Description
These Irresistible Linzer Berry Cookies are delicate almond-flavored pastries filled with luscious raspberry or strawberry jam, topped with a dusting of powdered sugar. Perfectly tender, aromatic, and beautifully layered, they make an elegant treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Filling and Topping
- 1/2 cup raspberry or strawberry jam
- Powdered sugar, for dusting
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Egg Yolks and Vanilla: Beat in the egg yolks and vanilla extract until the mixture is smooth and well combined, ensuring an even distribution of flavors in the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and ground cinnamon to evenly combine the dry ingredients that provide structure and aroma to the cookies.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing gently until a cohesive dough forms but do not overmix to keep the cookies tender.
- Chill Dough: Divide the dough in half, flatten each half into disks, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up for easier rolling.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Roll Out Dough: On a lightly floured surface, roll out one disk of chilled dough to about 1/8-inch thickness, which is ideal for delicate cookies that bake quickly and evenly.
- Cut Cookies: Use a round cookie cutter to cut out whole cookies from the dough; for half the cookies, cut out smaller shapes or centers to create a window for the jam filling.
- Bake Cookies: Transfer the cookies to the prepared baking sheets and bake for 10–12 minutes or until the edges are lightly golden, indicating they are perfectly baked but not overdone.
- Cool and Assemble: Allow the cookies to cool completely on wire racks. Spread a thin layer of raspberry or strawberry jam on the flat side of each solid cookie, then top with a cookie that has the cutout center, pressing gently to sandwich the jam.
- Dust with Powdered Sugar: Before serving, generously dust the assembled Linzer cookies with powdered sugar for a classic, elegant finish and extra sweetness.
Notes
- Make sure to chill the dough well to prevent spreading during baking for perfect shape retention.
- You can substitute the almond flour with finely ground hazelnuts for a different nutty flavor.
- Use your favorite berry jam, but raspberry or strawberry are traditional and provide bright, complementary acidity.
- These cookies keep well in an airtight container for up to 5 days.
- For a decorative touch, use a fluted round cutter or different shaped cutouts for the tops.
