Traditional Austrian Linzer Cookies are perfect for your holiday cookie collection. Popular throughout Austria and Germany, these Linzer Cookies are made from a rich buttery dough with ground almonds, filled with a tart raspberry jam, and finished with a sprinkling of confectioners’ sugar. The almonds give an otherwise plain butter cookie an awesome texture and taste.
Ingredients for Traditional Austrian Linzer Cookies:
I used the following ingredients: Unsalted butter, granulated sugar, lemon zest, egg yolk, vanilla extract, sea salt, almond flour, all-purpose flour, raspberry jam, and confectioners’ sugar.
Making the Dough for the Traditional Austrian Linzer Cookies:
I used the King Arthur recipe as a starting point for these wonderful cookies. First, I beat the butter, granulated sugar, and lemon zest until it was light and fluffy. This took about 3 minutes. Then, I added the egg yolk and vanilla, and continued beating it for another minute or so. Next, I added the salt and almond flour, and beat it on low just until the dough was combined. Finally, I added the flour, and continued beating the dough on low until everything was combined.
A lot of the reviews for the King Arthur recipe complained that the dough was very difficult to work with. To solve this problem, I transferred the dough to a gallon ziploc bag. This is a brilliant trick that I learned from one of Dorie Greenspan’s recipes! I began gently rolling the dough out with my rolling pin until the dough completely filled the bag. Then, I sealed the bag and placed it in the freezer over night.
Finishing the Traditional Austrian Linzer Cookies:
The next day, I removed the cookie dough from the freezer. I cut away the ziploc bag, and placed the dough on a well floured piece of parchment paper. I used my holiday linzer cookie cutters to cut rounds. Half of the rounds were plain and the other half had a cutout in the center.
I placed the cutouts on a parchment lined baking sheet. Before baking the cookies, I placed them in the refrigerator for about 30 minutes. After 30 minutes, I popped the baking sheet into a 350° preheated oven for about 10 minutes, until the edges of the cookies started turning a light brown. I let them cool on the baking sheet for about 5 minutes before removing them to a wire rack to cool completely.
To finish the cookies I sifted confectioners’ sugar over the top of the ones with the cutout. Then, I spread raspberry jam on the flat side of the other cookies, and topped them with the sugar-dusted cookies. The Traditional Austrian Linzer Cookies had an incredible texture and taste. They weren’t too sweet with just a hint of lemon. Yum!