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Linzer Tarts
Linzer Tarts
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
135 minutes
Festive Linzer tart cookies: almond cut-outs with raspberry jam filling, dusted with powdered sugar.
Ingredients:
  • 1.25 cups unsalted butter, softened
  • 0.66666668653488 cup white sugar
  • 2 cups sifted all purpose flour, divided
  • 1.75 cups ground almonds
  • 0.125 teaspoon ground cinnamon
  • 5 tablespoons raspberry jam, or as needed
  • 0.33333334326744 cup confectioners' sugar for decoration
Instructions:
  • In a mixing bowl, use an electric mixer to whip butter and sugar until fluffy, about 2 to 3 minutes. Add 1/2 cup flour, followed by ground almonds and cinnamon. Gradually incorporate the remaining flour, 1/2 cup at a time, until dough is well combined and slightly stiffened.
  • Divide the dough in half and shape each portion into a disk. Wrap both disks tightly in plastic wrap and chill in the fridge for 1 hour.
  • Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
  • Take one dough disk and roll it out on a lightly floured surface until it's 1/8 inch thick. Use a 2 1/2-inch round cookie cutter to cut out approximately 12 circles from the dough. Space them 1 inch apart on a baking sheet and chill in the refrigerator.
  • Gather any remaining scraps and shape into a ball. Roll it out into a thin 1/8-inch sheet. Cut out additional circles to yield around 12 more pieces.
  • Transfer the second batch of circles to another baking sheet. Use a 1/2-inch round cookie cutter to remove the center from half of the cookies.
  • Bake cookies in the preheated oven until lightly browned, 10-15 minutes. Then cool on a wire rack for 20 minutes.
  • Spread a delicate layer of jam on the underside of the fully round cookies. Top each with a cut-out cookie and press together to create a sandwich. Repeat with the remaining cookies to make a total of 12 sandwiches.
  • Sprinkle confectioners' sugar over the cookies and fill each cut-out with a dollop of jam.

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