Originating in Austria, linzer cookies are an adaptation of a classic lattice-topped raspberry tart known as linzertorte.
For this recipe, the cookies feature the same ingredients with a nut based dough. Raspberry filling is the most common but any other type of jam or preserve can be used. They can be easily formed into any shapes including circles and hearts.
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) 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
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.