Classic Linzer Cookie Recipe

Day Four of the 12 Days of Global Cookies –

Classic Linzer Cookie Recipe

Cookie season continues with these Classic Linzer cookies!

Linzer cookies are adapted from the Austrian Linzer Torte and I have gone traditional. An authentic Linzer Torte includes blackcurrant jam and, since blackcurrant is my favorite flavor of jam, that is what I have used in my Linzer cookie recipe. Feel free to change out the jam if you prefer.

Raspberry is especially nice with the flavor of this lightly spiced cookie!

12 Days of Cookies, Global Edition!

Check out the other cookie recipes that will be on my cookie tray this year:

Day One – Brown Butter Snickerdoodles

Day Two – Mint Brigadeiro

Day Three – Spumoni Cookies

Day Four – Classic Linzer Cookies

Day Five – Gingerbread Cookies

Day Six – Chinese Almond Cookies

Day Seven – Orange Cardamom Shortbread Cookies

Day Eight – Russian Pryaniki, still perfecting this recipe!

Day Nine – Ginger Cookies

Day Ten – Japanese Pocky modified for The NYT Cooking Recipe

Day Eleven – Plum Ginger Rugelach

Day Twelve – Alfajores

Extra! – Buckeyes aka Peanut Butter Balls

Classic Linzer Cookies

Recipe by Tanya Ott
Servings

30

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 100 grams (1 cup) almond flour

  • 100 grams (1 cup) powdered sugar

  • 50 grams (1/4 cup) brown sugar

  • 170 grams (1 1/2 sticks) unsalted butter

  • 285 grams (2 1/4 cups) all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • Scant 1/8 teaspoon ground nutmeg

  • 2 egg yolks, at room temperature

  • 2 Tablespoons heavy cream

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 1/2 cup jam or fruit preserves

  • 1/3 cup powdered sugar for dusting

Directions

  • Place the almond flour, powdered sugar and brown sugar in a food processor. Pulse until well combined, about 15 to 20 pulses. Add the butter and pulse until the mixture looks sandy and crumbly, about 15 pulses.
  • Add the flour, salt, cinnamon and nutmeg. Pulse 5 times. Add the egg yolks, heavy cream and both extracts. Pulse until the mixture begins to stick together. Do not over mix.
  • Dump the dough onto a lightly floured countertop and bring together with your hands. Divide into two balls and wrap them in cling wrap. Refrigerate for at least one hour.
  • Preheat oven to 375F.
  • Roll one half of the dough out to about 1/8″ thick. Cut out your chosen shapes. Cut a small hole in your chosen shape in half of the cut out cookies. Repeat the other half of the dough. Chill for 15 minutes or until the oven is ready.
  • Bake for 8 to 10 minutes or until beginning to brown around the edges. Every oven is different so keep an eye on them. Allow to cool on the baking sheet for 2 to 3 minutes then move to a cooling rack to cool completely.
  • To assemble, place about a teaspoon of the jam on the bottom cookie (the one without a hole.) Dust the top cookies (the ones with the holes) liberally with the powdered sugar. Carefully place the dusted cookie on top of the jam covered cookie like a sandwich. Serve on a tray without stacking. Store airtight for up to one week.

Notes

  • Recipe adapted from America’s Test Kitchen

6 Comments

  1. Followed the recipe exactly, chilled the dough also. The dough was fragrant and seemed the right consistency – but it wouldn’t roll out! It was crumbly and impossible to work with. I added butter, and it immediately began to be too runny even with a small amount. I added a bit more flour to try and salvage it – it became crumbly as it was from the start. I will not be using this recipe again, despite the beautiful dough.

    • I’m sorry that you had a problem with rolling out the dough. Linzer cookies are meant to be very short – meaning crumbly – but I’ve never had a problem with the dough not coming together. If this is an issue, I would recommend that you add a little additional cream instead of butter. Cream will help the dough stick together but adding butter will increase the crumbly nature of the dough. Just add extra cream about a teaspoon or two at a time and then bring together with your hands like you would making shortbread. Adding too much will make the dough sticky and the final cookies too dense.

  2. Lovely cookies.

    I covet your Cookie Cutter! :))

    • Thank you! It is actually two cutters – one is the ornament shape that I found at The Chef Shop and the hole was cut out with a small clay cutter that was in a kit from Michael’s.

  3. Beautiful! Hitting “print” again!

Leave a Reply