Soft, buttery Linzer cookies with homemade jam, perfect for every celebration. Named after the famous Linzertorte originating from the Austrian city of Linz, It is believed there are records of a Linzertorte recipe dating back to 1653. Traditionally eaten during the holidays, bakers used Linzertorte pastry to create these cookies, the dough recipe often containing nuts, and spices, filled with a seasonal jam / preserve. Originally the cut out shape was circular however all sorts of fun shapes have become popular over the years.
I decided to keep this version simple, in the future I can see myself playing around with different spices in the dough, and some unique jam pairings. For best results use homemade jam, It really does make a difference.
250 g all-purpose flour
100 g ground almonds (toasted)
200 g unsalted butter (room temperature)
110g granulated sugar
1 large egg
zest of one lemon
½ tsp salt
½ tsp baking powder
½ tsp cinnamon
Strawberry or Raspberry Jam
I used my homemade Strawberry Jam recipe
Preheat your oven to 175˚C.
Toast ground almonds until golden brown, allow them to cool.
Dry mixture: Sift together flour, baking powder, salt and cinnamon, lemon zest, toasted ground almonds (once they've cooled).
Wet mixture: In another bowl mix together butter and sugar until pale and fluffy (approx. 2-3 min)
Add an egg and mix until combined.
Add your dry ingredients to wet mixture, adding it slowly so that it mixes together well, mixing until everything is incorporated and there are no lumps of flour. Do not over work the mixture as this will create firm cookies.
Divide it in two, wrap up in cling film forming a disc and put it in fridge for an hour or up to a week.
Bring the dough to room temperature for 15 minutes - 20 minutes prior to rolling.
On a floured surface roll out the dough to a ¼ inch thick circle and cut out 2 inch wide circles. There should be approximately 30 cookies. Using a small shaped cookie cutter cut out the middle in one half of your cookie circles. I used a combination of stars and hearts, use what ever shapes makes you smile.
Bake the cookies for about 10-12 minutes. They should be lightly soft in the middle and golden. Place them on a cooling rack to cool.
Dust half of your cookies (the ones with the shape cut out) with icing sugar. Place a teaspoon of jam in the middle of each cookie, being careful not to spread it all the way to the end so that it doesn't ooze out when you sandwich the cookies together. Place the other cookie on top and your are done.