Linzer cookies
Difficulty
Medium 👍Ingredients
| 400 g | flour |
| 200 g | confectioner’s sugar |
| 125 g | ground hazelnuts |
| 1½ tsp | vanilla sugar |
| ¼ tsp | salt |
| 200 g | butter |
| 2 | eggs |
| 130 g | jam |
| flour for dusting | |
| confectioner’s sugar for dusting |
Utensils
- plastic wrap
- hand mixer with beaters
- large mixing bowl
- baking sheet
- oven
- cookie cutter
- parchment paper
- wire rack
- rolling pin
- fine sieve
- saucepan
Nutrition per serving
125
2 g
6 g
15 g
Step 1/4
- 400 g flour
- 200 g confectioner’s sugar
- 125 g ground hazelnuts
- 1½ tsp vanilla sugar
- ¼ tsp salt
- 200 g butter
- 2 eggs
- plastic wrap
- hand mixer with beaters
- large mixing bowl
Add flour, confectioner’s sugar, ground hazelnuts, vanilla sugar, and salt to a large bowl and stir for approx. 2 min., until combined. Add butter in chunks along with eggs into the flour mixture, and knead for approx. 5 min. until a smooth dough forms. Wrap dough in plastic wrap and refrigerate for approx. 60 min.
Step 2/4
- flour for dusting
- baking sheet
- oven
- cookie cutter
- parchment paper
- wire rack
- rolling pin
Pre-heat oven to 180°C/350°F. Flour working surface and roll out dough until approx. 2-mm/0.1-inch thick. Use a cookie cutter to cut out cookies and place the cookies onto a parchment-lined baking sheet. Use a small round cookie cutter to cut a hole out of the center of half of the cookies. Transfer to oven and bake at 180°C/350°F for approx. 15 min., or until golden brown. Remove from oven and leave to cool.
Step 3/4
- confectioner’s sugar for dusting
- fine sieve
When cookies have cooled completely, dust the cookies with the hole with confectioner’s sugar.
Step 4/4
- 130 g jam
- saucepan
- wire rack
Heat jam in a saucepan over medium heat until smooth in texture, then add half a tsp. to the center of the cookies without the hole. Place the cookies dusted with confectioner’s sugar on top and gently press down. Place on a wire rack to dry for approx. 10 min. Enjoy!
in Berlin