Linzer Cookies

How to Cook Linzer Cookies

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1. Mix the flour, ground almonds, salt and cinnamon in a bowl. Beat the butter with the icing sugar for 3 minutes, until pale, then beat in the egg yolk, vanilla and lemon zest. Stir in the flour mixture until you have a soft dough.

   Mark done Start 3 min timer

2. Divide the dough in half, shape each piece into a flat disc, wrap and refrigerate for 1 hour, until firm.

   Mark done Start 1 hr timer

3. Heat the oven to 175°C / 350°F (155°C / 310°F fan) and line 2 baking trays with baking parchment.

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4. Roll each disc out between two sheets of baking parchment to 3 mm thick. Cut 32 rounds with a 6 cm cutter. Cut a 2 cm window from the centre of 16 of them.

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5. Bake for 10 to 12 minutes, until pale golden at the edges. Cool on the trays for 5 minutes, then move to a wire rack to cool completely.

   Mark done Start 10 min timer

6. Warm the jam in a small pan until it loosens. Spread about half a teaspoon over each whole cookie. Dust the cookies with windows with icing sugar, set them on top and press gently.

   Mark done

What Can Go Wrong

1. Roll the dough between sheets of baking parchment. It is too short and buttery to take much flour, and it tears if it sticks to the bench.
2. If the dough softens as you cut, put the tray in the fridge for 10 minutes. Cold dough holds its shape and bakes into clean edges.
3. Dust the top cookies with icing sugar before you assemble the sandwiches. Once they are filled the sugar melts into the jam where it touches.

What to Serve It With

Hot chocolate · Mulled wine · Black tea

Keeping Linzer Cookies

Keep in an airtight tin for up to 5 days. Filled cookies soften over a day or two. Unfilled cookies freeze for 3 months.

Questions People Ask

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.