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Austrian Almond Jam Cookies Recipe

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4 from 6 reviews

This traditional Austrian family recipe features delicate almond butter cookies filled with apricot or strawberry jam, lightly spiced with cinnamon and scented with vanilla and lemon juice. These buttery, tender cookies are perfect for sharing during festive occasions or as a delightful afternoon treat, offering a harmonious balance of nutty, sweet, and citrus flavors paired with a soft yet crumbly texture.

  • Total Time: 2 hours 27 minutes (including chilling time)
  • Yield: 32 sandwich cookies (64 cookie pieces)

Ingredients

Cookie Dough

  • 1 cup unsalted butter
  • 1 cup powdered sugar, sifted
  • 2 large egg yolks
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 2 tbsp freshly squeezed lemon juice
  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup almond flour (spooned and leveled)

Filling and Decoration

  • ½ cup apricot jam (or strawberry jam)
  • Powdered sugar for decoration (optional)

Instructions

  1. Mix butter and sugar: In a large mixing bowl, use a handheld or stand mixer fitted with a whisk or paddle attachment to beat the unsalted butter on medium speed until creamy, about 1-2 minutes. Add the sifted powdered sugar and mix together until fully combined and smooth.
  2. Add egg yolks and flavorings: Stir in the two large egg yolks until incorporated. Then add salt, cinnamon, the seeds of one vanilla bean or vanilla extract, and freshly squeezed lemon juice. Mix on low speed just until the flavors are well blended.
  3. Incorporate flours: On low speed, gradually add the all-purpose flour and almond flour, mixing just enough to combine and form a soft dough without overmixing.
  4. Chill the dough: Divide the dough into two equal portions and shape each into a disc about 1 inch (2.6 cm) thick. Wrap each tightly in plastic wrap and chill in the refrigerator for at least 1 hour or up to 2 days to firm up.
  5. Preheat oven and prepare sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two or three baking sheets with parchment paper and set aside.
  6. Roll and cut cookies: On a lightly floured surface, roll out one dough disc at a time to about ¼ inch (0.6 cm) thickness. Using a 2-inch (5 cm) cookie cutter, cut out cookies and arrange them 1-2 inches (2.5-5 cm) apart on prepared baking sheets. Repeat with the second dough disc. You should get approximately 64 cookies total.
  7. Bake cookies: Bake one sheet at a time for 9 to 10 minutes, or until the cookies appear dry and just set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
  8. Assemble cookies: Once cooled, spread about a teaspoon or more of apricot or strawberry jam on the bottom of one cookie, then sandwich it with another cookie. Optionally, sprinkle the tops with powdered sugar for a festive touch.
  9. Store: Store the assembled cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months for longer storage.

Notes

  • Use fresh lemon juice for the best citrus flavor.
  • Chilling the dough is crucial to make rolling easier and to ensure cookie shape retention during baking.
  • You can substitute the jam with any fruit preserves of your choice.
  • For a stronger vanilla flavor, split and scrape the seeds from the vanilla bean instead of using vanilla extract.
  • Cookies can be made ahead and frozen either before or after assembly.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes per batch (approx. 20-30 min total)
  • Category: Dessert
  • Method: Baking
  • Cuisine: Austrian

Find it online: https://yourdailycook.com/austrian-almond-jam-cookies-recipe/