Ingredients
Scale
- 300g (2½ cups) all-purpose flour
- 150g (1⅓ cups) almond flour
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- 340g (3 sticks) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 100g (½ cup) sourdough discard or active starter
- Powdered sugar for dusting
- Fruit jam (raspberry and apricot are my favorites!)
Instructions
- I start by combining the all-purpose flour, almond flour, salt, and cinnamon in a bowl and setting it aside.
- In the bowl of my stand mixer fitted with the paddle attachment, I beat the softened butter and sugar on medium speed until it becomes light, fluffy, and pale in color.
- Next, I add the egg yolk, vanilla extract, and sourdough discard and mix until everything is well combined.
- With the mixer on low speed, I slowly pour in the dry ingredients and mix just until combined – I’m always careful not to overmix!
- I scrape the dough out onto a lightly floured work surface, divide it in half, wrap each half in plastic wrap, and press them into discs. This helps the dough chill faster.
- I make sure to chill the dough for at least an hour.
- When I’m ready to bake, I preheat my oven to 350°F (177°C) and line two large baking sheets with parchment paper.
- I remove one chilled disc from the refrigerator and let it sit for about 5 minutes to become more pliable.
- On a floured work surface, I use a rolling pin to roll out the dough to ⅛-¼” thick. I rotate, flip, and flour as I work to prevent sticking.
- I always dip my Linzer cookie cutter into flour and cut out an equal amount of base cookies and window cut-out cookies for the tops. I don’t waste those cute little shapes that come out of the centers – I bake those too!
- After re-rolling the scraps of dough, I repeat the process, cutting out as many cookies as possible.
- I place the cookies about an inch apart on the prepared baking sheets and bake for 8-10 minutes until the tops are dry and the edges just start to brown. If I’m baking more than one sheet at a time, I make sure to rotate and flip the pans halfway through.
- Once baked, I let them cool completely on wire racks.
- While the first batch bakes, I roll and cut out the other half of cookies so I can bake another batch.
- After the cookies have cooled completely, I move all of the top cut-out cookies to one pan and dust them generously with powdered sugar.
- Finally, I spoon about ½ teaspoon of jam onto each base cookie and gently sandwich the cut-out cookies on top.
Notes
- Make sure your butter is properly softened but not melted for the perfect cookie texture.
- Don’t rush the chilling time – cold dough is essential for these Linzer cookies to hold their shape.
- When rolling out the dough, aim for an even thickness to ensure uniform baking.
- If your dough gets too soft while working with it, pop it back in the refrigerator for 10 minutes.
- Add the powdered sugar to the top cookies before assembling to avoid getting sugar on the jam.
- Use a piping bag for adding jam if you want extra neat results.
- Prep Time: 25 minutes
- Chilling Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 8 grams
- Sodium: 50 milligrams
- Fat: 12 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 30 milligrams