This Giant Linzer Cookie Recipe is a buttery and tender recipe, which is made with almond flour and raspberry preserves. It’s a great choice for special occasions, ready in about 2 hours.
Jump to RecipeGiant Linzer Cookie Recipe Ingredients
- 2 1/2 cups Unbleached All-purpose Flour
- 1/2 cup Almond Flour
- 1 cup Sugar
- 1 cup Salted Butter, Cut Into Chunks
- 1 Egg
- 3/4 tsp. Almond Extract
- 1/2 tsp. Vanilla Extract
- 1 jar (13 Oz. Size) Raspberry Preserves
- Powdered sugar, for dusting
How To Make Giant Linzer Cookie Recipe
- Prep the Oven and Pan: Preheat your oven to 350ºF. Grease an 11-inch heart-shaped pan (or a similar-sized round tart pan). Line the bottom with parchment paper and grease the parchment as well.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and almond flour. Set aside.
- Cream Butter and Sugar: In a large bowl using an electric mixer, beat the sugar and butter together on medium-high speed until light and fluffy.
- Add Wet Ingredients: Beat in the egg, almond extract, and vanilla extract, scraping down the sides of the bowl as needed to ensure everything is well combined.
- Finish the Dough: With the mixer on low speed, add the flour mixture in three separate additions. Mix only until the dough just comes together. Do not overmix.
- Bake the Bottom Cookie: Divide the dough in half. Press one half of the dough evenly into the bottom of the prepared pan. You can use your fingers, the back of a spoon, or a small offset spatula to create an even layer. Bake for 20 minutes, until the edges are golden and the center is set.
- Cool the Bottom Cookie: Let the cookie cool in the pan for 10 minutes. Then, use the overhanging edges of the parchment paper to carefully lift and slide the cookie onto a wire rack to cool completely.
- Bake the Top Cookie: Press the remaining half of the dough into the same pan. Bake for 20 minutes.
- Cut the Center: Immediately after the top cookie comes out of the oven, while it is still hot and in the pan, press a large heart-shaped cookie cutter firmly into the center and remove the cutout piece.
- Cool the Top Cookie: Let the top cookie cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
- Assemble and Serve: Once both giant cookies are cool, place the solid bottom layer on a serving platter. Spread the raspberry preserves evenly over the surface, leaving a small border. Carefully place the top cookie with the heart cutout on top. Dust liberally with powdered sugar before cutting into wedges to serve.
Recipe Tips
- How do I press the dough into the pan evenly? The dough is soft. Lightly flouring your fingers or the back of a spoon can help prevent sticking as you press it into the pan. An offset spatula is also a great tool for creating a smooth, even surface.
- Can I use a different shape of pan? Absolutely. An 11-inch round tart pan with a removable bottom is a perfect alternative to a heart-shaped pan. You can cut the center with a smaller round cookie cutter.
- Why did my giant cookie break? This is a large, delicate, shortbread-style cookie. It’s very important to let it cool in the pan for the full 10 minutes to allow it to set and become firm before you attempt to move it to a cooling rack.
- Can I use a different kind of filling? Yes, this cookie is wonderful with other fillings. Apricot preserves, strawberry jam, lemon curd, or even a thin layer of Nutella would be delicious alternatives.
What To Serve With Giant Linzer Cookie
This impressive dessert is a treat all on its own, but it’s lovely with a simple beverage.
- A hot cup of coffee or tea
- A cold glass of milk
- A scoop of vanilla bean ice cream on the side
How To Store Giant Linzer Cookie
Room Temperature: Store the assembled cookie in an airtight container at room temperature for up to 3 days. The cookie will soften slightly over time. Freeze: It is not recommended to freeze the assembled cookie. However, you can wrap the raw dough tightly in plastic wrap and freeze it for up to 3 months. Thaw in the refrigerator before using.
Giant Linzer Cookie Nutrition Facts
- Serving: 1 slice (of 12)
- Calories: 420kcal
- Protein: 5g
- Fat: 21g
- Carbohydrates: 53g
- Sugar: 30g
- Sodium: 180mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can easily use an 11-inch round tart pan with a removable bottom or a springform pan. Simply press the dough in as directed and use a different shaped cookie cutter for the center of the top layer.
This is a buttery, shortbread-style dough, so it can be a bit crumbly. If it seems too dry to press into the pan, you can add a teaspoon of cold water and mix briefly until it comes together a bit more.
The almond flour gives Linzer cookies their classic tender texture and nutty flavour. If you don’t have it, you can substitute it with an equal amount of all-purpose flour, but the final texture will be slightly less delicate.
Try More Recipes:
Giant Linzer Cookie Recipe
Course: DessertCuisine: AustrainDifficulty: Easy12
servings20
minutes40
minutes420
kcalA show-stopping giant heart-shaped cookie featuring two layers of buttery, almond-scented shortbread sandwiched with sweet raspberry preserves.
Ingredients
2 1/2 cups All-purpose Flour
1/2 cup Almond Flour
1 cup Sugar
1 cup Salted Butter, in chunks
1 Egg
3/4 tsp Almond Extract
1/2 tsp Vanilla Extract
1 jar (13 oz) Raspberry Preserves
Powdered sugar for dusting
Directions
- Preheat oven to 350°F. Grease and parchment-line an 11-inch heart-shaped pan.
- Whisk flours together. In a separate bowl, cream butter and sugar, then beat in the egg and extracts.
- On low speed, mix the flour into the butter mixture until just combined.
- Press half the dough into the pan and bake for 20 minutes until golden. Cool for 10 mins, then transfer to a wire rack.
- Repeat with the second half of the dough. Immediately after baking, cut a heart shape from the center. Cool.
- Spread raspberry preserves on the solid bottom cookie layer.
- Top with the cutout cookie layer and dust generously with powdered sugar before serving.
Notes
- Be sure to grease both the pan and the parchment paper to ensure the large, delicate cookie releases easily.
- Do not overmix the dough after adding the flour, as this can make the cookie tough.
- Let the cookies cool for at least 10 minutes in the pan before moving them to a rack, as they are very fragile when hot.
- For the cleanest cut in the top layer, press the cookie cutter in as soon as it comes out of the oven.
