Description
This foolproof Linzer Cookies recipe features buttery almond shortbread cookies filled with your choice of jam or curd. Easy to make and visually stunning, these cookies are perfect for holiday celebrations or any special occasion. The dough is rolled, chilled, and cut into delicate shapes, then baked to a light golden finish and dusted with powdered sugar for a classic look.
Ingredients
Scale
Cookie Dough
- 180g unsalted butter, at room temperature
- 65g powdered sugar (icing sugar), sifted
- 1 teaspoon vanilla bean paste or vanilla extract
- 225g all-purpose flour
- 90g almond flour / almond meal
- 1/4 tsp kosher salt
Filling and Decoration
- Powdered sugar to dust
- Jam or curd of your choice for filling
Instructions
- Prepare the butter mixture: 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 in the bowl of a stand mixer fitted with the paddle attachment.
- Mix the dry ingredients: Add the all-purpose flour, almond flour, and kosher salt to the butter mixture. Mix until just combined to form a dough.
- Shape the dough: Turn the dough out onto a large piece of parchment paper. Use the parchment paper to gently bring the dough into a rectangle shape.
- Roll out the dough: Top the dough with a second piece of parchment paper. Roll it out to about 6mm (0.25 inch) thickness evenly.
- Chill the dough: Transfer the dough still between parchment papers to a sheet pan. Chill in the fridge for at least two hours to firm up, or up to three days ahead.
- Preheat oven and firm dough: When ready to bake, preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper. Transfer the chilled dough to the freezer for 10 minutes to firm further.
- Cut out the cookies: Remove the top parchment sheet. Using a 2 inch (5 cm) fluted round cutter, cut out circles and transfer to the prepared baking sheets. Press scraps together, re-roll, refreeze and cut more cookies.
- Create sandwich tops: Use a smaller shaped cutter to cut shapes out of the centers of half the cookies to create the decorative top halves.
- Freeze before baking: Freeze the cut cookies for 10 minutes before baking. If needed, group them closer together while freezing and space them out evenly on the tray before baking.
- Bake the cookies: Bake cookies one tray at a time for 12 minutes until set and lightly golden around edges. Adjust time if thickness varies.
- Cool the cookies: Remove from oven and allow to cool completely on the pan. Repeat with the remaining tray.
- Assemble the sandwiches: Dust powdered sugar over the cookie tops with cutouts. Spread jam or curd on the whole cookie halves, leaving edges clear. Place the decorated cutout cookies on top, pressing gently to sandwich together.
- Store the cookies: Store in an airtight container at room temperature. Best eaten within a few days, or keep filling and cookies separate and assemble as needed.
Notes
- Use almond flour for authentic Linzer cookie flavor and texture.
- Chilling the dough well is important to make cutting easier and preventing spreading during baking.
- The choice of jam or curd is flexible; raspberry, apricot, or lemon curd are popular options.
- Freeze the cookies before baking to maintain their shape and achieve the delicate edges these cookies are known for.
- Store cookies in an airtight container to keep them fresh for several days.
- These cookies are great to make ahead and assemble just before serving to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 55 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
