Traditional Nutella Linzer Cookies

If you ask me, Linzer cookies are one of the best holiday treats around.

These Nutella-filled sandwich cookies put a modern spin on the classic Austrian recipe. Buttery almond cookies get sandwiched together with creamy hazelnut chocolate spread instead of the traditional raspberry jam.

They’re made with ground almonds that give them a tender, melt-in-your-mouth texture. A light dusting of powdered sugar on top makes them look bakery-worthy without any extra fuss.

They’re a crowd-pleasing cookie that feels fancy but comes together easier than you’d think, perfect for gift-giving or your holiday cookie tray.

What Kind of Nutella Should I Use?

For this recipe, regular Nutella from the jar works perfectly fine and is what most people have in their pantry. If you’re feeling fancy, you could try one of the specialty hazelnut spreads that have popped up in stores lately, though they can be pricier and the taste will be slightly different. Some store brands make their own chocolate-hazelnut spreads that work just as well and can save you a few bucks. Just make sure whatever spread you choose has a similar consistency to Nutella – you want it thick enough to stay put between the cookies but spreadable enough to work with easily.

Options for Substitutions

These cookies are pretty forgiving, so here are some swaps you can make if needed:

• Slivered almonds: You can use whole almonds or blanched almonds instead – just pulse them in a food processor until finely ground. Hazelnuts also work great here and actually pair really well with the Nutella filling.
• Nutella: Any chocolate hazelnut spread will work, or you can try other spreads like raspberry jam, apricot preserves, or even peanut butter for a different flavor profile.
• All purpose flour: You can substitute up to half the flour with whole wheat flour for a nuttier taste, but keep in mind the cookies will be slightly denser.
• Unsalted butter: If you only have salted butter, that’s fine – just skip the pinch of salt in the recipe to avoid over-salting the dough.
• Granulated sugar: You can use the same amount of caster sugar without any changes to the recipe.

Watch Out for These Mistakes While Baking

The biggest mistake when making Linzer cookies is rolling the dough too thin, which causes the cookies to break apart when you try to sandwich them together – aim for about 1/4 inch thickness for sturdy cookies that hold up well.

Make sure your butter is truly at room temperature (not melted or too cold), as this affects how the dough comes together and how well the cookies hold their shape during baking.

When spreading the Nutella filling, use about a teaspoon per cookie and leave a small border around the edges, otherwise it will ooze out during assembly and make a mess.

Wait until the cookies are completely cooled before dusting with powdered sugar, since warm cookies will cause the sugar to melt and disappear instead of creating that pretty snowy finish.

What to Serve With Nutella Linzer Cookies?

These cookies are perfect alongside a cup of coffee or hot chocolate, especially during the holidays when you want something sweet to share with guests. I love setting out a platter of linzer cookies with some fresh berries like raspberries or strawberries, which balance out the richness of the Nutella filling. They’re also great paired with vanilla ice cream for dessert, or you can serve them with a glass of cold milk for an afternoon snack. If you’re putting together a cookie tray, these pair nicely with shortbread cookies and chocolate chip cookies for variety.

Storage Instructions

Store: These Nutella linzer cookies keep really well in an airtight container at room temperature for about a week. Just make sure they’re completely cool before stacking them, and you might want to put parchment paper between layers to keep them from sticking together.

Freeze: You can freeze these cookies for up to 3 months, either baked or as dough. If freezing baked cookies, layer them with parchment paper in a freezer-safe container. For the dough, wrap it tightly in plastic wrap and pop it in a freezer bag.

Thaw: Frozen baked cookies just need about 30 minutes at room temperature to thaw. If you froze the dough, let it sit in the fridge overnight before rolling and cutting. You might need to dust with a bit more powdered sugar after thawing since it can absorb into the cookies.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4400
• Protein: 50-60 g
• Fat: 250-270 g
• Carbohydrates: 410-440 g

Ingredients

For the dough:

• 1/2 tsp baking powder
• 2/3 cup slivered almonds (finely ground into flour-like texture)
• 2 sticks unsalted butter (softened to room temperature)
• 1 tsp vanilla extract
• pinch salt
• 2.75 cups all-purpose flour (I use King Arthur)
• 1/2 cup granulated sugar
• 2 eggs

For assembly:

• 3/4 cup Nutella (or any hazelnut chocolate spread)
• powdered sugar (for dusting)

Step 1: Toast Almonds and Prepare Brown Butter

• 2/3 cup slivered almonds
• 1 stick unsalted butter

Preheat your oven to 350°F.

While it heats, place the slivered almonds on a baking sheet and toast them for 8-9 minutes until they turn light golden brown—you’ll notice the aroma will become nutty and fragrant.

Remove and set aside to cool completely.

Meanwhile, melt one stick of butter in a small saucepan over medium-low heat, stirring occasionally.

Once it turns golden brown with a nutty aroma (about 8-10 minutes), remove from heat and let cool for 10 minutes.

The brown butter adds incredible depth to these cookies, so don’t rush this step.

Step 2: Build the Cookie Dough Base

• cooled toasted almonds from Step 1
• 1/2 cup granulated sugar
• 1 stick unsalted butter
• cooled brown butter from Step 1
• 2 eggs
• 1 tsp vanilla extract

Once the toasted almonds are cool, pulse them in a food processor with the granulated sugar until the almonds are finely ground into a flour-like texture with no large pieces remaining—this creates the signature almond flavor throughout the dough.

In a mixer bowl, beat the remaining stick of softened butter until light and fluffy (about 2-3 minutes).

Add the cooled brown butter and the almond-sugar mixture, mixing well to combine.

