Linzer cookies or Linzer Tarts are two buttery cookies sandwiched together with fruit preserves or jam. These cookies are rich, buttery, crumbly and melt in the mouth texture.
These cookies are traditionally made with ground nuts, sandwiched with jam or preserves and finally dusted with confectioners sugar. Here, I have added almond meal to the regular shortbread ingredients, which gives richness to this jam peeked cookies. The cookies top layer has a distinct small round hole, where fruit preserves or jam peeks out through the cutout hole. This looks absolutely pretty and loved by all and also it is perfect for Christmas time and holidays.
Almond Meal
Using of almond meal in the cookie adds richness to the cookie. You can use whole almonds or sliced almond for this cookie dough. I use whole almonds and do not toast too. And I pulse it in an electric mixer grinder to a coarse (not chunky bits) powder. I don’t toast almond or blanch too. You can visibly see the almond skin in close up picture.
What kind of Fruit preserves or Jams to Fill Cookies?
Nice bright filling like strawberry jam or Raspberry jam goes very well with a hint of tartness to the cookies. I always fill with Homemade Mango Jam, Homemade Strawberry Jam, Homemade Mixed Fruit Jam. You can fill the cookies with any jam you have on hand. Plain cookies as it is would be crisp and crumbly and when you fill the jam it becomes soft in texture. So if you prefer a crisp cookie, sandwich with jam before serving.
Why to Freeze or Refrigerate Cookie Dough?
After mixing the cookie dough refrigerate for 20 to 30 minutes. After cutting to desired shape, again refrigerate for 15 to 20 minutes. It helps to retain perfect shape during baking. If you have no time, you can freeze for 10 minutes and bake.
Let’s see how to make Linzer Cookies in step by step preparation
Gather all the ingredients at room temperature.
Pulse whole Almond to coarse powder and add to all purpose flour and salt and sift together and keep aside.
Beat room temperature butter and caster sugar in an electric hand beater until light and fluffy. To it add milk and vanilla extract and gently mix the butter mixture.
Then add all purpose flour and almond meal mixture little at a time until it is evenly mixed to form dough consistency.
Chill the cookie dough for 20 to 30 minutes.
After chilling roll the dough on a parchment paper and cut to desired shape using cookie cutter.
To cut a round hole, use a nozzle or any small size cookie cutter as shown in the picture.
Refrigerate the shaped cut cookie for 20 to 30 minutes or freeze for 10 minutes. This helps to maintain the perfect shape of the cookie.
Preheat your oven to 180 C and bake the cookies for 15 to 17 minutes or until the edges turn brown in colour. Once cool, pipe strawberry jam ( any jam or fruit preserve) on backside of one whole cookie and place the cut cookie on top.
Sandwich all the cookies and dust confectioners sugar on top and serve with hot cup of milk, coffee or tea.
How to store Linzer Cookies?
Store cookies in an air tight container for three to four days on kitchen counter top. Also, you can freeze the finished cookies neatly stacked in an airtight container for up to month. Thaw and dust the cookies with confectioners sugar before serving. You can store plain cookies as it is and pipe jam or preserve before serving too.
Linzer Cookies Recipe
Equipment
Ingredients
- 2½ cups all-purpose flour
- 1.8 cups Almond meal (Badam powder)
- 0.9 cups Butter (room temperature)
- 0.5 cups Caster sugar
- 2 tablespoon milk
- ¾ cup Strawberry jam or any preserves
- 1 ½ tablespoon Vanilla Extract
- ¼ cup Confectioners sugar or Icing sugar (to dust)
- ½ teaspoon salt
Instructions
- Gather all the ingredients at room temperature.
- Pulse whole Almond to coarse powder and add to all purpose flour and salt and sift together and keep aside.
- Beat room temperature butter and caster sugar in an electric hand beater until light and fluffy. Add milk and vanilla extract and gently mix for a few seconds.
- Then add all purpose flour and almond meal mixture little at a time until it is evenly mixed to form dough consistency.
- Cover and chill the cookie dough for 20 to 30 minutes.
- After chilling roll the dough on a parchment paper and cut to desired shape using cookie cutter.
- To cut a round hole, use a nozzle or any small size cookie cutter as shown in the picture.
- Refrigerate the shaped cut cookie for 20 to 30 minutes or freeze for 10 minutes. This helps to maintain the perfect shape of the cookie.
- Preheat your oven to 180 C and bake the cookies for 15 to 17 minutes or until the edges turn brown in colour. Once cool, pipe strawberry jam ( any jam or fruit preserve) on backside of one whole cookie and place the cut cookie on top.
- Sandwich all the cookies and dust confectioners sugar on top and serve with hot cup of milk, coffee or tea.
Notes
Nutrition
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Jaisree
If no almond what can we use instead for the cookie. Thank you.
JAYANTHY
You can use cashew nut,pistachio etc
Kathy
What is .9 butter and
.5 sugar
Can I use regular granulated sugar ?
JAYANTHY
It is US Customary measurements! There are metric conversion in the recipe card do switch to it and it will show in grams. And .5 cup is 1/2 cup.