🍒 Why Tart Montmorency Cherries Are Best for Baking

Montmorency cherries are the most popular variety of tart cherries grown across the United States. Due to their delicate nature and short fresh shelf life, they are most readily available in the freezer section of grocery stores year-round. You can typically find high-quality, U.S.-grown Montmorency cherries at local health food stores, larger supermarkets, and baking supply shops, as they are a preferred choice for pies and various baked goods in the culinary community.

Tart cherries, particularly the Montmorency variety, are superior for cooking and baking compared to their sweeter table cherry counterparts. Their more intense flavor profile and higher acidity level truly come alive when heated, yielding a vibrant, robust cherry taste in any dish. The distinctive sour-sweet balance and rich, deep red color of U.S.-grown Montmorency tart cherries are attributed to their high concentration of anthocyanins – powerful antioxidants. It’s worth noting that nearly all health research conducted on tart cherries, linking them to benefits such as aiding exercise recovery, supporting heart health, improving sleep, and alleviating symptoms of arthritis and gout, has focused on the Montmorency variety.

By choosing U.S.-grown tart Montmorency cherries, you’re not only enjoying their exceptional flavor and potential health benefits but also supporting local farmers. These cherries are known for their brighter red color and do not bleed as much as the commonly imported “Morello” variety. They are harvested at their peak freshness and quickly frozen, allowing us to enjoy the taste of farm-fresh cherries throughout the entire year, regardless of the season.

Tart Montmorency Cherries: These are the stars of our jam filling. As mentioned, they are conveniently found in the freezer section of most grocery stores, health food stores, or farmer’s markets all year round. Always look for labels indicating “red tart U.S. cherries” or “Montmorency cherries.” Their bright red color and distinct sweet-tart, intense cherry flavor are unmatched. Don’t let any extras go to waste; try my chocolate cherry black forest pie or my cherry meringue pie for more delicious cherry creations!

Cinnamon: A subtle touch of ground cinnamon in the cherry filling works wonders. You won’t explicitly taste “cinnamon,” but it acts as a magical enhancer, deepening and enriching the natural cherry flavor. This warmth pairs incredibly well with the rich chocolate cookie, creating a more complex and inviting overall taste experience.

Cocoa Powder: For these cookies, I highly recommend using Dutch-processed cocoa powder. This type of cocoa powder has been treated with an alkali, which neutralizes its acidity, resulting in a darker, richer brown color and a smoother, less bitter chocolate flavor compared to natural cocoa powder. This creates the deep, decadent chocolatey base essential for our Linzer cookies. While natural cocoa powder can be used, expect a lighter color and a slightly more acidic chocolate profile.

All-Purpose Flour: Accuracy in measuring flour is crucial for cookie texture. The most reliable method is to weigh your flour using a kitchen scale. If you don’t have a scale, properly measure by first stirring the flour in its bag to aerate it, then gently spooning it into a measuring cup without packing it down. Level off any excess with the flat edge of a knife. This prevents over-measurement, which can lead to tough cookies.

Almond Flour: This ingredient is a game-changer for the cookie’s texture. Almond flour makes these cookies incredibly buttery and crisp, yet tender and sandy, contributing to that desirable melt-in-your-mouth quality. Beyond texture, it infuses the cookies with a beautiful, delicate almond flavor that complements the chocolate and cherry perfectly.

Almond Extract: A small but mighty addition, almond extract in the cookie dough is key. It dramatically amplifies both the almond notes from the almond flour and the bright, fruity essence of the cherry filling, creating a cohesive and intensely flavored cookie.

Butter: I typically use unsalted butter in my baking to have full control over the salt content. However, if you opt for salted butter, you may need to slightly reduce the amount of added salt in the recipe. I personally adore a salty, buttery shortbread-like cookie, so this recipe includes a generous amount of salt. This isn’t just for flavor; salt is a fantastic flavor enhancer that truly brings out the best in both the chocolate and almond components of these cookies.

Step 1: Begin by chopping your frozen or slightly thawed cherries into smaller, more manageable pieces. This step ensures that your jam won’t be overly chunky, making it easier to spread evenly in the cookies. Once chopped, transfer the cherries into a medium saucepan.

