Homemade Linzer Tarts contain the refreshing flavoring of zest of lemon, almonds, raspberries with traditional rich cookie taste, topped with powdered sugar. These tasty cookies make a nice luncheon style dessert, tea party, bridal shower or just general treat that stands by itself. The texture of Linzer tarts works well with gluten-free flour substitutions if your guests have food allergies or sensitivities. More effort than some cookies, but with a bigger and more memorable presentation pay-off. Linzer tarts can be made several days in advance of serving as long as they are kept in an air-tight container to preserve freshness.
- 1 cup All-Purpose Flour
- 3/4 cup almond flour
- 1/4 teaspoon sea salt (fine)
- 3/4 cup unsalted butter
- 1/2 cup sugar
- Zest of 1 lemon, or 1 teaspoon of ground cinnamon
- 1 large egg yolk
- 1 teaspoon vanilla extract
- raspberry jam (filling)
- confectioners’ sugar or glazing sugar (dusting)
TIP: For the freshest almond taste, grind fresh almonds to a fine texture in a food processor if you don’t mind the flecks of brown skin in your finished cookie, purchased almond slivers make excellent fresh almond flour for a traditional look cookie
MAKE THE DOUGH
- Beat the butter, sugar, and zest until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla, beat until combined.
- Whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined, don’t over-beat the mixture.
- Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
- On a lightly floured surface, roll one disc of dough out about 1/4″-thick. Using a 2 1/2″ round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Place the cut cookies in the refrigerator for 30 minutes.
- Preheat the oven to 350°F.
- While the first half of cookies is chilling, cut rounds from the remaining dough. Once you’ve transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.
- Bake all of the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
- Place the cookies with the holes in them on a cookie sheet and sift confectioners’ sugar over the top.
- Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly.
- Top with the sugar-dusted cookies.
Makes 24 cookies