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Linzer Cookies
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Prep Time:
45 minutes
Cook Time:
24 minutes
Total Time:
69 minutes
Delicious Linzer Cookies: Buttery, nutty, and fruity jam-filled sandwich treats inspired by Austrian Linzertorte.
Ingredients:
  • 2 1/4 cups (270g) all-purpose flour
  • 1 1/4 cups (120g) almond flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large egg yolks
  • 1 teaspoon lemon zest, finely grated
  • 1/2 cup (170g) raspberry or apricot jam
  • Powdered sugar, for dusting
Instructions:
  • Whisk together all-purpose flour, almond flour, cinnamon, and salt in a medium bowl until evenly combined.
  • In a stand mixer or large bowl with a hand mixer, whip butter, sugar, egg yolks, lemon zest, and vanilla extract on medium-high speed until light and fluffy, about 2 minutes.
  • Combine the flour mixture with the butter mixture on low speed until a smooth dough forms, ensuring no dry flour streaks remain. Avoid overmixing to keep the dough easy to handle and prevent cookies from shrinking.
  • Divide the dough into two halves and shape each into a 1-inch thick disk for quick chilling. Wrap the dough in plastic wrap and refrigerate until firm, for at least 1 hour or up to 3 days.
  • Preheat the oven to 350°F. Line 4 baking sheets with parchment paper. If you don’t have enough sheets, bake in additional batches, allowing pans to cool between. Prepare 2 pieces of 16-inch parchment for rolling out cookies and set aside.
  • Take one dough disk from the refrigerator and allow it to soften slightly for about 5 minutes. Roll the dough between two sheets of parchment paper until it reaches a thickness of about 1/8-inch, starting from the middle and working your way outwards while rotating the dough.
  • Cut out the cookies: Gently remove the top parchment layer and use a 2 1/2-inch round cookie cutter to cut out the cookies. Place them on a parchment-lined baking sheet, keeping them 1 inch apart. If the dough sticks to the parchment, carefully release the cookies with a thin spatula. Roll out the dough scraps twice to make more cookies. You should end up with 18 to 24 cookies. If the dough gets sticky, refrigerate for 20 minutes. Chill the cut-out cookies in the fridge for 20 minutes before baking.
  • Prepare the second round of cookies: While the first batch chills and the oven heats up, roll out the second dough disk. Ensure you have around 18 to 24 cookies, with an equal number of tops and bottoms. Use a 1-inch round or star-shaped cutter, or the wide end of a piping tip, to cut out the center. This will yield 18 to 24 whole cookies and 18 to 24 with a cut-out. Refrigerate the cut-out cookies for 20 minutes.
  • To bake the cookies, place two trays in the oven at a time, alternating their positions halfway through. Bake until the edges are golden brown and the centers are set, about 12 minutes.
  • Cool the cookies: After removing the pans from the oven, let the baking sheets rest on wire racks for 5 minutes before transferring the cookies to cool completely before assembling.
  • Serve elegantly: Flip the base cookies and generously spread 1 teaspoon of jam, ensuring to leave a delicate border. Place the cookies with cut-out holes on top, gently pressing down. Finish by dusting the cookies with powdered sugar. Enjoy!

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