Linzer Cookies Recipe
Austrian · Dessert · 57 min total
These classic Austrian sandwich cookies feature a buttery almond crust, tart raspberry jam, and a dusting of powdered sugar. Perfect for holidays or tea time.
45
min prep
min prep
12
min cook
min cook
24
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 3/4 cup seedless raspberry jam
- 1/2 cup powdered sugar, for dusting
Instructions
- In a medium bowl, whisk together all-purpose flour, almond flour, cinnamon, and salt.
- In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in egg, vanilla, and lemon zest.
- Gradually add flour mixture to butter mixture, mixing on low until just combined. Divide dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough to 1/8-inch thickness. Using a 2-inch fluted round cutter, cut out cookies. For half of the cookies, use a smaller cutter (e.g., 1-inch) to cut out a center window. Place cookies 1 inch apart on prepared sheets.
- Bake for 10-12 minutes, until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
- Spread about 1 teaspoon jam on each solid cookie (the ones without cutouts). Top with a cutout cookie, pressing gently to adhere. Dust generously with powdered sugar before serving.
Tips
- Chill dough thoroughly for easier handling.
- Use a small star or heart cutter for the window for a festive look.
- Store in an airtight container at room temperature for up to 5 days.
- Fill with jam just before serving to keep cookies crisp.
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