instructions

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Beat the butter and powdered sugar until light and fluffy. Add the lemon zest, walnuts, and vanilla sugar, pour in the lemon juice, and mix.
Finally, add the flour, preferably sifted, and work into a smooth dough. Wrap in plastic wrap and refrigerate for an hour.
Roll the dough out into a thick sheet and cut out rounds approximately 2 cm in diameter. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (350 °F) for about 10 minutes, until the edges just begin to turn golden.
Let the cookies cool completely, then sandwich them together with jam to taste.
If desired, coat the assembled cookies in powdered sugar. Store in an airtight container.

Tip: Warm the jam and strain it before filling the cookies so it spreads in a thin, smooth layer and holds them together firmly. Roll out only part of the dough at a time and keep the rest chilled, as the buttery dough softens quickly.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 434 kcal
Protein: 5.3 g
Carbohydrates: 58 g
of which sugars: 21 g
Fat: 21 g
of which saturates: 11 g
Fiber: 1.7 g
Salt: 0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Orechové linecké kolieska lepené džemom