Linzer Cookies

A long long time ago I was on assignment in Europe for my employer.  I spent a lot of time in our client’s facility in Stuttgart, Germany. The company cafeteria served these wonderful cookies.  I never knew what they were.  Fast forward many years, and I learned they are called Linzer Cookies, and I also learned how to make them.  Lucky me.  They are pretty easy even for a beginning pastry chef.

The key to making these look pretty is to have the cookie cutters with scalloped edges.  I bought mine from King Arthur Flour.

Ingredients (All oz measurements are by weight)

• 6oz Granulated sugar
• 8 oz unsalted butter at room temperature
• 3 egg yolks at room temperature
• 8 oz Bread flour
• 1 tsp ground ginger
• 2 tsp Ground cinnamon
• 1/2 tsp ground cloves
• 6 oz Blanched almond flour
• Zest of two lemons
• Raspberry jam

Combine  sugar, butter, lemon zest in mixer bowl using paddle attachment on low speed. Mix on medium speed until light and fluffy.

Slowly add egg yolsk to butter mixture to combine thoroughly.

Sift dry ingredients.  Add them to butter mixture. Mix just until combined.

Lay a piece of cling wrap on a flat surface.  Roll the dough out of the mixing bowl onto the cling wrap. Shape the dough into a rough ball, then press it flat to about a 1-inch thick disc. Wrap the disc in cling wrap and put it in the refrigerator to chill for an hour or two.

Lay a sheet of parchment paper on the counter. Place half the dough on it.  Roll the dough out to about 3/16 inch thick.

Use  a round cutter about 2-1/2 inch diameter cut out the cookies.

With a smaller round cutter punch out the center of 1/2 the cookies.

If necessary put the dough back in the refrigerator until firm.

Repeat with the other half of the dough.

Bake at 325F until light brown, approximately 10 minutes.  Remove from the oven and cool completely.

Spread  jam onto the ‘bottom’ cookies. Place the ‘top’ cookies on top. Press lightly to spread the jam.

Dust cookies with powdered sugar.