Description
Delight in these classic Linzer Cookies featuring a buttery almond-flavored dough filled with sweet raspberry jam and dusted with powdered sugar. Perfectly crisp and tender, these charming cookies are ideal for festive occasions or a delightful tea-time treat.
Ingredients
Cookie Dough
- 227 g Unsalted Butter (room temperature)
- 130 g Granulated Sugar
- 1 Large Egg (room temperature)
- 1 Large Egg Yolk (room temperature)
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
- 90 g Almond Flour
- 220 g All-Purpose Flour
- ½ tsp Salt
- ¼ tsp Ground Cinnamon
Filling and Topping
- 170 g Raspberry Jam
- Powdered Sugar (for dusting)
Instructions
- Mix Butter and Sugar: Beat the unsalted butter and granulated sugar together until the mixture is light and fluffy using a stand mixer with paddle attachment or by hand with a wooden spoon.
- Add Eggs and Extracts: Incorporate the large egg, egg yolk, vanilla extract, and almond extract into the mixture, beating until fully combined.
- Incorporate Almond Flour: Sift the almond flour through a fine mesh sieve into the bowl and blend it in to create a thick paste.
- Add Dry Ingredients: Sift together all-purpose flour, ground cinnamon, and salt, then mix into the dough just until combined, avoiding overmixing to keep the dough tender.
- Form Dough Ball and Chill: Turn the dough onto a lightly floured work surface and knead gently until smooth. Flatten into a disk, wrap with plastic wrap, and chill in the refrigerator for at least 30 minutes, up to 2 days.
- Roll Out Dough: Remove the chilled dough and roll it out to about 1/8 inch thickness. If too firm, allow it to warm slightly at room temperature for ease of rolling.
- Cut Cookie Shapes: Use a 2-inch round cookie cutter to cut out rounds from the dough. You can opt for fluted edges if desired. This amount yields about 36 cookies.
- Prepare Cookies for Baking: Place cookie rounds onto two parchment-lined baking sheets, cutting a small heart shape out of the center of half the cookies. Keep the top and bottom cookie pieces separate to ensure even baking.
- Chill Cookies: Refrigerate the cut cookies for 30 minutes prior to baking, helping them maintain their shape during baking. Meanwhile, preheat the oven to 350°F (180°C; 160°C fan-assisted).
- Bake Cookies: Bake the bottom cookies (without cut-out centers) for approximately 12 minutes until lightly golden brown. Bake the top cookies (with heart cutouts) for about 9 minutes. Allow cookies to rest on the baking tray for 5-10 minutes after baking.
- Cool and Dust: Transfer cookies to a wire rack to cool completely. Dust the top cookies generously with powdered sugar before assembly to avoid getting sugar on the jam.
- Assemble Cookies: Spoon about one teaspoon of raspberry jam evenly over each bottom cookie, being careful not to overfill. Place a powdered sugar-dusted top cookie over each jam-covered bottom cookie and press down gently to sandwich them together.
Notes
- Chilling the dough and cookies before baking helps retain their shape and prevents spreading.
- Use fresh raspberry jam for the best flavor and consistency.
- Allow cookies to cool completely before assembling to avoid melting the jam or powdered sugar.
- Store assembled cookies in an airtight container at room temperature for up to one week.
- For added flavor, consider adding a pinch of nutmeg or lemon zest to the dough.
- Rolling the dough between two sheets of parchment paper can help prevent sticking and make rolling easier.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
