Linzer Cookies
These classic Austrian sandwich cookies feature buttery, nutty shortbread filled with sweet raspberry jam and dusted with powdered sugar.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 cup unsalted butter, softened (226g)
- •2/3 cup granulated sugar (130g)
- •1 cup finely ground almonds or almond flour (100g)
- •1 large egg yolk
- •1 teaspoon vanilla extract
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon salt
- •1/2 cup seedless raspberry jam (150g)
- •1/4 cup powdered sugar for dusting
Instructions
- 1
In a medium bowl, whisk together the flour, ground almonds, cinnamon, and salt.
- 2
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
- 3
Add the egg yolk and vanilla extract to the butter mixture, beating until fully combined.
- 4
Gradually add the dry ingredients to the butter mixture on low speed just until a dough forms.
- 5
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- 6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- 7
Roll out one disc of chilled dough on a lightly floured surface to about 1/8-inch thickness.
- 8
Cut out matching numbers of whole bottom circles and top circles with a cutout center using a Linzer cookie cutter set.
- 9
Place cookies 1 inch apart on the prepared baking sheets and bake for 10 to 12 minutes until the edges are very lightly golden.
- 10
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 11
Lay the top cutout cookies flat on a surface and generously dust them with powdered sugar.
- 12
Spread about half a teaspoon of raspberry jam onto the center of each whole bottom cookie.
- 13
Gently press a powdered top cookie onto each jam-filled bottom cookie to create sandwiches.
💡 Chef tips
- If the dough becomes too sticky while rolling, place it back in the refrigerator for 15 minutes to firm up.
- You can make the unbaked dough ahead of time and store it in the freezer for up to 2 months.
- Store the assembled cookies in an airtight container with parchment paper between the layers for up to 5 days; they actually taste better the next day as the cookie softens.
✅ How it should turn out
The finished cookies are delicate, tender, and nutty with a bright, sweet burst of raspberry jam and a snowy finish of powdered sugar.