Austria! Home to Arnold Schwarzenegger, PEZ candies, Vienna Coffee and…. these delicious Linzer cookies! Also known as Linzer sablés, these cookies are actually a mini cookie version of the Linzer Torte, which is like a jam-filled tart with a lattice top. Linzer Torte originated in the City of Linz, Austria in the early 1700s; also where Adolf Hitler grew up.
A Linzer Torte is a tart filled with black currant jam, topped with a buttery lattice tart crust made with ground blanched almonds, cinnamon, and lemon zest. Linzer cookies are made very similarly, but instead of a large tart, they are cut into small cookies with fruit preserve sandwiched in between. The lattice top is replaced by a small cutout in the center to allow the jam to show through. The fun thing about making little cookies rather than a tart is that you can cut them in any shape you want! And to me, Valentine’s Day is just about the only holiday you can get away with making heart shaped dessert without seeming overly cheezey (lol).
Instead of black currant jam, I used strawberry since I wanted the color to be red. Raspberry jam sounds delicious too 🙂 also, instead of toasting blanched almonds myself and grounding them in a food processor, I used equal amounts of almond flour. My favorite brand is Honeyville which I got from Costco. Its a really big 3lbs bag, but I go through them rather quickly when I make macarons. I like this brand better than Bob’s Red Mill cuz its a little finer, and the Trader Joe’s almond flour isn’t made with blanched almonds so they won’t work for macarons or these cookies.. great for other cookies/bread/muffins tho
I had a lot of fun making these cookies and I hope you’ll try them and share your cookies with loved ones this Valentine’s Day (or any time of the year haha). All the cookie cutters I used are from Wilton. They’re just a plain ol’ cookie cutters, but I saw Wilton Round Linzer Cookie Cutter Set, and its actually really nice since the plunger make releasing the cookie much easier and you’d get very consistent cookies everytime.
- ½ cup plus 2 tbsp unsalted butter, softened (1¼ stick)
- ⅓ cup sugar
- 1 cup all purpose flour
- 1 cup almond flour (ground blanched almond)
- ⅛ teaspoon cinnamon
- tiny pinch of salt
- ¼ cup strawberry/raspberry jam
- ¼ cup powdered sugar
- With an electric mixer, beat butter until it is fluffy. Slowly add sugar and continue to cream until it is light and creamy.
- Add ½ cup of flour, almond flour, cinnamon, and salt. Incorporate with a rubber spatula. Then add in the remaining ½ cup of flour and continue to mix until the dough becomes smooth and evenly incorporated.
- Form the dough into a ball, wrap with plastic wrap and refrigerate for at least 30 mins.
- Preheat oven to 325 °F
- On a lightly floured surface, roll the dough with a rolling pin to about ⅛ inch in thickness. Dip your cookie cutters in some flour, and cut them into desired shapes. On half of them, also cut out a piece in the middle as the cookie "tops".
- Place the cut out cookies on a cookie sheet and bake for 10-15 mins, or until lightly golden brown, depending on how big or thick your cookies are.
- Allow them to cool on the baking sheet for a couple minutes, then transfer to a cooling rack.
- Microwave jam in a small bowl for 20 secs. Spread the jam on all the cookies without a cutout in a middle.
- Sift powdered sugar onto the cookies with a cutout. Place them on top of the cookies with jam. Enjoy!