Traditional Linzer Cookies
Delightful treats from Linz, Austria, featuring a unique combination of ground nuts, jam filling, and charming cut-out shapes, perfect for festive gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup ground almonds or hazelnuts Choose your preferred nut
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup raspberry or apricot jam Your choice of jam filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, mix together the flour, ground almonds (or hazelnuts), salt, and cinnamon. Set this dry mixture aside.
- In a large bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy, about 3-4 minutes.
- Add the vanilla extract and egg yolk to the butter mixture, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture. Stir until just combined to form a soft dough.
- Divide the dough into two equal portions, wrap them in plastic wrap, and refrigerate for at least 1 hour.
Baking
- Once chilled, take one portion of the dough out of the fridge and roll it out to about 1/8-inch thickness on a lightly floured surface.
- Using a cookie cutter, cut out your desired shapes. For half of the cut-outs, use a smaller cutter to make a center hole.
- Place the cookies on the prepared baking sheets, leaving space between each one. Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool completely on wire racks. Once cool, spread jam on the whole cookies and top with those that have a cut-out.
- Dust with powdered sugar before serving.
Notes
For a lovely presentation, you can serve the cookies in gift boxes. Pair them with tea or coffee for a delightful treat.