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Spiced Linzer Cookie Recipe & Pear Caramel Filling

Our family has their favorite cookies which get baked year after year. And that’s a good and wonderful thing.

But every now and again, it’s good to add a new twist to the usual routine…am I right?

Enter these Spiced Linzer Cookies with Pear Filling.

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Cutting Spiced Linzer Cookies

And if I’m TOTALLY HONEST…this Linzer cookie recipe was made pretty much because I wanted to use my new Linzer Cookie Cutters.  That’s OK, isn’t it?

Spiced Linzer Cookie Recipe, dusted with powdered sugar

I mean, how do you not love a little window in a little cookie through which you can view the luscious filling.

But then, baking Linzer cookies became a non-negotiable when an email arrived in my inbox a couple of weeks ago.

It was an email from one of my favorite canners, Marisa from Food in Jars and the recipe she was sharing was for Pear Vanilla Caramel Sauce. I swear divine intervention was responsible! It was clearly destined that this sauce should be the filling for my Linzer Cookies.

I’m telling you, it’s that Kismet thing again!!!

Spiced Linzer Cookies

A lightly spiced gingerbread cookie was what I envisioned pairing with Marisa’s Pear Caramel Sauce.

For whatever reason, I have always felt that pear and gingerbread were made to go together. Is that a real thing or is it a pairing I’ve made up?

I took a classic Linzer cookie recipe and altered it by substituting dark brown sugar for granulated sugar. Further, I added those great, warming spices of cinnamon, ginger, allspice, and nutmeg.

These lightly spiced and slightly sweet Linzer cookies are the perfect foil for the rich and flavorful Pear Caramel Sauce.

Linzer cookies with lights

Spiced Linzer Cookies with Pear Filling

Yield: 2 dozen
Prep Time: 1 hour
Cook Time: 15 minutes
Additional Time: 2 hours 30 minutes
Total Time: 3 hours 45 minutes

Lightly spiced Linzer cookies are sublime when paired with this luscious pear caramel filling.


  • 1 cup almond flour
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 2 sticks unsalted butter, 1 cup, softened
  • 1/2 cup dark brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • Pear Caramel Sauce


  1. Put oven rack in middle position and preheat oven to 350'F
  2. Combine almond flour, all-purpose flour, baking powder, salt, and spices
  3. Beat together butter and dark brown sugar until pale and fluffy, about 3 minutes with a stand mixer.
  4. Beat in egg and vanilla
  5. Add flour mixture and process until just combined, about 1 minute. 
  6. With floured hands, form dough into two disks. Wrap in plastic wrap and chill for at least 2 hours.
  7. Put oven racks in the upper and lower third of the oven
  8. Roll out 1 disk at a time, about 1/8" thick between 2 sheets of wax paper or lightly floured parchment paper. I also use my silicone pastry mat.
  9. Once the dough is rolled out, refrigerate for 30 minutes before you cut it. 
  10. Repeat with the second disk.
  11. Cut as many cookies as possible form the dough with your Linzer Cookie cutter and transfer to ungreased large baking sheets, arranging about 1 inch apart. You may also need to refrigerate after cutting your shapes and before you transfer them to the baking sheet if the dough gets too soft.
  12. Use cutter with the insert to cut the same number of cookies and place it on a second cookie sheet.
  13. Reroll scraps only once and cut as many shapes as possible
  14. Refrigerate for 30 minutes before baking.
  15. Bake for 10-15 minutes total, switching position of the sheets halfway through the baking until the edges are golden.
  16. Transfer with a metal spatula to racks to cool completely.
  17. Spread about 1 teaspoon of pear filling on the flat side of a solid cookie and then top with the flat side of the windowed cookie.
  18. Dust with powdered sugar.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 66mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 2g

Did you make this recipe?

