Whole-wheat linzer cookies with redcurrant jam
Delicate cookies with spices and lemon zest accompanied by sharp redcurrant jam. That are my beloved linzer cookies. A classic that has to be part of our Christmas and Easter holidays.
Make your own original recipe for linzer cookies by adding various spices – vanilla, cinnamon, star anise, cardamom. You can prepare the cookies in advance, but you have to find safe place to keep them until Christmas. 🙂 Otherwise, you have to make another batch of cookies.
Ingredients (app. 70 pieces)
Preparation: 15 minutes + 1 hour resting + 2 hours baking and finalizing
- 420 g whole-wheat flour
- 140 g icing sugar
- 1/2 tsp spices (cardamom, cinnamon, vanilla, star anise)
- 280 g butter, cut into cubes
- 4 egg yolks
- grated lemon peel from 1 organic lemon
- sharp jam (raspberry, redcurrant, sour cherry)
- icing sugar for sprinkling
Sift the flour and mix it with dry ingredients (powdered sugar, spices). Add butter, yolks, lemon zest and make a dough by hand.
Wrap the dough in plastic and refrigerate for at least 1 hour. You can store it in the fridge for 1–2 days.
Preheat the oven to 180 °C. Line your baking pan with baking paper.
Remove the dough from the fridge and roll it out to 2 mm thick. Using various cookie cutters, cut the cookies. Half of the cookies should be plain and the other half should have a hole in the center.
Place the cookies on a prepared baking pan and bake app. 6 minutes. Remove the cookies from the oven and transfer them carefully with a pallet knife to a rack. Allow to cool completely.
Once cookies are cooled to a room temperature, add teaspoon of jam in the center of the cookies (without a hole) and spread it gently. Top with cookies with a hole in the center. Match the same shapes of the cookies together.
Store in a cool place (not in a fridge) in an airtight container. Sprinkle with icing sugar just before serving.
Enjoy the cookies and the holiday!