Nothing brings the cozy Christmas vibe into your home quite like the aroma of freshly baked cookies. Linzer cookies, with their nutty taste and fruity jam filling, are an absolute classic during the holiday season. They don’t just add a touch of tradition to your kitchen but also create a warm and inviting atmosphere.
Ingredients and Instructions
Ingredients:
- 2 cups all-purpose flour
- 1 cup whole almonds or hazelnuts, blanched or unblanched
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 3/4 cup sugar, divided
- 1 teaspoon vanilla extract
- 2 large egg yolks
Instructions:
- Toasting the Almonds: Preheat the oven to 175°C (350°F). Spread the nuts on a baking sheet and roast for 8-10 minutes until lightly browned. Let them cool, then finely grind them with 1/4 cup of sugar.
- Sift Flour, Salt, and Cinnamon: Sift the flour, salt, and cinnamon together and stir in the ground nuts.
- Prepare the Dough: In a large bowl, cream the butter, then add sugar and beat until fluffy. Stir in egg yolks, vanilla extract, and lemon zest. Gradually mix in the flour mixture. Divide the dough into quarters, wrap each in plastic wrap, and refrigerate for at least one hour.
- Preheat Oven: Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Roll Out the Dough: Take one piece of dough from the refrigerator at a time, roll it out to a thickness of 0.5 cm (1/4 inch) between two sheets of wax paper, and use a 3-inch cookie cutter (round, star, or heart-shaped) to cut out the cookies. Place them on the prepared sheets. Use a smaller cookie cutter to cut out a hole in the center of every second cookie.
- Chill the Remaining Dough: Re-chill any remaining dough before cutting out the rest of the cookies. It’s important to keep the dough firm so the cookies retain their shape. If necessary, chill the cookie sheet in the refrigerator before baking.
- Baking: Bake at 175°C (350°F) for about 12 minutes, or until the edges start to turn golden brown. Allow the cookies to cool for a few minutes before transferring them to a wire rack.
- Assemble the Cookies: Once cooled, spread raspberry jam on the bottom half of each cookie, leaving a thin border around each one. Place the top half of each cookie on top and fill the cut-out center with a little more jam.
- Storage: Store in an airtight container for several days.
Baking these cookies is not only a treat for the taste buds but also a part of the homely Christmas tradition you can smell and taste. Perfect for cozy moments with family or as a sweet surprise for friends.