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Classic Linzer Cookies Recipe: Buttery, Delicate, and Filled with Raspberry Jam

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Delicate, buttery Linzer cookies made with almond flour and flavored with lemon zest or cinnamon. These classic Austrian sandwich cookies are filled with raspberry jam or lemon curd and finished with a dusting of confectioners’ sugar.

Ingredients

  • 12 tablespoons (170g) unsalted butter, softened
  • 1/2 cup (99g) granulated sugar
  • Zest of 1 lemon or 1 teaspoon ground cinnamon
  • 1 large egg yolk
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (72g) King Arthur Almond Flour
  • 1/4 teaspoon fine sea salt
  • Raspberry jam or lemon curd, for filling
  • Confectioners’ sugar, for dusting

Instructions

  1. Beat the softened butter, granulated sugar, and lemon zest or cinnamon until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Add the egg yolk and vanilla extract and beat until combined.
  2. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Add the dry ingredients to the butter mixture and mix just until combined. Do not overmix.
  3. Divide the dough in half and shape each portion into a disc. Wrap tightly in plastic wrap and refrigerate for about 1 hour, until firm.
  4. Remove one disc from the refrigerator and let it soften for 5 to 10 minutes. Roll the dough on a lightly floured surface to 1/8-inch thickness. Cut out 15 rounds using a 2 1/2-inch cookie cutter. Transfer to a parchment-lined baking sheet. Reroll scraps as needed. If the dough becomes sticky, refrigerate for 20 minutes.
  5. Refrigerate the cut cookies for 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
  6. Roll out the remaining dough and cut 15 additional rounds. Use a small cookie cutter or round piping tip to cut a decorative opening in the center of each cookie. Transfer to a parchment-lined baking sheet and refrigerate for 30 minutes.
  7. Bake the cookies for 12 to 15 minutes, until the edges are just beginning to turn golden brown. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  8. Place the cookies with center cutouts on a baking sheet and dust generously with confectioners’ sugar.
  9. Turn the solid cookies flat side up. Spoon approximately 1/2 teaspoon of raspberry jam or lemon curd into the center of each cookie and spread slightly.
  10. Place a sugar-dusted cutout cookie on top of each filled cookie. Press gently to form a sandwich and serve.

Notes

  • Use raspberry jam for traditional Linzer cookies or lemon curd for a tangy variation.
  • Keep the dough chilled to prevent spreading during baking.
  • If the dough becomes too firm, let it rest at room temperature for 5 to 10 minutes before rolling.
  • Use heart, star, flower, or round cookie cutters to create decorative centers.
  • Dust the top cookies with confectioners’ sugar before assembling.
  • Store cookies filled with jam in an airtight container at room temperature for several days.
  • Refrigerate cookies filled with lemon curd in an airtight container.
  • Freeze cookies for longer storage, preferably before filling.
  • For the crispest texture, assemble shortly before serving.
  • Nutrition values are estimates and vary depending on the filling.

Nutrition

Find it online: https://yumfamilyrecipes.com/classic-linzer-cookies-recipe-buttery-delicate-and-filled-with-raspberry-jam/