It would be great if you could take a minute and leave a comment below, as well as how many stars you think it deserves. Help other readers by asking any questions you have or sharing any modifications to the recipe. I'd love to hear how you served it! If you are on Instagram, then tag @nourishandnestle on Instagram and hashtag it #nourishandnestle! Many Thanks

Linzer cookies with lights

Pear Caramel Sauce

Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Marisa McClellan's Pear Vanilla Caramel Sauce is the perfect filling for the Spiced Linzer Cookies.


  • 2 ripe pears, soft
  • 1 TB water
  • Pinch salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup water
  • 1/4 cup brandy


  1. Core and chop pears
  2. Puree in blender or food processor with salt and water until smooth
  3. Combine sugar with 3/4 cup water in a saucepan.
  4. Place over medium-high heat and simmer for 15-20 minutes, until sugar darkens to a medium brown. The caramel can turn from perfect to burnt in a NY second, so keep your eye on it (not that I know...)
  5. Don't stir the caramel, instead gently swirling the pot
  6. Once the syrup has reached a medium brown stage, remove it from the heat and add the pear puree. It will bubble...so be cautious
  7. Stir well to combine the sugar and pear puree and return the pot to medium-high heat. Make sure you are getting the bottom of the pot as you stir.
  8. Continue to stir until the sauce reaches a temperature of 225˚. 
  9. Test a dollop on a chilled plate. It should stick together when you push the dollop
  10. Remove from heat and add 2 TB of brandy, adding more in 1 tsp increments if it is too thick.

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Nutrition Information:
Yield: 16 TB Serving Size: 1 TB
Amount Per Serving: Calories: 1299Sodium: 13mgCarbohydrates: 299gSugar: 299g

Did you make this recipe?

It would be great if you could take a minute and leave a comment below, as well as how many stars you think it deserves. Help other readers by asking any questions you have or sharing any modifications to the recipe. I'd love to hear how you served it! If you are on Instagram, then tag @nourishandnestle on Instagram and hashtag it #nourishandnestle! Many Thanks

Once assembled, the cookies get a finishing dusting of powdered sugar.

dusting linzer cookies with powdered sugar

Can you freeze Linzer Cookies?

For best results, bake, cool, and then freeze the Linzer Cookie tops and bottoms. Defrost them and then fill with the caramel filling.

Spiced Linzer Cookie with Pear Caramle Filling in front of lights

If you’d like to add this Spiced Linzer Cookie recipe to your Christmas Cookie repertoire, bookmark this page or pin the following image for your future reference.

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Until next time…


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  1. Oh my Lynn, these sound utterly amazing and unique. I also love that they are gorgeous looking too. I’ve made my share of baked goods and dishes that taste good but don’t look so good. However, when they look so festive it’s a total bonus.

    1. Aw Patti…thanks! I have no doubt that whatever you make will be gorgeous AND delicious. Thanks for swinging by and hope you have a great weekend, my friend.



  2. Wow, Lynn. These sound amazing. I’ve never made linzer cookies but they’re beautiful. And your combination of pear and gingerbread sounds perfect. I might just be ordering some of those cookie cutters for a baking day with my girls. Thanks for the recipe!

    1. I love baking with my girl! Hope we will get a day of baking in before Christmas.

      Thanks again for organizing us my friend.

      Have a great day.



  3. Oh my goodness! These cookies sound absolutely scrumptious! I must make these this holiday season and I know that they would not last long at my house. Your cookies not only sound good, they are so very pretty.

    1. Good Morning Paula! They really do not last long…but they are so light that you don’t feel ‘too’ guilty! Have a wonderful day my friend.

      Hugs, Lynn

    1. Oh my sweet friend! I’ll bring my beautiful food and put it in your beautiful dining room and we’ll have quite a beautiful shindig!

    1. Thanks Lora…it is quite delicious. Made some for my parents the other night and mom couldn’t stop raving about them! A new family favorite.

      Have a great day,



    1. Hey Michelle…and do you agree that pears and gingerbread are meant to go together? For whatever reason they are a Ginger Rogers and Fred Astaire pairing.

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