Introduction
The Linzer cookie is a festive favorite, originating from the famous Austrian Linzer Torte. Our version, the Christmas Tree Raspberry Linzer Cookie, transforms this nutty, buttery classic into a holiday centerpiece. These sandwich cookies feature a delicate, almond-infused shortbread base, a vibrant peek of tart raspberry jam, and a dusting of powdered sugar that mimics fresh snow. They are not just delicious; they are visually stunning additions to any Christmas cookie platter.
Ingredients
- 225 g (1 cup) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 250 g (2 cups) all-purpose flour, plus extra for dusting
- 120 g (1 cup) finely ground blanched almonds (almond meal)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 240 g (1 cup) high-quality raspberry jam (seedless preferred)
- 60 g (½ cup) powdered sugar, for dusting
Step-by-step Preparation
- **Prepare the Dough:** In a large bowl or stand mixer, cream the softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in the egg yolk and vanilla extract until fully combined.
- **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, ground almonds, cinnamon, and salt. Gradually add the dry mixture to the wet mixture on low speed until the dough just comes together. Do not overmix.
- **Chill the Dough:** Divide the dough in half, wrap each portion tightly in plastic wrap, and flatten into discs. Refrigerate for at least 2 hours, or up to overnight. *Tip: Chilling is essential for Linzer dough to prevent spreading and maintain the sharp Christmas tree shape.*
- **Cut and Shape:** Preheat your oven to 180°C (350°F). On a lightly floured surface, roll one disc of dough to about 3 mm (⅛ inch) thickness. Use a Christmas tree cookie cutter for all shapes. Cut an equal number of solid bottoms and tops. For the tops, use a small star or circle cutter to create a central cutout.
- **Bake:** Place the cut cookies on baking sheets lined with parchment paper. Bake for 10–12 minutes, or until the edges are lightly golden. Let them cool completely on the baking sheet before moving.
- **Assemble:** Once cooled, dust the top cookies (those with the cutouts) generously with powdered sugar. Warm the raspberry jam slightly to make it easier to spread. Spread about 1 teaspoon of jam onto the flat side of the solid bottom cookies. Gently place a dusted top cookie over the jam layer to create the sandwich. *Tip: Assemble right before serving to prevent the powdered sugar from dissolving into the jam.*
Nutritional Information
While these cookies are a holiday indulgence, the inclusion of almond meal provides healthy monounsaturated fats, fiber, and Vitamin E. Each assembled cookie (approximately 1 serving) contains an estimated 180-200 calories, depending on the size and amount of jam used. They are a source of carbohydrates and energy, making them a perfect accompaniment to a warm holiday beverage.
Storage
Store unassembled cookies (dough or baked shells) in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. If the cookies are already assembled with jam, they should be stored in a single layer in an airtight container at room temperature for up to 3 days. Freezing assembled Linzer cookies is not recommended, as the jam texture can become watery upon thawing.
Conclusion
These beautiful Christmas Tree Linzer Cookies are ideal for gifting or featuring on your holiday dessert table. For a variation, substitute the ground almonds with ground hazelnuts for a deeper, nuttier flavor, or swap the raspberry jam for apricot or redcurrant preserves. Serve them alongside a steaming cup of mulled wine or rich hot chocolate for the perfect cozy winter treat.