Linzer Augen cookies are sold in patisseries in France (confiterias in Spain) and across Europe and many other countries worldwide.
Growing up, linzer cookies and half-dipped in chocolate ‘pastas’ were my winter afternoon treats on my way home. I would stop by a tiny little pastry shop in Coruña to get out of the rainy weather. Their displays and various tiered trays held linzer and almond cookies, a vast assortment of marzipans, rosquillas, and other treats. I would always have one linzer cookie and one half-dipped chocolate one.
They were inexpensive and delicious. The linzer cookie’s filling (traditionally raspberry) gives us lots of possibilities. Beyond raspberry, you can also use blueberry, strawberry and appricot jams. This way everyone tastes a different flavor and color. In combination they make for a wonderful palette. The Linzer Augen is particularly popular around the Christmas season. Essentially, it is the combination of flaky almond dough and fruit preserves that ties the two together.
While the recipe makes circular cookies with three holes (or ‘eyes’) in the upper cookie, these cookies can be made in any number of shapes with holes of varying shapes and numbers. Be as creative as you would like or time allows for. Milk, coffee, tea or hot chocolate with linzer cookies make for a traditional treat. We recently visited Vancouver and Victoria (during Thanksgiving break) and Linzer cookies were among the afternoon tea treats that we enjoyed during our visit to Victoria’s landmark hotel, The Empress. Sprinkling powdered sugar over the top cookie gives them a delicate touch, and is the way these cookies are traditionally dressed and decorated. During this month I have already baked linzer cookies five times, and each time our various friends and neighbors (and my young daughter, husband and I) have loved every bite. Enjoy!
- ¾ cup of butter
- 2 Eggs
- 1 tsp Vanilla Extract
- 3 cups of Flour
- ¾ cup of powdered sugar
- 1 cup of ground almonds
- ¼ tsp of cinnamon
- a pinch of salt
- Finishing Ingredients:
- 1 jar of Raspberry Preserves
- Powdered Sugar to dust cookies
- Preheat oven to 350 F. Mix all Dough Ingredients into a smooth dough. Let sit in refrigerator for 30 minutes. Roll out the dough to ¼ inch thickness
- Using cookie cutters or an empty glass, cut into matching pairs, cut a ¾ inch diameter hole from one of each pair. Place pairs on baking paper covered baking sheet
- Bake for 12-15 minutes. Let Cookies cool
- Spread Raspberry preserves over hole-less side of each pair. Place matching half on top of the jam-covered half and dust them all with Powdered Sugar