How To Make Original Linzer Cookies Recipe

There’s just something about biting into a homemade Linzer cookie that instantly transports me back to cozy winter afternoons, surrounded by friends, family, and a whole lot of love. Let me walk you through this delightful and easy recipe that combines buttery almond goodness with a zingy raspberry center.

The timeless allure of traditional Linzer cookies, with their sweet almond taste and exquisite, jam-filled middles, is something I adore. Linzer cookies are made with an enriched dough: butter, lemon zest, and vanilla good makes it not just festive but also a seemingly frivolous indulgence.

Almond flour brings so much flavor and texture that it seems wrong to call these cookies “sandwiches.” A light dusting of powdered sugar makes them absolutely gorgeous as well as delightful.

Ingredients

• Unsalted Butter: Rich in fats, adds moisture and tenderness to cookies.
• Granulated Sugar: Sweetens the dough, helps achieve a crisp texture.
• Lemon Zest: Provides a hint of citrus aroma, balances sweetness.
• Vanilla Extract: Enhances flavor profile with a sweet, floral note.
• Egg Yolks: Contribute richness and help bind ingredients together.
• Almond Flour: Adds a nutty flavor, making cookies tender and gluten-free friendly.
• Raspberry Jam: Offers sweetness and a fruity, tart center filling.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 2 large egg yolks
• 2 cups all-purpose flour
• 1 cup almond flour
• 1/4 teaspoon salt
• 1/2 cup seedless raspberry jam
• Powdered sugar, for dusting

How to Make this

1. In a big mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the lemon zest and vanilla extract, beating until well mixed.

2. Add one egg yolk after another, beating well after each addition until smooth.

3. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined and a dough forms.

4. Divide the dough in half, flatten each half into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour or until firm.

5. Set the oven to 350°F (175°C) to warm up. While the oven heats, prepare two baking sheets by lining them with parchment paper.

6. On a surface that is lightly dusted with flour, take one disc of dough and roll it out to roughly 1/8-inch thickness. Use an approximately round cookie cutter to make, well, round cuts in the dough. Place half of your dough rounds on the cookie sheets you prepared earlier.

7. For the other circles, use a mini-cutter to remove the centers, making sure to create a clean, window-like edge. Position these on the baking sheets along with the circles that are whole and uncut.

8. Bake the cookies for 10-12 minutes or until the edges are slightly golden. Let them cool on the baking sheets for a few minutes. Then, move to a wire rack to cool entirely.

9. Apply a light coating of raspberry jam to each of the sturdy cookie circles. Put a window cookie on top of a jam-covered cookie to make a pair. Then do the same with the remaining cookies until all the jam has been used up.

10. Before serving, give the completed Linzer cookies a light dusting of powdered sugar. Then, enjoy your delicious homemade cookies!

Equipment Needed

1. Large mixing bowl
2. Electric mixer or hand whisk
3. Medium mixing bowl
4. Whisk
5. Plastic wrap
6. Rolling pin
7. Round cookie cutter
8. Mini cookie cutter
9. Baking sheets
10. Parchment paper
11. Wire rack
12. Measuring cups
13. Measuring spoons
14. Microplane or zester
15. Spatula or butter knife (for jam spreading)
16. Sifter or fine mesh sieve (for dusting powdered sugar)

FAQ

• What makes Linzer cookies unique?Almond flour gives the Linzer cookie their signature nutty flavor, while their “window” is filled with seedless raspberry jam. Though Linzer cookies are not overly sweet, their savory, buttery flavor pairs perfectly with the jam.
• Can I use salted butter in the recipe?Unsalted butter is the best choice for this because it allows you to control the amount of salt in the finished product. If all you have is salted butter, just leave out the extra 1/4 teaspoon salt called for in the recipe.
• Is there an alternative to almond flour?In the absence of almond flour, finely ground hazelnuts can serve as a substitute; however, it will slightly change the flavor.
• How should I store Linzer cookies?Keep them in a container that is airtight, at room temperature, for a week, at the most. After that, if you wish to maintain freshness, put them in the refrigerator.
• Can I prepare the dough in advance?Certainly, the dough can be made a day or two ahead and refrigerated. Allow it to soften a bit before rolling it out to ensure easier handling.
• Why is seedless raspberry jam recommended?Smooth, seedless jam provides a filling that complements the delicate textures of these cookies. Otherwise, you would get seed grit in the jam, which is not a desirable quality in a jam-centered cookie.

How To Make Original Linzer Cookies Recipe Substitutions and Variations

Use margarine instead of unsalted butter.
Try using coconut sugar as an alternative to sugar.
In the absence of lemon zest, orange zest can be substituted.
Apricot or strawberry jam can be used instead of raspberry jam.
Hazelnut flour makes an excellent substitution for the almond flour in this recipe if you prefer a different nutty flavor. Remember this gluten-free and low-carb dish works well with a variety of nut flours.

Pro Tips

1. Chill the Dough Thoroughly To make it easier to roll out and cut, ensure that the dough is well chilled. If it becomes too soft as you’re working, return it to the refrigerator for a few minutes.

2. Even Rolling Use rolling pin guides or a similar technique to ensure your dough is rolled out evenly to 1/8-inch thick. This helps the cookies bake uniformly, preventing uneven edges.

3. Prevent Sticking Dust the work surface and rolling pin lightly with flour to prevent the dough from sticking. Alternatively, roll the dough between two sheets of parchment paper to minimize the use of extra flour.

4. Avoid Overbaking Keep an eye on the cookies while baking; they should be just slightly golden at the edges for the best texture. Overbaking can result in a dry cookie.

5. Jam Consistency If the raspberry jam is too thick, warm it slightly or stir in a small amount of water to achieve a spreadable consistency. This ensures it spreads easily between the cookies without breaking them.