When you’re in the mood for a satisfying sugar fix these Linzer Cookies will do the trick. Here’s a cool fact from the Hatibon blog – Linzer Cookies are based off of a recipe from the worlds oldest cake recipe!
Linzer cookie is originally based on the Linzer Torte which is named after the city of Linz in Austria. It is believed to be the oldest cake in the world with the recipe dating back to 1653.
Pretty cool. Now here’s Hati’s Linzer Cookie recipe:
- 2½ cups all purpose flour
- ½ cup light brown sugar
- ? cup toasted hazelnuts
- 1 cup butter (225 gr) softened
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp salt
- a small jar of jam
- Pulse nuts with half the sugar until finely ground.
- Whisk together flour, cinnamon, baking powder and salt.
- Beat butter and the remaining sugar with an electric mixer until pale and fluffy for a few minutes. Add the nut mixture & beat for another minute until well combined. Mix in the egg and the vanilla extract. Add the flour mixture & mix at the lowest speed until just combined.
- Form dough into two balls, flatten then wrap in cling film. Chill for a couple of hours.
- Preheat oven to 180 C (350 F)
- Roll out the dough to a ? inch thickness (about 4 mm) between two pieces of baking parchments. If the dough becomes too soft to work with put back in the fridge until firm.
- Cut out with the cookie cutter of your choosing then using a smaller cutter make little openings in the centre of half the cookies and arrange on the baking sheet lined with parchment. Put all the scraps of dough aside.
- Roll the other disk of dough and continue until you use it all. Gather all the leftover pieces of dough together and reroll only once.
- Bake cookies until edges are golden for about 10 to 15 mins. and transfer to a cooling rack.
- Once completely cool dust the ones with the hole in the middle with plenty icing sugar. Spread a tea spoon of jam each on the rest of the cookies and place a windowed cookie on top pressing gently to sandwich it well.