Linzer cookies are Christmas cookies from Austria and Germany. These are mini versions of the Linzer torte/ pastry which is a huge pastry with a jam filling and a beautiful lattice work on top. Linzer cookies are made with a combination of all purpose flour and almond flour which gives it the unique texture. Usually linzer cookies are made and let to sit in an airtight box for a week so that they develop the melt in the mouth texture. As the dough is butter based, you need utmost patience to make these cookies. These are for the Mother’s Day sweets theme I am doing for this week’s BM.
I made a batch which gave me 6 medium cookies along with some of the holes I cut out out of the top cookies. While I was making these, I was also doing two other cookies, all butter based. And that day was so hot that I had a terrible time rolling the dough and shaping them. The dough took too many rests in the fridge before it went into the oven. And as they bake to crisp cookies, it is better to bake them on parchment. I had a tough time removing the cookies from the tray and I even broke a cookie. But the end result was so good. Almond flour usually gives the cookies a nice texture and it was so true for this cookie too. It is better to use a tart jam to cut down the sweetness of the cookies. I used orange marmalade. And as usual I have made it eggless.
All Purpose Flour / Maida – 1 cup
Almond Flour – 3/4 cup
Cinnamon – 1/4 tsp
Salt – 1/4 tsp
Sugar – 1/3 cup
Butter – 1/2 cup
Milk – 1/4 cup
In a bowl mix together flour, almond flour, salt and cinnamon and set aside.
In another bowl cream together butter and sugar for 5 minutes until fluffy.
Add int he milk and beat until well combined.
Mix the flour to it and with a spatula combine both.
Divide it into two portions, wrap in cling film and refrigerate for 30 minutes.
Roll a portion between cling film and a parchment paper until thin.
Use a round cutter and cut out cookies out of it.
Line a tray and arrange the cookies on top.
In half of the cookies using a smaller circle cutter cut off the middle portion.
Preheat oven to 175°C.
By the time the oven is preheating, refrigerate the tray with the cookies.
Bake them in preheated oven for 12 – 15 minutes.
Remove from oven, allow to cool until the cookies are firm to touch and them gently remove them with a spatula.
Arrange on wire rack and allow them to cool completely.
Take dollops of jam and palce them in the centre of whole cookies.
Dust the cookies with a hole in the middle with icing sugar.
Now place them on top of the jam centred cookies.
Store them in airtight jar.