Imagine biting into a delicate, buttery cookie that transports you straight to the charming cafés of Austria, where each crumb tells a story of culinary perfection. Linzer Cookies are not just desserts; they're edible works of art that combine the richness of ground almonds, the warmth of cinnamon, and the vibrant burst of fruity jam. Whether you're a baking novice or a seasoned pastry chef, these stunning sandwich cookies will elevate your dessert game and impress everyone who takes a bite.
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
Cuisine: Austrian
Serves: Makes about 24 cookies
Ingredients
- 200g all-purpose flour
- 100g ground almonds
- 150g unsalted butter, softened
- 100g powdered sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 150g raspberry or apricot jam
Instructions
- Prepare your ingredients by taking the butter out of the refrigerator to soften at room temperature for about 30 minutes before starting.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, using an electric mixer or whisk. Mix for approximately 3-4 minutes until the mixture becomes pale and smooth.
- Add the egg yolk and vanilla extract to the butter mixture, beating until well incorporated and creating a uniform consistency.
- In a separate bowl, sift together the all-purpose flour, ground almonds, cinnamon, and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough should come together but not be overmixed.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or ideally 2 hours, to allow the butter to firm up and make rolling easier.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to approximately 1/8 inch (3mm) thickness. Use cookie cutters to cut out base cookies and matching top cookies with a smaller cutout in the center.
- Carefully transfer the cookie shapes to the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove and let cool completely on a wire rack.
- Once cooled, dust the top cookies (with the center cutout) with powdered sugar using a fine mesh sieve.
- Spread a thin layer of raspberry or apricot jam on the base cookies, ensuring even coverage.
- Carefully place the powdered sugar-dusted top cookies onto the jam-covered base cookies, creating a sandwich effect.
- Store the Linzer cookies in an airtight container between layers of parchment paper. They will keep well for 3-4 days at room temperature.
Tips
- Temperature is key: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chill the dough thoroughly - this prevents spreading and makes rolling easier.
- Use a fine mesh sieve for an even, delicate dusting of powdered sugar.
- Choose high-quality jam for the best flavor - raspberry and apricot are traditional, but feel free to experiment.
- Let cookies cool completely before assembling to prevent jam from making the cookies soggy.
- Use cookie cutters with intricate designs to create visually stunning cookies.
- Store between parchment layers to maintain their delicate texture and prevent sticking.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 11g
Protein: 2g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
