Austrian Linzer Cookies
Are you ready to take your baking skills to the next level and create a mouthwatering treat that will leave your loved ones begging for more? Introducing the ultimate Austrian Linzer cookies recipe. These cookies are delicious and visually stunning with the patterned luster dust tops and an assortment of jam fillings.
Linzer cookies, also known as Linzer torte cookies, are a classic Austrian treat with a rich history and a delectable taste. These delightful cookies consist of a buttery and crumbly dough made with almonds, lemon zest, and cinnamon sandwiched together with a layer of fruity jam. But what sets Linzer cookies apart from other sweet treats is their unique lattice-like design, showcasing the jam peeking through.
The origins of Linzer cookies can be traced back to the Linzer Torte, a traditional Austrian dessert that dates back to the 17th century. The Linzer Torte is a decadent cake with a similar almond-based dough filled with raspberry jam. The Linzer cookies were created as a smaller, handheld version of this iconic dessert, making them perfect for sharing and enjoying during festive occasions.
Why is this the best cookie recipe?
- When it comes to baking, consistency is critical. And that’s precisely what makes this Austrian Linzer cookie recipe stand out. With clear and concise instructions, even a beginner baker can confidently embark on this culinary adventure. The step-by-step guidance ensures that every recipe aspect is covered, leaving no room for errors or confusion.
- Of course, any recipe’s success starts with the quality of its ingredients. This Linzer cookies recipe calls for the perfect balance of butter, sugar, egg yolk, flour, almond flour, vanilla, and almond extract. Each ingredient plays a crucial role in creating the signature taste and texture that Linzer cookies are known for.
- Butter brings richness and a melt-in-your-mouth quality to the cookies, while sugar adds sweetness. The addition of egg yolk not only binds the ingredients together but also contributes to the cookies’ tender crumb. Flour forms the base, providing structure and stability. And let’s not forget about the secret ingredient – almond flour. It adds a delightful nuttiness and a unique texture that beautifully complements the sweet jam filling.
- This foolproof Austrian Linzer cookies recipe is an incredible opportunity for beginner bakers to showcase their culinary skills and delight their loved ones. With its simple step-by-step guide, essential ingredients, and helpful tips, this recipe guarantees mouthwatering cookies that will leave everyone craving more.
Ingredients and substitutes
- Butter: The backbone of these cookies, butter adds richness and a tender texture to the dough. Use unsalted butter to control the cookies’ saltiness level fully.
- Sugar: Besides its sweetening power, sugar also contributes to the cookies’ texture. The granulated sugar gives a slight crunch to the edges, while the powdered sugar helps create that melt-in-your-mouth consistency.
- Egg Yolk: Adding an egg yolk enhances the cookies’ structure and moisture content. It also lends a beautiful yellow hue to the dough, making it visually appealing.
- Flour: All-purpose flour is the go-to choice for this recipe. It provides the right amount of gluten to ensure a tender yet sturdy cookie.
- Almond Flour: Almond flour adds a nutty flavor and delicate texture to the dough. It also helps to bring out the almond essence in the cookies.
- Vanilla and Almond Extract: These extracts are the secret weapons that make these Linzer cookies genuinely exceptional. They infuse the dough with a delightful aroma and a subtle almond undertone, elevating the cookies to a new level of deliciousness.
Austrian Linzer cookies recipe
- Dry ingredients – In a small bowl, combine the all-purpose flour and almond flour, baking powder, salt, and spices. Set aside.
- Wet ingredients – In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Next, add the egg yolks, vanilla extract, and almond extract, and mix until well combined.
- Dry to wet – Gradually add the dry flour mixture to the wet ingredients, mixing until a cohesive dough forms. Be careful not to overmix; mix until the dough comes together.
- Chill – Divide the dough into two equal portions and shape each into a disk. Then, wrap them in plastic wrap and chill in the refrigerator for at least 1 hour or until the dough is firm.
- Oven – Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll – On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 1/4 inch. For the second disc, roll to about ½ inch thickness. Then, roll a patterned rolling pin in one smooth, firm motion. This should be about ¼ inch thick by the time you roll.
- Linzer cutters – Use a Linzer cookie cutter (round with a small cutout in the center) to cut out the cookie shapes. Repeat with the second dough disk.- Place half of the cookies on the prepared baking sheets. These will be the base cookies. Next, using the smaller cutout portion of the Linzer cookie cutter, cut out the centers of the remaining cookies. These will be the top cookies.
- Without Linzer cutters – Use a 3-inch round cookie cutter and cut cookies from both the dough discs. Place them on the baking sheets. Then use a smaller ½-inch cookie cutter to remove the centers from the cookies with the pattern. These will be the tops.
Pro tip – If the cookies become soft during rolling and cutting, it is highly recommended to chill them for 15 minutes before baking to prevent them from spreading. - Bake the cookies in the preheated oven for 10-12 minutes or until they are just beginning to turn golden around the edges. Be careful not to overbake.
Pro tip – Every oven is different, so keep a close eye on the cookies after 9 minutes of baking. They can easily go from just right to burnt in minutes.
- Cool – Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Pro tip – Do not attempt to move the cookies while they are still warm. - Dust – Once the cookies are completely cooled, dust the tops (the ones with the cutout) with edible luster dust using a small brush. This will give them a shimmering effect.
Optionally, as in traditional Linzer cookies, you can dust the assembled cookies with a light sprinkle of confectioners’ sugar. - Jam sandwich – Spread a small amount of jam or preserves on the base cookies (the ones without the cutout). Carefully place the luster-dusted top cookies on the jam-covered base cookies, creating a sandwich.
- Store the cookies in an airtight container at room temperature. They can be enjoyed for several days.
Tips for Success
- First, make sure your butter is at the right temperature. It should be soft enough to cream with the sugar, but not so soft that it becomes greasy. Room-temperature butter is usually best, so plan and take it out of the fridge in advance.
- Next, be precise with your measurements. Baking is a science, and even slight deviations can impact the final result. Use measuring cups and spoons for dry ingredients and a kitchen scale for more accurate measurements. This will ensure that your dough has the ideal consistency and that your cookies bake evenly.
- When rolling out the dough, keep it chilled. It can be sticky and difficult to handle if it becomes too warm. Divide the dough into portions and work with one piece at a time, keeping the rest in the refrigerator. This will make it easier to handle and give you cleaner cutouts.
- Speaking of cutouts, invest in high-quality cookie cutters. The shape and size of your cutouts can make a big difference in the aesthetics of your Linzer cookies. Look for sturdy cutters with sharp edges to get clean, defined shapes. And remember to flour your cutters before each use to prevent sticking.
- Once your cookies are baked and cooled, it’s time to assemble them. To avoid any mishaps, use a piping bag or a small spoon to apply the jam. This will give you better control and prevent excess from spreading outside the edges.
- Finally, sift powdered sugar over the assembled cookies just before serving for that perfect finishing touch. This adds a touch of sweetness and elegance to your Austrian Linzer cookies.
- Lemon Crinkle Cookies
- The BEST Chocolate Crinkle Cookies
- Soft Almond Sugar Cookies
- Almond Crinkle Cookies (Eggless)
- Jam Spritz Cookies
- See all cookie recipes
Frequently asked questions
If stored properly in a cookie box, these will stay fresh for up to two weeks. Place cookies in a cookie jar or an airtight container to prevent them from going soft.
Absolutely! While traditional Linzer cookies are made with ground almonds, you can experiment with different nuts, such as walnuts, pecans, or even hazelnuts. Each nut brings its unique flavor to the cookies, so feel free to get creative and try different combinations.
Of course! While the classic Linzer cookie is typically filled with raspberry jam, you can use any fruit jam or preserves you prefer. Strawberry, apricot or even blackberry jam can all be delicious options. If you want to get even more adventurous, try using a spread like Nutella or caramel sauce for a different twist.
Absolutely! Linzer cookies are a great make-ahead treat. Once baked and cooled, store them in an airtight container at room temperature for up to a week. They also freeze well, so you can make a larger batch and freeze some for future enjoyment. Just make sure to separate the layers with parchment paper or wax paper to prevent sticking.
Definitely! One of the joys of making Linzer cookies is the ability to personalize them. You can use any cookie-cutter shape you like – hearts, stars, or even holiday-themed shapes. Additionally, you can experiment with different sizes. Smaller cookies are perfect for bite-sized treats, while larger ones can make an impressive centerpiece for any occasion.
Absolutely! Adding a drizzle of icing or a dusting of powdered sugar is a fantastic way to enhance the appearance and flavor of your Linzer cookies. For a simple icing, you can mix powdered sugar with a small amount of milk or lemon juice until you achieve a pourable consistency. Drizzle the icing over the cooled cookies or use a piping bag to create intricate designs.
Yes, you can freeze the dough wrapped well in a ziplock bag. Thaw in the fridge overnight when ready to use.
You can also freeze the rolled cookies on a cookie sheet between parchment paper. Wrap the tray in plastic to prevent drying out.
Alternatively, freeze the baked cookies on parchment paper and thaw them in the fridge overnight when ready to use.
A typical Linzer cookie disc will take between 6 and 8 minutes, or 8 and 10 minutes for thicker cookies. The outside of the cookies will have a slight color. The cookie will be set when you touch it with your finger. Always consider that the cookies will continue to cook on the hot baking pan even after you take them out of the oven.
Almond Linzer Cookies
Almond Linzer cookies are as tasty as they are beautiful. This recipe makes enough cookies to share. Sandwiched with a delicious filling of jams and chocolate, these are the perfect treat any time of the year, especially during the holiday season.
Video
Ingredients
- 2 cups (250 g) All-purpose flour
- 1 cup (110 g) Almond flour
- ½ tsp Baking powder
- ¼ tsp Salt
- ½ tsp Spices (I used pumpkin and nutmeg) optional
- 1 cup (227 g) Unsalted butter Softened, room temperature
- 1 cup (200 g) Granulated sugar
- 2 large Egg yolks
- 1 tsp Vanilla extract
- ½ tsp Almond extract
- ½ cup Assortment of fruit jams or preserves I used strawberry, raspberry, apricot, blackberry
- 1 tbsp Edible luster dust for the tops
- 2 tbsp or Confectioners sugar for dusting optional
Method
- Dry ingredients – In a small bowl, combine the all-purpose flour and almond flour, baking powder, salt, and spices. Set aside.2 cups All-purpose flour, 1 cup Almond flour, ½ tsp Baking powder, ¼ tsp Salt, ½ tsp Spices (I used pumpkin and nutmeg)
- Wet ingredients – In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg yolks, vanilla extract, and almond extract until well combined.1 cup Unsalted butter, 1 cup Granulated sugar, 2 large Egg yolks, 1 tsp Vanilla extract, ½ tsp Almond extract
- Dry to wet – Gradually add the dry flour mixture to the wet ingredients, mixing until a cohesive dough forms. Be careful not to overmix; mix until the dough comes together.
- Chill – Divide the dough into two equal portions and shape each into a disk. Wrap them in plastic wrap and chill in the refrigerator for at least 1 hour or until the dough is firm.
- Oven – Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll – On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 1/4 inch. For the second disc, roll to about ½ inch thickness. Then, roll a patterned rolling pin in one smooth, firm motion. This should be about ¼ inch thick by the time you roll.
- Linzer cutters – Use a Linzer cookie cutter (round with a small cutout in the center) to cut out the cookie shapes. Repeat with the second dough disk. – Place half of the cookies on the prepared baking sheets. These will be the base cookies. – Using the smaller cutout portion of the Linzer cookie cutter, cut out the centers of the remaining cookies. These will be the top cookies.
- Without Linzer cutters – Use a 3-inch round cookie cutter and cut cookies from both the dough discs. Place them on the baking sheets. Use a smaller ½ inch cookie cutter and remove the centers from the cookies with the pattern. These will be the tops.
- Bake the cookies in the preheated oven for 10-12 minutes or until they are just beginning to turn golden around the edges. Be careful not to overbake.
- Cool – Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Dust – Once the cookies are completely cooled, dust the tops (the ones with the cutout) with edible luster dust using a small brush. This will give them a shimmering effect. Optionally, as in traditional Linzer cookies, you can dust the assembled cookies with a light sprinkle of confectioners' sugar.1 tbsp Edible luster dust, 2 tbsp or Confectioners sugar
- Jam sandwich – Spread a small amount of jam or preserves on the base cookies (the ones without the cutout). Carefully place the luster-dusted top cookies on the jam-covered base cookies, creating a sandwich.½ cup Assortment of fruit jams or preserves
- Store the cookies in an airtight container at room temperature. They can be enjoyed for several days.
Notes
- First, make sure your butter is at the right temperature. It should be soft enough to cream with the sugar, but not so soft that it becomes greasy. Room temperature butter is usually best, so plan and take it out of the fridge in advance.
- Next, be precise with your measurements. Baking is a science, and even small deviations can impact the final result. Use measuring cups and spoons for dry ingredients and a kitchen scale for more accurate measurements. This will ensure that your dough has the ideal consistency and that your cookies bake evenly.
- When rolling out the dough, keep it chilled. It can be sticky and difficult to handle if it becomes too warm. Divide the dough into portions and work with one piece at a time, keeping the rest in the refrigerator. This will make it easier to handle and give you cleaner cutouts.
- Speaking of cutouts, invest in high-quality cookie cutters. The shape and size of your cutouts can make a big difference in the aesthetics of your Linzer cookies. Look for sturdy cutters with sharp edges to get clean, defined shapes. And remember to flour your cutters before each use to prevent sticking.
- Once your cookies are baked and cooled, it’s time to assemble them. To avoid any mishaps, use a piping bag or a small spoon to apply the jam. This will give you better control and prevent excess from spreading outside the edges.
- Finally, sift powdered sugar over the assembled cookies just before serving for that perfect finishing touch. This adds a touch of sweetness and elegance to your Austrian Linzer cookies.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
HI….love trying your recipe…can I replace sugar with powdered sugar? If yes what is the quantity?
Thank you so much
Prem, use this Linzer cookie recipe – it uses granjulated sugar
Is the corn flour the same as corn starch? The verbage is di in recipe and your tips.
Thanks!
Joyce, here for me cornflour and cornstarch are sold at the same. But, not sure if it is the same everywhere. It must be flour consistency – thanks
What do you mean 110. Cup of almond meal. Do you mean to actually count out 110 cups. Sorry i am new to baking. Thank you
Sandy
Oh sorry Sandy, It is supposed to be 110 grams or 1 cup of Almond meal. Seems like I made a type error for cups instead of grams. Thanks for brining it to my attention
Hi Veena, I love your recipes. I am about to to try these linzer cookies and I am looking for the informations on how to use whole almonds.
Fathima. You can pulse the almonds in the food processor. Sorry not sure I understand your question. Please feel free to ask again.
I have not made these yet but am planning to. I noticed that there is a discrepancy in your directions. One place says to let the cookies cool on the cookie sheets when come out of the oven and one place says to remove them from the cookie sheets immediately after they come out of the oven? Which is correct?
Another question. Do you mean corn flour or corn starch?
HI, both cornflour and cornstarch are the same product but different names. Thanks
W. Bock.Sorry I cannot see where you see the discrepancy. It shows in both the descriptions once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely. This is a normal practice and applies to these cookies too. I hope this makes it clear
Thanks
It says it under useful tips and tools . Thank you. This looks like wonderful and I cant wait to try.
Ah Thanks, I rephrased it correctly. I hope you enjoy these cookies, let me know how they were.
These linzer cookies look so delicious! Sandwich cookies are one of my favourites. Love all the tips and tricks you provided too. Can’t wait to make this recipe during the holidays soon.
Thank you, Marie.
Made these last week and the kids loved it. Thank you
Thank you, Norbert. So happy to hear that you had success with this recipe and that the kids loved it. My kids love these too. Thanks for coming back to write this feedback.
Made these for my kids and they loved it. The cookies just melt in the mouth. Love it. Thanks for sharing.
Thank you Leday. So happy to hear that you had success with this recipe and that your kids enjoyed it. Mine love these too especially the jam and nutella. Thank you so much for coming back to write this feedback. Appreciate it so much.
Hi Veena I totally love this page as you have some amazing recpies made so simple . I tried these linzer cookies and found them delicious . Only that they were so fragile that they fall apart . Am I doing something wrong .
Yeah they are delicate – just have to be a little more careful with them but I like them like this – they just melt in the mouth.