Dessert

Linzer Cookies, a la Bleuberet – Cookie=Individual Cake

Linzer Cookies-6

Linzer cookies are an all time favorite at Bleuberet, in fact, anything that can be filled with jam is a fave.

Traditional Linzer Cookies are made with hazelnuts, but when we started to research, found that they are made with many different nuts, and some can even be nut-free. Anyway, the traditional blend is with the hazelnuts and raspberry jam. Originally from Vienna, Austria, and made as a Linzer Torte, the cookie version allows for much easier consumption. Cookie recipes ran the gamut of types of nuts being used, and it seems that you can go from hazelnuts to macadamia to even peanuts. Nut-free versions, which we have not tested, suggest using pumpkin or sunflower seeds. Using seeds will retain the texture, but change the taste. Whatever you use for the dough, just make sure to use a good jam (like Bleuberet), and dust heavily with confectionary sugar.

The history of the Linzer.

Recipes date back to the 17th century in Linz, Austria. And like all recipes there is a slight discrepancy of origination dates. What seems to be commonplace acceptance is that the original was in the form of a torte and came from the city of Linz. The original recipe is relatively unchanged other than the fluctuation of almonds or hazelnuts as a primary ingredient, but recipes evolve and change over time, hence the variety of nuts-to-nut elimination recipes. The torte in America, is given credit to Franz Holzlhuber, of Austrian decent, in the mid-1800’s. I could not find solid evidence as to when it evolved into a cookie, but everyone loves a baked good that can be held in the hand, and consumed in several bites. Ergo, therefore, cookies exist.

Baking is a science, with room for creativity.

For a cookie or anything baked for that matter, there must be a blend of dry to wet ingredients. If airiness and light is needed, then the perfect ratio of leavening, be that yeast or baking powder or egg whites, has to be adhered to.. But we are scientists when we enter the kitchen (the Lab), and we like to experiment. Sometimes it works. Everyone who has attempted baking more than likely has had a flop. From the batter never setting, to rock hard, to so dry that it cannot hold together, it’s happened. Linzer cookies have suffered such fate under my rolling pin. It took a few attempts of adjustments to find a suitable solution. You will find our recipe below, and a few from others that will give you some ideas on using other nuts or on going nut-free.

Additional recipes to try:

Real Simple Raspberry-Almond Linzer Cookies
Sweet & Savory Meals Eggless and Walnut Linzer Cookies
Tea Time Magazine Strawberry Jam, Macadamia, Coconut Linzer Cookies
Creating Misercorida Nut-Free Linzer Cookies
L’il Vienna Traditional Linzer Cookies
Austria Info Linzer Torte

Bleuberet's Little Linzers

Serves: 36-48
Cooking Time: 1 hour appx

Ingredients

  • 12oz/350g unsalted, butter (room temperature - not nuked
  • 8oz/225g sugar
  • 2 egg yolk (large egg)
  • 1.5 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated lemon peel
  • 1/4 teaspoon cinnamon
  • 8oz/225g unbleached, all-purpose flour
  • 8oz/225g ground almonds (almond flour is not the same thing!)
  • OR
  • 8oz/225g ground hazelnuts (one or the other or half almonds and half hazelnuts)
  • 8oz/225g Bleuberet Jam (any flavor or another brand will do in a pinch)
  • enough confectionary sugar for heavy dusting

Instructions

1

Preheat oven to 350°F/175°C.

2

Grind the nuts (NOTE- USE EITHER ALMONDS OR HAZELNUTS, OR A BLEND OF THE TWO, BUT ONLY USE 8OZ/225G TOTAL). Set aside.

3

Combine the butter and sugar in an electric mixer with the paddle attachment or by hand.

4

Add egg yolks, vanilla, lemon peel and cinnamon.

5

Blend until creamy.

6

Add the flour and ground almond/hazelnuts (NOTE- USE EITHER ALMONDS OR HAZELNUTS, OR A BLEND OF THE TWO, BUT ONLY USE 8OZ/225G TOTAL).

7

When the dough has come together, remove it from the bowl and place on a piece of plastic wrap. Shape into a disk and wrap tightly.

8

Allow to chill for 1-4 hours before rolling out.

9

When chilled, remove the dough from the plastic wrap and place on a floured surface.

10

Roll to 1/4" (.6cm).

11

Use a 2" cookie cutter to cut out shapes. Make an equal amount of rounds (or whatever shape you have chosen).

12

On half of the rounds, make a window cut-out with a smaller shape. Leave a wide margin between the edge of the cookie and the cutout area.

13

Place all cookies on parchment paper or Silpat lined cookie sheets.

14

Bake for 20-25 minutes until the edges start to turn golden brown.

15

Remove from the oven and cool on wire racks.

16

When the cookies are entirely cooled down, take the cookies that do not have the cutouts and spread a layer of jam on each one.

17

Top with cutout cookies.

18

Sprinkle generously with confectionary sugar.

19

Consume.

La-La-La-La Linzer. Linzer cookies, Linzer torte. Why wait for the holidays, at Bleuberet, Linzer Cookies are a year-round treat. Click To Tweet

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