Linzer cookies are a adaptation of Linzertorte, a traditional Austrian dessert and one of my absolute favourites. These cookies are essentially made of an almond shortbread infused with orange zest and put together with a raspberry preserve or a lemon curd. My first attempt at making these was last Valentine’s Day as giveaways and everyone loved them. It’s a simple recipe and you can embrace your creative side all you want when cutting out those cookies.They’re pretty much an all year round cookie you could make for Valentines, Christmas or even just a simple evening tea!
This recipe is also a saviour for anyone that has an ‘egg-whites only’ breakfast and is left with a whole bunch of yolks! A perfect excuse to bake another batch of cookies.
PREPARATION TIME: 2 hours
- 1 cup almond flour (Note: Personally, I prefer using 1/2 cup store-bought almond flour and 1/2 cup finely ground whole almonds. This adds little flecks of brown to your cookies and also adds texture)
- 2 cups plain flour
- 1 cup unsalted butter
- 3/4 cup caster sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1/2 teaspoon salt
- 1 teaspoon freshly grated orange zest
- 1/4 cup lemon curd
- 1/4 cup seedless raspberry preserve
- 1/4 cup icing sugar
You will also need : A large and small cookie cutter of your choice, for this recipe I’ve used both heart-shaped cutters. Everyone knows, you can’t go wrong with hearts!
Start by whisking the butter and caster sugar together in a mixing bowl until it turns pale and fluffy in texture. Add in the vanilla extract, orange zest and gradually add the egg yolks one at a time while whisking.
Next, sift all the dry ingredients into the mixing bowl, the all-purpose flour, almond flour and the salt. Slowly mix until it just comes together forming a dough in the bowl.
Divide the dough in half, press each half into a disc shape with your hands and cover it in cling wrap. Set the discs in the fridge for about 30 minutes in order to firm up.
Preheat your oven to 180°C/350°F while you prepare the cookies.
Roll out one disc of dough onto a sheet of parchment paper about the size of your baking tray. Use the larger heart-shaped cookie cutter, cut out the cookies and pull away all the excess dough. Transfer the sheet onto your baking tray and chill in the fridge for 10 minutes. This ensures that the cookie retains its shape while in the oven. Place the cookies in the middle of the oven and bake for about 12-15 minutes or until golden brown around the edges.
Repeat the entire process with the second disc of dough, except this time once you’ve cut out the larger shape use the smaller cookie cutter to cut out the insides of the shape and bake the same as the previous batch.
Here’s something I love to do when baking linzer cookies, try and cut out a clean centre and you can bake the little cut out hearts as well. They make an additional batch of a lovely bite sized treat!
Once out of the oven, leave the cookies to cool completely on a wire rack. Dust the batch of hollow cookies i.e. the ones with the cut out, with icing sugar and leave the solid cookies as is. Spread the raspberry jam or lemon curd in the middle of the solid cookies and top them with the sugar dusted cookies. And voila! You’re done!
If the pastry tears while rolling it out, bring together with your hands and should come together nicely.
While cutting the cookies out, it works best to roll out the pastry onto a baking sheet in order to retain the perfect shape of the cookie without having to transfer it.
Once baked be sure to place the cookies on parchment paper in an airtight container to avoid them softening up over the next few days.
If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!