Linzer Cookies Recipe Demonstration - Joyofbaking.com

[@lindamcguffie8154]

I made these for Valentine's Day and they taste true to Linzer tarts I have had from a German bakery - delicious. Be aware these are labor intensive and you must have a little baking experience or a willingness to learn as you go to work with this dough. I used 1 cup of almond flour instead of processing almonds and it worked well, but the dough is very soft. Must refrigerate dough and use a cold rolling pin, glass or cocktail shaker to roll out dough quickly. Measure the height of the rolled out dough so you do not make them too thin - they will not hold together for cutting out or lift off the surface and stay together. Refrigerate again and again to keep dough firm enough to work with. Instead of using the floured granite top, I used floured parchment to roll on and even parchment on top to keep from sticking to the dough. I think I will use 1/2 cup of almond flour next time and add 1/2 cup more white flour to make the dough a little less almond bits when eaten. I used a hand mixer which worked OK, but I will go with the stand mixer next time for ease of operation. I have 2 inch plastic cutters and a smaller heart shape on the top of the cutter to cut out the heart center. When the dough is thick enough and firm enough, the little hearts pop out as you cut and the cookies cut clean and lift easily. I got more than 26 cookies because the cutters were a little smaller - Chicago Cuttlery Linzer Cookie cutters. Don't give up during the process, but allow four hours so you are not rushed or frustrated at how long it takes to make these bakery worthy cookies. Prepare everything and forge ahead - you can do it!

[@joyofbaking]

Yes I mention this in the recipe on Joy of Baking.

[@joyofbaking]

I usually store them in the refrigerator to keep them crisp. If you store them at room temperature the jam will soften the cookies.

[@bmologousis]

Just made these after searching tons of recipes. They came out perfect! I used my Wilton Linzer cookie cutter with Christmas cut outs of candy canes, Christmas trees and snowman and they are adorable. They taste even better! This will be a new Christmas cookie on my list for years to come ❤️

[@joyofbaking]

Glad to hear the video helped. Merry Christmas to you and your family.

[@JKCody]

I just made these and they were great! The cookies were a perfect combination of crispy, buttery and crumbly. If you don't use blanched almonds, though, be aware you'll get a much darker cookie, not a whiter cookie like in the video (they taste the same though). The whiter ones look more polished, like shortbread, but darker look - which is reminiscent of gingerbread - is a nice contrast with the white sugar. I also heated up my jam, because my experience is that once it cools it gels into something more solid and transportable if you do it that way. The first time around I added some nutmeg, ginger powder and ground clove along with the cinnamon. The second time I experimented with replacing lemon zest with orange zest and adding a touch of orange blossom water - and adding the leftover zest to the heated jam - and they were also delicious that way.

[@JKCody]

Oh, but I didn't get 26 cookies out of this recipe. I got more like 18! But maybe I just used larger cookie cutters.

[@jaxtondax785]

instablaster.

[@joyofbaking]

It is a Kenwood Titanium Chef KM010.

[@bridgetmcpherson8073]

I have been guided by your clear instructions for years, and when the family rave abiut my culinary achievements, I must say, I do say a quiet thank you to you! ❤! Happy New Year

[@joyofbaking]

Yes.

[@martinahugheslabiche5567]

Amazing! Followed the recipe exactly as in the video and they were delicious. Keeping in the fridge brings out all the flavors and the texture was crispy and soft at the same time. Thank you Stephanie!

[@ilpleut99]

Made these this week amidst Christmas gingerbread season- absolutely fabulous.

[@rkh1942]

My first try with my Wilton Linzer cutters was less than satisfactory so I searched You Tube for some help. Your video was exactly what I needed. Your tips were terrific making the process go smoothly, resulting in perfect cookies for my party tonight. Thank you and Merry Christmas.

[@joyofbaking]

Yes you can use store bought ground almonds.

[@benimsayfam1000]

I cannot believe your assertion for benign and beneficial videos such as yours. If it's true, it is incredible.

[@joyofbaking]

Keep in mind that after a day of storing these cookies, they do soften because of the jam. But if you want a softer cookie you could shorten the baking time.

[@TheNeguita]

I already did some of your recipes and I am delighted. You are my hero. Greetings from Mexico.

[@nealmandell5082]

I made these last night, and big hit at the office today. Thought the dough was a little soft and sticky, and some broke apart handling from counter to cookie sheet, that was my fault: didn't stay chilled long enough. (Didn't have enough time to keep putting the dough back in the fridge.) Also, took longer to bake than indicated (14 minutes.) Delicious! Thanks for the recipe and the video was especially helpful.

