These traditional sugar-dusted Austrian cookies are made with almond flour for a warm, nutty flavor that pairs perfectly with a raspberry jam filling. We included an essential accessory - a mini heart cookie cutter - so your treats shine this holiday season!
Linzer dough is very fragile and sticky! The wax paper we provide will make your life easier. As your dough warms, it gets harder to work with. Chill it as you go, or whenever necessary. Cookies will keep for up to two weeks; store at room temperature in an airtight container.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 1 egg and 1 stick unsalted butter from your refrigerator. Let butter come to room temperature. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, cinnamon, and salt and set aside. In a large bowl, using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy. Add the egg and the vanilla extract.
Using a spatula, add in the flour mixture and mix until combined. Divide dough in half and pat to fatten into two disks. Wrap in plastic wrap and chill until firm, about 1 hour. (Or refrigerate for up to 5 days if preparing in advance.) Line two baking sheets with parchment paper provided.
Remove one disk from fridge. (You’ll use the second after you have completed steps 3 and 4.) Roll out the dough, between two sheets of wax paper provided, with a rolling pin into an oval about 1/8-inch thick. For best results, rotate the dough by a quarter turn (or 90°) each time you apply pressure. This helps to avoid overworking the dough and produces an even shape. Note: You should re-use the wax paper for each batch. Preheat oven to 350°F.
Remove the wax paper from one side to expose the dough. Using a 3” round cookie cutter, cut out as many circles as possible (about 10 to 12). Using the heart cutter provided, stamp out and remove a mini heart shape from the interior of the circle (you can bake it or add it to your future scraps). Chill in the fridge for 15 minutes, or until fi rm enough to transfer to the baking sheets. Place the cut-outs on the parchment lined baking sheet, leaving 1 inch on all sides. Chill the baking sheet for 15 minutes. Bake until golden, about 9 to 10 minutes. Transfer to a wire rack and cool.
Repeat the process with the second disk of dough, without cutting out the mini heart (this will be the bottom of your sandwich), and one final time with any leftover scraps. You should have enough cookies to make 12 to 16 sandwiches (half of them should have a heart cut-out). Once the cookies have cooled completely, use an off set spatula (or butter knife) to spread 1 teaspoon of raspberry jam onto the solid circle cookies (the side without the heart).
Using a sieve, dust the tops of the cookies (the ones with a heart cut-out) with confectioner’s sugar. Generously coat each cookie with sugar. Place the top of the cookie onto the raspberry-coated bottom to make a sandwich. Enjoy with your favorite cup of tea or coffee, or put in a holiday cookie box!
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