Almond Linzer Cookies
Yield 36 Cookies
What can be more festive than handing out cookies. These Almond Linzer Cookies are rich, crisp and buttery filled with jam, chocolate, Nutella or dulce de leche.
For the short bread cookies
- Almond Meal - 115 grams (1 cup) (see note to use whole almonds)
- All Purpose Flour - 220 grams (2 cups)
- Cornflour - 30 grams ( 1/4 cup)
- Unsalted Butter - 228 grams (1 cup or 2 sticks)
- Sugar - 150 grams ( 3/4 cup)
- Confectioners Sugar - 30 grams / 1/4 cup
- Vanilla essence - 1 tsp
- Salt - 1/2 tsp
- Eggs - 1 whole Egg + one Egg yolk
- Baking powder - 1/2 tsp
For the Filling
- Seedless Jam - Strawberry, Raspberry, Blueberry
- Ganache - melt 100 grams (3.5 oz) chocolate with 60 ml (1/4 cup) fresh cream. combine well, cool before using.
- Nutella - straight out of the jar
- Dulce de leche - use my homemade recipe or straight out of a jar.
Combine dry ingredients
- Combine baking powder, salt, cornflour, flour and almond meal together
- Cream butter, sugar and confectioners sugar until light and fluffy.
- Add the egg and egg yolk
- Followed by the vanilla - combine well.
- Lastly add the flour mix.
- The dough will be soft and requires to be chilled
Divide Dough and chill
- Divide dough into two disc and wrap in cling / plastic wrap,
- Refrigerate for at least an hour or until cold enough to roll
- Work with one disc at a time while the second is still in the fridge
Prepare for rolling
- Roll the first disc to about 1/8 inch in thickness on a lightly floured surface
- Cut the cookie disc with a 3 inch round cookie cutter - this is for the bottom cookie
- Place them on a parchment lines baking tray and into the fridge to chill.
- Roll the second disc again the same 1/8 inch thickness on a lightly floured surface.
- Cut out the cookies using a 3" round cookie cutter
- Then cut the center out using a 1" round cookie cutter - this is the top cookie
- Make cookies with all the remaining dough making sure you have equal pair for the top and bottom of the cookie.
Using Linzer Cookie Cutter.
- If you have a set of linzer cookies follow the same process as above
- Roll dough to about 1/8 inch thick
- For the bottom cookie use the set without the center attachment
- For the top cookies use desired shaped center cut outs.
- Ensure you have equal number of top and bottom cookies to make your sandwich cookies.
Bake the cookies
- Chill the cookie in the fridge while the oven is preheating
- Preheat the oven at 170 C / 340 F
- Bake the cookies on the center rack for about 8 to 10 minutes.
- Once baked cool on the cookie sheet for 5 mins then transfer them to a cooling rack to cool completely.
To assemble the cookies
- Once the cookies are cooled dust them with powder sugar.
- These cookies are delicate so handle carefully
- Place a teaspoon of jam (or Nutella) on the bottom cookie
- Spread it slightly
- Place the top cookie on the bottom cookie.
Storage and notes
- This dough can be halved or double successfully.
- Store them in a cookie jar at room temperature for up to 5 or 6 days.
- To make them in batches you can refrigerate cookie dough for a week or
- Freeze the dough for up to one month then - thaw in the fridge over night before using.
Courses Breakfast, Brunch, High Tea
Amount Per Serving
% Daily Value
Total Fat 5.9 g
Saturated Fat 2.6 g
Unsaturated Fat 2.3 g
Cholesterol 10 mg
Sodium 51 mg
Total Carbohydrates 8.2 g
Dietary Fiber 0.9 g
Sugars 0.2 g
Protein 1.8 g
Recipe by Veena Azmanov at https://veenaazmanov.com/almond-linzer-cookies-recipe/