[@teutahaxhiavdija4305]

Thank you Stephanie…I love your cooking and detailed explanation of the recipes.👏❤️

[@mariarugolo2487]

Excellent recipe, excellent video, excellent tips with excellent results - no surprise as every recipe I've ever made on Stephanie's sight is wonderful. ❤

[@shochet6652]

I made these today and they are perfect! Had to blanch the almonds myself and learned something new. This is a time consuming but oh-so worth it recipe!

[@joyofbaking]

If you saw some of the obscene comments that are often posted you would understand why we have to moderate the comments.

[@miaa94]

When you ate the cookie my mouth watered .. it looks soo yummy!!!!!!!!!!!!

[@CindyJoMusic]

WOW these cookies look absolutely delicious and they are just gorgeous! I think I'm going to try this recipe! Keep posting videos, good job!

[@sarabeh93]

I'm from kuwait and i luv ur channel i tried so many of ur recipes u r the best .. thx for being so giving :*

[@remygoldman6611]

Thank you so much for this lovely recipe! It was a huge hit, and I agree that they are best made a day or two in advance, they were yummy to begin with, but truly did get more delicious with time!

[@sarahdelossantos8771]

Made this recipe for Christmas and they were delicious! Excellent recipe!

[@MeliMiyoko]

You know your fans love it when you try whatever it is you're baking.^^ I spy Baxter in the background!

[@harvest87]

My husband and I made these together the other day. It was really fun, and they turned out really well :) They do taste even better after a few days; they're softened, yet still crispy. Thank you for posting your recipes. I'm looking for the next thing we can make together!

[@joyofbaking]

So the bottoms look nice as well as the top.

[@joyofbaking]

You can mix the batter by hand.

[@annaromolova8521]

i made this cookies yesterday and they are delicioues ! thank you for your videos!

[@Tranimo0]

Stephanie I like your recipes ♥_♥ , i did alot of I'm from saudi arabia , thank you so much for this beautiful channel to you and rick ♥

[@joyofbaking]

Because you can control the amount of salt if you use unsalted.

[@rosiovengas4249]

Can u make them with almond flour?

[@joyofbaking]

I would use about 1 1/4 cups of almond meal.

[@JonasRosenven]

Hi, Jaworski. I just wanted to let you know that I very much enjoy your videos. I'm a new subscriber. Your recipes are (for me) well explained and easy to follow. Thank you for a job well done. The kindest regards from Leo in Denmark.

[@LotusLady9]

Love this recipe!

[@LemonTastex3]

Is it just me who loves to just watch her bake random stuff?

[@danielle0elleinad]

Love this! Can't wait to try!

[@BarbGhig]

Another great recipe! Thank you so much for your videos...I really enjoy them!!!

[@tlicious121]

Is it okay to freeze the dough for later use? I hope so because I just wrapped it, rolled it and put it in the freezer in a long airtight container - lol. Also, once I bake them, can then re-freeze the cookies if I can't fill right away, or will the cookies start to get funky if dough is frozen, cookies are baked, then baked cookies are re-frozen? Thank you again, Stephanie. The dough smelled WONDERFUL!!

[@joyofbaking]

You could freeze the dough for about a month. I don't think I would freeze, bake the cookies, and freeze.

[@tlicious121]

Thank you again.

[@Altheya878]

These are so delicious! Even before we put jam and powdered sugar - I'm going to try this dough next Christmas for my sugar cookies. Beautiful and yummy! Thank you, Ms. Stephanie! As usual - the best! Happy New Year!

[@muniiibaa]

Thanks I really love your baking!!!! Y do v have to put them in refrigerator???

[@mkzkopi]

The cookie dough needs to be cold so it will be easier to roll out and cut into shapes without sticking to everything. Also, if the dough won't spread too much during baking.

[@DaniAnn8]

my sister made the pumpkin cheesecake recipe from this site last year, it was amazing! if you liked the pie, try the cheesecake

[@cinnamonbunnytea]

Hi Stephanie... Can you use almond flour instead of the ground almonds? This are absolutely beautiful...Thanks for sharing :)

[@histar28670]

I'm a great fan! I made your pumpkin pie recipe. That was my first time and it was delicious. it was the first time that i tasted.. regard from spain. My second challenge will be "the sponge cake"...let see

[@jamshqiptar4809]

❤❤❤❤❤❤❤❤❤

[@joyofbaking]

Yes, sandwich cookies tend to be more labor intensive, but worth it, I think.

