This is definitely the Best Linzer Cookies Recipe around. Its hint of cinnamon is a call for the Holiday Season!
Just like the Linzer Tart, the Linzer cookies are made with cinnamon, hazelnut flour (or almond flour) and berry jam. These shortbread like cookies are full of flavor, and a classic in countries as Austria, Germany, and north of Italy. These beauties can be prepared the whole using cutters with different shapes and sizes. However, the Linzer cookies are a Christmas classic, and are a great holiday gift to surprise your family and friends.
Prepare your ingredients, put your aprons on, call the children, e ora Cucinia
Read through the notes below as they can help you to achieve great results and make the Best Linzer Cookies Recipe!
Resting time – It’s important for stabilizing the dough, dissolving the sugar granules. Moreover, it’ll bringing the dough to a consistency which allows it to be roll without melting the butter.
Baking time – Everyone knows its own oven. Therefore, this time can vary from 10 to even 20 min. Give it 10 min to begging with, and pay attention to the edges, the have to be slightly golden and the middle of the cookies can puff up a bit.
Adding the flour – Here is important do not over beat the mixture after adding the flour. The reason why is we don’t want to create gluten. We want a crunchy and light cookie 🙂
- Rolling bin, cookie cutters.
- 226 g butter
- 100 g caster sugar
- 265 g pastry flour
- 150 g almond flour
- 1 egg
- 2 g cinnamon
- 1 pinch of salt
- Beat the butter, sugar, cinnamon until light and fluffy. Remember always to scraping the bowl to combine all the ingredients.
- Add the egg.
- In a separate bowl whisk together all the flours and salt. Add the flour mixture to the egg mixture until it is just combined.
- Wrap the dough in cling film and flatting it a bit to form a disc. Refrigerated for at least 1 hour. Ideally, overnight.
- Get your tray ready with parchment paper and your cookies cutters.
- Once out of the fridge, let it soften for a few minutes. You can even tap it lightly with a rolling pin until it is pliable. Flour a surface, flatten the dough slightly, and sprinkle some flour on its top. Here again, be careful not to add to much flour.
- With a rolling pin, roll the dough to 0.5 cm. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.
- After cutting your cookies, and placing them on the tray, refrigerate them for 30min before baking.
- Bake in a preheat oven 160⁰C for 10 to 12 min or until the borders become a little bit golden.
- Let them cool totally. Sift icing sugar on the cookies with the hole as they going on the top. For the bottom ones, put some jam in the center. Top with the sugar-dusted cookies.