Name: Linzer Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: Austrian
Ingredients: 2 cups (260g) all-purpose flour; 1 cup (128g) almond flour; 1/2 tsp salt; 1 cup (224g) unsalted butter, room temperature; 2/3 cup (138g) sugar; 2 tsp vanilla extract; 1/2 tsp almond extract; 1 large egg; 1 tsp lemon zest; Powdered sugar, for dusting; Jam, any flavor, for filling

Instructions

Step 1: In a medium bowl, combine the all-purpose flour, almond flour, and salt. Set aside.

Step 2: In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. The color will noticeably lighten.

Step 3: Add the vanilla extract, almond extract, egg, and lemon zest to the creamed mixture. Mix until well combined.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid over mixing.

Step 5: Shape the dough into a 1-inch thick disk, wrap it in plastic wrap, and refrigerate for about an hour until chilled.

Step 6: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.

Step 7: Roll out the chilled dough between two sheets of parchment paper to about 1/4 inch thickness. This helps keep the dough from drying out and makes cleanup easier.

Step 8: Using cookie cutters, cut out shapes from the dough. Half should be solid, and the other half should have cutout designs. If the dough softens, place it in the freezer for 5 minutes to firm up before cutting.

Step 9: Bake the cookies for 10-12 minutes, watching carefully until the edges just start to turn golden. Baking time can vary depending on cookie size and thickness.

Step 10: Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.

Step 11: Dust the cutout cookies with powdered sugar. Spread jam on the solid cookies and sandwich them with the powdered cutouts on top.

Tips & Variations

Chilling the dough and firming it in the freezer makes cutting and transferring shapes much easier without distortion.

Almond extract enhances the nutty flavor but can be omitted or replaced with a little more vanilla if preferred.

Experiment with different jams such as raspberry, apricot, or strawberry to vary the flavor profile.

For a gluten-free version, substitute the all-purpose flour with a suitable gluten-free blend.

Storage

Store Linzer cookies in an airtight container at room temperature for up to one week. To keep them crisp longer, layer with parchment paper. They do not freeze well after assembly but the cookie dough can be frozen for up to 3 months. Reheat assembled cookies gently or serve at room temperature for best texture.

FAQs

Can I use a different type of nut flour?

Yes, hazelnut flour or finely ground pecans can be used as a substitute for almond flour to give a unique twist while maintaining the cookie’s texture.

What if I don’t have cookie cutters with cutouts?

You can use a small round or heart-shaped cutter to create holes in the cookie tops, or simply cut out solid shapes and dust them lightly with powdered sugar for a simpler look.