Austrian Linzer Cookies (Print Version)
# Ingredients:
→ Dough
01 -
1/2 tsp salt
02 -
1 cup (226g) soft unsalted butter
03 -
3 tbsp tightly packed light brown sugar
04 -
1/4 tsp cinnamon, ground
05 -
1/2 cup (100g) white sugar
06 -
2/3 cup (67g) almond flour
07 -
1 tbsp cornstarch
08 -
1 1/2 tsp vanilla
09 -
2 cups (250g) plain flour
→ Filling & Dusting
10 -
160g (1/3 cup) raspberry jam
11 -
Powdered sugar for sprinkling
# Instructions:
01 -
Cream butter, both sugars, and cinnamon until fluffy. Stir in vanilla. In another bowl, mix dry ingredients and add to the butter mixture slowly.
02 -
Divide dough into 2 discs, cover tightly with plastic wrap, and chill for 30 minutes or longer.
03 -
Roll dough to 1/8-inch thick. Use a 2.5-inch cutter to make circles. Use a small heart cutter for half. Move rounds to baking sheets with parchment.
04 -
Bake in a 350°F oven for 9-10 minutes until edges just turn golden. Cool fully before assembling.
05 -
Sprinkle powdered sugar on the heart cookies. Spread jam on the full circles, then sandwich a heart-topped cookie over each.
# Notes:
01 -
Swap almond flour for cornstarch to avoid nuts
02 -
Make dough 5 days in advance and store chilled
03 -
Other spreads like Nutella or chocolate work great