When I started planning my cookie list for this baking season I really wasn’t planning on baking my way around the world, but somehow that seems to be what’s happened. We’ve journeyed to Greece with baklava, Argentina with alfajores, and most recently to Poland with rugelach. Today we explore Austrian Linzer Cookies and on Wednesday I’ll end this cultural cookie whirlwind with a Russian (or is it Mexican… hint) cookie recipe for you.
What are Linzer Cookies, Anyway?
Linzer cookies, as I mentioned, originated in Austria. Linz, Austria, to be specific. They are derived from the Linzer Torte, a traditional pastry that was a made with a lattice pie crust and filled with jam. Today’s recipe is simply a cookie version of the torte, one that’s commonly served around Christmastime. The cookies themselves are buttery and firm while still being soft enough to break easily beneath your teeth (makes for easy eating!). They’re commonly made with ground nuts; I use almond flour, but include notes if you want to go nut-free. The coarseness of the almond flour lends itself to a slightly crumbly and ultimately melt-in-your mouth consistency, in addition to a subtly present nutty flavor (delicious). It’s similar to my shortbread cookies but even better, enriched with brown sugar and cinnamon (optional) and, of course, resplendent with a bright jammy center. All this to say: you’re going to love them, and they might just be the prettiest cookies on your Christmas cookie tray this year.
Ingredients for Linzer Cookies
As usual, let’s take a second to talk about a few of the key players in the ingredient list. Remember, this is just an overview of some of the ingredients used here and why. For the full recipe please scroll down to the bottom of the post!
How to Make Linzer Cookies
The dough for my Linzer cookies is similar to the one I used for my alfajores. It’s simple to make, requires minimal chilling, is easy to work with and doesn’t spread in the oven. To make your cookies, start by preparing your dough. Tip: If you wish to dust your cookies with powdered sugar, dust them before sandwiching the cookies. Otherwise you’ll cover up your pretty jam “window” with powdered sugar, which defeats the purpose!
More Recipes You Might Like
Thumbprint CookiesMeringuesChocolate RugelachSugar Cookies
Psst! Have you checked out my new ebook of my 25 favorite holiday recipes? This recipe is included in the ebook as well as several ebook exclusive recipes! Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
