Authentic Linzer Cookies
Cook Time
15-18 Minutes
Yield
18 sandwich cookies
Ingredients
Cookies
¾ cup (1½ sticks) butter, softened
¾ cup granulated sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
½ cup almond flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
½ cup raspberry jam, strained
Powdered sugar for dusting
Raspberry Jam
4 cups fresh raspberries
4 cups granulated sugar
Preparation Method
- Cream the butter and sugar together until pale and fluffy.
- Add the egg and vanilla to the butter mixture and beat until mixed well.
- In a separate medium-size bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt. Gradually beat into the butter mixture until it is just combined.
- Shape the dough into a flattened disc, wrap in plastic wrap, and refrigerate until very firm, at least 2 hours. The dough will last up to 3 days.
- When you are ready to bake your cookies, preheat the oven to 375°F (190°C) and line 2 cookie sheets with parchment paper.
- On a floured surface, roll out the dough until it is about 1/8-inch thick. Using a 2½-inch cookie cutter, cut out as many rounds of dough as you can (scraps can be rerolled). Place them 2 inches apart on the prepared cookie sheets.
- Once the cut dough is on the baking sheets, cut a 1-inch hole in the center of half of the cookies.
- Bake for roughly 15-18 minutes until the edges are lightly golden brown. Let cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.
- Flip the bottom halves (without the hole) over so the flat side is up and spread about 1 teaspoon of strained raspberry jam onto the cookies, leaving a small border around the edges.
- Dust the top halves of the cookies (with the cut-out circle) generously with powdered sugar, then carefully place the tops on the jam-covered bottoms. Press to seal very gently so you don’t break the top cookie.
- Assembled cookies are best enjoyed the day they are made. Leftover cookies can be stored in an airtight container at room temperature for up to 3 days.
FOR RASPBERRY JAM
- Start by warming granulated sugar on a shallow pan or baking sheet in a 250-degree oven for about 20 minutes.
- Cook raspberries in a saucepan on medium / high, mashing the fruit as it begins to break down.
- Let the berries come to a rolling boil for 1 minute, then add warm sugar.
- Cook jam on medium / high for about 5 minutes longer, or until thickened.
- Test doneness with a cool metal spoon, when ready. Jam should drop off the spoon in a “sheet.”