Linzer Cookie
Transport your taste buds to Austria with these delightful Linzer Cookies, a timeless European treat perfect for any occasion! These buttery, crumbly cookies are infused with ground almonds, a hint of cinnamon, and bright lemon zest, creating an irresistibly rich and aromatic flavor palette. The magic of Linzer Cookies lies in their eye-catching design—two tender rounds sandwiched together with luscious raspberry jam, topped with a delicate dusting of confectioners’ sugar. Their flaky texture pairs beautifully with the jam’s sweet-tart intensity, making them a standout dessert for festive celebrations or cozy tea times. With straightforward steps, from crafting the perfectly chilled dough to assembling their signature cutout tops, this classic recipe brings joy to bakers and cookie lovers alike. Special keywords: Linzer cookies recipe, classic holiday cookies, raspberry-filled treats, almond cookies, European baking.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 150 grams ground almonds
- 227 grams unsalted butter, softened
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 large egg yolk
- 50 grams confectioners' sugar, for dusting
- 200 grams raspberry jam
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the vanilla extract, lemon zest, and egg yolk to the butter-sugar mixture, and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, ground almonds, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough begins to form. Do not overmix.
Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and chill in the refrigerator for at least 2 hours.
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one dough disk to about 1/4-inch thickness.
Using a 2.5-inch round cookie cutter, cut out circles and place them on the prepared baking sheets.
Repeat the process with the other dough disk, but use a smaller cutter (e.g., a heart or star) to cut out a shape from the center of each circle.
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Allow to cool completely on a wire rack.
Spread about 1 teaspoon of raspberry jam on the flat side of the solid circles.
Place the cookie with the cutout on top of the jam-covered cookie to create a sandwich, pressing gently.
Dust the tops of the cookies with confectioners' sugar before serving.
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 12.9 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 59 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
