Low-Sugar Apricot Linzer Cookies with Almond & Lemon
Apricot Linzer
Tender almond linzer cookies filled with low-sugar apricot jam—bright, buttery, and perfect with tea.
Nutrition (per serving)
These Low-Sugar Apricot Linzer Cookies are one of my favorite weekend projects—delicate almond-forward cookies cut into pretty rings, sandwiched with a bright smear of apricot jam. I love how the lemon zest and a hint of vanilla lift the rich, buttery dough, and using a low-sugar powdered sweetener keeps the flavor but lightens the sweetness so the jam really shines.
They’re a little nostalgic and a little elegant: perfect for teatime, a small gift box, or baking with a friend. The dough is forgiving, the cookie cutters make everything feel festive, and once you tuck the jam between each pair, you’ll be rewarded with cookies that look as lovely as they taste.
Ingredients
- Almond flour:1 1/4 cups
- All-purpose flour:1 cup
- Powdered erythritol (or powdered sugar):1/3 cup
- Unsalted butter, softened:1/2 cup
- Egg yolk:1 piece
- Vanilla extract:1 tsp
- Lemon zest:1 tsp
- Salt:1/4 tsp
- Ground cinnamon (optional):1/4 tsp
- Apricot jam:1/3 cup
- Powdered erythritol for dusting:2 tbsp
Instructions
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In a bowl, whisk together almond flour, all-purpose flour, powdered erythritol, salt, and cinnamon until evenly mixed.
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Beat the softened butter with the egg yolk, vanilla, and lemon zest until creamy. Add the dry ingredients and mix just until a cohesive dough forms—avoid overworking.
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Shape the dough into a disk, wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 days).
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Preheat the oven to 350°F. Line two baking sheets with parchment paper.
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On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a round cookie cutter to cut full circles and a smaller cutter to cut centers from half of them to create the classic Linzer windows.
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Transfer cookies to the prepared sheets, spacing about 1 inch apart. Bake for 10–12 minutes, until the edges are just set and lightly golden. Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
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Briefly warm the apricot jam to loosen it, then strain if you prefer a smooth filling. Spread about 1/2 tsp jam on each full cookie, then top with a windowed cookie to form sandwiches.
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Dust the tops lightly with powdered erythritol just before serving. Store in an airtight container for up to 5 days.
Tips & Notes
- Chill the dough well—cold dough is much easier to roll and keeps the cookie edges sharp.
- If your dough cracks when cutting, press pieces together and gently re-roll; a little handling warms it, so re-chill if needed.
- For an ultra-smooth filling, briefly microwave jam for 10 seconds and pass through a fine sieve to remove fruit bits.
