Classic Heart Shaped Linzer Nut Cookies with Raspberry Jam
Linzer cookies are based on the famous Linzertorte - a delicious tart made using a rich buttery dough with ground nuts, lemon zest, and cinnamon. It is one of the oldest known tart recipes, discovered in an Austrian abbey that dates back to 1653. The tart i…
What you'll need
Ingredients
Heart Shaped Linzer Nut Cookies with Raspberry Jam
2-1/2 oz. (1/2 cup) sliced almonds
2-1/2 oz. (1/2 cup) coarsely chopped pecans or skinned hazelnuts
9-1/2 oz. (2 cups plus 1 Tbs.) all purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon table salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
7 oz. (14 Tbs.) chilled unsalted butter
1 large egg
11/2 tablespoons cold water
1/2 cup raspberry preserves
The method
Directions
01
Zest of 1 lemon (1-2 teaspoons)
02
In a food processor, process the nuts with 1/2 cup of the flour until fine textured but not powdered. (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like they’re still chunky, but they may actually just be clumping together.) Add the remaining flour, granulated sugar, lemon zest, baking powder, salt, cinnamon, and cloves. Pulse mixture to combine.
03
Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal, about 8 one-second pulses. Don’t over-process. Transfer to a large bowl.
04
Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine. The dough should hold together when pinched. (If it seems dry, sprinkle on a bit more water.) Gather the dough into two balls and knead briefly just to blend. Wrap in plastic and chill until firm, 2 to 3 hours.
05
Heat the oven to 325°F. Line cookie sheets with parchment.
06
Generously flour a work surface. Roll one ball of the dough to about ¼-inch thick. (Keep the rest in the refrigerator, and if the dough warms up to the point of being sticky while you’re working with it, return it to the refrigerator.) Cut out as many 2-1/2-inch hearts as possible, rerolling the scraps to make more hearts. Arrange on the cookie sheets about 3/4 inch apart. Cut 1-1/4-inch hearts in the center of half the rounds. Reroll these center scraps to make more cookies.
07
Bake until the edges are lightly browned, about 15 minutes. Let cool on the sheets. Repeat with the remaining dough.
08
To assemble, spread a heaping 1/2 tsp. preserves on the underside of the whole cookie hearts. Using a wire-mesh sieve, sprinkle the cut-out heart tops with powdered sugar. Place on top of jam covered hearts.
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Classic Heart Shaped Linzer Nut Cookies with Raspberry Jam
Prep
Cook
Yield
Linzer cookies are based on the famous Linzertorte - a delicious tart made using a rich buttery dough with ground nuts, lemon zest, and cinnamon. It is one of the oldest known tart recipes, discovered in an Austrian abbey that dates back to 1653. The tart i…
Ingredients
Heart Shaped Linzer Nut Cookies with Raspberry Jam
2-1/2 oz. (1/2 cup) sliced almonds
2-1/2 oz. (1/2 cup) coarsely chopped pecans or skinned hazelnuts
9-1/2 oz. (2 cups plus 1 Tbs.) all purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon table salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
7 oz. (14 Tbs.) chilled unsalted butter
1 large egg
11/2 tablespoons cold water
1/2 cup raspberry preserves
Cook Like James · The method
Directions
1
Zest of 1 lemon (1-2 teaspoons)
2
In a food processor, process the nuts with 1/2 cup of the flour until fine textured but not powdered. (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like they’re still chunky, but they may actually just be clumping together.) Add the remaining flour, granulated sugar, lemon zest, baking powder, salt, cinnamon, and cloves. Pulse mixture to combine.
3
Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal, about 8 one-second pulses. Don’t over-process. Transfer to a large bowl.
4
Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine. The dough should hold together when pinched. (If it seems dry, sprinkle on a bit more water.) Gather the dough into two balls and knead briefly just to blend. Wrap in plastic and chill until firm, 2 to 3 hours.
5
Heat the oven to 325°F. Line cookie sheets with parchment.
6
Generously flour a work surface. Roll one ball of the dough to about ¼-inch thick. (Keep the rest in the refrigerator, and if the dough warms up to the point of being sticky while you’re working with it, return it to the refrigerator.) Cut out as many 2-1/2-inch hearts as possible, rerolling the scraps to make more hearts. Arrange on the cookie sheets about 3/4 inch apart. Cut 1-1/4-inch hearts in the center of half the rounds. Reroll these center scraps to make more cookies.
7
Bake until the edges are lightly browned, about 15 minutes. Let cool on the sheets. Repeat with the remaining dough.
8
To assemble, spread a heaping 1/2 tsp. preserves on the underside of the whole cookie hearts. Using a wire-mesh sieve, sprinkle the cut-out heart tops with powdered sugar. Place on top of jam covered hearts.
Cook Like James
Classic Heart Shaped Linzer Nut Cookies with Raspberry Jam
Prep
Cook
Yield
Linzer cookies are based on the famous Linzertorte - a delicious tart made using a rich buttery dough with ground nuts, lemon zest, and cinnamon. It is one of the oldest known tart recipes, discovered in an Austrian abbey that dates back to 1653. The tart i…
Ingredients
Heart Shaped Linzer Nut Cookies with Raspberry Jam
2-1/2 oz. (1/2 cup) sliced almonds
2-1/2 oz. (1/2 cup) coarsely chopped pecans or skinned hazelnuts
9-1/2 oz. (2 cups plus 1 Tbs.) all purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon table salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
7 oz. (14 Tbs.) chilled unsalted butter
1 large egg
11/2 tablespoons cold water
1/2 cup raspberry preserves
Directions
1
Zest of 1 lemon (1-2 teaspoons)
2
In a food processor, process the nuts with 1/2 cup of the flour until fine textured but not powdered. (To avoid overprocessing, stop the machine occasionally and feel the nuts; they may look like they’re still chunky, but they may actually just be clumping together.) Add the remaining flour, granulated sugar, lemon zest, baking powder, salt, cinnamon, and cloves. Pulse mixture to combine.
3
Cut the butter into 1/2-inch cubes and add to the flour mixture; pulse until the mixture looks like coarse meal, about 8 one-second pulses. Don’t over-process. Transfer to a large bowl.
4
Whisk together the egg and water; sprinkle over the flour mixture and toss gently to combine. The dough should hold together when pinched. (If it seems dry, sprinkle on a bit more water.) Gather the dough into two balls and knead briefly just to blend. Wrap in plastic and chill until firm, 2 to 3 hours.
5
Heat the oven to 325°F. Line cookie sheets with parchment.
6
Generously flour a work surface. Roll one ball of the dough to about ¼-inch thick. (Keep the rest in the refrigerator, and if the dough warms up to the point of being sticky while you’re working with it, return it to the refrigerator.) Cut out as many 2-1/2-inch hearts as possible, rerolling the scraps to make more hearts. Arrange on the cookie sheets about 3/4 inch apart. Cut 1-1/4-inch hearts in the center of half the rounds. Reroll these center scraps to make more cookies.
7
Bake until the edges are lightly browned, about 15 minutes. Let cool on the sheets. Repeat with the remaining dough.
8
To assemble, spread a heaping 1/2 tsp. preserves on the underside of the whole cookie hearts. Using a wire-mesh sieve, sprinkle the cut-out heart tops with powdered sugar. Place on top of jam covered hearts.
