Best Linzer Cookies (Original Austrian Family Recipe) Sabine
These classic Austrian Linzer cookies are a holiday favorite. Made with butter, almond flour, cinnamon, and filled with jam — these sandwich cookies melt in your mouth in every bite.
Equipment
- 1 Mixing bowl Large
- 1 Rolling pin
- 1 Cookie cutter Circular and small shape
Ingredients
Main ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar sifted
- 2 egg yolks large
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon
- 1 teaspoon vanilla extract or seeds from 1 vanilla bean
- 2 tablespoon lemon juice freshly squeezed
- 2.5 cups all-purpose flour spooned and leveled
- 1 cup almond flour spooned and leveled
- 0.5 cup apricot or strawberry jam
- powdered sugar for dusting
Instructions
Instructions
- Cream together butter and powdered sugar until light and fluffy.
- Add egg yolks, salt, cinnamon, vanilla, and lemon juice; mix until combined.
- In a separate bowl, whisk together all-purpose and almond flours.
- Gradually add dry ingredients to wet until dough forms.
- Divide dough in half, shape into disks, wrap and chill for 60 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out dough to ⅛ inch thick on a floured surface.
- Cut cookies with round cutter, half with smaller cutouts in center.
- Place on baking sheets and bake for 10 to 12 minutes until edges are lightly golden.
- Let cookies cool briefly on pans, then transfer to wire racks to cool completely.
- Spread jam on bottom cookie and top with cut-out cookie to make sandwich.
- Dust finished cookies with powdered sugar if desired.
Notes
Store cookies in airtight container at room temperature for up to a week. Freeze for up to 3 months.