Traditional Linzer Cookies
These rely on the high fat content of ground nuts to create a crumbly, rich texture that balances the acidity of the fruit. They are best made a day in advance, as the moisture from the jam softens the cookie slightly and mellows the toasted nut flavor.
Mind the temperature of your butter.
If the butter is too warm, the nuts will release their oil during mixing, resulting in a tough, greasy cookie. Chill the dough thoroughly before rolling to keep the edges sharp.
- Stand mixer with paddle attachment
- Food processor
- Rolling pin
- Linzer cookie cutters (or two nesting round cutters)
- Baking sheets lined with parchment
What goes in.
- 1 1/2 cupsall-purpose flour
- 1 1/2 cupsraw hazelnuts, toasted and skinned
- 1/2 tspground cinnamon
- 1/4 tspsalt
- 1 cupunsalted butter, cool and cubed
- 1/2 cupgranulated sugar
- 1large egg yolk
- 1 tspvanilla extract
- 1 cupraspberry or red currant preserves
- 1/2 cupconfectioners' sugar for dusting
Grinding the hazelnuts
Pulse the nuts with a small portion of the flour in the food processor to prevent them from turning into nut butter. You are looking for a fine, sandy texture, not a paste.
The method.
Process the dry base
Pulse the hazelnuts and flour until finely ground. Whisk in the remaining flour, cinnamon, and salt.
Cream the butter
Beat the butter and granulated sugar on medium speed until combined but not aerated. Add the yolk and vanilla, scraping the sides of the bowl once.
Mix the dough
Add the nut mixture and mix until just barely combined. The dough will look shaggy. Gather it into a disc, wrap, and refrigerate for at least two hours.
Roll and cut
On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut out circles; for half of them, cut a smaller center hole. Place on parchment-lined sheets.
Bake
Bake at 350°F (175°C) for 10 to 12 minutes until the edges are golden brown. Let cool completely on the pan before moving.
Assemble
Dust the cutout halves with confectioners' sugar. Spread a teaspoon of jam on the solid base halves, then press a cutout half on top so the jam shows through the center.
Other turns to take.
Almond Linzer
Substitute the hazelnuts with blanched almonds and add a drop of almond extract for a cleaner, brighter flavor.
Spiced Cocoa
Replace 2 tablespoons of flour with high-quality unsweetened cocoa powder and add a pinch of ground clove.
When it doesn't go to plan.
Sieve your preserves through a fine-mesh strainer if they contain seeds for a smoother look.
If the dough becomes too sticky while rolling, return it to the refrigerator for 15 minutes before continuing.
Do not dust with powdered sugar until just before serving, otherwise the moisture from the cookies will cause the sugar to dissolve into a sticky glaze.
The ones that keep coming up.
Can I use almond flour instead of whole nuts?
Yes, it works, though the texture will be slightly finer and less rustic than grinding your own nuts.
Why did my cookies lose their shape in the oven?
The butter likely warmed up too much. Always ensure your baking sheet is cool—never put raw dough onto a hot pan fresh out of the oven.