[@SpazzYSabS]

Stephanie you make it seem so easy !!

[@mattentertainment8919]

Love it! I will give it a try.

[@sadiakhan1510]

Hi, does this recipe make 26 sandwich cookies or 26 unassembled/single cookies? love your recipes! Thanks!

[@joyofbaking]

You should get about 26 sandwich cookies.

[@scarrymiss123]

Stephanie, you have a talent for baking! its ridiculous

[@may2708204]

Hi Stephanie! I would like to ask if I have to store them in the refrigerator to keep those crispy after filling the Jam?

[@lupechacon-florez7520]

Hi Stephanie. Do you have sugar free cookie recipes?

[@cynthiamascarenhas2230]

Can whipped cream be used instead of jam.

[@thebluesmoker22]

Hi Stephanie, I was wondering..here in Mexico the lemons are really really green and smaller ...did will be ok is I use one of that lemons or look for a lemon like yours??

[@AniasKitchen]

this looks great! I can't stay away from sweets :) I need to get ready for Christmas baking!

[@pbug867]

I learn so much from your video's - thank you!!

[@joyofbaking]

I've never tried it, but you could do it that way.

[@joshianupamar]

How thick are the cookies rolled out to be? They look like lesser than 1/4th inch

[@maike0212]

I like your description of the flavors after you've tried the cookie! :-)

[@Chatterbox968]

I'm thinking the same thing! Do i use a cup of almond flour?

[@Bengey22]

Can I use almond flour ( leftover from making your wonderful macarons) instead of grinding almonds?

[@nataliasuslov7467]

I made the cookies today and they didn't turn out. I did make them smaller though. They were braking apart when I put them together. I followed your recipe completely, any idea how to fix it? They were just not firm enough and no crunch.

[@joyofbaking]

If the cookies were really soft before you sandwiched them together, then it sounds like they needed to be baked longer. You want the cookies quite crisp because they will soften once you sandwich them together with the jam.

[@mariadahl5396]

Hi Joy !! ...Would it be possible to put oil? how many tablespoons?

[@joyofbaking]

I’m sorry but I’ve never tried that.

[@Glitt3rsandIce]

How come you flip the baked cookie bottoms over before putting the jam on? :)

[@ayshamisbah]

I really learnt a lot from your videos

[@kateymateymusic1]

Beautiful! Looks yummy

[@tookiecookie2266]

Love your channel!!!yummy!!!

[@CleoSerene]

What is the brand of mixer you are using? I need a new one =)

[@NikitaBaxla]

Thank you for the recipe! I'm planning on baking them for Christmas. I have a doubt though, in the video you say you're adding half cup sugar but the written recipe says 3/4 cup. Would appreciate it if you could clarify that.

[@joyofbaking]

The recipe says "3/4 cup (150 grams) granulated white sugar, divided". That is because at the beginning of the video you take 1/4 cup (50 grams) of the sugar to mix with the almonds. The remaining 1/2 cup (100 grams) is used in the cookie batter. That makes a total of 3/4 cup of sugar.

[@NikitaBaxla]

@@joyofbaking Okay, thanks for replying

[@rukshanamiah]

Hi, could I substitute the almonds with almond extract? If so, how, much of it should I add?

[@HisDaughter88]

These look delicious! I love your videos :)

[@joyofbaking]

You could use some other type of nut such hazelnuts. But this recipe needs some kind of nuts.

[@monica-NJ-123]

I have the same ceramic pig in the background, nice recipe thank you

[@monica-NJ-123]

I made these cookies twice and they were so delicious, I followed your instructions and they turned out great!! I got more compliments! Thanks so much, wish I could post a picture

[@vircabutar]

i really second the book idea!

[@TD-ug4mg]

I would be very interested in knowing if there's a way to actually cause the jelly to be gelled further, almost to a soft set glue like consistency. They look absolutely wonderful, I just know that I wouldn't want jelly that is that fluid.

[@joyofbaking]

The consistency would depend on the jam you use. Of course you could make your own jam so you could adjust the consistency to you own taste.

[@TD-ug4mg]

@@joyofbaking thank you kindly for the reply! I wasn't sure if cooking down the jelly on the stove would be a good option or would give it a bitter taste, or perhaps baking on the bottom cookies. That will be a fun experiment for me to play around with. Thank you so much for sharing this incredible recipe! You help young(ish) guys like me learn how to make nice things to share with friends and family. It's an absolute gift!

