Lintzer Cookies

These Lintzer Cookies are named after the Linzer torte all the way from Austria. This torte is a tart made with a buttery and flaky pastry filled with Raspberry preserve. If you ever have tasted this, you will know that it’s a pretty amazing tart. This tart was so popular that eventually it was recreated into a cookie.

Now these cookies are true treasures. The cookies are buttery with a hint of almond and lemon. The little twist in this recipe is that it calls for cherry jam for the filling. If you are able to get this where you live, give it a try. The cherry jam really complements the buttery, almond and lemon taste.
Originally they are made with Raspberry preserve or jam, so feel free to make them original. But trust me on the cherry jam. You can not go wrong.

This recipe makes around 12-15 layered cookies and can be doubled with great success.
Hope you will enjoy them as much as we do. 😋

Ingredients

1 ½ Cups All purpose flour
1 Cup Almond meal
½ Teaspoon Baking Powder
½ Teaspoon Ground Cinnamon
¼ Teaspoon Salt
⅔ Cup Granulated Sugar
½ Teaspoon Grated Lemon rind
113g Salted Butter, Soften
½ Teaspoon Almond extract
4 Egg yolks, large
Cherry jam
Icing Sugar for dusting

Directions

In a bowl combine the flour, almond meal, baking powder, cinnamon and salt together, stir and set aside.

In a separate bowl place the sugar, butter and lemon rind. Using an electric mixer, beat until light and fluffy this will take around 2 to 3 minutes if mixed on high speed. Now add the almond extract and egg yolks. Mix until well combined. Reduce the speed of the mixer and slowly add the flour mixture. Mixing well after each addition. Keep mixing until a soft dough is formed.
Divide the dough into two equal portions and wrap each with clingwrap. Set the dough aside to rest for half an hour.

Preheat the oven to 180 ˚C. Grease two cookie sheets and set aside.

Rolling & cutting the dough

On a lightly floured surface, roll out the first portion of the dough until around 1/2 cm thickness. Using a cookie cutter of choice cut out cookies and place them on the prepared cookie sheet leaving enough space between them to spread. With each batch remember to cut equal amounts of tops and bottoms. Cut a hole in the center of each cookie. The hole can be any shape that you like.
Roll the scraps of dough and repeat rolling and cutting more cookies until all the dough is used up.

Baking the Lintzer Cookies

Bake the cookies for 8-10 minutes or until golden brown. Remove from the oven and allow the cookies to cool off for a minute or two before transferring them to a cooling wrack. Allow the cookies to cool completely .

Sift each top cookie with some icing sugar and set them aside. Heat the jam in a microwave safe bowl for around 1 minute or until the jam becomes runny. Take a butter knife and coat the bottom half of the cookie with a thin layer of jam. Glue the cookies together. Make sure to handle the tops with care being careful not to leave finger marks on the icing sugar.

Store the cookies in a single layer in an airtight container. They will last for up to two weeks.

This recipe makes a round 12- 15 layered cookies.