Authentic Linzer Cookie Recipes

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LINZER COOKIES



Linzer Cookies image

Lightly spiced, jam-filled linzer cookies (a smaller version of the classic linzer torte) are a traditional sandwich cookie with a tender texture and subtle nutty flavor that comes from finely ground almonds in the dough. As with sugar cookies, which benefit from the addition of frosting, the dough for a linzer does not need to be too sweet: It's filled with a tangy raspberry jam and finished with plenty of powdered sugar. A hole in the top of the cookie gives the signature stained-glass-window effect, making it one of the most effortless and impressive treats you could make this holiday season.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 2h

Yield About 2 1/2 dozen cookies

Number Of Ingredients 11

3 cups/435 grams all-purpose flour
1 cup/155 grams raw, skin-on almonds (or 3/4 cup/75 grams almond flour)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups/340 grams unsalted butter (3 sticks)
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup/290 grams raspberry jam
Powdered sugar, for dusting

Steps:

  • Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)
  • Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
  • Add in dry ingredients all at once and mix on low speed, just until incorporated.
  • Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
  • Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you're rolling it out. This is O.K., just patch it up with scraps.)
  • Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
  • To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 84 milligrams, Sugar 13 grams, TransFat 0 grams

LINZER COOKIES



Linzer Cookies image

This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special. —Jane Pearcy, Verona, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 12

1-1/4 cups butter, softened
1 cup sugar
2 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups ground almonds
6 tablespoons seedless raspberry jam
3 tablespoons confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape., Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely., Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.

Nutrition Facts : Calories 161 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

LINZER COOKIES



Linzer Cookies image

In December of 1979, Family Circle magazine published an article on White House cookies. There was a German chef at one time who made a variety of German/Austrian cookies. My pages are falling apart, so I thought I better start to record them here! This recipe is similar to others, but has lots more nuts.

Provided by Linky

Categories     Dessert

Time 1h12m

Yield 4 dozen

Number Of Ingredients 12

1 1/2 cups butter, softened (3 sticks)
1 cup sugar
1 egg
1 egg yolk
1 teaspoon lemon rind, grated
1/2 teaspoon vanilla
3 1/3 cups almonds, very finely grated (or hazelnuts)
3 1/3 cups cake flour, unsifted (I use all purpose flour)
1 teaspoon baking powder
1 3/4 teaspoons cinnamon
12 ounces raspberry jam (I use raspberry jelly, hate those seeds)
confectioners' sugar

Steps:

  • Beat butter and sugar until light and fluffy;.
  • Beat in egg, egg yolk, lemon rind and vanilla.
  • Stir in nuts.
  • Stir in flour, baking powder and cinnamon, blend well.
  • Wrap in wax paper, chill several hours or overnight.
  • Using half of dough and roll out between 2 sheets of wax paper to slightly less than 1/4 inch thickness. (Even though I chill the dough, I always have to let it warm up a bit to be able to roll it.)
  • Remove top sheet of wax paper, cut out circles or hearts.
  • Carefully, place shapes on ungreased cookie sheet lined with parchment.
  • Save scraps for second rolling.
  • Repeat with other half of dough, making an equal number of cookies.
  • With a smaller cookie cutter (you can actually purchase Linzer cookie cookie cutters in large and small sizes) cut out the centers of half the cookies.
  • Use scraps to make equal numbers of solid and cut-out cookies.
  • Bake at 350 degree oven for 12 minutes or until edges of cookies are golden.
  • Remove cookie sheets from oven. Remove with wide spatula to wire racks.
  • Cool.
  • Heat raspberry jam/jelly.
  • Spread each solid cookie with jam, gently press cut out cookie on top of jam, making a "sandwich".
  • Sprinkle tops of cookies with confectioners sugar.
  • Add dab of jam into opening of each cookie, let set slightly.
  • Store in layers with wax paper between each layer.

Nutrition Facts : Calories 2186.5, Fat 132.2, SaturatedFat 49.3, Cholesterol 271, Sodium 1139.7, Carbohydrate 227, Fiber 16.1, Sugar 99.8, Protein 36.9

LINZER TORTE COOKIES



Linzer Torte Cookies image

These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays.

Provided by k. anderson

Categories     World Cuisine Recipes     European     Austrian

Yield 15

Number Of Ingredients 9

¾ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
¾ cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 cup raspberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
  • In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
  • Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
  • Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 42 g, Cholesterol 36.8 mg, Fat 12.5 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 71 mg, Sugar 27.2 g

LINZER COOKIES



Linzer Cookies image

I know these are bars and not cutouts, but they taste just as good! The Linzer Cookie is a family of cookies that are varied enough to include cocoa in some recipes. The constant is a cookie base made of finely chopped nuts, and a fruit-jam center; a crispy, buttery delicacy no matter what type!

Provided by Dana Campbell

Categories     World Cuisine Recipes     European     Austrian

Time 2h

Yield 16

Number Of Ingredients 16

1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
⅝ cup butter
½ cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon lemon zest
1 egg
1 teaspoon vanilla extract
1 cup finely chopped almonds
¼ cup chopped dried apricots
½ cup apricot preserves
2 teaspoons lemon juice
1 egg white
2 tablespoons finely chopped almonds
1 tablespoon coarse granulated sugar

Steps:

  • Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, brown sugar and cinnamon until light and fluffy. Beat in the lemon zest, egg and vanilla. Mix in 1 cup of chopped almonds, then stir in the sifted ingredients. Press 2/3 of the dough into the bottom of a greased or parchment lined 8x8 inch baking pan. Roll the remaining portion between two pieces of waxed paper, out to an 8 inch square. Refrigerate all of the dough for at least 2 hours.
  • While the dough is chilling, place the apricots into a small saucepan with water to cover. Bring to a boil and cook for three minutes. Remove from heat and set aside to cool. Drain the excess liquid from the apricots and mix in the preserves and lemon juice.
  • Preheat oven to 350 degrees F (175 degrees C). Spread the apricot filling evenly over the chilled crust, leaving a 1/4 inch border on edges. Cut the chilled square of dough into 1/2 inch strips. Place the strips over the filling in a lattice design. Trim edges to fit and press the edges into the border. Brush the top with egg white then sprinkle with remaining chopped almonds and coarse sugar.
  • Bake for 15 to 20 minutes in the preheated oven, until filling is bubbly and the crust is golden brown. Allow to cool completely before cutting into squares.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 24.5 g, Cholesterol 30.7 mg, Fat 13.4 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 154.3 mg, Sugar 11.3 g

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