Time: 1 hour 30 min.
Complexity: easily
Quantity: 36 sandwich cookies

Linzer cookies are an elegant and refined delicacy originating from the Austrian city of Linz. Their distinctive features include a shortcrust pastry made from almond flour and an attractive sandwich-like appearance, with jam in the middle, which peeks out through the opening in the top half. These cookies captivate with their refined flavor and soft, sandy texture. They make a wonderful treat for New Year's or Christmas, or make a sweet gift for loved ones. Place homemade Linzer cookies in a box and give them to your loved ones.

Ingredients:

• 1 cup of butter at room temperature
• 1.5 cups sifted powdered sugar, plus extra for dusting
• Yolks of 4 large eggs
• 1 teaspoon finely grated lemon zest
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 3/4 cup ground almonds
• 3 cups premium flour
• 1/4 tsp baking powder
• 1/4 teaspoon salt
• 3/4 cup blueberry jam

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

almond flour, premium flour, blueberry jam, powdered sugar, vanilla extract, almond extract, lemon zest, eggs, almond, confiture

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Preparation:

Step 1
• Beat the butter and powdered sugar until light and fluffy. Then beat in the egg yolks and add the lemon zest, vanilla, and almond extracts. Stir in the ground almonds.
Step 2
• In a separate bowl, sift the flour, baking powder, and salt and pour this mixture into the butter mixture, stirring constantly. Knead the dough and form two circles (the dough will be soft), wrap them in plastic wrap, and refrigerate for at least an hour.
Step 3
• Preheat oven to 190°C and line 2 baking sheets with baking paper.
Step 4
• Knead the almond shortbread dough slightly to soften it (this will prevent it from cracking when rolling it out). On a floured work surface, roll out one circle and cut out cookies using a 5cm teardrop cutter. Transfer the cookies to a baking sheet (you can roll out the remaining dough again).
Step 5
• Roll out a second circle, cut out shapes from it, then take a teardrop-shaped cookie cutter 1 cm smaller and poke holes in the center of each shape. Transfer the shapes to another baking sheet. Roll out the remaining dough again. You should have an equal number of bottom and top (with the hole) cookie halves.
Step 6
• Bake the cookies for 15 minutes, or 2 minutes longer for the blank shapes. Cool the cookies on the baking sheet before assembling.
Step 7
• Sift powdered sugar over the holed cookies. Stir the jam to soften it, then spread 1 teaspoon onto each whole drop. Place a holed cookie on top and press gently. Let the jam set and transfer the cookies to an airtight container. Cookies can be stored for 3 days.

Votes: 1

Author of the recipe - Anna Olson is a pastry chef and television host.