[@actzue]

wow looks delicious ...!thnxx for mking ths vdeo..u had thought mny people to do baking more better..:-)

[@sadiakhan1510]

I am planning to freeze these cookies and assemble them one day before serving…can I assemble them right out of the freezer or should I let them thaw? how long? and any special instructions for freezing or can I just throw them in a freezer bag? Really appreciate your help!

[@StephanieJaworski]

Yes, you can freeze them in an airtight bag. I would probably defrost the cookies first, because the powdered sugar will dissolve with defrosting if you use frozen cookies.

[@Obiwannabe]

How would i get the cookies to be soft instead of crunchy and flakey? I like a soft linzer as opposed to a classic "cookie" kind of crunch.

[@RogeeBeba]

When you are baking, do you use the convection?

[@joyofbaking]

+RogeeBeba Yes, I normally use the convection setting.

[@RogeeBeba]

+Joy of Baking back when I was in college, my pastry chef always told us not to use the convection while baking, so I have never actually tried it. I have a batch of your linzer dough cooling in the fridge as I type this. I will try the convection setting out. (for like the first time) Thanks for the response

[@kathleencunniffe877]

Can you leave out the almonds if you have a nut allergy?

[@joyofbaking]

+Kathleen Cunniffe If you want the make this cookie without the almonds, then I would make the Shortbread Cookie recipe. You could add a little ground cinnamon and lemon zest to the batter to make it taste more like a Linzer Cookie. www.joyofbaking.com/shortbreads/RaspberryWhiteChocolateShortbreads.html

[@kathleencunniffe877]

+Joy of Baking Ok. Thank you. Happy Holidays!

[@milamilana3856]

Amazing! I'm so happy to find out your channel :) Thank you!

[@lianawow5345]

Hi can I just add a whole egg instead of 2 yolks? I'll be grateful if you could answer..

[@joyofbaking]

Yes, you could do that.

[@summersmile82]

How much almond meal do we use? 1 cup too?

[@bhavikanpatel84]

hi dear, i like ur recipe but i m vegetarian so can pls you tell me, if i dnt use eggs for this cookies what is the alternative for this and pls tell me the measurement also.

[@CherylKCherylsHomeCookingshow]

They look so yummy! :)

[@lilacwitch69]

@chela22avatar i think its okay if you use your lemon as long as you have the same amount of it

[@carmelaluca8150]

Hello anyone have the recipie written down. I am so excited to try!

[@joyofbaking]

In the description box, as well as throughout the video, there is a link to the written recipe. All of the written recipes can be found on our website joyofbaking.com www.joyofbaking.com/LinzerCookies.html

[@janathurnher]

mix your jam with a little bit of rum tan it gets really smoth

[@joyofbaking]

If you don't add the ground almonds, then I would probably make the shortbread sandwich cookies.

[@liagm]

While we did find the taste really yummy, the dough was very difficult to work. Even after chilling. I used 150 grams of almond meal. I had to add a bit more flour or the cookies were falling apart.

[@tlicious121]

I noticed you have Kenwood mixers, as I do. (Well, I only have one - the 5.5 qt model, which I like a lot.) I am considering getting the food processor attachment in order to save on storage space in my kitchen -- ie, eliminating the base of a separate food processor. Do you think there is any benefit to keeping a separate food processor (or blender), for that matter? Thank you, and I'm definitely following this recipe and your red velvet cake recipe for Valentine's Day!

[@joyofbaking]

I've never tried the food processor attachment for the Kenwood, but it sounds like a good idea. If you buy one let me know how you like it.

[@tlicious121]

Will do. Thank you for the reply and for all the great recipes and tutorials!!

[@MissyBtrfly]

Yummy!

[@aicota]

These look so delicious! Thanks for the recipe, I will try them for christmas

[@astrobarb226]

I just made them and they were a failure unfortunately. They broke apart when I tried to get them off the baking sheet. So, let them cool, and they still broke apart. I baked them till they were brown. I threw the whole thing away/

[@madhurbhargava343]

i love how u say 'out' ... :)

[@briesparrow4673]

Do you have to use almonds?

[@joyofbaking]

You could use another type of ground nuts.

[@briesparrow4673]

Joy of Baking Ok. Thank you.

[@anamariaonofrei8112]

Can i freeze half of it?

[@joyofbaking]

Yes they can be frozen.

[@LittleAkamaru1]

Can we not incluse the almonds?