Linzer Cookies

The linzer cookie, based on a traditional Austrian torte, is another holiday classic. A tender, buttery cookie is filled with jam, sandwiched and dusted with powdered sugar. Elegant, yet fairly simple to make.

This recipe by Alexandra Stafford via King Arthur Flour, substitutes almond flour for some of the traditional wheat flour in the recipe. It adds a little more texture to the biscuit (for you Brits), while still keeping it manageable with the wheat flour. The inclusion of fresh lemon zest lifts the taste the cookie and pairs really well with berry jam. We used strawberry in the ones in the photos, but you can use any kind of jam or preserve or even a curd it you like.

These keep on the counter for about three days, in the freezer for a month or so. Be careful when storing. It's hard to tough up the powdered sugar ones the cookies are sandwiched together.
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TIP:  This dough MUST be cold for rolling and cutting. It will be too sticky otherwise. Roll and cut in small batches using a dusting of flour to make the job easier.

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ingredients

• 3/4 cup unsalted butter
• 1/2 cup sugar
• grated rind (zest) of 1 lemon, or 1 teaspoon ground cinnamon
• 1 large egg yolk
• 1 teaspoon vanilla extract 
• 1 cup unbleached all-purpose flour
• 3/4 cup almond flour 
• 1/4 teaspoon fine sea salt
• raspberry jam for filling
• confectioners' sugar or glazing sugar, for dusting

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directions

Dough:

1. In your stand mixer fitted with SideSwipe or a flat paddle, beat the butter, sugar, and zest until light and fluffy, 2-3 minutes.
   
2. Add the yolk and vanilla and beat until combined.
3. Meanwhile, whisk together the flour, almond flour, and salt.
   
4. Add the flour mixture to the egg mixture and beat on lowest speed until just combined. Don't over-beat.
5. Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.​
   

To assemble:

1. On a lightly floured surface, roll one disc of dough out about 1/4"-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Place the cut cookies (you should have 12 cookies) in the refrigerator for 30 minutes.
2. Preheat the oven to 350°F.
3. While the first half of cookies is chilling, cut 12 rounds from the remaining dough. Once you've transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.

To Bake:

1. Bake all of the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.

To Fill:

1. Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top.
   
2. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly.
   
3. Top with the sugar-dusted cookies.