A recipe for Linzer cookies served at the New York restaurant Craft. These are a mini version of the famous Austrian dessert – two buttery, nutty biscuits sandwiched with raspberry jam, dusted with icing sugar and featuring the characteristic cut-out centre on top. They can be made in two versions: with ground almonds or using toasted ground hazelnuts or pecans. Highly recommended!
Makes about 25 Linzer cookies (sandwiched).
Ingredients for Linzer cookies:
- 170 g butter, cold and diced
- ¾ cup icing sugar
- finely grated zest of 1 lemon
- finely grated zest of 2 oranges
- 3 egg yolks (from large eggs)
- 1½ cups ground almonds (or toasted ground hazelnuts or pecans)
- 1¼ cups plain flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon grated nutmeg
- a pinch of salt
Additionally:
- raspberry jam, for filling
- icing sugar, for dusting
Quickly combine all the cookie ingredients to form a dough – either by mixing with a stand mixer fitted with a pastry attachment, using a food processor, or kneading briefly by hand. Form the dough into a ball, flatten slightly, wrap in cling film and chill in the refrigerator for 1 hour.
After chilling, roll out the dough on a lightly floured surface to about 2–3 mm thickness. Cut out cookies about 5 cm in diameter – half with a small cut-out centre in the centre. Place the cookies on a baking tray lined with baking paper, leaving a little space between them (they keep their shape during baking). Chill the tray with the cookies in the refrigerator for 30 minutes before baking. Gather the remaining dough scraps, knead briefly, roll out again and cut more cookies until all the dough is used.
Bake the Linzer cookies at 180°C for about 12–15 minutes, or until lightly golden. Remove from the oven and allow to cool on a wire rack.
Once cooled, spread raspberry jam on the base cookies and top with the cookies with cut-out centre. Dust with icing sugar (it’s best to dust the top before sandwiching the cookies).
Note: The prepared dough can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Enjoy!
Recipe source: nymag.com.
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