Easy Almond Linzer Cookies Recipe

Best Linzer Cookies (Original Austrian Family Recipe)

WEBDec 6, 2018 · How to Make Linzer Cookies. Making the dough is as easy as making regular sugar cookie dough. Step 1: Mix the butter until …

1. Preheat oven to 350°F / 175°C. Line 2 or 3 baking sheets with parchment paper. Set aside.
2. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy for about 1-2 minutes. Add sugar and mix to combine. Stir in egg yolks until combined. Add salt, cinnamon, vanilla*, and lemon juice and mix just until incorporated. Stir in flour and almond flour on low speed to combine. Divide the dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour or up to 2 days.
3. On a lightly floured surface roll out dough discs into a 1/4 inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets with about 1-2 inch space in-between. You should end up with about 64 cookies. Bake one sheet after another for 9-10 minutes until they look dry on the surface. Allow cooling on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
4. Fill cooled cookies with jam by spreading jam on the bottom of one cookie and place another on top. Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. Freeze for up to 3 months.

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Linzer Cookies with Almond Flour Striped Spatula

WEBDec 16, 2019 · Scrape bowl and add egg yolk, vanilla, and orange zest. Mix until combined. In a large bowl, sift together cake flour, kosher salt, and …

1. Place butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until creamy. Add 3/4 cup confectioner’s sugar and beat until fluffy. Scrape bowl and add egg yolk, vanilla, and orange zest. Mix until combined.
2. In a large bowl, sift together cake flour, kosher salt, and cinnamon. Stir in almond flour. Add the dry ingredients to the butter mixture in 3 additions, mixing on medium low until just combined. Scrape the bowl before each new addition.
3. Divide dough into 4 portions and wrap each in plastic wrap, flattening into discs. Refrigerate for 30 minutes.
4. Roll each disc of dough between 2 pieces of wax paper to 1/8-inch thick. Stack rolled dough rounds and refrigerate for an additional 20-30 minutes, until firm.

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