Add the granulated sugar, pure vanilla extract, a pinch of ground cinnamon, and fresh lemon juice to the saucepan. Place the saucepan over low heat and cook, stirring occasionally. Consistent stirring is essential to prevent the jam from sticking to the bottom of the pan and burning, which can impart an unpleasant flavor.

Step 2: As the cherries begin to release their juices, continue stirring to prevent any scorching. After approximately 10-15 minutes of gentle simmering, you’ll notice the cherry juice thickening considerably. You should be able to run a spatula along the bottom of the pan and momentarily see the pan’s surface before the jam flows back together. This is a good indicator of proper thickness. Remember, the jam will continue to thicken even more as it cools, so don’t overcook it to the point of being solid. Once thickened, carefully transfer the hot jam into a heat-safe jar or container and allow it to cool completely to room temperature before using.

Step 1: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter and granulated sugar. Beat on medium speed until the mixture is light, creamy, and well combined. This creaming process incorporates air, which contributes to the cookies’ tender texture. Next, add the sea salt, pure vanilla extract, and almond extract. Mix again until these flavors are fully incorporated.

Step 2: Gently add the almond flour, Dutch-processed cocoa powder, and all-purpose flour to the butter mixture. Stir on low speed, or by hand with a wooden spoon, until just combined. It’s crucial not to overmix the dough at this stage, as overmixing can develop the gluten in the all-purpose flour, leading to tougher cookies. Stop mixing as soon as no streaks of dry flour are visible.

Step 3: Once the dough is evenly mixed, transfer it onto a piece of parchment paper. Place another piece of parchment paper on top of the dough. Using a rolling pin, roll the dough out evenly to a thickness of approximately ¼ inch. Rolling between parchment paper prevents sticking and ensures an even thickness, which is key for consistent baking.

Step 4: Now for the fun part! Use your preferred cookie cutter to cut out round cookie shapes. For half of these cookies, use a smaller cookie cutter (a Linzer cutter with a heart or star center works beautifully for the classic look) to cut out the middles. This will create the “windows” for your jam filling. Carefully arrange the cut-out cookies on your parchment paper-lined cookie sheet, leaving about 1 inch of space between each cookie to allow for slight expansion during baking.

Step 5: To help the cookies maintain their shape and prevent excessive spreading during baking, place the entire parchment-lined baking sheet with the cut-out cookies into the freezer for 5-10 minutes. This brief chill firms up the butter. Then, transfer them to the preheated oven and bake for 10-11 minutes. The cookies are done when they smell fragrant and appear set. Be particularly vigilant, as chocolate cookies don’t visibly brown like lighter cookies, so relying on scent and firmness is key to avoid over-baking.

Step 6: Using a thin spatula, carefully transfer the warm, baked cookies onto a cooling rack to cool completely. They will be delicate when hot. Bake the remaining cookies in batches, re-rolling any dough scraps gently until all the dough has been used. Ensure the baking sheet is cool or use fresh parchment for subsequent batches.

Step 7: Once the cookies have cooled completely, it’s time for a beautiful finishing touch. Take the cookies that have the cut-out middles (the “tops”) and, using a fine-mesh sieve, gently sprinkle them with powdered sugar. This creates a lovely, snowy effect and a hint of extra sweetness that contrasts beautifully with the dark chocolate cookie.

Step 8: To assemble your Linzer cookies, gently flip over the solid cookie bases (the ones without cut-out centers) so their bottoms face up. Place approximately a teaspoonful of your cooled, thick cherry jam into the center of each. Be careful not to overfill. Then, very carefully place the powdered sugar-dusted cookies (the tops with cut-outs) on top, holding them by their edges. Gently press down so they adhere to the jam without breaking. Your beautiful, decadent Linzer cookies are now ready to be enjoyed!

