Linzer Cookies Recipe
Linzer cookies are soft but have a little crisp bite, with a nice nutty taste from almonds and sweet fruity jam inside. The powdered sugar on top makes it look pretty and gives light sweetness. Every bite has that mix of crunch and melt, and the jam gives a fresh flavor in the middle.
Servings12 cookies
Ingredients
- 1 cup maida
- ½ cup whole almonds
- ¼ teaspoon cinnamon powder
- ¼ teaspoon salt
- ⅛ teaspoon lemon zest
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ½ teaspoon vanilla essence
- 2 tablespoon powdered sugar ( just for dusting)
- 1 egg
Instructions
- Soak almonds in hot water for 15 minutes. Peel off the skin and toast the almonds in a pan till slight brown spots appear here and there. Cool down.
- Take almonds along with a tablespoon of granulated sugar in a mixer and grind it to a semi fine powder, set aside.
- Scrap the lemon outer skin to take lemon zest.
- In a mixing bowl, take flour, cinnamon powder, salt and lemon zest. Whisk it well.
- Carefully separate egg yolk and keep aside.
- In a mixing bowl take butter, add sugar to it beat it well using a hand mixer or with a whisk. Beat well till the mixture becomes fluffy at least for 2 minutes.
- Add vanilla essence, powdered almonds and eggs. Beat it for 2 minutes.
- Finally add flour. Beat it till the mixture comes together. Bring together with your hands to form a smooth dough.
- Wrap in cling film and chill the dough at least for 30 minutes.
- Preheat oven at 180 deg C for 10 minutes. First get ready with cookie cutter, you need small and big cutters like these.
- I used only half dough now and stored the rest for later use. Now lay butter paper or parchment paper, place the dough and again place another butter paper and roll the dough to ¼ inch thickness.
- Take your cookie cutter, dip it in flour. Cut, first with bigger cutter then cut with smaller cutter in the center.
- Collect the scraps and then roll again, repeat to finish until the entire dough gets over. Arrange it in a baking tray.
- Bake in preheated oven at 180 deg C for 10-12 minutes until the edges starts to turn golden brown. Do not be tempted to bake more the cookies will become hard .Now take jam and place in inside simmering water for few mins so that the jam turns gooey and spreadable.
- Get ready with icing sugar too. First separate the cookies with hole and without hole and place separately.
- Place the cookies in a plate without hole upside down. Spread jam on it.
- Now take the cookies with a hole, sieve icing sugar on it.
- Now take the hole cookies and place it on the cookies with jam. Now your cookies are ready.
- Linzer Cookies keeps well for about 2 weeks in room temperature itself!
Notes
- Chill the dough – I always chill the dough at least 30 minutes before cutting. This makes the butter set well, so when baking the cookies keep shape nicely and don’t spread much.
- Cutting shapes – I use one big cutter for the cookie base and small one for the middle hole. If you dip the cutter in flour each time, it cuts easy and doesn’t stick to the dough.
- Rolling the dough – Roll the dough in between two butter papers. This way it won’t stick to rolling pin and you get even thickness, so all cookies bake same.
- Baking – Bake only until you see the edges turn light golden. I watch close because just one extra minute can make them too hard instead of soft.
- Filling – I warm the jam little so it spreads smooth and don’t break the cookie. I mostly fill them only before serving, so they stay crisp and not soggy from the jam.
Nutrition Facts
Linzer Cookies Recipe
Amount Per Serving (20 g)
Calories 183
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 34mg11%
Sodium 115mg5%
Potassium 62mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 10g11%
Protein 3g6%
Vitamin A 257IU5%
Vitamin C 0.03mg0%
Calcium 23mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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