Description
Classic Linzer Cookies are delicate sandwich cookies made with a buttery almond-flavored dough and filled with sweet raspberry or apricot jam. These cookies are lightly dusted with confectioners’ sugar, offering a perfect balance of nutty, spiced, and fruity flavors, ideal for holidays or special occasions.
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
Filling and Topping
- 1/2 cup (about 150g) jam or preserves, such as raspberry or apricot
- 2 Tablespoons confectioners’ sugar, for dusting
Instructions
- Prepare Nut Mixture: Place the nuts and brown sugar in a food processor and pulse until they form a very fine crumb. Set this mixture aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt, then set aside for later use.
- Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until the mix is completely smooth and creamy, about 3 minutes.
- Add Egg and Vanilla: Add the large egg and pure vanilla extract to the creamed butter and sugar, beating on high speed until ingredients are well combined, about 1 minute. Scrape down the bowl as needed.
- Combine Dough Ingredients: Reduce mixer speed to low and gradually add the dry flour mixture along with the ground nut mixture. Mix until the dough initially looks crumbly then eventually comes together after a couple of minutes.
- Chill Dough: Divide the dough into two equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 3 hours or up to 4 days to firm up.
- Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F (180°C), line baking sheets with parchment paper or silicone baking mats.
- Roll Out and Cut Dough: Generously flour your work surface, rolling pin, and hands. Roll one disc to 1/4-inch thickness. Use a 2-inch round or fluted cookie cutter to cut out circles. Re-roll scraps as needed. Repeat with the second disc for a total of about 64 circles.
- Cut Centers for Donut Cookies: Use a 1-inch round or fluted cutter to cut holes in the center of 32 circles. These are the ‘donut cookies’.
- Arrange Cookies: Place whole circles and donut cookies about 2 inches apart on separate baking sheets as donut cookies bake slightly faster.
- Bake Cookies: Bake whole cookies for about 11 minutes until edges are lightly browned, and donut cookies for about 10 minutes. Rotate baking sheets halfway through. Let cookies cool on sheets for 5 minutes.
- Dust Donut Cookies: Sift confectioners’ sugar over the donut cookies while still warm, then transfer all cookies to a wire rack to cool completely.
- Assemble Cookies: Spread 1/2 teaspoon of jam on the bottom side of each whole cookie, then gently sandwich with a donut cookie, pressing softly to secure.
- Storage: Store cookies tightly covered at room temperature up to 3 days or refrigerate for up to one week.
Notes
- If dough is too hard after refrigeration, allow to sit at room temperature for 20 minutes before rolling to prevent cracking.
- Extra flour helps when rolling out sticky dough, but use sparingly to avoid tough cookies.
- You can substitute almonds or pistachios based on preference or allergy considerations.
- Jam choice can be varied; raspberry and apricot are traditional but any favorite fruit preserves work well.
- Cookies can be frozen before assembly for longer storage.
