I think most of us have grown up with Linzer cookies around the holidays. Those scrumptious cookies dusted with powdered sugar and a jam filling in between the two layers. It was one of my favorite cookies growing up, and I always looked forward to when my mom was baking them. Although there are a lot of different ways to make them, I like to think that the traditional Swiss or Austrian way is the best. For the cookie dough, almonds are a must, and the filling should be raspberry preserves, preferably with seeds.
Makes 18-24 cookies
- 2 1/2 cups all-purpose flour
- 2/3 cup roasted almonds (sliced is easier to find in stores), finely ground
- 1/2 tsp. baking powder
- 1/2 tsp. fine kosher salt
- 1/4 tsp. ground cinnamon
- 1 cup unsalted butter, room temperature and cut into small pieces
- 1/2 cup (packed) light brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- Confectioners’ sugar, to dust
- 5-6 ounces raspberry preserves
- In a food processor (or immersion blender) pulse sliced almonds until finely ground. Whisk together flour, finely ground almonds, baking powder, salt and cinnamon in a bowl. Set aside.
- In a large bowl, beat butter and brown sugar with an electric mixer on medium-high speed, until light and fluffy, about 3 minutes. Add egg and vanilla and beat until well mixed. Reduce mixer speed to low, slowly add flour mixture until just combined, about 1 minute. Do not overmix.
- Divide dough in half, wrap separately in plastic and chill in fridge for at least 2 hours, and up to 24 hours.
- Preheat oven to 350° F, remove half the dough from fridge, letting the other remain chilled. Roll out dough (on lightly floured surface or between two sheets of wax paper) to about 1/8″ thickness. Using a 2 1/2″ cooking cutter, cut out the dough into rounds. Using a smaller cookie cutter (3/4″ to 1″ round or patterned), cut out holes in half the 2 1/2″ rounds. Place on parchment paper or Silpat, about 1″ apart.
- Bake cookies, until edges are golden, about 10-12 minutes, rotate baking sheet halfway through. Let cool slightly on baking sheet before transferring to a wire rack to cool. Remove second dough from fridge and repeat (rolling, cutting and baking).
- Once cookies are cooled, sprinkle all rounds with powdered (confectioners’) sugar. Flip over solid cookie rounds so bottom side (non-sugared) is up, spread raspberry preserves, about 1 teaspoon on each cookie. Place cookies with holes on top.
- Bon Appétit!
These cookies can be made days ahead, but should be stored in an airtight container. To maintain the fresh-baked look, wax or parchment paper can be used between the cookies when storing. Having said that, I rarely do that as the cookies are rarely around more than two days.