Description
Linzer Cookies are delicate, almond-flavored sandwich cookies filled with raspberry jam and dusted with powdered sugar.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup whole almonds or hazelnuts, blanched or unblanched
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar, divided
- 1 teaspoon vanilla extract
- 2 large egg yolks
- Zest of one small lemon
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Spread the nuts on a cookie sheet and toast for 8-10 minutes, or until lightly browned and fragrant. Cool completely and grind with 1/4 cup sugar until finely ground.
- Sift the flour, salt, and cinnamon in a separate bowl. Stir in the ground almonds.
- Beat the butter until pale. Add the sugar and beat until fluffy. Add the egg yolks, vanilla extract, and lemon zest and beat. Gradually beat in the flour/nut mixture. Divide the dough into quarters, wrap, and refrigerate for at least an hour.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Remove one piece of dough at a time. Roll it out to 1/4 inch thickness between wax paper. Use 3-inch cookie cutters to cut out cookies. Cut out a top for each cookie, using a smaller cutter to cut out the center.
- Gather scraps, chill, and cut out remaining cookies. Chill the cookie sheet if the dough becomes soft.
- Bake the cookies for about 12 minutes or until just starting to turn golden. Cool on a wire rack.
- Spread the bottom half of each cookie with raspberry preserves, leaving a border. Place the top on the bottom half. Fill the cut-out center with more preserves.
- Store in an airtight container.
Notes
- Toasting the nuts enhances their flavor in the cookies.
- Chilling the dough is important for easy handling and to prevent spreading during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg