Best Ever Linzer Cookies, may look like another pretty sandwich cookie, but it has a rich flavor.
That’s because of Toasted Almonds, which makes this sandwich cookie melt-in-mouth feel with a tender crumb.
Almonds are pulsed with flour and mixed into the regular sugar cookie dough to make Linzer Cookies. You may wonder about the fancy name!
Linzer Cookies got its name from the famous Austrian dessert Linzertorte. Its a Tart consist of flour and nut meal as the crust. Usually, filled with Jam and covered with pastry crust. Best Ever Linzer Cookies are a mimic of this tart.
This Cookie starts from the whole Almonds. You can either use with or without skin. Toasting the Almonds adds a magnitude of flavor to the cookies, so don’t skip this step. Let it cool down completely, before you pulse it. On the hand, you can use store bought Almond Meal also.
Chill the dough for atleast 1 hour before you roll out. You can bake the top and bottom of the cookies, store it in air tight container in freezer for later use. Since jam makes the cookies soft, apply the jam or filing just before serving.
Do check out my other Christmas Bakes
- Toast the Whole Almonds in low flame until completely toasted, when it starts to split.
- Let Almonds cool completely before pulsing it. Use 2 tbsp of all purpose flour with almonds to make it fine powder.
- Refrigerate the dough for minimum of 1 hour, so that the its hard enough to roll out.
- Keep an eye when you bake tops and bottoms of the cookie together, since the top gets browned easily than the bottoms.
- Most of the time, fill Jam just before serving or the cookie may become soggy.
Toasted Almonds makes the Linzer Cookies so rich and melt-in-mouth texture.
- 1/2 Cup Almond Flour
- 290 g (2 + 1/4 cup) All Purpose Flour
- 1/2 tsp Salt
- 225 g (1 cup) Unsalted Butter
- 180 g (1 cup) Castor Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 cup Orange Marmalade Jam of your Choice
- 2 tbsp Powdered Sugar for dusting
In a bowl, add Almond flour, all purpose flour, salt and whisk it.
In another bowl, add Butter and sugar. Beat till creamy.
Add in Egg and vanilla extract. Beat till mixed.
Scrape the sides of the bowl. Add Flour and mix till combined.
Refrigerate it for at least 1 hour.
Preheat the oven to 180 C for 10 minutes and prepare a cookie tray with parchment paper.
Roll out the dough on a floured surface and using cookie cutter, cut the dough.
Place it on the tray and bake for 10-12 minutes until edges start to color slightly.
Just before serving, fill the cookies with the jam.
Dust it with sugar using a fine sieve.
Check out the other bloggers doing this Bake-a-thon