Description
Linzer cookies are delicate sandwich cookies inspired by the Austrian Linzertorte, featuring buttery almond dough, tart jam filling, and a dusting of powdered sugar. Perfect for holidays and special occasions.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour (or finely ground almonds)
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 1/4 tsp salt
- 1/2 cup raspberry jam (or preferred jam)
- Powdered sugar, for dusting
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add egg yolks, vanilla extract, and lemon zest; mix until combined.
- Stir in almond flour, then add all-purpose flour and salt; mix until a smooth dough forms.
- Divide dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
- Roll out dough on a floured surface to about 1/8-inch thickness.
- Cut out cookies using a round cutter, and cut smaller centers out of half the cookies.
- Place cookies on a parchment-lined baking sheet and chill for 15 minutes.
- Bake at 350°F (175°C) for 10-12 minutes, until edges are lightly golden.
- Cool cookies completely, then spread jam on the whole cookie bottoms and top with cut-out cookies.
- Dust the tops with powdered sugar before serving.
Notes
- Chill dough well to prevent cookies from spreading.
- Use thick jam to avoid soggy cookies.
- Store unfilled cookies separately if making ahead.
- Substitute almond flour with all-purpose flour for nut-free version.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
