Description
These Linzer Cookies are an easy and foolproof recipe that yields buttery almond shortbread cookies filled with your choice of jam or curd. Despite their elegant appearance, they are simple to make and perfect as a festive treat or for gifting.
Ingredients
Scale
Cookie Dough
- 180 g unsalted butter, at room temperature
- 65 g powdered sugar (icing sugar), sifted
- 1 teaspoon vanilla bean paste or vanilla extract
- 225 g all-purpose flour
- 90 g almond flour / almond meal
- 1/4 teaspoon kosher salt
For Assembly
- Powdered sugar to dust
- Jam or curd of your choice for filling
Instructions
- Prepare the Dough: Place the butter, powdered sugar, and vanilla in a medium bowl. Whip on high speed with an electric hand mixer until light and fluffy. This can also be done with a stand mixer fitted with the paddle attachment.
- Combine Dry Ingredients: Add the all-purpose flour, almond flour, and salt to the butter mixture and mix until just combined to form the dough.
- Shape and Roll Out: Turn the dough out onto a large piece of parchment paper. Use parchment to bring the dough together into a rectangle, then top with a second piece of parchment paper and roll out to about 6 mm (0.25 inch) thickness.
- Chill the Dough: Transfer the dough still between parchment sheets to a sheet pan and chill in the refrigerator for at least two hours or up to three days.
- Preheat and Freeze: When ready to bake, preheat the oven to 325°F (160°C). Line baking sheets with parchment paper. Transfer the chilled dough, still between parchment, to the freezer for 10 minutes to firm up.
- Cut Out Cookies: Remove the top parchment. Using a 2 inch (5 cm) fluted round cutter, cut out circles and transfer them to the lined baking sheets. Gather scraps, re-roll, refreeze, and cut out more cookies.
- Create Cookie Tops: Use a small shaped cutter of your choice to cut shapes out of the center of half the cookies for the tops.
- Freeze Before Baking: Freeze the cut-out cookies for 10 minutes before baking. They can be frozen longer if made ahead. Space cookies appropriately before baking.
- Bake: Bake one tray at a time for 11 to 12 minutes, until set and lightly golden around the edges. Adjust time if cookies are rolled thicker or thinner.
- Cool: Remove from oven and let cookies cool completely on the baking sheet. Repeat baking with remaining tray.
- Assemble: Dust the tops (with cut-outs) with powdered sugar. Spread jam or curd on the bottom halves, leaving a small edge. Place the top cookie on the bottom with the 'good' side facing out and gently press together.
- Store: Keep assembled cookies in an airtight container at room temperature and consume within a few days. Alternatively, store cookies and filling separately and assemble as needed.
Notes
- Linzer Cookies are easier to make than they look and perfect for holiday gifts or celebrations.
- Almond flour adds a rich, buttery texture unique to Linzer cookies.
- You can use any jam or curd flavor for variety.
- Chilling and freezing the dough is essential for maintaining shape and ease of cutting.
- For best results, handle the dough gently and roll evenly to ensure uniform baking.
- Store cookies in an airtight container to keep them fresh for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
