Linzer Cookies

5 from 1 vote

These Linzer Cookies are a sweet treat that combines the rich flavors of ground nuts and fruity jam. With a soft, buttery texture and a dusting of powdered sugar, they are as pretty as they are delicious. Perfect for sharing, these cookies feature a charming cut-out design on top, revealing the colorful jam underneath.

Prep Time25

Cook Time12

Chill Time1

Total Time1 37

Course: Cookies, Dessert

Cuisine: Austrian, European

Servings:

Calories: 199kcal

Author: Joanna Cismaru

Equipment

Ingredients

Cookie Dough

1 cup almonds or hazelnuts, finely ground
2¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter softened
⅔ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
zest of 1 lemon

Filling

¾ cup raspberry jam or any other jam you prefer

For Dusting

powder sugar for dusting

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the ground almonds, all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg, followed by the vanilla extract. If using, add the lemon zest for extra flavor.
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
Divide the dough into two parts, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness.
Using a round cookie cutter, cut out as many circles as you can from the rolled-out dough. These circles will serve as both the bottoms and tops of your Linzer cookies.
Take half of the round cookies you've just cut and use a smaller cookie cutter (this could be a smaller circle, a star, a heart, etc.) to cut out a shape from the center of each. These cookies with the cut-outs will serve as the "tops" of your Linzer cookies. The remaining full rounds will serve as the "bottoms."
Place the cut cookies on the prepared baking sheets, spacing them about an inch apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Once the cookies are completely cool, spread a small amount of jam on the whole cookies. Place the cookies with the cut-out centers on top, pressing lightly to adhere.
Dust the assembled Linzer cookies with powdered sugar just before serving.

Notes

Nut Choice: Almonds give a classic flavor, but hazelnuts can add a unique twist. Make sure they are finely ground for the best texture.
Chill the Dough: Don't skip the chilling step as it helps the cookies maintain their shape while baking.
Jam Options: Raspberry jam is traditional, but feel free to experiment with different flavors like apricot, blackberry, or strawberry.
Cookie Cutter Sizes: Use two cutters of different sizes for the base and the top. The top cutter should have a smaller shape for the cut-out.
Baking Time: Watch the cookies closely as they bake. They should be just golden around the edges, not too brown.
Assembling Cookies: Wait until the cookies are completely cool before assembling them with jam to prevent them from becoming soggy.

Nutrition