Description
These delicate, nutty, jam-filled Linzer Cookies are a delightful holiday treat that only improve with time.
Ingredients
Scale
- 1 cup 95g almonds or pistachios (finely ground)
- 1/3 cup 67g packed light or dark brown sugar
- 2 and 3/4 cups 345g all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup 226g unsalted butter (softened)
- 1/3 cup 67g granulated sugar
- 1 large egg (at room temperature)
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup about 150g jam or preserves (raspberry or apricot recommended)
- 2 tablespoons confectioners’ sugar (for dusting)
Instructions
- Place the almonds and brown sugar in a food processor and pulse until finely ground.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Using a mixer, beat the butter and granulated sugar together until smooth and fluffy, about 3 minutes. Add the egg and vanilla extract and mix until fully combined.
- Add the dry ingredients and ground nut mixture to the wet ingredients and mix on low until the dough comes together, about 2 minutes.
- Divide the dough into two even portions, flatten into discs, and wrap in plastic wrap. Chill in the fridge for at least 3 hours or up to 4 days.
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Roll one disc of dough on a floured surface to 1/4-inch thickness. Cut out 64 circles using a 2.5-inch round or fluted cutter. Reroll dough scraps as needed. Repeat with the second disc.
- Using a 1-inch round cutter, cut a hole in the center of half the cookies (32 total).
- Place the cookies 2 inches apart on separate baking sheets. Bake the whole cookies for about 11 minutes, and the cookies with holes for about 10 minutes.
- Allow cookies to cool on the sheets for 5 minutes. Dust the cookies with holes using powdered sugar. Transfer all cookies to a cooling rack to cool completely.
- Spread 1/2 teaspoon of jam on the bottom of each whole cookie. Top with a holey cookie and press gently to form a sandwich.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
- Use high-quality jam for best flavor.
- Chilling the dough helps with rolling and cutting.
- These cookies can be made ahead of time and stored.
- Prep Time: 3 hours
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg