Linzer Cookies
These elegant Linzer cookies feature buttery almond dough sandwiched around jewel-toned jam with a beautiful cut-out window and a dusting of powdered sugar. They look like they came from a fancy European bakery but are surprisingly simple to make at home with basic ingredients and no fussy techniques.
Equipment
- Large mixing bowl
- Electric mixer stand or hand
- Cookie cutters one large round (2-3 inches), one smaller (¾-1 inch) for the center
- Rolling Pin
- Baking sheets
- Parchment paper
- Wire cooling rack
- Small offset spatula or knife for spreading jam
- Fine-mesh sieve for dusting powdered sugar
Ingredients
- 2½ cups all-purpose flour 315g
- 1 cup almond flour 100g
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter 226g, softened
- ¾ cup granulated sugar 150g
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- powdered sugar for dusting
- ¾ cup raspberry jam or apricot preserves 240g
Instructions
- Whisk together the all-purpose flour, almond flour, baking powder, salt, and cinnamon in a medium bowl until well combined. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3 to 4 minutes until light and fluffy. Scrape down the sides halfway through.
- Beat in the egg until fully incorporated, then add the vanilla extract and almond extract, mixing until combined.
- Gradually add the flour mixture to the butter mixture on low speed, mixing just until the dough comes together and no flour streaks remain. Avoid overmixing.
- Divide the dough in half, shape each portion into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
- Remove one disk from the refrigerator, let it sit for 5 minutes, then roll to about ¼-inch thickness on a lightly floured surface.
- Cut out cookies with a round cutter (2-3 inches). For half the cookies, use a smaller cutter (¾-1 inch) to cut out centers. Place on parchment-lined baking sheets 1 inch apart.
- Preheat oven to 350°F (175°C). Bake for 10 to 12 minutes until edges are just starting to turn golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Once completely cool, dust the cutout tops generously with powdered sugar. Spread about 1 teaspoon of jam on the flat side of each solid bottom cookie, then place a powdered sugar-dusted top cookie on each, pressing gently.
Notes
- Keep the dough cold: If the dough becomes too warm while rolling or cutting, pop it back in the refrigerator for 10 to 15 minutes to prevent spreading and help the cookies hold their shape.
- Use quality jam: Choose a jam or preserve that's thick and not too runny. Seedless raspberry is traditional, but apricot, strawberry, or blackberry all work beautifully.
- Don't overbake: These cookies should be just barely golden at the edges. Overbaking will make them dry and crumbly instead of tender.
- Dust with sugar after cooling: If you dust the cookies with powdered sugar while they're still warm, it will melt and disappear. Wait until they're completely cool.
- Roll to even thickness: Use rolling pin rings or guides to ensure your dough is evenly thick throughout so all the cookies bake at the same rate.
- Warm the jam slightly: If your jam is very thick, warm it gently in the microwave for a few seconds to make it easier to spread.
- Storage: Store assembled cookies in an airtight container at room temperature for up to 5 days, placing parchment paper between layers to prevent sticking. Refrigerate for up to 1 week if your kitchen is very warm.
- Freezing: Freeze unfilled baked cookies for up to 3 months, or freeze the unbaked dough wrapped tightly for up to 3 months. Don't freeze assembled cookies as the jam can make them soggy when thawed.
- Substitutions: You can substitute almond flour with additional all-purpose flour or hazelnut flour, though the flavor and texture will differ. Add 2 tablespoons cocoa powder to the dry ingredients for chocolate Linzers.
- Variations: Try lemon zest with lemon curd, hazelnut flour for a Nutella-inspired version, or heart-shaped cutters for Valentine's Day. Mini Linzers work well for party appetizers.
Nutrition
Serving: 1CookieCalories: 165kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 25mgSodium: 65mgFiber: 1gSugar: 12g
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