These Linzele cookies come from the Alsace region of France, close to the German border. This region is famous for its holiday cookies, including Weihnachts Bredele and Springerle (are you sure we’re in France)? The cinnamon and cocoa in these cookies yield a slight gingerbread taste and their soft texture will make you want to come back for more!
To make Linzele cookies, you first roll the dough into small balls, press your thumb into the center to make a hole, then fill with jam (typically raspberry, but I used strawberry).
Here are a few suggestions for making successful Linzele cookies:
After making the dough, chill it for 20-30 minutes to make it easier to roll out the balls.
Press your thumb gently down into the center of each dough ball to prevent cracking.
After filling each hole with jam, chill the cookies in the freezer for 5-6 minutes right before baking. This helps to prevent the cookie dough from spreading outward during the baking (we want nice compact cookies)!
Merry Christmas!
Why don’t you leave these cookies out for Santa on Christmas Eve?
Linzele Thumbprint Cookies with Jam
Print RecipeIngredients
- 1 cup (125 g) all-purpose flour
- 1 1/3 cup (125 g) ground almond flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (100 g) sugar
- 2 Tbsp unsweetened cocoa powder
- 1 tsp cinnamon
- ½ cup (8 Tbsp) butter at room temperature
- 1 egg
- Raspberry (or other flavor) jam
Instructions
In a large bowl, combine the flour, almond flour, baking powder, salt, sugar, cinnamon and cocoa powder. Make a well in the center of the mixture and add the butter and egg; mix with a large wooden spoon or electric beaters.
Form a large dough ball, wrap in plastic and chill in the fridge for at least one hour.
Pre-heat oven to 350 F and line two baking sheets lined with parchment paper. Turn the dough out onto a work space and roll into individual balls weighing 10 grams each. Place balls onto the baking sheets, spaced 2-3 inches apart.
Press a thumb print into the center of each ball. Fill with a small spoonful of raspberry jam (or other flavour of jam). Bake each sheet for 15 minutes each.
12 Comments
John / Kitchen Riffs
December 24, 2020 at 9:24 amSuch a great cookie — love these at this time of the year. Happy holidays!
Chef Mimi
December 24, 2020 at 12:14 pmBeautiful! Way too much work for me, but you’ve definitely done them justice! Merry Christmas!
angiesrecipes
December 24, 2020 at 1:57 pmI haven’t baked or had thumbprint cookies in a really long while. These look so beautiful and yummy.
Happy Holidays, Fran!
David Scott Allen
December 29, 2020 at 3:20 amOnce all Christmas cookies I baked have disappeared, I might have to make a batch of these. Thumbprint cookies were always a favorite, and the flavors and yours are spectacular! I loved my time in Alsace, the combination of German and French was fantastic. These cookies will provide a quick trip back…
Rahul @samosastreet
December 30, 2020 at 9:47 amThese thumbprint cookies with the linzele twist look so delicious!. They’ll make a great holiday gift.
Jeff the Chef
January 1, 2021 at 1:46 amI love these sorts of cookies. Happy New Year!
Karen (Back Road Journal)
January 4, 2021 at 5:38 amWe’ve been to the Alsace region several times including during the Christmas holidays but this is one treat I’ve never had. They sound like a delicious little bite to have with an afternoon cup of tea.
All That I'm Eating
January 6, 2021 at 12:14 amI’ve always liked the look of thumbprint cookies but haven’t ever made them myself. What a lovely idea to put jam in the middle, they sound delicious.
Raymund
January 6, 2021 at 5:56 amCookies as good as that! I would not leave anything for Santa, it will be all mine :p
Nalesniki
February 7, 2021 at 8:58 pmhmmm….an interesting recipe – i’ve got to try this one!
Glenn
February 28, 2021 at 1:21 pmYour instructions omit mention of the butter. Please indicate when and how to combine.
Fran Flint
March 1, 2021 at 1:34 amThanks Glenn. I have now adjusted the recipe to incorporate the butter instructions.