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Eggless Linzer Cookies
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5 from 10 votes

Linzer Cookies Recipe {Eggless} | Linzer Augen Recipe

Linzer cookies- buttery, nutty, and tender cookies sandwiched between tart raspberry jam, a classic Austrian Christmas treat! 
Course Cookies, Desserts
Cuisine Austrian
Keyword Eggless Linzer cookies, Linzer Augen Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Chilling time for the dough 2 hours
Total Time 30 minutes
Servings 20 cookies

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 2 cups / 10 oz / 285 grams all-purpose flour, spooned & leveled
  • 1/2 cup / 1.6 oz / 48 grams almond flour/meal
  • 1 cup / 8 oz / 225 grams unsalted butter, softened
  • 1 cup / 5 oz / 140 grams confectioner's/powdered/icing sugar*, plus more for dusting the cookies
  • 1/2 tsp almond extract, or 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup raspberry jam, seedless preferably

Instructions

  • In a small bowl, combine flour, almond flour, cinnamon, and salt. Whisk well to combine the dry ingredients.
  • In the bowl of your stand mixer with a paddle attachment, beat the butter and confectioner's sugar, until light and fluffy, scraping the bowl as needed. You may use a hand mixer or a hand whisk too.
  • Add the almond extract and continue beating for another 30 seconds.
  • Switch to the lowest speed and add the dry ingredients, mix just until combined.
  • Gather the dough into two discs, flatten it out to about 1 inch in thickness. Wrap in a plastic wrap and refrigerate it for about 2 hours on until firm enough to roll out.
  • Preheat the oven to 350 degrees F/180 degrees C. Line a baking tray with Silpat or parchment paper. Remove the cookie dough from the refrigerator and let it stand for about 10 minutes. Place the cookie dough between two parchment papers, and roll to about 1/4 inch thickness.
  • Cut the dough with 3 inch round cutter and transfer to a baking tray.
  • Roll out the other dough and make cutouts with the 3 inch round cutter with insert, transfer to a second baking sheet. Form scraps into a disc, chill for another 30 minutes and reroll.
  • Bake for 10-12 minutes or until light golden brown. Remove from the baking sheet from the oven, let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack and let it cool completely.
  • Dust powdered sugar on cookies with cut-outs.
  • Spread about 1 teaspoon of jam on the bottom halves of the cookies.
  • Sandwich both the cookies by pressing them gently.

Notes