📝 About This Recipe
Inspired by the world-famous Linzer Torte from Linz, Austria, these delicate sandwich cookies feature a buttery, almond-enriched shortbread that melts in your mouth. The signature 'Linzer eye' cutout reveals a jewel-toned heart of tart raspberry jam, dusted with a snowy layer of confectioners' sugar. Perfect for holidays or elegant tea times, these cookies balance the warmth of cinnamon and lemon zest with the sophisticated crunch of toasted nuts.
🥗 Ingredients
The Nut Base
- 1 cup Raw Almonds (blanched or skin-on for more texture)
- 2 cups All-purpose Flour (spooned and leveled)
- 1/2 teaspoon Ground Cinnamon (high quality Ceylon preferred)
- 1/4 teaspoon Salt (fine sea salt)
The Wet Ingredients
- 1 cup Unsalted Butter (softened to room temperature)
- 2/3 cup Granulated Sugar
- 1 tablespoon Lemon Zest (freshly grated)
- 1 teaspoon Pure Vanilla Extract
- 1 Large Egg (at room temperature)
Assembly and Finish
- 1/2 cup Seedless Raspberry Jam (high-quality fruit preserve)
- 3 tablespoons Confectioners' Sugar (for dusting)
👨🍳 Instructions
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1
Toast the almonds in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool completely, then pulse in a food processor with 1/4 cup of the flour until they reach a fine, sandy meal consistency.
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2
In a medium bowl, whisk together the remaining flour, the ground almond mixture, cinnamon, and salt until well combined.
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3
In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
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4
Add the egg, lemon zest, and vanilla extract to the butter mixture. Beat for another minute, scraping down the sides of the bowl as needed to ensure even mixing.
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5
Turn the mixer to low and gradually add the dry flour-nut mixture. Mix just until the dough comes together; do not overwork it or the cookies will be tough.
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6
Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or overnight) to allow the flour to hydrate and the butter to firm up.
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7
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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8
On a lightly floured surface, roll out one disc of dough to 1/8-inch thickness. Use a 2-inch round fluted cookie cutter to cut out shapes.
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9
Repeat with the second disc, but use a smaller 1-inch cutter (a heart or circle) to remove the centers of these cookies. These will be your 'window' tops.
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10
Place the cookies 1 inch apart on the prepared sheets. Bake for 10-12 minutes, or until the edges are just barely beginning to turn a light golden brown.
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11
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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12
Once cool, lay the 'window' cookies out and dust them generously with confectioners' sugar using a fine-mesh sieve.
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13
Spread about 1/2 teaspoon of raspberry jam onto the flat side of each solid bottom cookie. Place a sugar-dusted window cookie on top to create the sandwich.
💡 Chef's Tips
Always chill your dough thoroughly; if it gets too warm while rolling, the cookies will lose their shape. For the cleanest look, dust the top cookies with sugar before placing them on the jam to avoid dulling the jam's shine. If your jam is too thick to spread, warm it slightly in the microwave for 10 seconds and stir. You can swap almonds for hazelnuts or walnuts for a deeper, earthier flavor profile. Store these in an airtight container; they actually taste better the next day as the jam softens the cookie slightly.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Earl Grey tea or Viennese coffee. Pair with a glass of chilled dessert wine like a Late Harvest Riesling. Arrange on a silver platter with fresh raspberries for a stunning holiday centerpiece. Include them in a decorative tin as a sophisticated homemade gift. Serve as a light dessert following a hearty winter roast or stew.