Yes, I am German and yes, these cookies are one of the most traditional cookies for the holidays. Yet I only got to know them as an adult. That’s because I didn’t grow up in Germany. If you want to learn more about my excuse, read on here. But when I finally had the chance to try these Linzer cookies, they became one of my favorite holiday cookies very quickly. That’s why I had to post a recipe here. I really love the dough, which contains almonds and a lot of butter, sooo good! I also like the holidays spices. Do I need to say anything about jam with a touch of rum? Yum! I can only say, if you haven’t tried them, you have to! They are delicious, I promise.
I am going to do an entire post of this type of dough, which is also used for pie crust. It definitely is not the easiest as the almonds make it a little harder to work with. But for now what I can tell you is that you need to be absolutely sure that all your ingredients are very cold, especially the butter. Also, don’t work on the dough too long. Firs make crumbs and once you add the liquids, be sure to not overwork it. Put it in the fridge immediately after. Also, use flour generously when rolling out.
This is one of the holiday cookies I love to ship. I started doing this already in November. These cookies taste better on day three or four as the spices get the chance to develop their flavor and the rum, well, works its magic. At least I can’t stop eating them out of the cookie jar, soooo good!
Linzer CookiesPrint Recipe
- 100 grams almonds
- 200 grams all-purpose flour
- 200 grams cold butter, cut into cubes
- 100 grams regular sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1 teaspoon of vanilla extract, see here how to make your own
- Depending on dough 1-3 tablespoons of ice-cold water
- 200 grams of raspberry or cranberry jam
- 1 teaspoon of rum
- Icing sugar for decoration
Finely grind the almonds.
Toss almonds, flour, butter, sugar, cinnamon and nutmeg together and form into small crumbs with your hands.
Add the vanilla extract and try to work into a dough, if still too crumbly, add a little bit of cold water, one teaspoon at a time. Work quickly into a ball and wrap in plastic wrap for at least half an hour.
Cut dough in half, transfer one half back. Roll out other half and cut into circles. Half of the circles should get another cut out in the middle. Repeat with second half of dough.
Bake on baking sheets lined with parchment paper at 180 degrees Celsius for 8-10min or until golden brown around the edges. Let cool.
Heat the jam with the rum and spread one teaspoon on the whole cookies and sandwich a cookie with a hole on top. Repeat with all.
Sprinkle with icing sugar.
These cookies freeze beautifully. I recommend freezing them unfrosted and assembling just before serving. However, even fully assembled these can be kept for two to three weeks in kept in an airtight container.
I am always interested to know how you liked them, so let me know if you make them!