Eggless Linzer Cookies filled with Raspberry Jam, are perfect Christmas cookies for a gift. This is a classic Christmas Cookie! These are soft, buttery, and full of flavor. Eggless Linzer Cookies
are traditional Austrian Christmas cookies. Originally made with flour, nut and egg mixture, but these are eggless. You can get them everywhere in Austria. These cookies are so good in taste that you can make them all year long, not just at Christmas, though they are considered as Christmas cookies. These are gorgeous and easy cookies, which is buttery, flaky shortbread filled with choice of sweet jam and dusted with powdered sugar. Use whatever flavor of jam or preserves you like most and be proud that you just made one of the prettiest cookies ever.
Linzer cookies are inspired by Linzer torte, it is a traditional Austrian pastry, a form of shortcake topped with fruit preserves and sliced nuts with a lattice design on top. It is named after the city of Linz, Austria. Linzer torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant, raspberry, or apricot preserves. Unlike most tortes, it is typically single layered like a pie or tart. It is covered by a lattice of thin dough strips placed atop the fruit. The pastry is brushed with lightly beaten egg whites, baked, and garnished with nuts.
Linzer torte is a holiday treat in the Austrian, Hungarian, Swiss, German, and Tirolean traditions, often eaten at Christmas. Some North American bakeries offer Linzer torte as small tarts or as cookies
Linzer cookies (German: Linzer Augen, “Linzer eyes”) or Linzer tarts are a sandwich cookie version, topped with a layer of dough with a characteristic circle shaped cut-out exposing the fruit preserves, and dusted with confectioners sugar. (Source Wiki)
Ingredients
• 2 cup All Purpose Flour
• 1 cup Almond Flour
• 1 tsp Baking Powder
• ¼ tsp Baking Soda
• ¼ tsp Salt
• ½ tsp Xanthan Gum (opt.)
• 1 cup Softened Unsalted Butter
• ½ cup Maple Syrup
• ½ cup Cane Sugar
• 1 tsp Almond Extract or Vanilla Extract
• ½ cup Raspberry Jam or Your Choice of Jam for filling
• ¼ cup Powder Sugar for Dusting
Method
1. In a mixing bowl, sieve the flour, baking powder and baking soda, then add almond flour, salt, xanthan gum and mix it well and keep aside.
2. In another bowl, add softened butter, maple syrup, almond extract and sugar, then whisk it till soft and smooth paste kind of consistency.
3. Now, mix the flour mixture into the butter mixture and form a dough, cover it and keep aside for 10 mins.
4. Preheat the oven on 350F/175C. Now take a big baking sheet line with parchment paper and set aside.
5. Take a dough divide it into two part. Roll it between two parchment paper for easy work or on lightly floured countertop, rolled dough disk should be ¼ inch thick.
6. Take a 2-3-inch cookie cutter and cut the small disks out of it, then use a smaller cookie cutter to make a cutout in the center for half of the cookie disks to create pairs.
7. Gather all the scrap and again roll and make cookies until all the dough done. Place cutout cookies carefully on lined baking sheet.
8. Bake it about 10-12 mins until lightly browned edges.
9. Remove the baking sheet from the oven let it cool for 2-3 mins, than arrange it over wire rack and cool it down about 10-15 mins.
Assemble cookies
1. Place the cookies with the center cutouts on a separate baking sheet and sift powdered sugar over the top.
2. Place the whole cookies on another baking sheet with the bottom side up, spoon 1 teaspoonful of jam filling on top, use a butter knife to spread it slightly. Place sugar-dusted cookies on top of the jam to complete the cookies.
Tips
• If you don’t have almond flour, then just use whole almond, but blend it in a food processor till fine crumbly mixture.
• You can store the flour with a plastic cling wrap into the fridge.
• If your dough is too dry, then sprinkle 1-2 tsp milk.
• You can store cookies in an airtight container about 1-2 weeks on kitchen shelves.
- 2 cup All Purpose Flour
- 1 cup Almond Flour
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- ½ tsp Xanthan Gum (opt.)
- 1 cup Softened Unsalted Butter
- ½ cup Maple Syrup
- ½ cup Cane Sugar
- 1 tsp Almond Extract or Vanilla Extract
- ½ cup Raspberry Jam or Your Choice of Jam for filling
- ¼ cup Powder Sugar for Dusting
- In a mixing bowl, sieve the flour, baking powder and baking soda, then add almond flour, salt, xanthan gum and mix it well and keep aside.
- In another bowl, add softened butter, maple syrup, almond extract and sugar, then whisk it till soft and smooth paste kind of consistency.
- Now, mix the flour mixture into the butter mixture and form a dough, cover it and keep aside for 10 mins.
- Preheat the oven on 350F/175C. Now take a big baking sheet line with parchment paper and set aside.
- Take a dough divide it into two part. Roll it between two parchment paper for easy work or on lightly floured countertop, rolled dough disk should be ¼ inch thick.
- Take a 2-3-inch cookie cutter and cut the small disks out of it, then use a smaller cookie cutter to make a cutout in the center for half of the cookie disks to create pairs.
- Gather all the scrap and again roll and make cookies until all the dough done. Place cutout cookies carefully on lined baking sheet.
- Bake it about 10-12mins until lightly browned edges.
- Remove the baking sheet from the oven let it cool for 2-3 mins than arrange it over wire rack and cool it down about 10-15mins.
- Assemble cookies
- Place the cookies with the center cutouts on a separate baking sheet and sift powdered sugar over the top.
- Place the whole cookies on another baking sheet with the bottom side up, spoon 1 teaspoonful of jam filling on top, use a butter knife to spread it slightly. Place sugar-dusted cookies on top of the jam to complete the cookies.
You can store the flour with a plastic cling wrap into the fridge.
If your dough is too dry, then sprinkle 1-2 tsp milk.
You can store cookies in an airtight container about 1-2 weeks on kitchen selves.
