Description
Soft baked Linzer cookies with a delicious jam filling.
Ingredients
Dough
- 200g cold butter or cold vegan butter, (7 oz)
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon zest
- pinch of salt
- 150g white granulated sugar (3/4 cup)
- 1 egg or vegan egg replacer for 1 egg
- 200g flour* (1 and 1/2 cups)
- 100g almond flour (1 cup)
Additional
- extra flour for rolling
- seedless raspberry or red currant jam for filling
- powdered sugar for dusting
Instructions
- Add the butter, vanilla extract, lemon zest and salt to the bowl of your stand mixer. Mix everything together for 1 minute.
- Add the rest of the ingredients. Mix everything together on low speed until you have a homogenous dough.
- Divide the dough into two parts and shape into discs. Wrap tightly with plastic wrap and chill in the fridge for at least 2 hours or up to 3 days.
- Preheat the oven to 180C (350F) and line two baking sheets with parchment paper. On a floured surface, roll out the dough and cut out the cookies with your cookie cutters.** Keep the surface and rolling pin well floured as you work. Always cut out two pairs- one bottom cookie and one top cookie (with a hole).
- Place the cookies onto the prepared baking sheet and bake for 10 minutes, until the edges are slightly browned. Remove from the oven and let them cool completely.
- Once the cookies have completely cooled, dust the top cookies (the ones with a hole) with powdered sugar. Place a small dollop of jam into the center of a bottom cookie and gently press a top cookie onto it.
Notes
*I prefer making these cookies with spelt flour (type 700; not wholegrain) for the best flavour, but wheat flour works well too.
**If the dough is still too cold, let it warm up slightly for about 10 minutes on the kitchen counter or knead it a bit with your hands. If the dough starts to become too soft as you are cutting out cookies, place the dough back into the fridge for about 30 minutes.
Store cookies in an airtight container at room temperature (or more ideally in a dry cold place, e.g. cellar) for up to 3 weeks.