Prep Time:
About 1 hour 20 minutes.
Cook Time:
10 minutes for each batch, I did 2 batches .
Total Time:
About 1 hour 45 minutes.
Servings:
4-5 servings
Yield:
30-35 cookies
Linzer Augen Christmas Cookies
“Linzer Augen Christmas Cookies: A German Holiday Delight You’ll Love to Bake”
Every Christmas, my kitchen is filled with the heavenly aroma of “Linzer Augen“, a traditional German Christmas cookie that has become a cherished part of my holiday baking. I first discovered these delightful cookies during my stay Germany, and ever since, they’ve been a centerpiece of my festive celebrations. With their buttery, nutty base, a sweet jam filling, and a dusting of powdered sugar, “Linzer Augen” are as beautiful as they are delicious. In this post, I’ll share the story behind these iconic cookies, why they hold a special place in my heart, and a step-by-step recipe so you can enjoy them with your loved ones this holiday season.
Ingredients
- 300 grams all purpose flour
- 100 grams ground almond/almond powder
- 200 grams unsalted butter
- 2 egg yolks
- 100 grams icing sugar
- Vanilla sugar or vanilla extract
- A pinch of salt
- Lemon Zest and ground cinnamon (optional)
- Jam of choice (I love raspberry or apricot jam for these cookies)
- Icing sugar to sprinkle
Instructions
- Prepare all the ingredients.
2. Mix flour, ground almond, salt, icing sugar, cinnamon, lemon zest, vanilla sugar or vanilla extract and egg yolks. I have a kneading machine but the dough can be very well kneaded by hands.
3. Once everything is mixed homogeneously, you will obtain a dough. Wrap the dough properly using a plastic film and let it rest in the fridge for at least an hour. This helps with easy rolling of the dough.
4. After taking the dough out of the fridge, divide it into two or three parts. We need to work on batches. depending on the size of the baking pan, you can decide how many parts you want to divide the dough into. I have a large rectangular pan, therefore two batches will be enough to bake all my cookies. I divide my dough into two parts.
Then roll the divided dough on the kitchen counter. Spread little flour before rolling the dough.
5. Using a cookie cutter, cut the cookies. I found some cookie cutters that have holes in them already, but the holes can be made with anything else.
6. Bake each batch of cookies for 10 minutes. Take them out and let them cool down properly before the next step.
Now on the part of the cookie without a hole, add a little bit of jam and sandwich them together with the matching cookie with holes.
Sprinkle some icing sugar on the cookies. This can be done before the sandwiching process or after.
These cookies can be stored in an air tight container for upto 3 weeks.
Bon Appétit!
Merry Christmas to you all!
