Linzer Cookies Recipe
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4.8
15 reviews
Excellent
Linzer Cookies Recipe
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Linzer cookies are 2 sandwiched melt in the mouth cookies filled with jam.
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Ingredients
Dough
- 10.6 Ounces all-purpose flour
- 3.5 Ounces powdered sugar aka icing sugar
- 5.3 Ounces almond flour *see Notes
- pinch ground cinnamon and/or clove, lemon zest, vanilla
- 7 Ounces butter soft
- 2 egg yolk
- 2-3 Tablespoons water
Filling
- 3.5 Ounces jelly an estimate, I use red currant jelly, or jam
Topping:
- powdered sugar
Instructions
- Combine the all-purpose flour, almond flour, sugar, cinnamon, and other seasonings in a bowl. Make a mold and add the egg yolk together with the soft butter and water
- Mix it all well and create a smooth nonsticky dough. Add more or less water, I just pour in water, batch by batch while mixing it all up, that way the dough won't turn out too wet or too dry.
- Keep it to cool for at least 30 mins in your fridge. One hour is even better.
- Preheat your oven to 350° Fahrenheit/ 180° Celcius just before you intend to roll out your dough.
- Take out your dough and cut into 2 halves. Roll out both doughs to a 3-millimeter thickness and cut out with the cookie cutters.
- Cut out the base with the larger cookie cutter and the top with the three dots cookie cutter or any other Linzer cookie cutter/ smaller sized cookie cutter of your choice. For each base, there should be a top, because they will have to be sandwiched to create your Linzer.
- Bake them at 350° Fahrenheit/ 180° Celcius! for about 8 minutes or until golden but not brown.
- Keep them to cool for 5 minutes or so. When they are still hot, sprinkle powdered sugar over the cookie tops.
- Take a base and spread jam or jelly over it. Close the cookie with the sugar sprinkled tops to form Linzers.
- Store in a parchment-lined tin box or in airtight containers (depends on your climate, see post)
Equipments used:
Notes
- Please measure your ingredients. inexact measuring with cups can make the dough too sticky or too dry. I don't add cups measurement for that reason. I want you do succeed in making these cookies.
- If your dough is too sticky, add little flour and work out until it's right. If it's too dry, add a few drops of water and work out. Flours are not always the same around the world and some can be drier than others which is due to the climate in which you live in. So, be prepared that you might have to add more or less water to your dough, hence why the option in the recipe. Add water and work it out, if it's too dry, add some more until it's perfect.
- You can prepare the dough with your hands or with the help of a kitchen machine.
- You can use whole almond flour (brown variety) or white almond flour.
- I season my Linzer cookies with cinnamon only but you can add a pinch of ground cloves, vanilla, or lemon zest too.
- Traditionally we use red currant jelly in Austria for our Linzer cookies. But you can use raspberry jam or jelly or any other jam or jelly of your choice.
Nutrition Information
Show Details
Calories
104kcal
(5%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
20mg
(7%)
Sodium
37mg
(2%)
Potassium
12mg
(0%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
137IU
(3%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 37mg | 2% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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