So, my Linzer Tarts are made of shortbread and I use whatever filling(s) I want. But I’ve always been a proponent of putting your own twist on things. And it’s based in tradition in a lot of ways. That’s how much I care about what’s “proper.”īaking is a science. These are just plain old shortbread, which are easily one of the most versatile base cookies to use for a number of different recipes and treats.Īnd the proper filling? Raspberry (I used that here, but don’t be bound by such frivolous limitations–use whatever you want). “Proper” recipes for these lovelies involve almonds, granulated sugar, a slightly higher flour ratio, cinnamon, and sometimes, egg. Haters will say this isn’t a “real” Linzer Tart recipe. Sugary sweet with a buttery flavor and just a little bit of crunch. Having grown up in NJ, they remain a staple of my diner bakery nostalgia. Linzer cookies taste best the day they are made because the cookie does tend to absorb some liquid from the jam, but you can store any leftover cookies in an airtight container at room temperature for up to 3 days.I love a good Linzer Tart. For this recipe, grind 1 cup (5oz/142g) of raw almonds together in a food processor until very finely ground. If you don’t have almond flour, you can Make Your Own Almond Flour using whole almonds.Don’t like waste? I bake up the cookie tops’ cutouts for little garnishes to put on top of ice cream or for those little hands and mouths that need to sample everything while baking!.This leaves you with a smooth, silky jam. Straining your jam: Heat and pass your jam through a small sieve to remove the seeds and any lumps.We love raspberry jam for these cookies, but you can also try filling them with Homemade Ganache, Salted Caramel Sauce, Dulce de Leche, or Homemade Nutella ! Or, of course, any other jam you prefer (just make sure you strain it!).Traditionally, Linzer cookies are round, but you can use any shape you like - personally, I love hearts!.If it gets too warm while rolling and cutting, chill it in the refrigerator or freezer for a few minutes before proceeding. The dough is very soft and has to remain cold for easy handling.Gemma’s Pro Chef Tips For Making Linzer Cookies Press to seal, gently, so you don’t break the top half. Dust the top halves of the cookies (with the hole in them) generously with powder sugar, then carefully place them on the jam-covered bottoms.Spread the jam out, but not quite to the edge. On the cookie’s base (the ones without the hole), spread about 1 teaspoon of strained raspberry jam.Allow them to cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely. Bake for about 15-18 minutes, or until the edges are golden brown.Once the cut dough is on the cookie sheets, cut out 1-inch holes in the center of half of the cookies.Gather the scraps, rewrap, and chill until firm enough to reroll. You’ll want to work quickly to ensure the dough remains cold and firm! Use a 2 1/2-inch cookie cutter to cut out as many rounds of dough as you can and place them about 2 inches apart on your cookie sheets.On a floured surface, roll out the dough until it is about 1/8-inch thick.I do a fan assist here because I bake both trays at one time, and the air needs to circulate. Line two cookie sheets with parchment paper. When you’re ready to bake, preheat your own to 375☏ (190☌).This will take at least 2 hours, but you can keep it in your fridge for up to 3 days. Wrap the dough in plastic wrap and refrigerate it until it is very firm.Gradually beat in the flour mixture from step 1 into the butter mixture until just combined.Add the egg and vanilla to the butter mixture and beat until mixed.Using a stand mixer or a handheld electric mixer, beat the butter and sugar together until it is pale and fluffy.In a bowl, combine the all-purpose flour, almond flour, cinnamon, baking powder, and salt.These cookies are ridiculously simple, but you won’t be disappointed by the final product! Here is how you make them (and don’t forget to get the full recipe with measurements, on the page down below): The dough tastes like an almond shortbread, and the tangy raspberry balances out that sweetness! They’re basically a mini-version of a Linzer Torte, which was first made in Austria. In the States, Linzer cookies are a popular item at bakeries, especially around the holidays. I love them with raspberry jam, but you can use any of your favorite preserves! What Are Linzer Cookies? Linzer cookies are incredibly simple to make but look so beautiful with their little hole or heart-shaped cut in the middle, showing off that sweet jam, and topped with powder sugar.
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