Linzer cookies are jam-filled sandwich cookies based on the Austrian Linzertorte. Linzer biscuits are not only pretty, but also wonderfully buttery, nutty and fruity.
In this recipe
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How to roll out Linzer dough
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Toast the almonds for a flavor boost
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Use your favorite jam
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Save and advance
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More holiday cookies to enjoy this time of year
Linzer cookies are jam-filled sandwich cookies based on the Austrian Linzertorte, a pie with a nutty crust flavored with cinnamon and lemon zest. Just as the tart has a lattice top showing the jam filling, the biscuit mold has a cut out in the top biscuit to reveal the colorful jam inside.
Linzer cookies are not only pretty, they are also wonderfully buttery, nutty and fruity. They’re a lovely addition to any dessert spread, whether at a Christmas party, a cookie swap, or in a care package. And with so many ways to advance them, they’re a handy addition too.
Linzer dough is sticky and can be difficult to work with at times, but these tips will help you break free and roll out cookies like a pro.
Leave the dough to rest in the fridge for at least an hour after mixing. Chilling the dough not only makes it easier to roll out, but gives the gluten formed during mixing a chance to relax and the flour time to hydrate.
Let the dough soften and after taking it out of the fridge, warm it up slightly for about 5 minutes. While the dough is easier to roll out cold, it will likely be too hard straight out of the fridge. Before rolling, work the dough by gently pressing the dough several times with the rolling pin to make the dough more pliable.
Roll out the dough between two sheets of parchment paper. This keeps the dough from sticking to the counter and you don’t work extra flour into the dough that could make it tough. Also, if the dough is too warm and difficult to work with, you can save the whole thing and put it in the fridge to chill it a bit.
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In addition to all-purpose flour, Linzer dough is traditionally made with ground nuts, usually almonds or hazelnuts. Nut flour adds extra flavor to the dough, and since it doesn’t contain gluten, it makes for a “shorter” cookie.
To enhance the flavor even more, you can use toasted almond flour or substitute hazelnuts.
- To toast almond flour, spread in an even layer on a parchment-lined baking sheet or silicone baking mat and bake at 350°F for 5 to 7 minutes, until lightly golden and smelling nutty. Allow it to cool completely before using.
- Try hazelnut flour. Hazelnuts have an even more intense taste than almonds. If you find hazelnut flour, you can substitute it on a one-to-one basis, toasted or untoasted, with the almond flour. To toast the hazelnut flour, use the same instructions as above.
- You can also use roasted whole almonds or hazelnuts (blanched or natural). Use the same amount by weight (120g, 4 1/4 ounces or a heaping 3/4 cup) and grind in a food processor with 1/4 cup granulated sugar until finely ground. The sugar will absorb the oil and keep the nuts from turning into a paste.
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Use your favorite jam
Traditionally, Linzer cake and Linzer cookies are filled with black currant jam, but raspberry and apricot are also classic flavors.
While these are all delicious options, feel free to use your favorite jam or whatever you have in your cupboard. The lemon and cinnamon in the cookies compliment so many fruits that you have plenty of room to be creative.
Save and advance
While the holiday season is bright and fun, it can also be stressful planning treats for all the different gatherings and celebrations. Luckily, these cookies give you plenty of options to make ahead of time or save for all your upcoming plans.
Filled Linzer Cookies can be stored in an airtight container at room temperature for a few days or in the fridge for up to 1 week. They can also be frozen in an airtight container layered between parchment for up to 3 months. Let them thaw in the fridge overnight and dust with powdered sugar just before serving.
These cookies will soften once filled with jam. You can save the unfilled cookies or freeze them and fill them with jam just before serving if you prefer slightly crunchier cookies.
You can also make the dough ahead of time and store it in the fridge for up to 3 days or freeze it for up to 3 months. Simply thaw the dough in the fridge before rolling out and baking.
And if you’re in a hurry, you can freeze the rolled, cut-out cookies and then bake them straight from the freezer. Freeze the cut out cookies flat on a parchment-lined tray until set, then place in an airtight container. For baking frozen food, increase the baking time to 15 minutes.
