This Traditional Linzer Cookie Recipe originates back to the City of Linz in Austria. They are traditionally made with flour, ground almonds, butter, sugar, spices and lemon zest. They are baked and then filled with black current or raspberry jam. My personal favourite Is using rosehip preserves.
These perfect Linzer cookies are at the top of my absolute favourite cookie list. Honestly, just looking at them makes me smile. They definitely make a statement with that cute little peekaboo cutout window! I promise this recipe will sure to be a holiday favourite for you and your family to enjoy year after year! Let’s get started.
WATCH MY STEP BY STEP VIDEO TUTORIAL ON HOW TO MAKE THEM: (click here) 👉🏻 Traditional Linzer Cookie Recipe | Linški Piškoti
- 1 cup ground almonds
- 2 cups all purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup unsalted butter (room temperature)
- 2/3 cup white sugar
- 1 tsp vanilla sugar
- 2 large egg yolks
- Zest of 1 small lemon
- In a separate bowl sift and whisk together flour, salt and cinnamon.
- Using a paddle attachment on an electric mixer cream butter and sugar together until light and fluffy. (approximately 3 minutes)
- Beat in the vanilla extract, egg yolks, and lemon zest.
- Add the ground almonds.
- Slowly add in the flour, salt and cinnamon.
- Divide the dough in half. Wrap in clear plastic wrap place in the fridge for at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface, or between 2 pieces of plastic wrap. Roll to 1/4 inch in thickness. Make cutouts using a 2-3" cookie cutters. Make sure to cut out the center in half of the cookies.
- Place cookies onto a baking sheet lined with parchment paper. Bake in a 350 degree oven for 12-14 minutes.
- Allow cookies to rest on the baking sheet for a few minutes after you remove them from the oven, before transferring them to a cooling rack. I also like to sprinkle sugar on the cookies and gently rubbing and spreading it on the cookie.
- To assemble the cookie spread 1/4 teaspoon of jam (black current, raspberry, or your favourite jam)....my personal favourite is rosehip preserves.
***Note: This recipe makes 30 - 2" Linzer cookies. You can store the unassembled cookies for several days in an airtight container. It is also best to assemble the cookies the same day you plan on serving them.
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Made with Love,
❤️ Michelle XO