Linzer Cookies
Linzer cookies actually came out of the Austrian Linzer tart, a larger version of this beloved sandwich cookie. The Linzertorte has a nutty pastry crust and criss cross lattice top, with raspberry jam or black current filling up the center.
Equipment
- Stonewall Kitchen Red Raspberry Jam, 12.5 ounces
- Domino Dark Brown Sugar 2 Lb (Pack of 2)
- Spice Way Cloves - ground | 4 oz
- McCormick Organic Ground Saigon Cinnamon, 10 oz
- Nature's Eats Blanched Almond Flour, 32 Ounce
- Nielsen-Massey Pure Vanilla Extract
- Domino Powdered Sugar
- Diamond Crystal Table Iodized Salt
- King Arthur Flour, 100% Organic All-Purpose Flour Unbleached
- Baking Trays Half Sheet (2 Pack)
- Stainless Steel Mixing Bowls
- IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft
- KitchenAid Stand Mixer
Ingredients
- 3/4 cup almond flour
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1 cup unsalted butter cubed and at room temperature
- 3/4 cup sugar
- 1 tsp vanilla
- 2 egg yolks
- Zest of one lemon or 2 tbsp lemon juice
- Raspberry jam or filling of choice
- Powdered sugar
LINZER CRUMB TOPPING
- 1/2 packed dark brown sugar
- 1/3 cup granulated sugar
- 1 1/2 tsp cinnamon
- 1/2 cup unsalted butter melted
- 1 cup + 3 tbsp all-purpose flour
Instructions
- Line two baking sheets with parchment paper and set aside.
- Sift together the almond flour, all-purpose flour, cinnamon, clove and salt, whisking if necessary to incorporate. Set aside.
- In a stand mixer with the paddle attachment, cream together the butter and sugar, beating for 2-3 minutes until light and fluffy.
- Add the egg yolks, vanilla and lemon zest (or lemon juice), mixing on medium until just combined.
- Gradually add in the flour mixture, 1/2 cup at a time, mixing on low until just combined.
- Turn the dough out onto the counter, kneading it a few times.
- Divide the dough into four equal parts, flattening each into a disc shape and wrapping each in plastic wrap.
- Refrigerate the Linzer cookie dough for at least one hour (max 2 hours).
- Preheat your oven to 325°F (you can preheat the oven to 350 degrees, but I found it browned my cookies too quickly).
- Dust your countertop or work surface with a heavy dose of white flour.
- Remove one disc of cookie dough from the fridge at a time, setting the plastic wrap aside.
- Place dough on your floured surface, sprinkling flour on the top of the dough.
- Using a rolling pin, roll the dough into a 1/4 inch thick square or circle.
- With your cookie cutter of choice, cut out a cookie and place it on your parchment lined cookie sheet.
- Continue to cut out cookie shapes until you only have scraps of dough left.
- Pull together your scraps, put them back in the refrigerator to chill if they start to stick to your surface too much, and roll the dough back out to make more cookies.
- Repeat with all of your discs.
- Set aside HALF of your cookies, and use a smaller cookie cutter to cut a shape into the middle of your larger cookie cut out. This is the top cookie in your Linzer sandwich cookie. You can add that smaller cookie back into your cookie dough pile you are using to make more cookies, or bake up these tiny cookies for an extra treat.
- Stick your cut out Linzer cookies on the cookie sheets into the freezer for about 5-10 minutes. This way they will retain their shape.
- Bake your cookies for 12 minutes, adding time as needed, until your Linzer cookies are just starting to get golden brown on the bottom and edges. You do not want an over baked cookie or they won't be soft inside.
- (Optional step) As soon as the cookies are out of the oven, sprinkle the TOP cookies with your crumble mixture (recipe below).
- Allow cookies to cool for 5 minutes on the cookie sheet before moving to a wire rack to cool completely.
- Once cool, dust the top cookies with powdered sugar (I put powdered sugar into a very small mesh strainer and shake it around over the cookies for a more even sprinkle).
- One the flat side of your bottom cookie, spoon about a teaspoon of jam into the center and use the back of the spoon to spread it around, almost to the edge of the cookie.
- Place the a top cookie on the jam covered bottom of the cookie, powdered sugar and crump toping side up.
- You can add a dab more jam (or filling) into the smaller cookie hole window if you like, either with a spoon or piping bag.
- Stores in an airtight container for about a week, but they are always best the first 2-3 days.
- Optional: LINZER CRUMB TOPPING
- In a sauce pan, melt the butter on low heat.
- Stir in the brown sugar, vanilla, cinnamon and salt, stirring until combined.
- Add the flour and stir, cooking for 3-5 minutes to get that flour taste out.
- Spread over a parchment lined cookie sheet to cool. Save extra in an airtight container.