More holiday cookies to enjoy this time of year
- Holiday Pinwheel Cookies
- Spritz Cookies
- Chocolate chip cookies with peppermint crust
- Christmas Sugar Cookies
- Black and White Cookies
Linzer cookies
ingredients
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2 1/4 cups (270G) all purpose flour
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1 1/4 cups (120G) almond flour
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1 teaspoon Cinammon
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1/4 teaspoon Salt
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1 cup (227G) unsalted buttersoftened
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3/4 cup (150G) granulated sugar
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2 big egg yolk
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1 teaspoon Lemon peelFinely grated
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1 teaspoon vanilla extract
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1/2 cup (170G) raspberry or apricot jam
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powdered sugarfor dusting
special equipment
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2 1/2 inch round cookie cutter
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1 inch round or star shaped cookie cutter
method
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Combine the dry ingredients:
In a medium bowl, whisk together all-purpose flour, almond flour, cinnamon, and salt.
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Beat butter, sugar and egg yolk mixture:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter, sugar, egg yolks, lemon zest and vanilla extract on medium-high speed until pale and fluffy, about 2 minutes.
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make dough:
Add the flour mixture to the butter mixture and mix on low speed until the dough comes together and no dry streaks of flour remain. Try not to mix too much or the batter will be difficult to work with and the baked cookies will shrink.
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Divide the dough and refrigerate:
Divide the dough in half and press each half into a disc about 1 inch thick to cool quickly. Wrap the dough in plastic wrap and refrigerate until set, at least 1 hour and up to 3 days.
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Preheat oven and prepare baking sheets and parchment:
Preheat oven to 350°F. Line 4 baking sheets with parchment paper and set aside until ready to use.
If you don’t have 4 baking sheets, you can bake them in additional batches, making sure the pans cool completely between batches.
Prepare two additional pieces of parchment about 16 inches long to roll out cookies with and set aside until ready to use.
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Roll out the dough:
Take one of the dough discs out of the fridge and let it warm up for about 5 minutes, until it’s soft enough to roll out but still cold. Roll out the dough between the 2 pieces of parchment paper to about 1/8 inch thick, working from the center outwards, turning the dough as you go.
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Cut out cookies:
Carefully peel off the top layer of parchment. Using a 2 1/2-inch round cookie cutter, cut out the cookies and transfer to a parchment-lined baking sheet, keeping the cookies about 1 inch apart. If the dough sticks to the bottom layer of parchment, use an offset spatula or other thin spatula to gently loosen the cut out cookies.
The scraps of dough can be gathered into a smooth ball and then flattened into a disc for re-rolling two more times. You should have around 18 to 24 cookies. If at any point the dough becomes too sticky and difficult to work with, chill in the refrigerator for 20 minutes.
Place the cut out cookies in the fridge for 20 minutes to chill.
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Cut out the remaining cookies:
While the first round of cookies is cooling and the oven is preheating, roll out and cut out the second disc of dough. Again, you should have around 18 to 24 cookies and make sure there are an equal number of tops and bottoms.
Use a 1-inch round or star-shaped cookie cutter, or the large end of a piping tip, to cut out the center of each cookie.
You should have 18-24 round biscuits and 18-24 biscuits with a hole in the center.
Place the cut out cookies in the fridge for 20 minutes to chill.
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Bake cookies:
Bake the cookies in batches, two trays at a time, rotating the trays between the oven racks halfway through baking, until the edges turn golden brown and the centers of the cookies look dull and set, about 12 minutes.
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Cool cookies:
Remove pans from oven and place baking sheets on racks to cool 5 minutes, then place cookies on racks to cool completely before sandwiching.
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Arrange and serve:
Turn the biscuits over and spread with 1 teaspoon of jam, leaving a small border free. Top with the biscuits you cut out and press down lightly. Dust the tips with powdered sugar. Surcharge.
| nutritional information (per serving) | |
|---|---|
| 189 | calories |
| 11g | Fat |
| 21g | carbohydrates |
| 3g | protein |
