Linzer Cookies
User Reviews
5
Linzer Cookies
Description
The Linzer Cookies recipe uses a combination of all-purpose flour and blanched almond flour for a tender, nutty base. The dough includes unsalted butter creamed with powdered and brown sugar, egg yolks, and vanilla and almond extracts to deepen flavor. After chilling, the dough is rolled thin and cut into cookie shapes; the top layer has a cutout to showcase the jam filling.
Fruit jam, such as strawberry, raspberry (preferably seedless), blueberry, or apricot, is sandwiched between pairs of cookies. Thick jams are necessary to prevent seepage during baking. The cookies bake until set and are dusted with powdered sugar for a finishing touch. Variations include adding spices like cinnamon or nutmeg to the dough.
These cookies are perfect for holiday baking or gifting, as the nutty dough and jam combination provides a pleasing texture and balanced sweetness. Adjust almond extract to enhance almond flavor as preferred, and consider substituting vanilla bean seeds for vanilla extract for added aroma.
Ingredients
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 1 cup (106g) almond flour blanched
- 1/2 tsp salt
- 1 cup (226g) unsalted butter at room temperature
- 1/2 cup (60g) powdered sugar plus more for dusting
- 1/3 cup (68g) packed light brown sugar
- 2 large egg yolk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2/3 cup fruit jam thick, or preserves
Instructions
- In a medium mixing bowl whisk together flour, almond flour and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, powdered sugar and brown sugar until well blended. Scrape down bowl.
- Mix in one egg yolk. Then blend in second egg yolk with vanilla and almond extract. Scrape down bowl.
- Add in flour mixture and mix until combined.
- Divide dough into two equal portions and shape into round balls. Flatten each ball to a 6-inch disk. Wrap with plastic wrap and chill until more firm to roll, about 45 to 60 minutes.
- Preheat oven to 350 degrees towards the end of dough is chilling (about the last 10 minutes). Line two 18 by 13-inch baking sheets with parchment paper.
- Dust a clean work surface with a fair amount of flour. Remove one portion of dough from the fridge. Place on floured surface sprinkle top of dough with flour and roll to 1/6-inch thickness.
- Cut into desired shapes using a cookie cutter (something like a circle, square, heart or star works well here. The size should be about 2 1/4 to 3-inches wide).
- Transfer cut shapes to prepared baking sheet spacing 1-inch apart. You may find a bench scraper is helpful to transfer cut shapes to baking sheet.
- Using a small star or heart cookie cutter (that's about 1 1/4- to 1 1/2-inches across) cut the shape from the center of half of the cookies on the cookie sheet (these will be the top, the other half should be left whole for the bottoms).
- Chill cut cookies on baking sheet in fridge 10 to 15 minutes so they hold their shape well.
- Bake in preheated oven until bottom edges are barely golden brown, about 9 to 11 minutes. Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
- Repeat this process of rolling, cutting and baking with the second disk of dough (also save scraps. Shake off excess flour, press them together and knead with your hands a little. Then chill as needed, re-roll and use up the dough. Scrapes can be reused once).
- Once cookies are completely cool spread about 1 tsp jam over the whole cookies. Dust cookies with heart or star cut centers with powdered sugar then place those cookies over jam topped cookies.
- Store cookies in an airtight container in the refrigerator. Tip: I like to wait to add the jam within a few hours of serving so the cookies are more crisp.
Notes
- Choose thick jams like strawberry freezer jam or Smuckers Simply Fruit to prevent seepage; avoid runny jams like Bonne Maman.
- Use seedless raspberry jam for a smoother texture if using raspberry flavor.
- Adding 1/2 teaspoon ground cinnamon or a pinch of nutmeg to the dough pairs well with blueberry jam.
- Replace vanilla extract with vanilla bean seeds for stronger aroma.
- Increase almond extract up to 1 teaspoon to enhance almond flavor.
User Reviews
Overall Rating
5
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