Linzer Cookies

Linzer Cookies

Linzer Cookies · ready in 1 h 16 min · 8 servings · 407 kcal per serving · easy · 4 ingredients

Austrian almond shortbread sandwiches with ruby raspberry jam peeking through a tiny window, tender enough to crumble yet sturdy for gifting.

Prep
53 min
Cook
8 min
Total
1 h 16 min
Serves
8
kcal
407
Difficulty
easy

A QiMeal recipe · Updated

Ingredients · 8 servings

  • 520 gAlmond shortbread, chilled
  • 180 gRaspberry jam, stirred smooth
  • 30 gPowdered sugar, sifted (to serve)
  • 25 gFlour, for dusting

Equipment

oven, baking tray, parchment paper, rolling pin, cookie cutter, small cutter, cooling rack, sieve, thin spatula, bowl, cover, ruler

Instructions

  1. Mise en place

    Gather almond shortbread, raspberry jam, powdered sugar, flour, 2 trays, parchment, rolling pin, cutters, rack, sieve, and spatula. · 5 min

    What to look for: All ingredients are weighed and tools are within reach.

  2. Chill dough

    Chill almond shortbread until firm enough to roll cleanly, keeping the dough covered so the butter stays cold and the edges stay sharp. · 15 min

    What to look for: Dough feels cool, firm, and not sticky.

  3. Roll dough

    Dust the work surface with flour, roll almond shortbread to 4 mm thick, and cut 16 rounds with a plain or fluted cutter. · 10 min

    What to look for: Dough sheet is even and cut rounds lift without tearing.

  4. Cut windows

    Cut a small center from 8 rounds, then move all cookies to lined trays with a thin spatula so the shapes stay even. · 5 min

    What to look for: Half the cookies have neat center openings.

  5. Heat oven

    Heat oven to 204°C / 400°F and chill the filled trays while it heats, so butter firms and the cut edges bake neatly. · 10 min

    What to look for: Oven is hot and the cookies look firm on the trays.

  6. Bake cookies

    Bake at 204°C / 400°F until the edges are pale gold and the centers look dry, rotating trays once for even color. · 8 min

    What to look for: Edges are lightly golden while tops stay pale.

  7. Cool cookies

    Cool cookies on the tray for 5 minutes, then transfer them to a rack until completely firm before adding jam. · 15 min

    What to look for: Cookies are crisp enough to move without bending.

  8. Serve cookies

    Dust window cookies with powdered sugar, spread raspberry jam on solid cookies, top them gently, and serve while the centers shine. · 8 min

    What to look for: Jam is visible through each bright sugar dusted window.

Nutrition (per serving)

kcal407
Protein6 g
Carbohydrates57 g
of which sugars28 g
Fat18 g
of which saturated10 g
Fibre1 g
Sodium133 mg

Nutri-ScoreE

Allergens

Contains: gluten, milk, eggs, tree nuts

Storage and reheating

  • Fridge: up to 7 days
  • Freezer: yes, up to 2 months
  • Serve at room temperature. If frozen, thaw uncovered until the cookies are dry to the touch.

Ingredient substitutions

Powdered sugar

  • Sugar: Use only if it has been ground very fine, since regular crystals feel gritty on the cookie.

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