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Linzer Tarts Recipe : A Timeless Austrian Delight

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!
Cuisine
Courses
Time
Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins
Servings 15
Calories 350 kcal
Description
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!
Ingredients
    For the Dough:
  • 2 cups all-purpose flour
  • 1 cup almond flour (finely ground almonds)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Zest of one lemon
    • For the Filling:
  • 3/4 cup raspberry jam (or any preferred jam)
  • Powdered sugar for dusting
Instructions
    Preparing the Dough:
  1. Sift together all-purpose flour, almond flour, ground cinnamon, ground cloves, and salt in a large mixing bowl.
  2. In a separate bowl, cream unsalted butter and granulated sugar until light and fluffy.
  3. Add egg yolk, vanilla extract, and lemon zest to the butter mixture and mix until fully incorporated.
  4. Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms.
    5. Chilling the Dough:
  5. Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
    6. Rolling and Cutting the Dough:
  6. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. On a floured surface, roll out one disk of dough to 1/8 inch thickness.
  8. Use a round cookie cutter (about 2 1/2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet.
  9. 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.
    10. Baking the Cookies:
  10. Bake the cookies in the preheated oven for 10-12 minutes or until lightly golden around the edges.
  11. Transfer the baked cookies to a wire rack to cool completely.
    12. Assembling the Linzer Tarts:
  12. Spread a thin layer of raspberry jam on the flat side of each solid cookie.
  13. Dust the windowpane cookies with powdered sugar and place them on top of the jam-covered cookies to sandwich them together.
  14. Press gently to adhere the cookies and allow them to set for about 30 minutes before serving.
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Prabhash Jyani

Prabhash Jyani, the creative mind behind KitchenGYD, is a passionate food lover with a deep appreciation for culinary arts. With years of experience in the kitchen and a love for exploring new flavors, Prabhash aims to share his culinary adventures and expertise with you through this platform.