Classic Linzer Cookies

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5 from 1 vote

A traditional Linzer Cookies recipe, made with wholesome Einkorn flour, ground almonds, and jam - absolutely delicious!

Prep Time20

Cook Time7

Chilling Time30

Total Time57

Course: Dessert

Servings:

Calories: 172kcal

Author: Anna Chesley

Equipment

food processor
stand mixer (NOT necessary, but helpful)
baking sheets
parchment paper
Rolling pin
large round cookie cutters - about 2.5 to 3" in diameter. (Other "roundish" shapes work well too, like like large flowers, and circles with fluted edges.)
small cookie cutters - about 1 to 1.25" in diameter.
small flour mill, or sieve with spoon, for dusting powdered sugar
A thin-bladed spatula for transferring cut out cookie dough to sheet pans

Ingredients

Cookie dough ingredients

¾ cup butter, softened
⅔ cup unbleached organic sugar
1 teaspoon vanilla extract
2 egg yolks
1 ½ teaspoons baking powder
½ teaspoon cinnamon
2 cups all-purpose Einkorn flour (plus extra for rolling the dough)
1 cup organic blanched almonds

Ingredients for assembly and decoration

2 tablespoon confectioner's sugar
½ cup seedless jam

Instructions

Toast & grind the almonds

Unless almonds have already been roasted, toast them lightly by spreading in a single layer on a baking sheet, and toasting in a 300° oven until lightly fragrant - about 10 minutes. Remove and let cool.
Add almonds to the bowl of a food processor, and process until they're finely ground. (This takes about 30 seconds in my food processor.)

Make the cookie dough

In a large mixing bowl, beat together butter and sugar until light and fluffy. A stand mixer is great for this recipe, if you have one.
Add vanilla and egg yolks, and beat together well with the butter and sugar.
Add cinnamon, flour, baking powder, and ground almonds. Slowly mix well, until all ingredients are thoroughly incorporated. This will be a sturdy, heavy dough.
Place dough in a covered container, and chill in the refrigerator for 30-60 minutes.

Make the cookies

Pre-heat oven to 350°.
On a well-floured surface, roll out the dough until it's a little less than ¼" thick. (I find that about halfway between ⅛ and ¼" thickness is really perfect for these cookies.)
Using the large cookie cutters, cut dough into circles, and transfer to cookie sheets, leaving 1" spacing between cookies. For 3" cookies, it works well to bake 6 at a time.
With the small cookie cutters, cut out and remove the centers of half the dough circles. You can either gather the cut-out bits of dough, and roll them out together for making a few more cookies, or bake them just as they are into adorable little cookies.
Bake cookies for 6-9 minutes, just until they're set and lightly brown. The timing varies depending on your oven, and the thickness of the dough, so watch closely for the first batch, and you'll quickly find out exactly how long it takes your cookies to perfectly bake.
Remove from the oven, and allow to cool completely. Working in batches, cut and bake all remaining cookies.

Assemble the cookies

Using the flour sifter or sieve, gently sprinkle confectioners' sugar over the half of the cookies with the cut outs.
To assemble the cookies, take one solid cookie, and place a scant teaspoon of jam in the center. Spread the jam just slighly, taking care not to press down and break the cookie. Cover with a matching cookie that has a cut-out center.
Repeat with all remaining cookies.

To store

These cookies can be made and assembled up to a day ahead (I actually think they're even more delicious on the second day!) They store very well in an airtight container for one day at room temperature, or up to two days in the fridge.
Can you freeze these? Most linzer cookie tutorials suggest that cookies may be baked in advance, and frozen unassembled, without the jam. They can then be thawed, and assembled when ready to serve. I have actually found that these freeze and thaw quite well, even when assembled. I wouldn't recommend it for long term storage, but they do freeze and thaw quite gracefully. Just take care not to jostle them too much, since they are rather a delicate cookie and prone to breaking if handled too roughly.

Notes

Other nuts can be used in place of the almonds - try walnuts or hazelnuts!

Almonds do not need to be blanched, though removing the skins does allow for a lighter-colored cookie with a slightly improved texture.

My understanding is that apricot and black currant jam are the most traditional choices for linzer cookies. In American baking, raspberry has probably become the most common flavor used. Try this with whatever jam tickles your fancy - there is really no choice that's not going to be delicious!

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