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4.15 from 7 votes

Old World Linzer Cookies

A lovely nutty butter cookie with hints of cinnamon and lightly sweetened with jam
Prep Time20 mins
Cook Time10 mins
Chill1 hr
Total Time1 hr 30 mins
Course: Cookies
Servings: 36 Cookies
Author: Tricia

Equipment

  • 2 ½-inch round fluted cookie cutter, and a ¾-inch round fluted cookie cutter

Ingredients

  • 1 ¼ cups sliced almonds, toasted * (3 ¾-ounces or 105g)
  • ½ cup granulated sugar (112g)
  • 1 cup powdered sugar (102g)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 ¼ cups all-purpose flour (290g)
  • 1 cup unsalted butter room temperature (8-ounces or 226g)
  • 2 teaspoons vanilla extract
  • 1 large egg, plus one egg yolk
  • 1 cup raspberry or apricot jam
  • powdered sugar for dusting

Instructions

To toast the almonds:

  • Preheat oven to 350°F. Spread the sliced almonds on a rimmed baking sheet and bake, stirring occasionally, for about 5 minutes or until lightly browned and fragrant. Cool before processing.

To prepare the cookie dough:

  • In the bowl of a food processor, combine the almonds and granulated sugar. Process until the nuts are finely chopped and almost ground.
  • Add the powdered sugar, baking powder, salt, cinnamon and flour. Pulse a few times to combine.
  • In a large mixing bowl beat the butter until smooth. Add the vanilla, egg and egg yolk. Blend until combined. Add the flour and almond mixture. Beat on low until the dough starts to come together and all ingredients are incorporated.
  • Divide the dough in half and form each into a disc. Seal tightly in plastic wrap and refrigerate at least 1 hour, or overnight. If chilled overnight, allow the cookie dough to soften at room temperature for 15 minutes before rolling.

To bake the cookies:

  • Preheat oven to 350°F.  Line two baking sheets with parchment paper and set aside.
  • Using a floured rolling pin, roll the dough out on a heavily floured work surface to ⅙ or ⅛-inch thick. Cut the dough into rounds using a floured 2 ½-inch cookie cutter. Using a floured ¾-inch cutter, cut a hole in the center of half the cookies.
  • Transfer the cookies to the parchment lined baking sheet, about 1-inch apart. Bake for 8-12 minutes, depending on the thickness of the cookies. The cookies brown quickly so watch them carefully. They are best when slightly underbaked and just set, not browned. Transfer the baked cookies to a wire rack, and cool completely before filling.
  • Gather the scraps of dough and refrigerate while rolling out the remaining disc. Repeat by rolling out the dough, cutting into rounds and baking.

To fill the cookies:

  • Spread jam on the bottom of the solid cookies. Lightly sift powdered sugar over the tops of the cookies with the cutout centers. Place the cutout cookie on top of each jam topped cookie bottom creating a sandwich. Refrigerate until ready to serve, to set the jam.
  • Store in an airtight container in the refrigerator, or seal and freeze.

Notes

* Substitute 1 cup almond flour or almond meal for the ground almonds. If using almond flour there is no need to use a food processor. Just whisk the dry ingredients together.
  • Freeze plain cookies. Fill with jam and dust with powdered sugar after they are thawed.
  • Adapted from a recipe in Holiday Cookies, by Elisabet der Nederlanden
  • This recipe makes 36 to 42 cookies depending on the size of the cookie cutter