Hallo! Lange wollte ich ein österreichisches Rezept kochen! Achhhh so! I forgot, I should be posting in English! I have learned German for years at school and university and I am trying to reconnect with it in order not to lose it! German is….mmmh…harder than French? Well…it’s the same headache in grammar this is for sure! Anyway…
Today I will share with you a very cute and tasty jam-filled butter cookies recipe. Linzer cookies. They are originally from the city of Linz, Austria. These cookies are a small size bites of the famous Linzertorte (jam-filled pie). Basically, the dough is cut into cookies and two of them form a sandwich around the jam. Moreover, the top cookie has a small cutout in its center (known as Linzer eyes), thus exposing the underlying jam and adding to the visual appeal. Icing sugar is sprinkled on top for the final touch. While the traditional cutout is circular, all sorts of shapes, such as hearts, can also be used. The cookies are super easy to bake, children friendly (they’ll have a blast!) and really suitable for the winter season. They are slightly flavored with cinnamon, almond powder with a hint of lemon zest. For the jam, your taste is more than welcome here!
The dough is made of butter, therefore you will not be able to use it straight away. I recommend that you place the dough in a bowl covered with clinging paper for about an hour (I also sometimes place it for few minutes in the fridge until firm). Beware, the dough should not be too hard as it will be hard to spread and shape afterwards. You’ll have to find a middle; not to soft, not too hard. If dough becomes too soft to remove the cookies, quick-chill the dough in freezer or chill in refrigerator again.
Cookies keep in an airtight container in single layers, separated by wax paper, in a cool place 5 days. Actually, they get better after a day!
Let’s discover the recipe!
Preparation: 1 hour Cooking time: 12 min
Cooling in the fridge: 1 hour (or few min in the freezer)
Serves: around 20 cookies
- 315 g
- 100 g almond powder/meal
- ¼ tsp cinnamon (you can add some more if you prefer)
- 225 g unsalted butter softened
- 135 g sugar
- 1 egg
- 1 tsp vanilla extract
- ½ lemon zest
- 1 pinch salt
- Confectioner’s/Icing sugar for dusting
- Raspberry, strawberry… Jam (the choice is yours!)
In a medium bowl, combine the flour, salt, almond meal and cinnamon. Reserve.
In a large bowl, beat the butter with a hand or stand mixer and sugar until light and creamy. Add the egg, lemon zest and vanilla and mix well.
Add the flour mixture to the butter mixture, mixing wel.
- Place the dough in a bowl cover with clinging film for about an hour in the fridge or freezer as previously advised.
- When the dough is firm enough to cut out, make your shape. Make half a batch whole and half a batch with a hole in the middle. I used a cookie cutter I got from Tchibo in Abu Dhabi, but you can use any shape or size that you like (let the kids use their imagination if they are participating to the cooking!)
- Preheat the oven at 175°C.
Place carefully the cut outs to a baking tray lined with baking paper. Put them in the fridge for 15 minutes to firm up again (it will help the cookies to keep their shape when baked).
Bake them at 175°C for about 12 minutes. They have to remain whitish, so do not overcook them, they should not be golden nor burnt! Let them cool on the baking tray for five minutes, then transfer them to a cooling rack to cool completely.
- When the cookies cooled, invert a bottom cookie (the one without a hole so you have a nice flat base) and spread about ½ – 1 tsp of jam on it. Dust the top of a cookie (the one with a hole in it) with icing sugar, then slowly place it on the top of the bottom cookie with the jam on top.
The cookies can be stored for up to a week in an airtight container in room temperature.