I have been waiting for an excuse to bake these amazing cookies and February seems like the perfect month as we celebrate all things red. The Linzertorte, and eventually Linzer Cookies, originated in Linz, Austria. Historians believe the recipe made it to America in the 1850’s.
The pastry is a shortbread type dough made with butter, nuts, lemon zest, and spices. The top cookie has shapes cut out to reveal currant or berry preserves spread between the two cookies, making it a Linzer Sandwich Cookie.
I prefer to use a food processor when making shortbread dough. It creates great texture without over mixing the dough. You start by placing the dry ingredients into the bowl. Linzertorte was traditionally made with hazelnuts, but many recipes call for almond flour (also called almond meal) probably because they are easier to find. I used a combination of both. In addition to the nuts, the lemon zest, spices, and small amount of cocoa powder blend together for that amazing flavor.
Pulse the food processor a few times to combine the dry ingredients. Place the cold cubed butter on top and process about 30 seconds. It will form large crumbs.
Slowly drizzle in the eggs and process another 30 seconds. At this point the dough should come together. If it is too wet to hold shape, add another 1/4 cup flour. If you are using hazelnuts the dough will likely need more flour. Hazelnuts have more natural fat than almonds so even after the dough comes together it may feel greasy. Divide the dough into two discs and wrap. Chill for several hours or overnight.
This is a very soft dough and will warm up quickly. Don’t let it set out too long before rolling.
Generously flour your counter and the dough. Roll it 1/8 inch thick and cut into desired shapes. A set of circle cutters comes in very handy for sandwich cookies.
Cut as many circles as possible each time you roll. Save the little circles for mini cookies, or add to the scraps. The dough continues to soften and break down as it is worked, so roll as little as possible.
The cookies don’t spread so you can fit many on a sheet pan. Once they are cool, spoon a teaspoon or so of preserves on the bottoms (without the holes). Leave space around the edge so it doesn’t overflow when you put the top on. Place the top cookie on (with the holes) and press slightly. Dust with powdered sugar to finish them off.
Take a bite and you will taste the nuts, lemon, cinnamon, cocoa, and raspberries. Who needs flowers or chocolate on Valentine’s Day when you can have these!
Linzer Sandwich Cookie
2 Eggs
1 tsp Vanilla
2 cups Flour
1 1/4 cups Powdered sugar
3/4 cup Almond flour
1/2 cup Hazelnuts, toasted and ground
1 tsp Cinnamon
1/4 tsp Ground cloves
1/2 tsp Baking powder
1 T Cocoa powder
3/4 tsp Salt
1 Zest of lemon
6 oz Butter, cold and cubed
Raspberry preserves
Powdered sugar
Combine the eggs and vanilla.
Place the flour, sugar, nuts, spices, baking powder, cocoa powder, salt, and lemon zest in a food processor.
Pulse a few times until the ingredients are combined.
Place the cold cubed butter on top and process until the mixture becomes crumbly, about 30 seconds.
With the food processor running drizzle in the eggs and process until combined about 5 seconds.
Scrape the sides of the bowl. If the dough is too wet to hold together add 1/4 flour.
Process another 5 seconds.
Remove dough and form into 2 discs. At this point the dough will feel very soft. Wrap the discs and chill for several hours or overnight.
Allow the dough to sit out about 5 minutes before rolling. It’s soft and will warm up as you’re rolling.
Roll the dough about 1/8 inch thick. Don’t roll it too thin.
Using a 2 1/4 inch cutter, cut circles and place on a lined sheet pan.
Using a 1 inch cutter, cut the center out of half the circles. Add the centers to the scraps or bake off for mini cookies.
Gather the scraps and continue rolling.
Bake at 350° for 12 minutes.
Once cookies are cool fill with preserves and sprinkle with powdered sugar.
Cookies keep at room temperature for a day. Chill cookies to be used the next day, or freeze for several weeks.
