Description
This recipe offers an easier, foolproof approach to making classic Linzer Cookies with buttery almond shortbread and your choice of jam or curd filling. Perfectly flaky and beautifully delicate, these cookies come together with simple ingredients and straightforward steps, making them an ideal holiday treat or gift.
Ingredients
Scale
Cookie Dough
- 180g unsalted butter, at room temperature
- 65g powdered sugar (icing sugar), sifted
- 1 teaspoon vanilla bean paste or vanilla extract
- 225g all-purpose flour
- 90g almond flour / almond meal
- 1/4 tsp kosher salt
For Assembly
- Powdered Sugar to dust
- Jam or Curd of your choice for filling
Instructions
- Prepare Butter Mixture Place the butter, powdered sugar, and vanilla in a medium bowl. Whip on high speed with an electric hand mixer until light and fluffy. This can also be done in the bowl of a stand mixer fitted with the paddle attachment.
- Make the Dough Add the all-purpose flour, almond flour, and kosher salt to the butter mixture, and mix just until combined, being careful not to overmix.
- Shape and Chill Dough Turn the dough onto a large piece of parchment paper. Use the parchment to form the dough into a rectangle, then place a second piece of parchment paper on top. Roll the dough to about 6mm (0.25") thickness. Transfer the dough (still between the parchment sheets) to a sheet pan and chill in the refrigerator for at least 2 hours or up to 3 days to firm up.
- Preheat Oven and Freeze Dough When ready to bake, preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper. Transfer the chilled dough with parchment paper into the freezer for 10 minutes to firm up more.
- Cut Out Cookies Remove the top parchment sheet. Using a 2-inch (5 cm) fluted round cutter, cut as many circles as possible and transfer them to the lined baking sheets. Gather scraps, re-roll, freeze again, and cut out more cookies.
- Cut Window Shapes Using a small shaped cutter, cut shapes from the centers of half the cookies to create the tops.
- Freeze Cookies Freeze the cut cookies for 10 minutes before baking. Cookies can be frozen longer if preparing ahead.
- Bake Cookies Bake one tray at a time for 11-12 minutes until cookies are set and lightly golden around the edges. Adjust time if dough thickness varies.
- Cool Cookies Remove from oven and allow cookies to cool completely on the baking sheet. Repeat with second tray.
- Assemble Cookies Dust powdered sugar over cookie tops with cut-outs. Spread jam or curd onto the bottoms, leaving edges clear to accommodate spreading. Place the top cookie over the bottom and gently press to sandwich.
- Store Properly Store assembled cookies in an airtight container at room temperature, best eaten within a few days. Alternatively, store cookies and filling separately and assemble as needed.
Notes
- Use almond flour for authentic nutty flavor and texture in the shortbread.
- Vanilla bean paste enhances flavor but vanilla extract works just as well.
- Chilling the dough is essential to prevent spreading and achieve clean cut shapes.
- You can substitute jam or curd with chocolate spread or lemon curd for variation.
- These cookies freeze well, so make ahead and assemble fresh when serving.
- Use a fluted cutter for classic Linzer cookie edges but any round cutter will work.
- Handle the dough gently to keep it tender and avoid overmixing to maintain a crumbly texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
