A melt in the mouth cookie recipe the taste of which even lingers for a while, after you’ve finished slurping it, Linzer cookies do have a little history to share. A sandwich cookie that uses one base cookie, a jam/preserve filling and a top cookie the centre of which has been cut in a star or round shape to show the filling within, Linzer cookies were conceived from Linzer torte- a famous Austrian dessert. Well, from Austria to North America- there is one thing common in a Linzer cookie. Everyone loves it.
- 1 cup (110 grams) blanched or sliced almonds
- 2 cups (260 grams) all purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup (227 grams) (2 sticks) unsalted butter, room temperature
- 2/3 cup (135 grams) granulated white sugar, divided
- 1 teaspoon pure vanilla extract
- 2 large (40 grams)egg yolks
- Zest of 1 lemon (outer yellow skin of lemon)
- Confectioners’ (Icing or Powdered) Sugar for dusting
- 1/2 cup (120 ml) Raspberry or Black Currant Preserves or Jam
- Toast the almonds and grind it with the sugar.
- Now follow the usual cookie making procedure. Mix all wet and then dry and then fold.
- Chill for an hour.
- After than hour, divide your cookie dough in two parts. Roll both to an 1/7th” thick base. From one cut the base and from the other, cut the top- The top should be cut again from the center with a smaller cookie cutter.
- Preheat your oven to 350, line baking tray with parchment paper and then bake it at 200 for about 12-15 minutes.
- Place the base, dunk some raspberry jam in it, cover with the top.
- Dust some icing sugar and you’re ready to go.