Thursday, December 20, 2012

Linzer Cookies - one of the Christmas Classics

Linz is the third-largest city in Austria. Its population is about 191 000 people. Its cookies are known and prepared worldwide and million of people enjoy them all year long, but especially during Christmas time. They are tasty, with dough including lots of ground nuts - hazelnuts or almonds. But they are also beautiful - they are assembled from two pieces, one of which has a cutout center and you  can see the raspberry jam through the hole. This recipe is from here  and it makes about 20-25 double cookies.

  • 150 g (5.3 oz) blanched almonds
  • 150 g (5.3 oz) sugar
  • 260 g (9.2 oz) flour
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 230 g (8.1 oz) butter
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 1 cup raspberry jam
  • 5 Tbsp powdered sugar for dusting


Toast the almonds.  Preheat oven to 350° F (180° C). Place almonds on a baking tray and toast for 10 minutes, tossing occasionally, until they start to scent the kitchen and turn lightly brown, watching them so they don’t burn. Remove almonds from oven and set aside to allow them to cool. Process in a food processor with one third of the sugar until they are finely ground.
Prepare the dough. Sift flour and add baking powder, lemon zest and salt in a medium bowl. 
In another bowl beat butter, egg yolks and the remaining sugar with an electric mixer until fluffy. Add vanilla extract. Add flour mixture and almond mixture and mix until combined. 
Form dough into two balls, put them into plastic bags and refrigerate for 1-2 hours for easier rolling. 
Cut and bake the cookies. Preheat oven to 350 degrees F (180 degrees C).
Take the first ball of dough from the refrigerator and roll it out between two sheets of wax paper until 1/8 inch thick. Cut out as many cookies as possible and put on a baking tray lined with a parchment paper. Place them 1 inch (2.5 cm) apart so they do not stick to each other during baking. Cut out the centers of half of the cookies using a small cookie cutter. 

Collect the scraps and reroll them to form additional cookies. Bake cookies for about 12 minutes until they get golden around the edges. Place on a wire rack to cool.
Prepare the cookies from the second ball of dough the same way. 
Assemble cookies.  Spread 1 tsp jam on every solid cookie and top with a cookie with a hole. Sprinkle with powdered sugar. If you prefer crisp cookies, prepare them at the day of eating - they soften with time. 

Happy holidays!

1 comment:

  1. Thanks for submitting your photo to DMBLGiT January 2013.
    Wishing you good luck !