Originating from Linz, Austria, Linzer cookies have become a holiday classic. Our version features raspberry and almond flavors that pay homage to this traditional treat. Chef Gina Marie, with over 20 years of culinary experience and an educational background that includes a degree in Culinary Arts and Foodservice Management, guides us through the creation of these delightful cookies.
Ingredients & Instructions:
– ⅔ cup almonds
– ½ cup packed light brown sugar
– 2½ cups all-purpose flour
– ½ teaspoon baking powder
– ½ teaspoon kosher salt
– ¼ teaspoon ground cinnamon
– 1 cup unsalted butter, room temperature
– 1 large egg
– 1 teaspoon pure vanilla extract
– 1 tablespoon confectioners’ sugar
– 12-ounce jar raspberry jam
1. Preheat the oven to 350°F. Toast almonds on a baking sheet until fragrant, about 6-8 minutes. Cool.
2. Grind almonds with ¼ cup brown sugar in a food processor.
3. Whisk flour, baking powder, salt, and cinnamon in a bowl.
4. Beat butter with remaining brown sugar until fluffy. Add egg and vanilla. Mix in almond mixture, followed by the flour mixture.
5. Shape dough into two disks, wrap, and refrigerate for at least 3 hours.
6. Roll out dough to ⅛-inch thickness. Cut using a round cookie cutter, cutting centers out of half.
7. Bake for 10-12 minutes until edges are golden. Cool completely.
8. Assemble cookies with jam and sprinkle top cookies with confectioners’ sugar.
9. Store in an airtight container for up to 5 days.
The detailed steps and the use of ingredients such as almonds and raspberry jam contribute to the cookie’s unique and delectable taste, bringing a traditional European holiday vibe to your home.
