Although the Linzer cookie is a traditional Christmas cookie, this blueberry version makes it fresh and interesting—and pretty enough to put on the tree


  • 1 cup B.C. blueberries, fresh or frozen (frozen B.C. blueberries are available year-round in the freezer aisle)
  • 1 cup sugar
  • 1 185 ml package of liquid pectin, or half a 28 g package of powdered pectin
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice


  • 2 cups cake and pastry flour
  • 1/2 tsp baking powder
  • 1/4 tsp pinch salt
  • 1 cup almonds
  • 1/4 cup sugar
  • 1 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1 egg yolk from a large egg
  • 1 tsp finely grated lemon zest
  • 1 tsp vanilla extract
  • 1/4 cup confectioners’ sugar


  1. In a small saucepan on medium heat, mash and break down the blueberries using a potato masher.
  2. Add the sugar, pectin, lemon zest and lemon juice. Raise the heat and bring to a rolling boil for 1 to 2 minutes.
  3. Set aside and cool at room temperature.


  1. In a 350° oven, bake almonds until fragrant and toasted, approximately 5 minutes. Allow to cool.
  2. Place the cooled almonds and the 1/4 cup of sugar in a food processor and process until finely ground. Set aside.
  3. In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In a large bowl, using a hand or stand mixer, beat together the butter and the 1/2 cup of sugar until light and fluffy. Beat in the eggs. Mix in the almond/sugar mixture, lemon zest and vanilla.
  5. Mix in the flour mixture in three intervals. Do not over mix.
  6. Divide the dough into two, half-inch thick discs, then wrap tightly in cellophane and refrigerate until chilled and firm, at least two hours and up to two days.
  7. Place rack in the centre of the oven, and preheat to 350°. Line a large cookie sheet with parchment paper.
  8. Remove the dough from the refrigerator and allow to stand at room temperature for 5 to 10 minutes.
  9. On a generously floured surface, roll out the dough until about one-eighth- to one quarter-inch thick. Using a two-inch or three-inch decorative cookie cutter, cut out cookies and place one inch apart on the prepared cookie sheet.
  10. Using a smaller one-inch cookie cutter with a decorative shape, cut out the centres of half of the unbaked cookies. This will be the top half of the cookie sandwich.
  11. Bake the cookies at 350 for 10 to 13 minutes until a very light golden colour. Cookies with cutouts (for the top) will bake slightly quicker. Allow to cool.
  12. Repeat with the remaining dough.
  13. Sprinkle icing sugar over the cutout tops of the cooled cookies.
  14. Dollop approximately 1 tsp of the blueberry jam filling in the centre of the bottom halves of the cooled cookies.
  15. Top with the sugared, cutout cookies and gently sandwich together.
  16. Cookies can be stored in an airtight container for 2 to 4 days; they are, however, best assembled on the day of consumption.

Makes 24 to 36 cookies