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Cookies · Recipe No. 45

Almond Linzer Augen Cookies

Crumbly, delicate almond Linzer Augen cookies with a tart red jelly filling, my own mix of many recipes. Make them with or without the little window!

2 min read

almond linzer augen cookies

While browsing recipes for Linzer Augen (Linzer "eyes," the classic jam-filled sandwich cookies), I just couldn't decide on any one of them. So I decided to try something of my own, and this recipe came out of a mix of many others.

These cookies are crumbly and delicate. I made them in two versions: the sweeter ones with the little "eye" and filling, and ones without any filling, just plain shortbread-style cookies that are only slightly sweet. Both versions taste great.

almond linzer augen cookies

Ingredients:

• 120 g cold butter

• 150 g ground almonds (with skins)

• 95 g powdered sugar

• a pinch of salt

• 150 g all-purpose flour

• 2 egg yolks

• ½ tsp baking powder

• 2 heaped tbsp thick sour cream

• flour for rolling out

• about 150 g jelly, preferably tart and red, e.g. made from sour cherries or currants. Or preserves without pieces of fruit.

Chop the butter and knead it together with the powdered sugar, almonds, salt, egg white, flour and baking powder. Set the dough aside in a cool place for about two hours. After kneading, the dough may be a little loose, but after those 2 hours in the cold it should firm up. Then roll it out on a floured surface to about 3 mm thick and cut out the cookies. To make cookies with a little window, cut a hole in the middle of half of the cookies with a much smaller cutter, or use a special cutter that already has a hole. Then bake the cookies on a baking sheet lined with parchment paper for about 10-15 minutes at 175°C (345°F). Once they've cooled, spread a thin layer of jelly on the cookies without holes and place the cookies with holes on top, so that the jelly peeks out slightly through the opening. Dust with powdered sugar and dig in.

almond linzer augen cookies

Additional notes:

If you don't have jelly or preserves without pieces of fruit, you can blend regular preserves before spreading them, or heat them and press them through a sieve.

Instead of almonds you can also use other nuts, e.g. hazelnuts.

Enjoy!