Raspberry-Almond Linzer Cookies
Victor Schrager
A bakery descendant of a torte developed in Linz, Austria, linzer cookies are a holiday favorite. Our raspberry-almond treats are an homage to that classic cookie, and while baking the sweets requires quite a few steps, the end result is absolutely worth the work (and the wait). You’ll make a shortbread-like dough, half of which you’ll cut into the base cookie, and half of which receive an interior cut-out. After baking, you’ll connect the two halves with a dot of raspberry jam and dusty the top with a bit of confectioners’ sugar. The finished sandwiches are as delicious as they are gorgeous.
How to Make It
Step 1
Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
Step 2
In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
Step 3
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
Step 4
Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
Step 5
Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
Step 6
Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
Step 7
Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Step 8
Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.
zencherry
2010-12-19T03:30:06-05:00
I had linzer cookies when my husband was stationed in Germany in a backerei. I've been looking for a recipe that could parallel that particular taste ever since and this one really fits the bill.
The subtle taste of the almond sugar put into the cookie base really makes this cookie delicate and delectable.
I found that I had to be very sparing with the jam as it did want to squish out once the cookies were put together as the first commenter mentioned. Barely coating the bottom cookie took care of that.
Also: Make certain that you are indeed preheated since this dough wants to start to melt right away and needs that heat to really set it.
Wonderful cookie. Highly recommend if you have some time to really put into it as it does take chilling time and cooling off time.
clhowley
2010-12-10T13:16:41-05:00
I loved this recipe! It was time consuming, but very fun. My only issue was that the jam was very messy was to cookies were squished together. Despite the mess, they are extremely tasty, & were devoured by everyone!
