Almond Linzer Cookies
These cookies balance the earthy, nutty profile of toasted almonds with the sharp sweetness of raspberry jam. They require patience during the chilling phase to ensure the intricate cutouts hold their shape in the heat of the oven.
Keep the temperature low
The high fat content in these cookies makes the dough soften quickly. Work in a cool kitchen and chill the dough twice.
- food processor
- rolling pin
- fluted circular cookie cutters
- small center-cutout plunger
- baking sheets
- parchment paper
What goes in.
- 1 1/2 cupsall-purpose flour
- 1 cupalmond flour
- 1/2 cupgranulated sugar
- 1/2 tspcinnamon
- 1/4 tspsalt
- 1/2 cupunsalted butter, chilled and cubed
- 1large egg
- 1/2 tspvanilla extract
- 1/2 cupraspberry or red currant preserves
- as neededconfectioners' sugar for dusting
The double-chill
Chill the dough block before rolling, and then chill the cut shapes on the tray for 15 minutes before baking. This prevents the edges from spreading or losing their definition.
The method.
Mix the dry ingredients
Pulse the all-purpose flour, almond flour, granulated sugar, cinnamon, and salt in a food processor until combined.
Cut in the butter
Add the cold cubed butter and pulse until the mixture resembles coarse meal. Add the egg and vanilla; process only until a soft dough begins to clump together.
Rest the dough
Divide the dough in two, flatten into discs, wrap tightly, and refrigerate for at least 2 hours.
Roll and cut
On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut out circles using the fluted cutter. Use a smaller shape to cut the centers out of half the dough rounds.
Bake
Place cookies on parchment-lined sheets and chill for 15 minutes. Bake at 350°F (175°C) for 10–12 minutes until just barely golden at the very edges.
Assemble
Dust the cutout halves with confectioners' sugar. Spread a small teaspoon of jam onto the flat centers of the solid halves, then press a cutout half on top.
Other turns to take.
Hazelnut Linzers
Replace the almond flour with toasted, finely ground hazelnuts for a richer, deeper flavor profile.
Citrus Zest
Add a teaspoon of finely grated lemon zest to the dough for a bright contrast to the almond.
When it doesn't go to plan.
Sift the confectioners' sugar over the tops after the cookies are fully cooled so it doesn't melt into the jam.
Do not overfill the jam, or it will leak out the sides during assembly.
If the kitchen is warm, roll the dough between two sheets of parchment paper to avoid adding extra flour.
The ones that keep coming up.
Why did my cookies spread?
The butter likely became too warm. Ensure the dough is firm before it hits the oven, and always chill the tray of cut cookies before baking.
Can I use almond meal instead of almond flour?
Almond flour is finely milled and produces a smoother, more delicate cookie. Almond meal often contains skins and is coarser, which will change the texture of the finished biscuit.
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