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Classic Linzer Cookies Recipe

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4.1 from 60 reviews

  • Author: Amina
  • Total Time: 4 hours 15 minutes
  • Yield: 32 sandwich cookies (about 64 cookie pieces)

Description

Classic Linzer Cookies are delicate, buttery sandwich cookies filled with sweet jam and dusted with powdered sugar. Made with ground nuts, cinnamon, and vanilla, these cookies boast a tender crumb and a beautiful presentation featuring cut-out tops showcasing the vibrant jam filling. Perfect for holiday baking or special occasions, they require chilling the dough and baking until lightly golden.

Ingredients

Nut Mixture

  • 2/3 cup (65g) almonds or pistachios*
  • 1/3 cup (67g) packed light or dark brown sugar

Dry Ingredients

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more for rolling out
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1/3 cup (67g) granulated sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

For Assembly and Finishing

  • 1/2 cup (about 150g) jam or preserves, such as raspberry or apricot
  • 2 Tablespoons confectioners’ sugar, for dusting

Instructions

  1. Prepare Nut Mixture: Place the almonds or pistachios and brown sugar in a food processor and pulse until it forms a very fine crumb. Set this mixture aside to be added later.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter and granulated sugar together on medium-high speed. Continue beating until the mixture is completely smooth and creamy, about 3 minutes. Then add the large egg and vanilla extract, and beat again on high speed until thoroughly combined, about 1 minute. Scrape the sides and bottom of the bowl to ensure everything is mixed well.
  4. Incorporate Dry and Nut Mixture: Add the whisked flour mixture and the ground nut mixture to the wet ingredients. Mix on low speed until the dough just comes together. It may look crumbly at first but will start to form a cohesive dough after a couple of minutes.
  5. Chill Dough: Divide the dough evenly into two portions. Flatten each into a disc shape, wrap tightly in plastic wrap, and refrigerate for at least 3 hours or up to 4 days to firm up.
  6. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone mats for baking.
  7. Roll Out Dough and Cut Cookies: Lightly flour your work surface, rolling pin, and hands. Take one disc of chilled dough and roll it out to approximately 1/4-inch thickness. Using a 2-inch round or fluted cookie cutter, cut as many circles as possible from the dough. Gather the scraps, reroll, and continue cutting until all dough is used. Repeat with the second disc. Aim for about 64 circles in total.
  8. Create Donut Cookies: Use a smaller 1-inch round or fluted cutter to cut out a center hole from half of the circles (32 pieces). These are the “donut cookies” that will be the tops of your sandwich cookies.
  9. Prepare for Baking: Arrange the whole circles and the donut cookies on separate baking sheets, spacing them about 2 inches apart to allow for spreading. This separation is important since the donut cookies bake slightly faster.
  10. Bake Cookies: Place the baking sheets in the preheated oven. Bake the whole circles for approximately 11 minutes until the edges are lightly browned, and bake the donut cookies for about 10 minutes. Rotate the pans halfway through the baking time for even cooking. Once baked, let the cookies cool on the sheets for 5 minutes.
  11. Dust and Cool: After 5 minutes, sift confectioners’ sugar over the donut cookies to dust them lightly. Then transfer all cookies to a wire rack to cool completely before assembly.
  12. Assemble Linzer Cookies: Spread about 1/2 teaspoon of your chosen jam or preserves evenly on the bottom side of each whole cookie. Carefully place a donut cookie on top and press gently to form a sandwich, allowing the jam to peek through the center cut-out.
  13. Storage: Store your Linzer cookies tightly covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • You can use either almonds or pistachios according to your preference for the nut base of this cookie.
  • For the jam, raspberry or apricot preserves are traditional, but feel free to experiment with other fruity flavors.
  • Chilling the dough for at least 3 hours is crucial to handleability and shape retention during baking.
  • If the dough is too firm after chilling, allow it to sit at room temperature for 20 minutes before rolling out.
  • Extra flour for rolling is necessary to prevent sticking, but avoid using too much to keep cookies tender.
  • These cookies are best enjoyed within a few days but can be refrigerated to extend shelf life.
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Austrian

Find it online: https://aminabakes.com/classic-linzer-cookies-recipe/