Linzer cookies reminds me of a biscuit as we call them in India similar to Jim Jam available these days. Growing up in India as a kid they were one my favorite with pink jam peeking out of small hole, i would eat the surrounding cookie first and then devour the center with jam and crystallized sugar. If given today I might not even go for second one as they are kind of hard and just overly sweet with no flavor. Some childhood memories especially related to food are very precious and unforgettable
These cookies are a different story though. Delicate, buttery and full of flavor with raspberry preserve and just the right hint of lemon. Nut flour gives it an amazing crumbly texture. Linzer cookies are from the city of Linz in Austria and very similar to a Linzer Tart (coming soon). Traditionally made during Christmas in some families, I happen to just get my linzer cookie cutter and a jar full of raspberry preserve in my fridge. I have read that flavors improve after couple days that is if you don’t finish them all in a day or two.
Makes 2 dozen cookies
- 100 grams/ 1 cup almond flour or hazelnut flour
- 240 grams/ 2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 230 grams/ 1 cup/ 2 sticks butter, room temperature
- 100 grams/ 1/2 cup brown sugar
- 100 grams/ 1/2 cup granulated sugar
- 2 egg yolks, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- Confectioner’s sugar for dusting, optional
- 1 12 oz jar of raspberry preserve or your favorite jam
- Mix almond flour, all-purpose flour, baking powder and salt using a whisk in a bowl, set aside.
- Cream butter and sugar on medium speed using a paddle attachment in a stand mixer bowl for about 3 to 4 minutes until pale and fluffy. You can use hand-held mixer too, it will take a little longer.
- Add the yolks, vanilla extract and zest to the butter mixture and mix until just combined. Sprinkle the flour mixture and combined using spatula until just combined, do not over mix.
- Divide the dough in half and form a five-inch disk. Wrap in plastic wrap and refrigerate for at least an hour or up to two days.
- Roll one disk at a time, about ⅛ inch in thickness. Using linzer cookie cutter or two-inch round cookie cutter cut out the rounds and place them on a baking sheet an inch apart. Using small about ¾ inch cookie cutter cut half of them to rings. Repeat with second disk. Using all the scraps reroll and form as many cookies as you can. Put the baking sheet in refrigerator for 30 minutes.
- Preheat the oven to 350° F. Bake one pan at a time for 8 to 10 minutes. Cool on sheet for 5 minutes and move to cooling rack. Repeat with other pan.
- Once cooled, dust the rings with confectioner’s sugar, put 1 teaspoon of preserve on other cookies and sandwich them by pressing gently. Store at room temperature for few days or alternatively store in refrigerator in an airtight container with wax paper in between for up to 5 days.