Linzer cookies
Originating in Austria, the term “Linzertorte” refers to a rich buttery pastry that is filled with fruit preserves.
Traditionally the pastry is made into a tart but cookies are also common. They can be formed into all shapes and sizes making it ideal for holidays and special occasions.
Ingredients
3/4 cups (170 grams) unsalted butter
1/2 cup (115 grams) granulated sugar
1 large egg
1 tsp pure vanilla extract
2 cups (220 grams) unbleached all-purpose flour
1 cup (170 grams) ground almonds
1/2 tsp salt
1 tsp grated lemon zest
1/2 tsp ground cinnamon
1/4 ts ground allspice
raspberry or black currant preserves for filling
confectioners sugar for dusting
Directions
In a large bowl, beat butter and sugar together. Add the eggs and vanilla until incorporated. Add the almonds, flour, salt, zest, cinnamon and allspice. Beat until soft and smooth.
Divide dough into two pieces and shape into discs. Wrap well with plastic wrap and refrigerate until well chilled for about 1 hour.
Preheat oven to 375 °F (190 °C).
On a lightly floured surface, roll out each disc to 1/8-inch thickness. Using a 1 1/2 inch round fluted cookie cutter, cut dough into rounds. Use a small cutter to make holes in the centre of half of the rounds.
Space 2 inches apart on parchment-lined baking sheets. Bake cookies until pale golden, 8 to 10 minutes. Transfer to racks to cool.
Sprinkle cutout cookies with confectioners’ sugar. Spread jam onto uncut cookies and top with cutout ones.
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Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.
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