A version of the classic Austrian Linzertorte, this linzer cookie recipe is made with 2 rounds of buttery dough, flavored with lemon zest and spices, filled with raspberry jam.
This is one of my favorite cookies ever. So full of flavor. And the cookie dough just melts in your mouth: the perfect balance between flaky and airy! I remember when I learned how to make the Linzertorte at while attending baking school at Ecole Lenotre, and I immediately fell in love with it. At the end of each week, when that’s week course was over, we displayed the production of everything we had made during those days so that students from other courses could come and see our work. At the end we could take home our bounty of choice. I fought hard to get that Linzertorte. And I did. This linzer cookie version is even better 😊. Hope you enjoy them as much as I do!
It is a cookie version of the Linzertorte, and Austrian tart from the city of Linz that dates all the way back to the 17th century. This tart is made with a buttery and almond crust that uses lemon zest and cinnamon, it is filled with black currant preserves and covered with a lattice.
The linzer cookie is smaller, cuter version of this traditional tart: it has an almond flour dough, and it is filled with jam.
Making the dough is easy. You can follow the step by step below. Make sure not to overwork the dough.
However, because of its high butter content and the use of almond flour in the dough its more difficult to roll out than other cookie dough. Here are some pro tips that will help:
I have done this recipe many times, and this is the first time I have used a proper linzer cookie cutter Christmas Linzer Cookie Cutters. This one has 2 cookie cutters, one for the bottom cookie, one for the top cookie with the hole incorporated in the cutter.
However, they can be made with any cookie cutter shape you like and have at home. The only requirement is to have 2 cutters: one for the bottom round and a smaller one to make the hole on the top cookie round.
Because the dough is very pliable, it must be cold to be able to get clean cuts with the linzer cookie cutter or any cookie cutter you use. To make the linzer cookies you need to:
Once the cookie rounds are baked and cooled off and you are ready to eat them:
Once baked, the cookie rounds can be kept for up to 5 days in an airtight container.
Once filled with the raspberry jam, they are best if you have them on the same day. They will be become soggy afterwards.
Pro tip: keep the baked cookie rounds safely stored and assemble only when you are ready to have them! Must be eaten fresh 😊.
You can freeze the linzer cookie rounds:
You can use any jam you like and have at home.
If you feel like making a homemade raspberry jam, you can find a delicious recipe here Raspberry Doughnuts.
You can also fill them with dulce de leche, Nutella and even lemon curd 😊.
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