Linzer Cookies | Sweet, Crumbly, and Just a Little Naughty

These Austrian-inspired biscuits may be small in size, but they’re big on drama. Made from a rich almond dough spiced with cinnamon and allspice, each cookie is tender, golden, and just the right amount of crumble, and in the centre — a ruby-red kiss of raspberry jam, peeking through a cutout window. These cookies are adapted from the legendary Linzer Torte - one of the oldest cakes in the world.

Whatever-shaped or classic, these jam-filled gems are as romantic as they are moreish.

Ingredients

• 160g plain flour (plus extra for dusting counter) | 1⅓ cups

• 1 tsp ground cinnamon (or zest of a lemon)

• A pinch of allspice

• 1/4 tsp salt

• 170g unsalted butter, softened | 12 tbsp

• 72g almond flour |3/4 cup

• 100g fine sugar | ½ cup

• 1 egg yolk

• 1 tsp vanilla extract

• ½ tbsp icing sugar (for dusting)

• 4 tbsp raspberry jam or your favorite jam

Method

How to make dough:

In a large bowl, beat the softened butter, caster sugar, and either lemon zest or cinnamon until pale and fluffy — about 3 minutes. Scrape the sides of the bowl like you mean it.

Add the egg yolk and vanilla, and beat again until smooth and combined.

In a separate bowl, whisk together the plain flour, almond flour, salt, and allspice. Fold this gently into your buttery mixture until it just comes together — no overmixing, - be gentle not a boss.

Split the dough into two portions, pat each into a disc, and wrap them up in cling film like the treasures they are. Refrigerate until firm, about 1 hour.

Massage time:

Take one disc of dough out of the fridge and let it rest for 5 to 10 minutes — still chilled, but pliable.

On a lightly floured surface, roll the dough to 3mm / ⅛-inch thickness. Cut out cookies using a 6cm / 2½-inch crinkle-edged cutter, placing them on a parchment-lined baking tray.

Re-roll any offcuts — and if your dough starts getting too soft or sticky, don’t panic. Just pop it back in the fridge for 15–20 minutes to firm up.

Repeat with the second disc of dough, making sure you’ve got an even number of cookies. Cut a small shape (heart, circle, star — whatever makes your jam wink) from the center of half the cookies.

Magical with Nutella

Hot house treatment:

Preheat the oven to 350°F / 180°C / Gas Mark 4. Bake for 10–12 minutes, until lightly golden and just set.

Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. You’ll want them fully cool before assembly — or things get steamy fast.

Powdering your face:

Dust the cut-out tops with icing sugar like you’re covering up last night’s secrets.

Spread jam generously onto the base cookies, then sandwich them together with the cut-out tops. Press lightly — this is a love story, not a wrestling match.

Store in an airtight tin for up to 6 days. Ha, as if they'll last that long.

Please watch the video below. Enjoy your adventure time in the kitchen.

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