Description
Classic Austrian Linzer Cookies are delicate, buttery sandwich cookies with a hint of cinnamon and a crisp texture, filled with sweet raspberry jam and dusted with powdered sugar. Perfectly tender with a nutty almond flavor, these cookies bring a traditional European holiday favorite to your kitchen, combining a crisp outer layer and a luscious fruity center.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (7 ½ oz/213g) all-purpose flour
- ½ cup (2oz/57g) almond flour
- 1 level teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (6oz/170g) butter, softened
- ¾ cup (5oz/142g) granulated sugar
- 2 small eggs
- 1 teaspoon vanilla extract
Finishing Ingredients
- ½ cup (5oz/142g) strained raspberry jam
- Powdered sugar, for dusting
Instructions
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, almond flour, ground cinnamon, baking powder, and salt. Mix well and set aside.
- Cream Butter and Sugar: Using a stand mixer or handheld electric mixer, beat the softened butter and granulated sugar together until the mixture becomes pale and fluffy, about 3–5 minutes.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture and continue beating until fully incorporated and smooth.
- Combine Flour Mixture: Gradually beat the dry flour mixture into the wet butter mixture until just combined. Be careful not to overmix to keep the dough tender.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate until very firm, at least 2 hours and up to 3 days. This step ensures easier handling and better cookie texture.
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C) fan assisted. Line two cookie sheets with parchment paper for easy removal and even baking.
- Roll Dough: On a floured surface or floured parchment paper, roll out the chilled dough to about 1/8 inch (3mm) thickness for an even bake.
- Cut Shapes: Quickly use a 2 ½ inch (6cm) cookie cutter to cut out rounds of dough. Place the cookies 2 inches (5 cm) apart on the prepared cookie sheets. Gather scraps, rewrap, and chill again before rerolling if necessary.
- Cut Centers: For half of the cookies, cut a 1 inch (2.5cm) hole out of the center to create a window. This allows the raspberry jam filling to show.
- Bake Cookies: Bake for 15-18 minutes until the edges are golden brown. Allow cookies to cool on the sheets for a few minutes before transferring to wire racks to cool completely.
- Assemble Cookies: Spread about 1 teaspoon of strained raspberry jam onto the whole cookie bases. Dust the top cookies (with cut-out centers) generously with powdered sugar.
- Seal Cookies: Carefully place the powdered sugar-dusted cookie tops onto the jam-covered bottoms, gently pressing to seal without breaking the delicate tops.
- Storage: Enjoy these cookies the same day for best flavor and texture. Store leftover cookies in an airtight container at room temperature. Raw dough can be refrigerated up to 5 days or frozen for up to 8 weeks.
Notes
- Use strained raspberry jam for a smooth, even spread without seeds.
- Chilling the dough is essential for easy handling and to achieve crisp edges.
- Use fan-assisted oven setting for even baking when placing two trays at once.
- Work quickly when cutting shapes to keep the dough cold and firm for clean cuts.
- These cookies taste best fresh but store well in airtight containers for several days.
- You can substitute almond flour with finely ground hazelnut flour for a different nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Keywords: Linzer cookies, Austrian cookies, almond cookies, raspberry jam cookies, holiday cookies, sandwich cookies
