Linzer Cookies (Linzerkekse)
User Reviews
5
Linzer Cookies (Linzerkekse)
Description
The Linzer Cookies (Linzerkekse) recipe combines all-purpose flour with ground toasted almonds and warm spices like cinnamon for a flavorful dough. Butter and sugar are creamed before incorporating egg yolks, vanilla, and lemon zest, which add richness and subtle brightness. After chilling, the dough is rolled thin and shaped into 3-inch rounds with cutouts on top, allowing the raspberry jam filling to show through once baked.
The texture of the cookies is tender and slightly crumbly, characteristic of a shortbread-like biscuit enriched with nuts. The jam filling adds a contrasting sweet-tart flavor and moistness. Once baked and cooled, the cookies are dusted with powdered sugar, enhancing their delicate appearance and flavor.
These cookies suit occasions where a refined, lightly spiced treat is welcomed. They complement coffee or tea well and can be made ahead to develop flavor as the dough rests chilled. The use of ground toasted almonds contributes a gentle crunch and depth to the flavor, distinguishing these from simpler jam cookies.
Ingredients
- 2 cups all-purpose flour
- 1 cup almonds blanched or unblanched, or hazelnuts, whole
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup butter at room temperature, unsalted
- 3/4 cup sugar divided
- 1 teaspoon vanilla extract
- 2 egg large yolks
- lemon zest from one small lemon
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar
Instructions
- To toast the almonds: Preheat the oven to 350 degrees F. Spread the nuts out on a cookie sheet, place them on the middle rack and toast for about 8-10 minutes, or until lightly browned and fragrant. Let the nuts cool completely and grind them in a food processor along with 1/4 cup of the sugar until finely ground.
- In a separate bowl, sift the flour, salt, and cinnamon. Stir in the ground almonds.
- In a large mixing bowl, beat the butter until pale in color, add the sugar and beat until fluffy, and then add and beat the egg yolks, vanilla extract and lemon zest. Gradually beat the flour/nut mixture into the butter mixture. Divide the dough into quarters, wrap each piece with plastic wrap and refrigerate for at least an hour or up to 2 days.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Remove one piece of dough from the refrigerator at a time. Place the dough between two sheets of wax paper and roll it out to 1/4 inch thickness. Use 3-inch cookie cutters (round, stars, heart-shaped are the most traditional) to cut out the cookies and place them on a lined or non-stick cookie sheet. Cut out a top for each cookie, using a smaller cookie cutter to cut out the center so the raspberry preserves will be exposed. Repeat with the remaining pieces of dough.Gather up any scraps of dough, let them chill a few minutes, and cut out the remaining cookies. Note: It's important that the cookies remain firm so that they retain their shape. If the dough becomes soft, place the cookie sheet in the fridge for a few minutes to chill before baking.
- Bake the cookies for about 12 minutes or until just starting to turn golden around the edges. Let the cookies cool for a few minutes until transferring them to a wire rack to cool completely.Once cooled, spread the bottom half of each cookie with some raspberry preserves, leaving a thin border around each cookie. Place the top of each cookie on its corresponding bottom half. Use a spoon or piping bag to fill the cut out center with a little more of the preserves.Store in an airtight container for up to several days.This makes about 36 cookies.
User Reviews
Overall Rating
5
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