Ingredients
Dry Ingredients:
- 1 cup (125 g) all-purpose flour
- ⅓ cup (36 g) almond flour
- ½ tablespoon (4 g) cornstarch
- ¼ teaspoon (0.5 g) ground cinnamon (optional)
- ½ teaspoon (3 g) fine sea salt
Wet Ingredients:
- ½ cup (113.5 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 (18 g) egg yolk, room temperature
- 1 tablespoon (13 g) vanilla extract or paste; OR ¼ teaspoon almond extract
Decoration and Filling:
- Powdered sugar for dusting (optional)
- ¼ cup filling such as chocolate ganache, matcha ganache, strawberry ganache, cherry jam, lemon curd, etc.
Instructions
- Prepare the Dry Ingredients: In a medium bowl, combine 1 cup all-purpose flour, ½ tablespoon cornstarch, ⅓ cup almond flour, ½ teaspoon fine sea salt, and ¼ teaspoon ground cinnamon (if using). Stir well until evenly mixed.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream ½ cup softened unsalted butter with ½ cup powdered sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Incorporate Wet Ingredients: Add 1 tablespoon vanilla extract (or almond extract) and 1 room temperature egg yolk to the creamed butter mixture. Mix thoroughly until the batter is smooth and uniform.
- Combine Dry and Wet Mixtures: Add the dry ingredient mixture to the wet ingredients and fold gently with a silicone spatula. Continue folding until no dry spots remain, forming a cohesive dough.
- Roll Out the Dough: Create a parchment paper sandwich by placing a large piece of parchment on the work surface, placing the dough in the center, and covering it with a second piece of parchment. Roll the dough with a rolling pin into a large rectangle about ¼-inch thick. Transfer the parchment-dough-parchment stack onto a baking tray and freeze for 15 minutes to firm up for easier cutting.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper in preparation for baking.
- Cut Out Cookies: Remove the parchment stack from the freezer. Peel off the top parchment paper, lightly stick it back on, flip the entire stack, and peel off the bottom parchment. Using Linzer cookie cutters, cut out shapes, ensuring each sandwich cookie has a top with a punched-out center and a solid bottom. For those without Linzer cutters, use any cookie cutter and a piping tip to create the center holes. Transfer cut-out cookies to the prepared baking sheets, spacing 2-3 inches apart. Keep dough scraps chilled for re-rolling and cutting additional cookies.
- Optional Cold Rest: For best shape retention, freeze or refrigerate cut cookies for 10 minutes before baking.
- Bake the Cookies: Bake for 11-13 minutes or until the edges are set and lightly golden. Allow cookies to cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
- Decorate and Assemble: Optionally dust the top cookies with powdered sugar. Spread or pipe your choice of filling on the whole cookie bases, then sandwich with the cookie with the cut-out centers. Serve and enjoy your perfect Linzer cookies!
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Use almond flour for the characteristic nutty flavor and tender texture classic to Linzer cookies.
- Rolling dough between parchment paper prevents sticking and makes cleanup easier.
- Freezing the dough and cut cookies helps retain shape and makes cutting easier.
- Lightly flour cookie cutters to prevent dough from sticking during cutting.
- Experiment with different fillings such as jam, lemon curd, or various ganaches to customize flavor.
- These cookies keep well stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American