Soft Linzer Cookies
Delicate and tender Linzer cookies filled with a thin layer of jam, featuring a warm almond-scented dough that balances nutty butter with fruity preserves.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened Use fresh, unsalted for clean flavor
- 2/3 cup granulated sugar Provides structure and fine crumb
- 1 large egg yolk Enriches without adding too much moisture
- 1 teaspoon pure alcohol-free vanilla extract
- 1/8 teaspoon alcohol-free almond flavouring (optional) Amplifies nutty notes without tasting like marzipan
- 1 3/4 cups all-purpose flour Provides structure
- 1 cup finely ground almonds or hazelnut meal Adds depth and tender bite
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking powder (optional) For a slightly lighter texture
Filling Ingredients
- 1/2 cup seedless raspberry or apricot jam Slightly warmed and strained for smooth filling
- confectioners’ as needed powdered sugar For dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
- In a bowl or stand mixer, beat the softened butter with granulated sugar until pale and smooth, about 2-3 minutes. Scrape sides.
- Mix in the egg yolk, vanilla, and alcohol-free almond flavouring until incorporated.
- In a separate bowl, whisk flour, ground almonds, salt, and baking powder. Gradually add to the butter mixture and mix on low until a soft dough forms. Avoid overmixing once the flour is in.
- Form the dough into a disk, wrap in plastic, and chill at least 30 minutes — longer if your kitchen is warm.
- Roll dough between two sheets of parchment to about 1/8-inch thickness. Cut an even number of rounds. On half, cut a smaller shape from the center to create windows.
Baking
- Transfer cookies to prepared sheets, spacing 1 inch apart. Bake for 9-12 minutes, until edges are just set and centers look matte.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Assembly
- Lightly dust the windowed tops with powdered sugar. Warm the jam briefly to loosen it and spread a thin layer of jam on each whole cookie; top with a powdered windowed disk and press gently to adhere.
- Let sandwiches sit 30 minutes so jam sets and edges knit slightly before stacking.
Notes
Serve at room temperature for optimal flavor. Store in a single layer in an airtight container for 2-3 days, with parchment between layers.