Linzer Tarts
Indulge in the timeless elegance of Linzer Tarts, a classic Austrian-inspired treat that combines buttery almond shortbread with the sweet tang of raspberry jam. These delicate sandwich cookies feature a soft, nutty dough made with ground almonds and a hint of fragrant vanilla and almond extracts, creating a melt-in-your-mouth texture that’s simply irresistible. The signature cut-out design allows the vibrant jam to peek through, while a dusting of powdered sugar adds a final touch of sophistication. Perfect for holidays, tea parties, or gifting, these charming cookies are as beautiful as they are delicious—and surprisingly easy to make at home!
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 240 grams all-purpose flour
- 120 grams ground almonds
- 0.25 teaspoon salt
- 200 grams raspberry jam (or any preferred fruit jam)
- 50 grams powdered sugar (for dusting)
Instructions
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Mix in the vanilla extract and almond extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.
Gradually add the dry ingredients to the butter-sugar mixture and mix until a soft dough forms.
Divide the dough into two portions, flatten each into a disk, wrap them in plastic wrap, and refrigerate for 30 minutes to firm up.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
On a floured surface, roll out one disk of dough to about 1/8 inch thick.
Use a round cookie cutter (about 2-3 inches in diameter) to cut out the base cookies and place them on the prepared baking sheets, spaced slightly apart.
Roll out the second disk of dough and cut out the same number of cookies as the first batch, but use a smaller decorative cookie cutter to make a hole in the center of each one to create the top cookies.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool completely on a wire rack before assembling.
Spread about 1 teaspoon of raspberry jam on the flat side of each bottom cookie.
Place the cut-out top cookies over the jam-covered bottoms to sandwich them together.
Dust the top cookies generously with powdered sugar before serving.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 10.7 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 55 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.
