Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Special equipment needed:
- Stand mixer or hand mixer
- Rolling pin
- Linzer cookie cutter (heart or round shape with a smaller cutout in the center)
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a medium bowl, whisk together flour, ground almonds, cinnamon, and salt. Set aside.
2. In a large bowl, beat butter and sugar together until light and fluffy. Add egg yolk and vanilla extract, and beat until well combined.
3. Gradually add the flour mixture to the butter mixture, and beat until the dough comes together.
4. Divide the dough into two equal portions, and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour.
5. Preheat oven to 350°F (180°C).
6. On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Cut out cookies using the Linzer cookie cutter, and place them on a parchment-lined baking sheet.
7. Repeat with the remaining dough, and cut out the centers of half the cookies using the smaller cutter.
8. Bake for 12-15 minutes or until the edges are lightly golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Spread a teaspoon of raspberry jam on the bottom of each whole cookie. Top with a cut-out cookie, and dust with powdered sugar.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Cooking time: 12-15 minutes per batch
Temperature:
Preheat oven to 350°F (180°C).
Serving size:
Makes about 24 cookies.
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 16g
Protein: 3g
Sodium: 30mg
Sugar: 7g
Substitutions for ingredients:
- Almonds can be substituted with hazelnuts or walnuts.
- Raspberry jam can be substituted with any other fruit jam or preserves.
Variations:
- Use different cookie cutter shapes for a different look.
- Substitute the raspberry jam with apricot, strawberry, or blackberry jam.
- Add a teaspoon of lemon zest to the dough for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before beating it with the sugar.
- Chill the dough for at least 1 hour to make it easier to handle.
- Dust the cut-out cookies with powdered sugar before placing them on top of the jam to prevent the sugar from sticking to the jam.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in a 350°F (180°C) oven for 5 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar.
Garnishes:
Garnish with fresh raspberries or a sprig of mint.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of milk or water to help it come together.
- If the cookies spread too much during baking, chill the dough for an additional 30 minutes before rolling it out.
Food safety advice:
Make sure to wash your hands and all equipment before starting to bake. Store the cookies in an airtight container to prevent contamination.
Food history:
Linzer Cookies are named after the Austrian city of Linz, where they originated in the 17th century. They are traditionally made with ground almonds and raspberry jam, and are a popular Christmas cookie in Austria and Germany.
Flavor profiles:
Linzer Cookies have a buttery, nutty flavor with a sweet and tangy raspberry filling.
Serving suggestions:
Serve the cookies as a dessert or snack.
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Region: Austrian