Linzer Hearts from 'Classic Cookies with Modern Twists'
Reprinted with permission from Classic Cookies with Modern Twists by Ellen Jackson (Sasquatch Books).
Photograph by Charity Burggraaf
Linzer Hearts
Makes about 3 dozen cookies
Like thumbprint cookies, linzer cookies (and tarts) never disappoint, no matter what combination of nuts and preserves you use. But for Valentine’s Day, it’s got to be heart-shaped sandwiches with raspberry middles. You’ll need two heart cookie cutters—a large one, about two inches long, for the bottoms and a smaller one to stamp out the middles of the tops. Don’t feel limited by a particular shape or holiday. These cookies are beautiful in every configuration, and taste pretty darn good before and after February 14 if you share them with someone you love.
2 scant cups toasted almonds
1 cup confectioners’ sugar, divided, plus more for dusting
2 cups all-purpose flour
1 cup white rice flour, plus more for rolling
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon fine sea salt
1⁄4 teaspoon freshly ground nutmeg
1 1⁄2 cups (3 sticks) unsalted butter, room temperature
1 egg
1⁄2 teaspoon vanilla extract
1 cup raspberry jam or preserves
In the bowl of a food processor fitted with the blade attachment, pulse the almonds in short bursts until coarsely chopped. Add 1⁄4 cup of the sugar, and pulse in bursts until the two are well combined and the nuts are finely chopped. Transfer to a medium bowl. Add the flours, cinnamon, salt, and nutmeg, and stir to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter and the remaining 3⁄4 cup sugar on medium speed until light and fluffy, about 3 minutes. Scrape the paddle and sides of the bowl with a rubber spatula. Add the egg, mix well, and add the vanilla. With the mixer on low speed, add the dry ingredients all at once. Blend for about 1 minute, scraping the bowl as needed to create a uniform dough. Gather the dough into a ball, divide it in half, flatten into 2 disks, and wrap with plastic wrap. Refrigerate for 4 to 6 hours.
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper. On a lightly rice-floured surface or between 2 sheets of plastic wrap or parchment paper, roll one of the disks of dough 1/8 inch thick. Using the larger cookie cutter, cut as many hearts as you can and place them on the baking sheets, 1⁄2 inch apart. Gather the scraps and repeat with the second disk. Refrigerate one sheet (these will be the cookie bottoms). Use the smaller heart cutter to cut out the middles of the other sheet (these will be the cookie tops). Gather the scraps, chill, and roll out again to make more cookie tops.
Bake both sheets for 12 to 15 minutes, rotating the sheets halfway through, or until the cookies are lightly browned. Move the sheets from the oven (leaving the cookies on the sheets) to a wire rack to cool completely; then move the cookies on their sheets of parchment paper to a flat surface.
In a small pot over medium heat, bring the raspberry jam to a simmer. Remove the jam from the heat and cool slightly, about 5 minutes, before spreading about 1 teaspoon jam on each cookie bottom. Place one of the hearts with a cutout on top of each and dust with confectioners’ sugar.
More cookies to love:
Matcha Swirl Shortbread Cookies
