Linzer cookies with almond and berry jam. Linzer cookies are the mini version of the classic “Linzer Torte”, the typical Austrian dessert of the city of Linz, with very ancient origins. These cookies remain crumbly and melt in your mouth, they are not at all hard like other filled cookies. The chopped almonds added to the dough and the jam give it a unique taste and are perfect as a gift for Christmas.
Making them is very simple: the shortcrust pastry dough is flavored with cinnamon and you can use hazelnuts instead of almonds, if you prefer them.
The original recipe provides the use of cranberry jam, but jams with blackberries or berries in general can also be used. This is because they are slightly acidic and contrast very well with the sweetness of the pastry.
Linzer cookies with almond and berry jam
Ingredients (20 biscuits):
- 300g flour 00
- 125g unpeeled almonds or hazelnuts
- 225g soft butter
- 100g sugar
- 1 large egg (or 2 small ones)
- 1/2 Tsp of cinnamon
- 1 Tsp of vanilla extract
- Tip of a teaspoon of baking powder
- Grated lemon zest
- 1/2 Tsp of salt
- Cranberry or blackberry jam
- Powdered sugar
Directions:
- First, toast the almonds (or hazelnuts) in a hot oven for about 10 minutes. Then let them cool and chop them in the mixer until they become very fine.
- Work the soft butter into small pieces, the egg, the sugar, the flour, the chopped almonds or hazelnuts, the lemon zest, cinnamon, salt, yeast.
- Knead until the dough is soft and well blended, then wrap it in cling film and let it rest in the refrigerator for at least 1 hour, so that it solidifies enough to make the biscuits.
- Then roll out the pastry on a floured surface to a thickness of 4-5 mm. With a round cookie cutter with a diameter of about 5cm, cut the cookies, then make a further cut on half of the cookies with a smaller star mold.
- Transfer the biscuits to baking paper and onto a baking tray. Bake at 180 ° for 13-15 minutes, so that the biscuits become golden, but not too dark.
- Remove from the oven and leave to cool well on a wire rack, so that excess moisture escapes.
- Sprinkle the star-shaped biscuits with icing sugar. Then spread a teaspoon of jam on each whole biscuit and close it with a biscuit dusted with icing sugar.
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