Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Linzer Cookies Recipe & Video

Printer Friendly Page

The Linzertorte is believed to have originated in the City of Linz, Austria in the early 1700s. Traditionally this torte consisted of a crust made with flour, ground nuts (traditionally almonds), sugar, egg yolks, spices and lemon zest that was filled with black currant preserves and then topped with a lattice crust. Linzer Cookies use the same ingredients as a Linzertorte, only presented in a different way. That is, two almond flavored cookies are sandwiched together with a layer of jam. They are so pretty, with their top cookie dusted with a thin white coating of powdered sugar and a cutout so you can see the color of the jam. When the cookies are cut in a round shape with a round cutout in the center, they are known as Linzer "Eyes" (Linzer Augen).

The Linzer Cookie batter calls for either blanched (skins off) or natural (skins on) whole almonds. (You can use an equal amount of slivered or sliced almonds.) I like to toast the almonds first to bring out their full flavor. Once cooled they need to be finely ground in your food processor. To prevent them from turning into a paste when ground, granulated white sugar is added during processing. Now, if you like you can use an equal amount of commerically ground almonds (called almond meal or flour). If that is the case then skip the step of processing the almonds with the sugar, and just add the total 3/4 cup (150 grams) white sugar when beating the butter and sugar together.

As I mentioned above, traditionally black currant preserves were used to fill the Linzertorte, but any flavor of jam or preserves can be used to sandwich the cookies together. My favorite is Raspberry Jam, and you can use store bought or homemade. A few things to keep in mind when making these cookies. The baked cookies are quite crisp, but once they are filled with the jam they start to soften. So if you want to keep the cookies crisp, fill them with the jam the day of serving. Personally, I like to fill them at least the day before serving so they become a little soft and it also allows time for the flavors to mingle. Either way they are delicious.

Related Recipes You May Like

Linzer Torte

Linzer Squares

Financiers

Raspberry Jam

Raspberry Oatmeal Squares

Shortbread Cookies with Raspberry Jam

Linzer Cookies: Preheat your oven to 350 degrees F (180 degrees C) with the oven rack in the center of the oven. Place the almonds on a baking sheet and bake about 8-10 minutes, or until lightly browned and fragrant. Remove from oven and once the nuts have cooled, place in a food processor, along with 1/4 cup (50 grams) white sugar, and process until finely ground. 

In a separate bowl, whisk or sift together the flour, cinnamon, salt, and lemon zest. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter and remaining 1/2 cup (100 grams) sugar until light and fluffy (about 2-3 minutes). Beat in the vanilla extract and egg yolks. Finally, beat in the ground almonds and then the flour mixture. Divide the dough in half, cover each half with plastic wrap, and refrigerate until firm (30-60 minutes, or up to two days).

Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

Remove one ball of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch (.5 cm) thick. Using a 3 inch (7.5 cm) cookie cutter (round, square, heart, etc.) cut out the cookies. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheet. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet. Reroll any scraps and cut out the remaining cookies. Repeat with the second ball of dough. (Note: If you find the cookies are soft, place the baking sheets with the unbaked cookies in the refrigerator for about 10 minutes to chill the dough. This will prevent the cookies from spreading and losing their shape when baked.) Bake the cookies for about 12 minutes or until lightly browned around the edges. Remove from oven and place on a wire rack to cool.

Assemble Cookies:  Place the cut out cookies on a baking sheet and lightly dust the tops with powdered sugar. Spread a thin layer of jam on the bottom surface of the full cookie (top of cookie will face out). Place the cut-out cookie on top and gently sandwich them together. Using a small spoon or a piping bag, fill the cut-out with a little more jam.

The filled cookies will soften when stored. If you want the cookies to stay crisp, assemble the day of serving. The assembled cookies can be stored in the refrigerator, in an airtight container, for several days.

Makes about 26 - 3 inch (7.5 cm) Linzer Cookies.

View comments on this recipe on YouTube

Linzer Cookies Recipe:

1 cup (150 grams) whole almonds (blanched or natural)

2 cups (260 grams) all purpose flour

1/2 teaspoon (1 gram) ground cinnamon

1/2 teaspoon (2 grams) salt

Zest (outer yellow skin) of one small lemon

1 cup (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar, divided

1 teaspoon (5 grams) pure vanilla extract

2 large (40 grams) egg yolks

Topping:

1/2 cup (60 grams) confectioners' (Icing or Powdered) Sugar

1/2 cup (120 ml) Raspberry or Black Currant Jam (can use other flavored jams), well stirred

 

 

 

 

 
 
     
 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC