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Linzer Cookies

Linzer Cookies

Not available The recipe for the most classic European cookies: Linzer Cookies.

Course Cookies
Cuisine Austrian
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes

Ingredients

  • 315 gms – 2 ½ cups flour
  • 100 gms – 2/3 cup almond meal
  • ¼ tsp cinnamon
  • 225 gms – 1 cup butter softened
  • 135 gms – 2/3 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ lemon zest
  • 1 pinch salt
  • Confectioner's/Icing sugar for dusting
  • Raspberry Jam

Instructions

  1. In a medium bowl, combine the flour, salt, almond meal and cinnamon. Set aside.
  2. In a large bowl, beat the butter and sugar until light and creamy. Add the egg, lemon zest and vanilla and mix well.
  3. Add the flour mixture to the butter mixture, mixing well.
  4. Roll the dough into a 5 mm – 1/8” thick sheet. Put it in the fridge for a couple of hours (or in the freezer for a few minutes).
  5. When the dough is firm enough to cut out, make your shape. Make half a batch whole and half a batch with a hole in the middle. I used a specific cookie cutter for this, but you can make it by hand as well.
  6. Transfer the cut outs to a baking tray lined with baking paper. Put them in the fridge for 15 minutes to firm up again (this will ensure that the cookies retain their shape when baked).
  7. Bake them at 175°C - 350°F for about 12 minutes. They have to remain whitish, so do not overcook them! Let them cool on the baking tray for five minutes, then transfer them to a cooling rack to cool completely.
  8. When ready to fill, invert a bottom cookie (the one without a hole so you have a nice flat base) and spread about ½ - 1 tsp of jam on it. Dust the top of a cookie (the one with a hole in it) with icing sugar, then gently place it on the top of the bottom cookie with the jam on top, making a sandwich cookie.
  9. Store for up to one week, flat and in one layer, in an airtight container.