Recipes · Cakes & pastries
Linzer Cookies with Raspberry Jam
AI-written · not yet kitchen-tested
Linzer cookies depend on cold dough: if it warms up while you cut it, the edges spread in the oven. Roll the dough out in portions and chill it in between. Freshly filled, the cookies are crisp; after a day in a tin they turn tender and the jam sets.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 300 g (2 1/2 cup) all-purpose flour
- 100 g (3.5 oz) ground almonds blanched
- 100 g (3/4 cup plus 2 tbsp) confectioners' sugar
- 1 pinch salt
- 0.5 tsp ground cinnamon
- 1 tsp lemon zest from an unwaxed lemon, finely grated
- 200 g (1 cup) butter cold, cubed
- 1 egg large
- 150 g (5.3 oz) raspberry jam preferably seedless
- 30 g (1/4 cup) confectioners' sugar for dusting the tops
Method
- Mix the flour, almonds, confectioners' sugar, salt, cinnamon and lemon zest in a bowl. Add the cold butter and the egg and work them with cool hands or the dough hooks for 2 to 3 minutes into a smooth dough. Do not knead longer, or it turns tough. Shape it into a flat disk, wrap it in plastic and chill it for 60 minutes.
- Preheat the oven to 350 °F (180 °C) conventional, or 325 °F (160 °C) with convection, and line two baking sheets with parchment paper. Roll out one third of the dough between two sheets of parchment to about 1/8 inch (3 mm) thick and keep the rest in the refrigerator.
- Cut out rounds of about 2 inches (5 cm) in diameter. From half of them, cut a hole in the middle with a small cutter (about 3/4 inch / 2 cm); these are the tops. If the dough turns soft and sticky, put it in the refrigerator for 10 minutes. Knead the scraps together, chill them and roll them out again.
- Bake the sheets one after the other on the middle rack for 9 to 11 minutes, until the edges are light golden. Leave them on the sheet for 5 minutes, then let them cool completely on a wire rack, because they break easily while warm.
- Heat the jam in a small saucepan for 1 to 2 minutes, stirring, until it is runny; hot jam spatters and sticks, so stir carefully. Spread it thinly on the bottoms and leave a narrow border free.
- Dust the tops with confectioners' sugar, press them gently onto the bottoms and layer the cookies in a tin with parchment paper between the layers. Let them rest for at least 1 day.
Tip: Use only a little flour when rolling out, or the cookies turn dry. Rolling between two sheets of parchment needs no extra flour at all.
Tip: If the cookies will sit in a tin for a while, dust the tops just before serving: on the moist surface the confectioners' sugar dissolves after a few hours.