The Linzer Augen recipe, that is so popular around the Christmas season, is a miniature cousin of the much larger Linzer Torte. Essentially it is the combination of flaky almond dough and fruit preserves that ties the two together. Luckily, the much smaller Linzer Tortchen are also much simpler to prepare.
My Oma always used raspberry jam in her Linzer Augen recipe, so that is what I include in this recipe, but you are, of course, free to use whatever jam or jelly you might prefer.
While this recipe makes circular cookies with a single hole in the upper cookie, these cookies can be made in any number of shapes with varying hole shapes and numbers. Be as creative as you have the time and patience for.
3/4 cup of Softened Butter
1 tsp Vanilla Extract
3 cups of Flour
3/4 cup of Powdered Sugar
1 cup of Ground Almonds
1/4 tsp of Cinnamon
a pinch of saltFinishing Ingredients:
1 jar of Raspberry Preserves
Powdered Sugar to dust cookies
Mix all Dough Ingredients into a smooth dough
Let sit in refrigerator for 30 minutes
Preheat oven to 350 F
Roll out the dough to 1/4 inch thickness
Using cookie cutters or an empty glass, cut into matching pairs
Cut a ¾ inch diameter hole from one of each pair
Let Cookies cool
Spread Raspberry Preserves over hole-less side of each pair
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These worked out great Not rated yet
Tried making these last night, got distracted and had my dough stay chilled longer than 30 mins, almost over 3 hours. Thawed it out and quickly made the …
Recipe leaves dough dry Not rated yet
I made this recipe and it left my dough dry and not sticking together, added half a stick of butter and half a beated egg and it was fine.