Happy Tuesday! Today we have some Linzer cookies on the blog. This kind of cookie was originally baked in the city of Linz in Austria. They are fun to bake and look beautiful. Ours are made with ground almonds, you can also use ground walnuts or hazelnuts in the dough.
About 12 cookies
- 125 g butter, soft
- 2/3 cup/1,5 dl cane sugar
- 2 cups/4,7 dl wheat flour
- 1 teaspoon vanilla sugar
- 1 ¾ cups/4 dl/20 g ground almonds
- 6 tablespoons raspberry jam
- About 2 tablespoons icing sugar
Mix butter and sugar with an electric mixer. Add some of the wheat flour, then some more, until all is in the dough. Add the vanilla sugar and ground almonds. Quickly work the dough with your hands. Let the dough rest an hour in a plastic bag in the refrigerator. Set the oven to 330°F/165°C. Roll out the dough on a lightly floured baking table. The dough is pretty crumbly and easily falls apart, so roll carefully. Press out the dough with round or heart shaped cookie cutters, press out about 24 pieces about 7 cm in diameter, and press out smaller holes of about 3 cm in 12 of the pieces. Move the pieces over to a tray with baking paper. Bake in the middle of the oven for about 12 minutes. Let the cookies cool a little on the tray and then move them over to a grid. Put a spoonful of jam on each cake without a hole. Powder the cakes with holes with icing sugar and put them on the cakes with jam, and carefully press them together.