✔️ Expert Tips for Perfect Chocolate Cherry Linzer Cookies

1. Cook the Cherry Jam Until Truly Thick: This is arguably the most critical step for a successful Linzer cookie. The jam must be cooked down considerably until it’s very thick and syrupy, with minimal moisture content. A runny jam will seep into your delicate cookies and make them soggy over time. Cook until it coats the back of a spoon and you can clearly see the bottom of the pan when you scrape a line through it. Remember, it will continue to firm up significantly as it cools.
2. Use Properly Softened Butter: The butter for your cookie dough should be softened, but not melted. Softened butter creams beautifully with sugar, incorporating air that contributes to the cookie’s light and tender texture. If your butter is too cold, it won’t cream properly; if it’s melted, your dough will be greasy, hard to handle, and your cookies may spread excessively.
3. Avoid Overmixing the Cookie Dough: Once you’ve added the flour, mix the dough gently and only until the dry ingredients are just incorporated. Overmixing develops gluten in the flour, which can lead to tough, chewy cookies instead of the desired crisp and sandy melt-in-your-mouth texture. Stop as soon as there are no visible streaks of flour.
4. Briefly Chill the Chocolate Almond Cookie Dough: These cookies have a relatively high butter content, which means they can spread easily in a warm oven. To prevent this and help the cookies hold their intricate shapes (especially those with cut-out centers), it’s an excellent idea to pop the cut-out cookies into the freezer for 5-10 minutes just before baking. This quick chill firms up the butter, ensuring your Linzer cookies maintain their beautiful form.

While I haven’t personally tested a gluten-free version of this specific recipe, many bakers have success by substituting the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. These blends often contain a mix of different flours and gums designed to mimic the properties of wheat flour. Results can vary depending on the specific brand of gluten-free flour used, but it’s generally a viable option. If you decide to try it, please share your experience in the comments – your feedback would be valuable!

Yes, you absolutely can use natural cocoa powder if that’s what you have on hand or prefer. However, be aware that there will be some noticeable differences. Natural cocoa powder is more acidic, which gives it a slightly sharper, more intense chocolate flavor. It also results in a lighter brown color compared to the deep, rich hue provided by Dutch-processed cocoa. The final cookie may have a slightly different flavor profile and appearance, but it will still be delicious.

This recipe is specifically designed to create a thick, stable jam without the need for added pectin. The key lies in sufficiently cooking down the cherries with sugar until the natural sugars caramelize and the liquid evaporates, resulting in a syrupy, highly concentrated consistency. When cooled, this creates a very thick, low-moisture jam that is perfect for sandwiching between cookies. The addition of lemon juice is also crucial; it not only brightens the intense cherry flavor and helps preserve its beautiful deep red color but also aids in the setting process by interacting with the cherries’ natural pectin.

While you certainly can use store-bought tart cherry jam for convenience, I highly recommend making your own using this recipe. Homemade jam offers a depth of flavor, brightness, and a tailored thick consistency that’s hard to beat. The fresh, vibrant taste of homemade jam truly elevates these Linzer cookies to another level.

Yes, since this homemade jam is not processed using a water bath canning method, it should be refrigerated for safety and freshness, especially before assembly. Once the cookies are filled, they can safely be kept at room temperature in an airtight container for up to 4 days without becoming soggy, thanks to the jam’s thick consistency. However, for longer storage and to be on the safe side, it’s best to store the filled cookies in the fridge. This also helps firm up the cookies and jam slightly, enhancing their stability.

Chopping the cherries into smaller pieces is essential for a couple of reasons. Firstly, whole tart cherries are quite large, and if left intact, they would make the jam too chunky and difficult to spread evenly within the small cookie centers. This could also make assembling the cookies challenging and prone to breakage. Chopping ensures a smoother, more uniform jam texture that is ideal for Linzer cookies. It’s often easiest to chop the cherries while they are still frozen or only slightly thawed.

I strongly advise against reducing the sugar in this particular jam recipe. The sugar plays a critical role beyond just sweetness; it’s fundamental to achieving the very thick, syrupy consistency required to prevent the jam from seeping into the delicate cookies and making them soggy. Furthermore, sugar acts as a natural preservative, contributing to the jam’s shelf life, especially if the filled cookies are left at room temperature for a few days. While the jam is sweet, its sweetness is beautifully balanced by the intense tartness of the Montmorency cherries and the rich, slightly salty flavor of the chocolate almond cookies.

Chocolate Almond Cherry Linzer Cookies