Linzer cookies with blueberry jam are very delicious treats, a mini version of the classic Austrian Linzer torte, prepared during the Christmas season.
They are very crumbly and melt in your mouth, with a fragrant shortcrust pastry made with hazelnut flour flavored with cinnamon and cloves that feels like Christmas, imagine the goodness!!
They keep for several days and are perfect not only for breakfast or snacks but also as gifts for Christmas and beyond!
You can shape your Linzer cookies as you wish and fill them with raspberry jam as well, have fun preparing them, maybe with the help of your kids, they are so good that you will want to make them more and more often.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: About 60 pieces
- Cooking methods: Electric oven
- Cuisine: Austrian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 cups hazelnut flour (or almond flour)
- 2/3 cup brown sugar
- 3/4 cup powdered sugar (+ as needed for dusting)
- 1 1/8 cups butter
- 1 medium whole egg (+ 1 egg yolk)
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon ground cloves
- 1 orange zest (grated)
- 1 vial vanilla
- 1 jar red currant jam
- powdered sugar (as needed)
Tools
- 1 Food Processor
- 1 Rolling Pin
- 1 Blender / Mixer
- 2 Baking Sheets
- Parchment Paper
- 1 Oven
- 1 Cookie Cutter
- 1 Cookie Cutter
Steps
For this recipe, you can use either ready-made hazelnut flour or grind whole hazelnuts with a mixer, I used whole hazelnuts.
Grind the hazelnuts with a mixer along with the sugars (powdered and brown), cinnamon, cloves, and orange zest.
Then add the flour, mix well, finally the cold butter cut into pieces, vanilla, egg, and yolk.
Give a quick pulse with the mixer, just a few seconds, until you get a soft dough, which you’ll compact well with your hands.
The dough turns out very soft and sticky, form a ball and let it rest in the fridge for about 1 hour before working it.
After the indicated time, take the dough out of the fridge, sprinkle a work surface well with all-purpose flour and roll out a sheet 1/8 to 3/16 inch thick, remembering that the cookies will be sandwiched so do not make them too thick.
Use a cookie cutter to cut out discs, some whole and others with the center cut out into small shapes like hearts, stars, etc.
Place the cookies on a baking sheet lined with parchment paper.
Bake Linzer cookies at 350°F for about 15 minutes until golden; be careful when removing them as they are very delicate.
Let them cool, then spread a teaspoon of blueberry or raspberry jam on the solid bases, dust the cut-out tops with powdered sugar, then sandwich them together.
Fill the cookies with raspberry jam too.
Here are your Linzer Cookies ready to be enjoyed alone or with company, also perfect as a homemade Christmas gift!
Storage, Tips and Variations
Linzer cookies keep at room temperature without filling for about 2 months!
Once filled, they can be left at room temperature for 2 days, then it’s better to store them in the fridge.
You can replace hazelnut flour with almond flour and blueberry jam with raspberry or any other jam you like.
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