I love learning new things, especially when it comes to baking. I wanted to make something special for Valentine's Day and when I saw these Linzer cookies, I knew I had to make them. The buttery, almond cookie literally melts in your mouth. It's not too sweet, so paired with the raspberry jelly, it's quite honestly the perfect combo.
Linzer cookies originated in Austria in 1653 as a torte, but the bakers got creative and started making sandwich cookies by taking half of them and cutting out the centers into shapes and filling them with preserves And the Linzer cookie was born.
They're so pretty to look at, but more fun to eat! You can fill them really with anything and you can use any shape cookie cutter you like. Have fun with it, because you'll want to make these again and again.
Here's how to make them:
Ingredients
2 1/4 cups all purpose flour
1/2 TSP ground cinnamon
1/2 TSP fine kosher salt
1/2 TSP baking powder
3/4 cup slivered almonds
1/4 cup packed light brown sugar
1 cup unsalted butter (2 sticks), softened
1/2 cup powdered sugar, plus more for dusting
1 egg
1 TSP vanilla extract
1/4 TSP almond extract
8 oz. seedless raspberry jelly or jam (you can use strawberry, grape, whatever you like!)
Instructions
Whisk together the flour, cinnamon, salt and baking powder in a large mixing bowl and set aside.
In a food processor, pulse the almonds with the brown sugar until it's finely ground and set aside.
Using an electric stand mixer fitted with the paddle attachment, whip the butter and powdered sugar on low until combined, then increase to medium-high and whip for about a minute until the mixture is creamy.
Add in the egg and incorporate, then add the vanilla and almond extracts.
Add in the almond mixture and mix on medium to combine, about 30 seconds.
Slowly add in flour mixture at low speed and mix until it's combined.
Form the mixture into a ball and drop it onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with the plastic wrap and chill in the refrigerator for 2 hours.
Preheat your oven to 350° F.
Dust your work surface (I love to use my silicone mat) with flour and cut the disk in half.
Lightly flour your roller and the dough then evenly roll out each portion into 1/8 to 1/6-inch thickness. TIP: The dough is much easier to work with when cold, so put the second disk on a baking sheet and into the fridge until you need it.
With the first dough disk, use a heart-shaped cookie cutter to cut out large hearts and carefully place them on a baking sheet lined with parchment paper, spacing them about an inch apart. You can run a sharp knife or pastry scraper under the cookies to help lift them if needed. Place this in the fridge while you work on the second disk of dough.
Grab the second disk from the fridge and, using the large heart, cut out the same amount of hearts as you did with the first disk.
Use a smaller heart-shaped cookie cutter to cut smaller hearts into the centers of the hearts from the second dough disk and carefully place them on a second parchment paper lined baking sheet, spacing them an inch apart.
Bake for about 10 minutes, or until the edges are lightly golden.
Cool the cookies on the baking sheets for about 10 minutes, then transfer them to a cooling rack to cool completely.
Once the cookies are cooled, carefully spread the jelly over the whole hearts, and separately dust the cookies with the heart cut centers with powdered sugar.
Place the sugar-dusted cookies cookies on top of the jelly cookies.
Store them in an airtight container (if you haven't eaten them all!) and enjoy!
Did you make these? Share pics in the comments!