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Linzer Hearts

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Linzer Hearts

Cuisine:Austrian

Course:Dessert

30m prep 15m cook 1h ready

Delicate almond cookie hearts sandwiched with raspberry preserves and dusted with powdered sugar. A classic Linzer-style treat.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 sticks (8 oz or 225g) unsalted butter, softened
    • ¾ cup (75g) powdered sugar
    • 1 cup (90g) finely ground walnuts or almond meal or flour
    • 2 teaspoons vanilla
    • (1 teaspoon ground cinnamon)
    • 2 cups (250g) all-purpose flour
    • ⅔ cup powdered sugar
    Sub-recipe steps
    1. Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: 2 sticks (8 oz or 225g) unsalted butter, softened
    2. Add and beat until well combined: ¾ cup (75g) powdered sugar
    3. Beat in: 1 cup (90g) finely ground walnuts or almond meal or flour; 2 teaspoons vanilla; (1 teaspoon ground cinnamon)
    4. Stir in until well blended: 2 cups (250g) all-purpose flour
    5. Chill the dough for 1 hour. If using a crescent cookie cutter, roll the dough to the thickness of ¼ inch. If shaping into crescents, roll 1-tablespoon pieces of dough into short ropes, then form them into crescents (see below). Arrange about ¼ inch apart on the prepared baking sheets. Bake until the crescents begin to brown, 13 to 15 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. Roll the cooled cookies in: ⅔ cup powdered sugar
  • ¾ cup seedless raspberry preserves
  • Powdered sugar

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Viennese Crescents using almond meal or flour
  • ¾ cup seedless raspberry preserves
  • Powdered sugar

Let's Cook

  1. Step 1.

    Prepare the dough for: Viennese Crescents using almond meal or flour

  2. Step 2.

    Divide the dough in half, wrap tightly, and refrigerate for 1 hour.

  3. Step 3.

    Preheat the oven to 350°F. Line 2 baking sheets or cookie sheets with parchment paper.

  4. Step 4.

    Working with 1 piece of dough at a time, roll out to a ¼-inch thickness and cut out with a 1 ½-inch cutter. Use a small round or heart-shaped cutter to cut out the center of half of the cookies. Gather the scraps and reroll one time to cut out more cookies. Arrange on the baking sheets 1 inch apart and bake until golden, 12 to 15 minutes, switching racks and rotating the sheets halfway through. Let cool for 2 to 3 minutes on the sheets, then transfer to a wire rack to cool completely.

  5. Step 5.

    Boil for 2 minutes in a small saucepan: ¾ cup seedless raspberry preserves

  6. Step 6.

    Cool to lukewarm. Sift over the cookies with the cut-out centers: Powdered sugar

  7. Step 7.

    Turn the solid cookies over, so the bottom side is facing up. Place a small dollop of preserves on the solid cookies. Place a sugar-dusted cut-out cookie over the jam-topped cookies.

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