Add the eggs one at a time, beating after each addition, then add the vanilla extract.

I like to make sure each egg is fully incorporated before adding the next—this helps create a more tender cookie.

Step 3: Combine Wet and Dry Ingredients

• 2.75 cups all-purpose flour
• pinch salt
• 1/2 tsp baking powder
• wet ingredient mixture from Step 2

In a separate bowl, whisk together the flour, salt, and baking powder.

Pour the dry mixture into the wet ingredients from Step 2 and fold everything together with a spatula until just combined—the dough should come together but you don’t want to overmix, which would make the cookies tough.

Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for 45 minutes.

Chilling the dough is essential because it prevents spreading and helps the delicate almond flavor shine through.

Step 4: Roll and Cut Cookie Bottoms

• one dough disc from Step 3

Remove one dough disc from the fridge.

Lightly flour your work surface, the dough, and your rolling pin, then roll the dough to just under 1/4 inch thick.

Using a 2.5-inch round cutter, cut out 16 circles and place them on parchment-lined baking sheets.

Bake at 350°F for 11 minutes until the edges are lightly golden, then remove and cool completely on the baking sheet.

These will be your cookie bottoms that hold the Nutella filling.

Step 5: Roll and Cut Cookie Tops with Windows

• second dough disc from Step 3

Remove the second dough disc from the fridge and repeat the rolling and cutting process: roll to just under 1/4 inch thick and cut 16 circles with the 2.5-inch cutter.

This time, use a smaller cutter (about 1 to 1.5 inches) to cut out a decorative shape from the center of each circle—this creates the signature Linzer cookie window that shows off the Nutella filling underneath.

Bake these tops at 350°F for 8-9 minutes (slightly less time since they’re thinner with the cutout), until lightly golden, then cool completely on the baking sheet.

Step 6: Dust Tops and Assemble Cookies

• cooled cookie bottoms from Step 4
• cooled cookie tops from Step 5
• 3/4 cup Nutella
• powdered sugar

While the cooled cookie tops are still on the baking sheet, dust them generously with powdered sugar, which adds a classic finishing touch.

Spread about 2 teaspoons of Nutella onto the flat side of each cooled bottom cookie, then gently press a powdered-sugar-dusted top cookie onto it, being careful not to squeeze out the filling.

The cookies are now ready to enjoy—they’ll stay fresh in an airtight container for up to 5 days.

Traditional Nutella Linzer Cookies

Delicious Traditional Nutella Linzer Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4

Calories 4250 kcal

Ingredients

  

For the dough:

• 1/2 tsp baking powder
• 2/3 cup slivered almonds (finely ground into flour-like texture)
• 2 sticks unsalted butter (softened to room temperature)
• 1 tsp vanilla extract
• pinch salt
• 2.75 cups all-purpose flour (I use King Arthur)
• 1/2 cup granulated sugar
• 2 eggs

For assembly:

• 3/4 cup Nutella (or any hazelnut chocolate spread)
• powdered sugar (for dusting)

Instructions

 

• Preheat your oven to 350°F. While it heats, place the slivered almonds on a baking sheet and toast them for 8-9 minutes until they turn light golden brown—you'll notice the aroma will become nutty and fragrant. Remove and set aside to cool completely. Meanwhile, melt one stick of butter in a small saucepan over medium-low heat, stirring occasionally. Once it turns golden brown with a nutty aroma (about 8-10 minutes), remove from heat and let cool for 10 minutes. The brown butter adds incredible depth to these cookies, so don't rush this step.
• Once the toasted almonds are cool, pulse them in a food processor with the granulated sugar until the almonds are finely ground into a flour-like texture with no large pieces remaining—this creates the signature almond flavor throughout the dough. In a mixer bowl, beat the remaining stick of softened butter until light and fluffy (about 2-3 minutes). Add the cooled brown butter and the almond-sugar mixture, mixing well to combine. Add the eggs one at a time, beating after each addition, then add the vanilla extract. I like to make sure each egg is fully incorporated before adding the next—this helps create a more tender cookie.
• In a separate bowl, whisk together the flour, salt, and baking powder. Pour the dry mixture into the wet ingredients from Step 2 and fold everything together with a spatula until just combined—the dough should come together but you don't want to overmix, which would make the cookies tough. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for 45 minutes. Chilling the dough is essential because it prevents spreading and helps the delicate almond flavor shine through.
• Remove one dough disc from the fridge. Lightly flour your work surface, the dough, and your rolling pin, then roll the dough to just under 1/4 inch thick. Using a 2.5-inch round cutter, cut out 16 circles and place them on parchment-lined baking sheets. Bake at 350°F for 11 minutes until the edges are lightly golden, then remove and cool completely on the baking sheet. These will be your cookie bottoms that hold the Nutella filling.
• Remove the second dough disc from the fridge and repeat the rolling and cutting process: roll to just under 1/4 inch thick and cut 16 circles with the 2.5-inch cutter. This time, use a smaller cutter (about 1 to 1.5 inches) to cut out a decorative shape from the center of each circle—this creates the signature Linzer cookie window that shows off the Nutella filling underneath. Bake these tops at 350°F for 8-9 minutes (slightly less time since they're thinner with the cutout), until lightly golden, then cool completely on the baking sheet.
• While the cooled cookie tops are still on the baking sheet, dust them generously with powdered sugar, which adds a classic finishing touch. Spread about 2 teaspoons of Nutella onto the flat side of each cooled bottom cookie, then gently press a powdered-sugar-dusted top cookie onto it, being careful not to squeeze out the filling. The cookies are now ready to enjoy—they'll stay fresh in an airtight container for up to 5 days.