Almond Linzer Cookies
These are built on a base of ground almonds, which replace a portion of the flour to provide a dense, nutty crumb. The true test of a Linzer is the balance between the crisp, buttery biscuit and the acidity of the filling.
Temperature is your primary ingredient.
If the butter softens too much while you handle the dough, the cookies will spread into puddles rather than holding their crisp edges. Work quickly and keep your surface cool.
- food processor
- rolling pin
- fluted round cookie cutters
- small center-cutout cutter
- parchment-lined baking sheets
- fine mesh sieve
What goes in.
- 1 1/2 cupsall-purpose flour
- 1 1/2 cupsalmond meal (finely ground)
- 1/2 tspground cinnamon
- 1/4 tspsalt
- 1 cupunsalted butter, cold and cubed
- 3/4 cupgranulated sugar
- 1 largeegg
- 1 tspvanilla extract
- 1/2 cupraspberry or red currant preserve
- 1/2 cuppowdered sugar for dusting
Keep the fat solid
Roll the dough between two sheets of parchment paper to avoid adding extra flour, which toughens the shortbread. Chill the cut-out shapes on the baking sheet for 20 minutes before they hit the oven to ensure they retain their crisp, sharp edges.
The method.
Mix the dry base
Pulse flour, almond meal, cinnamon, and salt in a food processor until fully combined.
Cut in the butter
Add cold butter cubes and pulse until the mixture resembles coarse sand. Add the sugar, egg, and vanilla, pulsing just until the dough pulls together into a clump.
Chill the dough
Flatten into two discs, wrap in plastic, and refrigerate for at least 2 hours until firm.
Shape the biscuits
Roll dough to 1/8-inch thickness. Cut out equal numbers of solid rounds and rounds with center cutouts. Place on parchment and chill again.
Bake
Bake at 350°F for 10–12 minutes. The edges should be pale gold. Let them cool completely on the tray; they are fragile when hot.
Assemble
Dust the cutout tops with powdered sugar. Spread a teaspoon of room-temperature preserve on the solid base, then press the cutout top onto it.
Other turns to take.
Lemon-Almond
Add 1 tablespoon of finely grated lemon zest to the dry mix and swap raspberry jam for a thick lemon curd.
Spiced Hazelnut
Substitute half the almond meal for toasted, finely ground hazelnuts and add a pinch of ground clove.
When it doesn't go to plan.
If your preserve is too runny, boil it in a small pan for two minutes to reduce the water content before filling.
Do not over-bake; these should remain pale and tender, not browned.
Store the cookies in an airtight container for a day before serving; the moisture from the jam softens the biscuit, improving the texture.
The ones that keep coming up.
Why did my cookies lose their shape in the oven?
The butter likely warmed up during the rolling process. Always place your cut-out shapes in the freezer or fridge for 15 minutes immediately before baking.
Can I use store-bought almond flour?
Yes, but ensure it is 'extra fine.' If the grind is too coarse, the cookies will be gritty rather than short and sandy.