I do love shortcrust pastries! It’s versatile, great choice of fillings allows your imagination run wild. 😀 Thus, is easy to guess that I’ve made so many shortbreads as well, some of them were not good and too crumbly for me, but I keep on.
Linzer cookie is two nut-flavored cookies are sandwiched together with a jam, originally it was a torte, named after the city of Linz, Austrian. Do you know that such round-shaped cookies are called “Linzer eyes”. What a pretty name! 🙂
Based on different recipes, I used following Linzer cookie recipe:
100g (1/2 cup) white sugar
120g (1/2 cup) butter, cut into small cubes, room temperature
200g (1 1/2 cup) all purpose flour
90g (1 cup) almond meal
pinch of salt
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 tsp lemon zest
50g (1/3 cup) or less powdered (icing) sugar
50-60 ml (1/4 cup) Raspberry jam
In a bowl on a table cream butter and sugar. Add the egg, vanilla and mix.
Finally, beat in the ground almonds.
Stir together dry ingredients in a bowl and add to the batter and blend.
Form into disk, cover with plastic wrap and chill for 30 minutes in the refrigerator.
Preheat oven to 180C/350F. Line baking trays with parchment paper.
Roll out pastry to 25-50mm (1/4-1/8 inch) thickness.
Cut out the cookies (if cookies are too soft-chill it again for 10-15 minutes).
Bake for 12 minutes. Allow to cool.
Spread 1/2 or 1tsp jam on the bottoms of solid cookies. Sprinkle the cut-out cookies with icing sugar, place them on top and sandwich them together.
The assembled cookies can be store in an container (in the refrigerator), or I keep them without jam, in a jar, and assemble when it’s needed 🙂
Enjoy! Cookies are sooooo good! 😀
*You can cut out any shape, and use your favourite jam.
**In case if the pastry turned out too crumbly and difficult to roll it out, add 2tbsp of cold water, usually it helps me 🙂
P.S. You can click on all photos to have a look it in full size.