Description
Classic Linzer cookies are delicate, buttery sandwich biscuits filled with tangy redcurrant or raspberry jam and dusted with icing sugar. These elegant cookies are made from a tender almond-infused dough rolled thin, then baked to a pale perfection before being assembled. Perfect for festive occasions or tea time, these cookies benefit from resting overnight in the fridge to allow flavors to meld and the jam to soften the biscuit base.
Ingredients
Dry Ingredients
- 300g plain flour, plus extra for dusting
- 80g icing sugar, plus extra for dusting
- Pinch of fine salt
Wet Ingredients
- 200g unsalted butter, cold and cubed
- 2 egg yolks
- 1 tsp vanilla bean paste
- 160g seedless redcurrant or raspberry jam
Instructions
- Prepare the dough: Place the flour, icing sugar, cold cubed butter, and a pinch of fine salt into a food processor. Pulse several times until the mixture resembles fine crumbs with no visible butter chunks. Add the egg yolks and vanilla bean paste, then pulse again until the dough just comes together.
- Chill the dough: Transfer the dough onto your hands and bring it together into a smooth ball. Wrap tightly in clingfilm and refrigerate for at least 2 hours or overnight to firm up.
- Preheat and prepare baking sheets: Remove the dough from the fridge about 15 minutes before rolling to slightly soften. Heat the oven to 160°C (140°C fan)/gas mark 3, and line 3-4 baking sheets with baking paper.
- Roll and cut the base biscuits: Dust a clean surface with flour and cut the dough in half. Roll out one half to about 3mm thickness, using flour as needed to prevent sticking. Use 8cm shaped cookie cutters to cut as many biscuits as possible and transfer them to the lined baking sheets.
- Bake the base biscuits: Bake the solid biscuits for 7-9 minutes until just cooked through but still pale. Remove from oven and allow to cool completely on the trays.
- Roll and cut the top biscuits: Roll out the second half of the dough similarly. Cut out the same number of shapes with the 8cm cutter, and then use a smaller cutter to cut a hole in the center of each. Place on lined sheets.
- Bake the top biscuits: Bake these for 6-8 minutes, about a minute less than the solid biscuits, until pale and just cooked. Cool completely on the trays.
- Assemble the sandwiches: Once cool, turn the solid base biscuits upside down and spread a generous layer of the seedless jam on each. Dust the top biscuits with icing sugar, then place them jam-side down to sandwich them together.
- Rest the cookies: Transfer the assembled Linzer cookies to a sealed container and refrigerate overnight to allow the jam flavor to be absorbed and soften the cookie base for the best taste and texture.
- Storage: After the initial chilling, store the cookies at room temperature for up to one week, or keep them refrigerated for up to one month. The cookies are best enjoyed chilled.
Notes
- Ensure the butter is very cold when you pulse the dough, this helps create a tender, crumbly texture.
- Resting the dough overnight enhances the flavor and makes rolling easier.
- Using seedless jam prevents the cookies from becoming soggy.
- Temperature and baking times can vary by oven; watch the cookies carefully to keep them pale and tender without browning.
- These cookies taste better after resting overnight in the fridge but can be eaten shortly after baking if needed.
- The recipe yields approximately 20-24 assembled Linzer cookies depending on cutter size and dough thickness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
