Nutty Linzer Cookies

Description: These nutty-sweet Linzer cookies are a must for jam lovers. They're also as quickly gone as they are made ;-)

Christmas Favorite Baking

Author: Miriam

Publication Date: 2024-12-08

Category: Christmas cookies

Cuisine: Austrian

Preparation Time: 1H40M

Baking Time: 20M

Total Time: 2H

Yields: about 40 cookies (1 baking sheet)

Ingredients

• 250 g flour
• 250 g butter
• 200 g ground unpeeled almonds
• 150 g powdered sugar
• 2 eggs
• 1/2 tsp baking powder
• 1 pinch ground cloves
• 1/2 tsp cinnamon

Instructions

1. Cut butter: Cut the butter into small pieces while it's still cold from the fridge.
2. Sift ingredients: Sift flour, powdered sugar, and baking powder into the mixing bowl with the butter.
3. Add spices: Grind the cloves (or use clove powder) and add them along with the cinnamon into the mixing bowl.
4. Separate egg: Separate one egg. Add the yolk to the mixing bowl and place the egg white in a separate bowl in the fridge (we need it later).
5. Knead dough: Add the other whole egg to the mixing bowl. Knead the dough into a homogeneous ball with your hands, then wrap it in plastic wrap and chill for 1 hour.
6. Roll dough: Roll 2/3 of the dough out thinly (about 3 mm) on parchment paper (you can use a little flour since the dough is soft, but don't knead it too much as it will become too warm and sticky).
7. Prick dough: Prick the rolled-out dough with a fork a few times and bake for 15 minutes.
8. Warm jelly: While the base is baking, gently heat the red currant jelly in a small pot until the jelly pieces dissolve.
9. Spread base: After baking, immediately brush the base with the egg white from the fridge, then quickly spread the warm jelly over it.
10. Cut dough: Roll out the remaining dough on a floured surface and cut it into about 1 cm wide strips.
11. Arrange strips: Arrange the strips in a pattern over the jelly and bake everything for another 20 minutes. Let everything cool down well.
12. Cut diamonds: Once cooled, cut the cookies into diamond shapes, cutting across the strips.

Nutritional Information