Classic Linzer Cookies Recipe
These classic Linzer cookies feature a delicate, buttery almond flour dough filled with sweet raspberry jam or tangy lemon curd, dusted with confectioners' sugar. Perfect for holidays or special occasions, these festive sandwich cookies are a delightful treat.
Equipment
- Electric mixer
- Large Mixing Bowl
- whisk
- Plastic wrap
- Rolling Pin
- 2 1/2-inch round cookie cutter
- Small cookie cutter or round piping tip
- Parchment paper
- Baking sheets
- Cooling rack
Ingredients
Dough and Filling
- 12 tablespoons tablespoons unsalted butter softened
- 1/2 cup cup granulated sugar
- zest of 1 lemon zest or 1 teaspoon cinnamon
- 1 large egg yolk
- 1 teaspoon teaspoon King Arthur Pure Vanilla Extract
- 1 1/3 cups cups King Arthur Unbleached All-Purpose Flour
- 3/4 cup cup King Arthur Almond Flour
- 1/4 teaspoon teaspoon fine sea salt
- raspberry jam or lemon curd for filling
- confectioners' sugar for dusting
Instructions
To make the dough
- Beat the softened butter, granulated sugar, and lemon zest (or cinnamon) together until the mixture is light and fluffy, ensuring to scrape the bowl as needed for about 3 minutes. Incorporate the large egg yolk and vanilla extract, continuing to beat until fully combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and fine sea salt. Gradually add this dry flour mixture to the wet egg mixture, mixing gently until just combined without over-beating.
- Divide the prepared dough into two equal halves, shaping each half into a flat disc. Wrap both discs tightly in plastic wrap and refrigerate them for approximately 1 hour, or until the dough becomes firm.
To assemble the cookies
- Remove one disc of dough from the refrigerator and allow it to soften at room temperature for 5 to 10 minutes until it is pliable but still cold. On a lightly floured surface, roll the dough out evenly to about 1/8-inch thickness, then use a 2 1/2-inch round cookie cutter to cut out approximately 15 cookies.
- Carefully transfer the cut cookie rounds to a parchment-lined baking sheet. Gather any dough scraps, re-roll them, and cut out additional cookies as possible. If the dough becomes sticky, refrigerate it for about 20 minutes to firm up.
- Place the baking sheet with the first batch of cut cookies in the refrigerator to chill for 30 minutes, and simultaneously preheat your oven to 350°F.
- While the first batch chills, take the second disc of dough and repeat the rolling and cutting process to make another 15 rounds. For this batch, use your smallest cookie cutter or the end of a round piping tip to create a small "peekaboo" cutout in the center of each cookie. Transfer these cutout cookies to another parchment-lined baking sheet and chill them in the refrigerator for 30 minutes.
To bake the cookies
- Bake all the prepared cookies, both the solid rounds and those with cutouts, for 12 to 15 minutes, or until their edges just begin to turn a light golden brown. Once baked, let them cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
To fill the Linzer cookies
- Arrange the cookies with the central holes on a clean cookie sheet and generously sift confectioners' sugar over their tops. Take the remaining solid cookies, turn them flat side up, and spoon approximately 1/2 teaspoon of raspberry jam or lemon curd into the center of each, spreading it slightly.
- Carefully place the sugar-dusted cookies (with holes) on top of the jam or curd-filled cookies to create the classic Linzer sandwich.
Storage information
- Store filled Linzer cookies, well wrapped, at room temperature if they contain jam, or in the refrigerator if filled with lemon curd. They will keep for several days, or can be frozen for longer-term storage.
Notes
Do not over-beat the dough. If the dough becomes sticky while rolling, refrigerate it for about 20 minutes to firm it up. Store jam-filled cookies at room temperature and curd-filled in the refrigerator; both can be frozen for longer storage.