Spiced Linzer Cookies with Tangerine Marmalade
7. 10. 2025
These spiced linzer cookies with tangerine marmalade are great for anyone who doesn’t like their sweets too sweet. The warm gingerbread taste perfectly balances the bitter and spicy tones of the apricot jam. You have to try it!
What you will need
- 3 cups all-purpose flour
- 3/4 cup almond flour
- 1 and 1/2 spoons of ground ginger
- 3 teaspoons of cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 1 and 1/2 cups butter
- 1 and 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 3/4 – 1 cup tangerine jam
- powdered sugar for dusting the cookies
Method
- Whisk together the all-purpose flour, almond flour, ground ginger, cinnamon, nutmeg, ground cloves, baking powder, and salt in a medium bowl. Set aside.
- In another bowl, beat the butter and sugar with a hand mixer until pale and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, beating each one into the mixture.
- Add the vanilla and beat again to combine.
- Add the dry ingredients and mix together just until combined.
- Using a digital scale, divide the dough into two equal portions.
- Pat each into 1” thick disks and wrap tightly with plastic wrap.
- Chill in the fridge for at least 2 hours or up to 5 days.
- When ready to bake, preheat the oven to 325°F.
- Work with one disc of dough at a time.
- Roll out the dough on a piece of baking paper until it is 1/8 inch thick.
- Using a 2” diameter cookie cutter, cut the dough into circles.
- Then, using a thin spatula, transfer them to baking sheets lined with baking paper.
- Use up all the batter this way.
- Split the rounds in half and use a small cookie cutter to cut out the centers in half of the rounds.
- Bake for 12-15 minutes.
- Remove from the oven and transfer to a wire rack to cool.
- Sprinkle the cookies with the cut-out center with powdered sugar.
- Turn the cookies without the cut-out center so that their flat sides face up, and spread ½ teaspoon of marmalade on each cookie.
- Fold in the cut-out biscuit sprinkled with sugar.
- Store in an airtight container at room temperature.

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