1/1 Photo of Linzer Augen (Linzer Eyes Aka Linzer Tarts or Linzer Cookies)
This is the most traditional Austrian version of this cookie I could find, trying to match my grandmother's recipes that she didn't leave behind. She used Black Currant preserves; if you can't find it, use the more American accepted filling of Seedless Raspberry Jam. ;) (This recipe makes only one dozen cookies, so you may want to double, triple or quadruple!)
My Private Note
Units: US | Metric
- 236.59 ml slivered almonds (blanched or toasted) or 236.59 ml sliced almonds (blanched or toasted)
- 118.32 ml unsalted butter, at room temperature
- 118.29 ml granulated sugar
- 1 egg yolk
- 4.92 ml finely grated lemon zest
- 3.69 ml vanilla extract
- 1.23 ml almond extract
- 236.59 ml all-purpose flour
- 2.46 ml ground cinnamon
- 1.23 ml salt
- 59.14-118.29 ml black currant preserves
- confectioners' sugar, for dusting
- 1Finely grind the almonds in a food processor, using short pulses. (It may help to put some of the granulated sugar you will be using in with the nuts as you are pulsing them. The sugar will absorb some of the oil that is produced helping to prevent it from becoming almond paste.).
- 2In a large bowl, beat the butter on high speed with an electric mixer until fluffy and pale. Add the granulated sugar and continue beating until combined. Reduce the speed to low. Add the egg yolk, lemon zest, vanilla and almond extracts and beat until blended.
- 3Sift together the flour, cinnamon and salt into another bowl. Add the ground almonds and stir to blend.
- 4Add the flour mixture to the butter mixture and beat on low speed or stir with a spoon until blended. The dough should be soft.
- 5Turn the dough out onto a clean work surface. Divide the dough into four equal portions and wrap each in plastic wrap. Refrigerate until chilled, about 1 hour.
- 6Preheat oven to 350°F Lightly grease 2 baking sheets or line with parchment paper.
- 7Remove 1 portion of the dough at a time from the refrigerator. Place dough between 2 sheets of waxed paper and roll out 1/4 inch thick.
- 8Using a cookie cutter or glass about 2 1/2 inches in diameter, cut out the cookies. Using a 1 1/4-inch cutter, cut a hole in the center of only half of the cookies.
- 9Repeat with the remaining portions of dough, then re-roll the dough scraps as needed to make 24 cutouts total, cutting holes in half of them.
- 10If the dough becomes sticky, wrap it in plastic wrap and freeze for 10 minutes before rolling out.
- 11Using a thin spatula, carefully transfer the cookies to the prepared baking sheets. Bake until the cookies are firm to the touch, about 12 minutes.
- 12Transfer the baking sheets to wire racks. Loosen the cookies with the spatula, but leave the cookies on the sheets until thoroughly cooled.
- 13To assemble, spread the solid cookies with a thin layer (about 1 tsp.) of preserves to within about 1/4 inch of the edges. Top the solid cookies with the cutout cookies.
- 14Dust the cookies generously with confectioners’ sugar and fill the hole with more jam.
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Nutritional Facts for Linzer Augen (Linzer Eyes Aka Linzer Tarts or Linzer Cookies)
Serving Size: 1 (45 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 214.0
- Calories from Fat 114
- Total Fat 12.6 g
- Saturated Fat 5.3 g
- Cholesterol 36.0 mg
- Sodium 52.6 mg
- Total Carbohydrate 22.8 g
- Dietary Fiber 1.4 g
- Sugars 12.0 g
- Protein 3.3 g