Indulge in the delicate charm of Linzer Tarts—a classic Austrian delight! These buttery, almond-flour infused cookies sandwich a sweet raspberry jam filling, creating a symphony of flavors in every bite. Dust them with powdered sugar for an elegant finish. Perfect for holidays or any day you crave a touch of old-world sweetness!
Linzer Tarts Recipe : A Timeless Austrian Delight
Ingredients
For the Dough:
For the Filling:
Instructions
Preparing the Dough:
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Sift together all-purpose flour, almond flour, ground cinnamon, ground cloves, and salt in a large mixing bowl.
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In a separate bowl, cream unsalted butter and granulated sugar until light and fluffy.
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Add egg yolk, vanilla extract, and lemon zest to the butter mixture and mix until fully incorporated.
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Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms.
Chilling the Dough:
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Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Rolling and Cutting the Dough:
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Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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On a floured surface, roll out one disk of dough to 1/8 inch thickness.
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Use a round cookie cutter (about 2 1/2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet.
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Roll out the second disk of dough and cut out cookies with a smaller cutter (about 1 inch in diameter) to create windowpane tops for half of the cookies.
Baking the Cookies:
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Bake the cookies in the preheated oven for 10-12 minutes or until lightly golden around the edges.
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Transfer the baked cookies to a wire rack to cool completely.
Assembling the Linzer Tarts:
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Spread a thin layer of raspberry jam on the flat side of each solid cookie.
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Dust the windowpane cookies with powdered sugar and place them on top of the jam-covered cookies to sandwich them together.
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Press gently to adhere the cookies and allow them to set for about 30 minutes before serving.