Linzer tart cookies are soft, buttery Austrian sandwich cookies made with almond-rich dough, filled with fruity jam, and finished with a delicate dusting of powdered sugar. Perfect for holidays, gifting, and elegant dessert platters.
1 1/4 cups unsalted butter, softened
2/3 cup white sugar
2 cups sifted all-purpose flour
1 3/4 cups ground almonds
1/8 teaspoon ground cinnamon
5 tablespoons raspberry jam (or as needed)
1/4 cup confectioners’ sugar, for dusting
1. Beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
2. Mix in 1/2 cup of flour, then add ground almonds and cinnamon.
3. Gradually mix in the remaining flour until a soft dough forms.
4. Divide dough in half, shape into disks, wrap tightly, and refrigerate for 1 hour.
5. Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
6. Roll dough to 1/8-inch thickness and cut into 2 1/2-inch circles.
7. Cut small centers from half of the cookies and chill cut cookies for 10 minutes.
8. Bake for 10–15 minutes until edges are lightly golden. Cool completely.
9. Spread jam on solid cookies, top with cut-out cookies, dust with powdered sugar, and add a dab of jam in the center.
Use thick jam to prevent leaking.
Cookies soften and improve in texture after resting a few hours.
Freeze unfilled cookies for up to 3 months.
Find it online: https://www.broodrecipes.com/linzer-tart-cookies/