Linzer cookies aren’t just pretty though, they are also deliciously buttery, nutty, and fruity. They’re a beautiful addition to any dessert spread, whether at a holiday party, a cookie swap, or in a care package. And with so many options for making them ahead, they’re a practical addition too.
How to Roll Out Linzer Dough
Linzer dough is sticky and can sometimes be difficult to work with, but these tips will help you get unstuck and roll out cookies like a pro. Let the dough rest in the refrigerator for at least an hour after mixing. Chilling the dough not only makes it easier to roll, but it gives the gluten developed during mixing a chance to relax and the flour time to hydrate. Let the dough soften and warm up slightly for about 5 minutes when you remove it from the fridge. While the dough is easier to roll when cold, it’ll probably be too hard directly from the fridge. Before rolling, work the dough by gently pressing the dough with the rolling pin several times to make the dough more pliable. Roll the dough between two sheets of parchment paper. This way the dough won’t stick to the counter and you won’t work any additional flour into the dough, which could make it tough. Plus, if the dough gets too warm and difficult to work with, you can pick the whole thing up and put it in the fridge to chill for a bit.
Toast the Almonds for a Flavor Boost
In addition to all-purpose flour, Linzer dough is classically made with ground nuts, usually almonds or hazelnuts. Nut flour contributes extra flavor to the dough, and because it doesn’t have any gluten, it makes for a “shorter” cookie. To boost the flavor even more, you can use toasted almond flour or substitute hazelnuts.
To toast almond flour, spread it in an even layer onto a baking sheet lined with parchment or a silicone baking mat and bake for 5 to 7 minutes at 350°F until it turns light golden and smells nutty. Let it cool completely before using.Try hazelnut flour. Hazelnuts have an even richer flavor than almonds. If you can find hazelnut flour, you can substitute it one-for-one, toasted or untoasted, for the almond flour. To toast the hazelnut flour, use the same instructions as above.You can also use toasted whole almonds or hazelnuts (blanched or natural). Use the same amount by weight (120g, 4 1/4 ounces, or a heaping 3/4 cup), and grind in a food processor with 1/4 cup of the granulated sugar until finely ground. The sugar absorbs the oil and keeps the nuts from turning into a paste.
Use Your Favorite Jam
Traditionally, Linzertorte and Linzer Cookies are filled with black currant jam, but raspberry and apricot are also classic flavors. While these are all delicious choices, you can use your favorite jam or whatever you have in your cupboard. The lemon and cinnamon in the cookies complement so many fruits that there’s plenty of room for you to get creative.
Storage and Making Them Ahead
While bright and fun, the holiday season can also be stressful when planning treats for all the different gatherings and festivities. Luckily, these cookies give you plenty of options to make them ahead or store them for all your upcoming plans. Filled Linzer Cookies can be kept in an airtight container at room temperature for a few days or in the refrigerator for up to 1 week. They can also be frozen, layered between parchment in an airtight container, for up to 3 months. Thaw them in the refrigerator overnight, and dust them with powdered sugar just before serving. These cookies will soften once filled with jam. You can store or freeze the unfilled cookies and fill them with jam just before serving if you prefer slightly crisper cookies. You can also make the dough ahead of time and store it in the fridge for up to 3 days, or freeze it for up to 3 months. Simply thaw the dough in the refrigerator before rolling and baking. And if you really want to get ahead, you can freeze the rolled, cut-out cookies and then bake them directly from the freezer. Freeze the cut-out cookies flat on a parchment-lined tray until solid, then transfer to an airtight container. To bake from frozen, increase the baking time to 15 minutes.
More Holiday Cookies to Enjoy this Season
Holiday Pinwheel Cookies Spritz Cookies Peppermint Bark Chocolate Cookies Christmas Sugar Cookies Black and White Cookies
If you don’t have 4 baking sheets, you can bake them in extra batches, making sure to let the pans cool completely in between batches. Prepare two additional pieces of parchment about 16 inches long to roll out cookies with and set aside until ready to use. The dough scraps can be gathered into a smooth ball, then flattened into a disk to reroll two more times. You should have about 18 to 24 cookies. If at any point the dough becomes too sticky and difficult to work with, chill it in the fridge for 20 minutes. Place the cut-out cookies in the refrigerator to chill for 20 minutes. Use a 1-inch round or star-shaped cookie cutter, or the large end of a piping tip, to cut out the center of each cookie. You should have 18 to 24 round cookies and 18 to 24 cookies with a cut out in the middle. Place the cut-out cookies in the refrigerator to chill for 20 minutes.
