Perfectly nutty and rich, super tender, and not-too-sweet, this Classic Austrian Linzer Cookies recipe might just make my favorite cookie.
INGREDIENTS
- 1 ½ cups all-purpose flour
- ½ cup (2oz/57g) almond flour
- 1 level teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (6oz/170g) butter softened
- ¾ cup (5oz/142g) granulated sugar
- 2 small eggs
- 1 teaspoon vanilla extract
- ½ cup (5oz/142g) strained raspberry jam*
- powdered sugar for dusting
DIRECTIONS
- In a bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt together. Set aside.
- In a stand mixer or with a handheld electric mixer, beat the butter and sugar together until it is pale and fluffy.
- Add the egg and vanilla to the butter mixture and beat until well mixed.
- Gradually beat the flour mixture into the butter mixture until just combined.
- Wrap the dough well with plastic wrap and refrigerate until very firm, at least two hours and up to 3 days.
- When you are ready to bake your cookies, preheat the oven to 375°F (190°C) fan assisted. Line two cookie sheets with parchment paper. (I do a fan here because you will have to put 2 trays of cookies into the oven and you need the air to circulate)
- On a floured surface, roll out the dough until it is about an 1/8 inch (3mm) thick. (You can also roll this dough on a floured piece of parchment for even easier handling)
- Working quickly while the dough is still cold and firm, use a 2 ½ inch (6cm) cookie cutter to cut out as many rounds of dough as you can and place them 2 inches (5 cm) apart on the prepared cookie sheet. Gather any scraps, rewrap, and chill until firm enough to reroll.
- Once the cut dough is on the cookie sheets, cut out one inch (2.5cm) hole out of the centers of half of the cookies. (See above video for step-by-step)
- Bake for roughly 15-18 minutes, or until the edges are golden brown. Let cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.
- For the base of the cookie, spread about 1 teaspoon of strained raspberry jam onto ½ of the cookies, spreading the jam out a bit but not quite to the edge.
- Dust the top halves of the cookies (with the cut-out circle) generously with powdered sugar, then carefully place the tops on the jam covered bottoms. Press to seal very gently so you don’t break to the top half.
- These cookies are best enjoyed the day they are made. Store in an airtight container at room temperature. The raw dough can be refrigerated for up to 5 days or frozen for up to 8 weeks.
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