The Linzer cookies are named after the town from where they originated, Linz in Austria. The name, Linzer, came from Linzertorte, which is an Austrian torte/tart with a lattice top and blackcurrant jam filling. Created in the 17th century, the Linzer Torte is the world’s oldest torte recipe. The ingredient that distinguishes tortes is that they use nuts rather than flour as part of the main ingredient. The Linzer cookies traditionally use a raspberry jam filling.
This month our Creative Cookie Exchange celebrated Nuts in Cookies! Because they are delightful and a tradition all over the world. And since Linzer cookies are an American Christmas tradition I made a batch of Almond Linzer cookies to share with friends, neighbors and Father Christmas while he visits through the chimney!
Although these are best made with toasting and grinding your own nut flour, I am today sharing a recipe that works best for very busy holiday season using store bought almond flour. To be honest, the cookies are not very nutty if you eat them without filling, but once the filling is in, no one can tell you took a short cut.
Happy Holidays! Please do check what the rest of the cookie exchange bloggers have baked. You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!
- Honey Mixed Nut Bars from All That’s Left Are The Crumbs
- Butterless Walnut Chocolate Chunkers from What Smells So Good?
- Almond Linzer Cookies from Spiceroots
- Cranberry Pistachio Biscotti from Oven Delights
- Pistachio, Rosewater and Cardamom Shortbread Cookies from A Shaggy Dough Story
- Salted Chocolate Pecan Caramel Bars from Karen’s Kitchen Stories
- Pistachio Cranberry Rugelach from A Baker’s House
- White Chocolate Cranberry Nut Cookies from 2 Cookin Mamas
- Biarritz Sandwich Cookies from The Spiced Life
Almond Linzer Cookies #CreativeCookieExchange
Ingredients
- 3/4 cup butter softened
- 1/2 c sugar
- 1 egg
- 2 C all purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- 3/4 Cup almond flour
- pinch of salt
For filling
- Jam of your choice.
Instructions
- Preheat the oven to 350*F
- Cream the butter and sugar together in a stand mixer with the paddle attachment.
- Add the egg and mix in well, scraping the bowl a couple of times. Add vanilla extract. Mix.
- Combine all dry ingredients and stir to mix well.
- Add to the butter mixture and mix until a crumbly dough forms.
- On a well floured surface, pat the dough together and roll out to 1/4th of an inch thickness.
- Cut the cookies with your favorite linzer cookie cutters. If you don't have the linzer cookie cutters, Using a 3 inch cookie cutter (any shape) cut out the cookies. Place the cookies about 1 inch apart on parchment lined baking sheet. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet. Reroll any scraps and cut out the remaining cookies.
- Bake for 10 to 12 minutes until crisp and golden brown.
- Allow to cool. Spread a thin layer of jam on the bottom surface of the full cookie Place the cut-out cookie on top and gently sandwich them together.