Description
Delicate Egg-Shaped Linzer Cookies showcase Austrian baking tradition with elegant almond and raspberry layers. Crumbly, buttery pastry sandwiches sweet jam, creating a festive treat that delights senses and sparks joy at any gathering.
Ingredients
Scale
Cookies:
Primary Ingredients:
- 2 cups (260 grams / 9.17 ounces) unbleached all-purpose flour
- ½ cup (113 grams / 4 ounces) plant-based butter, softened
- ½ cup (100 grams / 3.5 ounces) white granulated sugar
Flavor and Binding Ingredients:
- 1 large egg
- 1 teaspoon orange extract
- ¼ teaspoon salt
Decoration Ingredients:
- ½ cup sugar sprinkles
Filling:
- 1 cup (285 grams / 10 ounces) sweet orange marmalade
Instructions
- Transform orange marmalade into a velvety consistency by pulsing in a high-powered blender for 60 to 90 seconds until completely smooth.
- Transfer the silky marmalade into a compact container, seal with plastic wrap, and nestle in the refrigerator to chill.
- In a spacious mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Introduce egg and orange extract into the butter mixture, stirring until fully incorporated, then sprinkle in salt.
- Gradually fold flour into the wet ingredients, mixing until a cohesive, uniform dough emerges.
- Compress the dough into a circular disk, encase in plastic wrap, and refrigerate for a minimum of 60 minutes to firm up.
- Position two parchment paper sheets on your work surface and roll the chilled dough to approximately 1/4 inch (6 millimeters) thickness.
- Using an egg-shaped cookie cutter, precisely cut out cookie silhouettes and transfer them onto a prepared baking sheet.
- Embellish select cookies with delicate sugar sprinkles for visual appeal.
- Chill the entire batch of cookies for 15 minutes to help maintain their shape during baking.
- Preheat the oven to 300°F (149°C) and bake cookies for 13 minutes until edges are lightly golden.
- Allow cookies to cool completely on a wire rack before proceeding with assembly.
- Carefully pipe the prepared marmalade onto the base cookies, creating a thin, even layer.
- Gently position the decorated cookie tops onto the marmalade-covered bases, creating delicate sandwich cookies.
Notes
- Create a smooth, silky marmalade by blending orange marmalade until it reaches a perfectly spreadable consistency for a luxurious cookie filling.
- Chill the dough for at least an hour to ensure the butter solidifies, creating a tender and crisp cookie texture that holds its delicate egg shape.
- Use parchment paper when rolling out the dough to prevent sticking and maintain an even thickness for uniform baking.
- Dust cookies with sugar sprinkles before baking to add a festive touch and create a delightful crunch that complements the soft cookie base.
- Pipe marmalade carefully between cookie layers to prevent overflow and ensure a neat, professional-looking final presentation.
- Cool cookies completely before assembling to prevent marmalade from melting and maintain the structural integrity of these delicate egg-shaped treats.
- Prep Time: 1 hour 30 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 12
- Calories: 195 kcal
- Sugar: 19 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg