Description
Linzer Doily Wreaths are buttery almond cookies imprinted with a delicate woven doily pattern, filled with tart raspberry jam, and finished with a festive green glaze and red candy bows. These elegant holiday cookies blend European tradition with a creative, handmade charm—perfect for gift giving or as a show-stopping centerpiece on your Christmas dessert table.
Ingredients
Scale
- 2 3/4 cups all-purpose flour: provides the base and structure
- 1/2 cup almond flour: adds nutty richness and tenderness
- 1/2 teaspoon ground cinnamon: adds holiday warmth
- 1/4 teaspoon baking powder: gives a light texture
- 1/2 teaspoon kosher salt: balances sweetness
- 1 cup unsalted butter (softened): creates a rich, buttery crumb
- 3/4 cup granulated sugar: sweetens and helps with browning
- 1 teaspoon grated orange zest: adds bright citrus flavor
- 1 large egg (room temperature): binds the dough
- 1 teaspoon pure vanilla extract: enhances aroma and flavor
- 1/2 cup raspberry jam: classic tart filling
- 1 cup confectioners’ sugar: used for the glaze
- 3 tablespoons water: thins the glaze
- Green gel food coloring: provides the wreath color
- 24 small red candy bows: for festive decoration
Instructions
- Whisk together all-purpose flour, almond flour, cinnamon, baking powder, and salt in a bowl. Set aside.
- Cream butter, sugar, and orange zest until light and fluffy. Add egg and vanilla, mixing until just combined.
- Gradually add the dry ingredients to the wet mixture and mix until dough forms. Divide in half, wrap in plastic, and chill for at least 2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out one half of dough on a floured surface to 1/4 inch thick. Place a woven doily on top, press gently with a rolling pin, and roll to 1/8 inch thickness. Carefully peel off the doily.
- Cut cookies using a 2 1/2-inch fluted cutter, then cut centers with a 1-inch cutter to form wreaths. Transfer to baking sheets and freeze for 15 minutes.
- Bake for 10–12 minutes until edges are lightly golden. Cool on tray for 10 minutes, then transfer to wire racks.
- Repeat with remaining dough, skipping the doily imprint for bottom cookies.
- Pipe raspberry jam onto the flat cookies and top with the doily-imprinted ones to create sandwich wreaths.
- Mix confectioners’ sugar, water, and green gel food coloring to make glaze. Brush over tops and attach red candy bows. Let dry for 30 minutes before serving.
Notes
- Use a woven or crocheted doily for best imprint results—paper doilies won’t work.
- Keep dough chilled to prevent spreading and preserve the lace pattern.
- Jam can be replaced with apricot or blackberry for variety.
- Cookies store well in airtight containers for up to 5 days or can be frozen unassembled for up to 3 months.
- Prep Time: 2 hrs 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: Austrian / European
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 11g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Linzer Doily Wreaths, Linzer cookies, holiday cookies, almond cookies, raspberry jam cookies, Christmas baking, festive desserts, decorative cookies