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Orange-Marmalade Linzer Tarts

 Orange-Marmalade Linzer Tarts
These little cutout tarts are almost too pretty to eat! The golden sandwich cookies dusted with confectioners’ sugar reveal a colorful, citrusy center of orange marmalade.
30 ServingsPrep: 25 min. + chilling Bake: 10 min./batch


  • 1-1/2 cups all-purpose flour, divided
  • 1 cup chopped almonds, toasted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup sugar
  • 4 egg yolks
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon grated lemon peel
  • 3/4 cup orange marmalade
  • 2 teaspoons confectioners' sugar


  • In a food processor, combine 1/2 cup flour and almonds; cover and
  • pulse until almonds are finely ground. Add baking powder, salt and
  • remaining flour; cover and process just until combined.
  • In a small bowl, cream butter and sugar until light and fluffy. Beat
  • in egg yolks, extract and lemon peel. Gradually add almond mixture
  • to creamed mixture and mix well.
  • Divide dough in half. Shape each into a ball, then flatten into a
  • disk. Wrap in plastic wrap and refrigerate 1 hour.
  • Preheat oven to 350°. On a floured surface, roll out one portion
  • of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie
  • cutter. Using a floured 1-in. round cookie cutter, cut out the

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Orange-Marmalade Linzer Tarts (continued)

Directions (continued)

  • centers of half the cookies. Place solid and cutout cookies 1 in.
  • apart on greased baking sheets.
  • Bake 6-8 minutes or until edges are lightly browned. Cool 5 minutes
  • before removing to wire racks to cool completely. Repeat with
  • remaining dough.
  • Spread 1 teaspoon marmalade on bottoms of solid cookies. Sprinkle
  • cutout cookies with confectioners' sugar; place on top of marmalade.
  • Store in an airtight container. Yield: 2-1/2 dozen.
Nutritional Facts:TO MAKE AHEAD: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out.