These little gems are an adaptation of the classic Linzertorte - a very short, crumbly pastry made mostly of the usual suspects - flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, plus the addition of ground nuts, usually hazelnuts, walnuts or almonds, covered with a filling of redcurrant, raspberry, or apricot preserves. The addition of nuts lend a buttery, richness and depth of flavour.
Named after the Austrian city of Linz, where they originated, these delicate cookies often makes an appearance at many a tea party, bridal showers and are very popular around the holidays. The flavours of almond and apricot or almond and raspberry are a perfect pairing making it delightful treat, for any occasion!
For this recipe, you will need:
1 and 1/2 cups all - purpose flour
1/4 cup almond flour
1tsp almond extract
1/2 cup unsalted butter at room temperature
1/3 cup Sugar
1/4 tsp Cinnamon
Pinch of salt
1/4 cup Apricot or Raspberry jam
Sugar for dusting
Round 2 inch fluted cookie cutter
Small circular/heart or blossom cutter. If you don’t have a small cutter you can even use the end of a round piping tip.
Baking sheet lined with parchment paper or silpat
Spatula to transfer cookies
Yield: 24 cookies
- Whisk together all the dry ingredients - all purpose flour, almond flour, cinnamon and salt, in a medium bowl.
- Lightly whisk the egg with around a tablespoon of water in a small bowl.
- Cream the butter and sugar, beating till pale and fluffy.
- Add the beaten egg and almond extract to this mixture, and continue to beat making sure you scrape the bottom the the bowl to ensure all the ingredients are well incorporated.
- Slowly add the blended dry ingredients to the creamed butter, sugar and egg mixture and whisk together gently to combine.
- Turn out the mixture onto a clean work surface and gently bring together by hand if needed, being careful not to overwork the mixture. This will help achieve a tender cookie!
- For ease of handling divide the cookie dough into 2 batches. Working with one batch at a time, roll out the dough so that it is 1/4 inch thick.
- Cut out cookies using the round fluted cookie cutter and then cut out the centres of half of the cookies, using the smaller cutter.
- Place carefully on cookie sheet and bake at 350 degrees F for 15 minutes.
- Once the cookies are cooled, spread jam onto to cookies without the cut outs.
- Sandwich with a cookie that has the cut out, by placing the cut out cookie on top.
- Arrange all the cookies on a baking tray and give it a light dusting of powdered sugar.
- Store in an airtight container for up to a week…if they last that long!!!