Linzer Cookies
User Reviews
5
Linzer Cookies
Description
The Linzer Cookies recipe uses both all-purpose and almond flours to create a soft, crumbly texture that breaks apart gently while still holding the jam filling. The addition of cinnamon gives a subtle warmth to the flavor profile. Butter and sugar are creamed until fluffy, then egg yolks and vanilla extract are incorporated, providing richness and aroma. The dough is chilled and rolled thin before cutting with 2-inch round cutters, including cut-outs in the top cookies to reveal the filling.
The raspberry or strawberry jam is strained for smoothness and used as a filling between two cookie layers. A dusting of powdered sugar on top adds a refined finish. This layering yields a balanced bite of buttery sweetness and bright fruitiness with a hint of spice.
These cookies are suitable for serving on dessert platters or gifting due to their classic elegance and familiar flavors. Variations in jam type or the use of citrus zest and almond extract can tailor the taste to your preference.
Accurate flour measurement is important to maintain the ideal texture; using a scale or spooning flour prevents dryness. Minimal flour should be used when rolling out the dough to avoid over-drying. Optional flavorings and decorative cutters allow customization.
Ingredients
- 2⅔ cups all-purpose flour (320g)
- 1½ cups almond flour (150g)
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups butter softened (340g, unsalted
- 1 cup granulated sugar (200g)
- 2 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup raspberry jam strained (120mL, or strawberry jam
- powdered sugar to garnish
Instructions
- In a large bowl, whisk together the flour, almond flour, cinnamon, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium- speed until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating until just combined, scraping the bowl after each addition. Beat in the vanilla.
- With the mixer on low, gradually add the flour mixture until combined. Divide the dough in half, and shape each into a disc. Wrap each disc tightly in plastic wrap, and refrigerate until firm, about 1 hour.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Let the dough stand at room temperature for about 5 minutes or until slightly softened. On a lightly floured surface, roll one disc at a time to ¼-inch thickness. Using a 2-inch round cutter, cut out the cookies, rerolling scraps as needed. You should have about 36 cookies. Place the cookies about 2 inches apart on the baking sheets.
- Using a ½ to ¾-inch round, diamond, or star cutter, punch out the center of half of the cookies (about 18). Refrigerate for 30 minutes.
- Bake for 8 to 10 minutes or until the edges are light golden brown. Let cool on pan, 5 minutes. Transfer to a wire rack, let cool completely, about 30 minutes. Repeat with the remaining dough.
- Turn the whole cookies flat side up and place about ½ teaspoon of jam in the center. Dust the cookies with holes with powdered sugar. Place the sugared cookies on top of jam, pressing gently to create a cookie sandwich. Store cookies flat in an airtight container for up to 5 days.
Notes
- Weigh flours precisely for the lightest, softest texture; spooning flour lightly into measuring cups works if you lack a scale.
- Use just enough flour on the rolling surface to prevent sticking, avoiding dry, crumbly cookies.
- Reduce jam to 6 tablespoons if using seedless raspberry jam to prevent sogginess.
- Add zest (lemon or orange) and almond extract to the butter and sugar mix to enhance flavor.
- Try different jam flavors like apricot or blackberry for variety.
- Decorate with various cookie cutter shapes to add visual interest for special occasions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 36mg | 2% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
