Linzer Augen

1
kc9tzw 0

"This is my great-grandmother's family recipe which we grew up with and has been passed down from Germany. These great German cookies are a must have for Christmas! Soft and flaky! Make them with your favorite jams and cutters to customize!"
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h servings 188 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place oven rack in the center position. Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
  2. Bake in the preheated oven until almonds are lightly toasted, 8 to 10 minutes. Remove from oven and cool.
  3. Pulse almonds with 1/4 cup white sugar in a food processor until finely ground.
  4. Whisk flour, lemon zest, cinnamon, and salt together in a bowl. Beat butter and remaining 1/2 cup white sugar together in a separate bowl until light and fluffy; beat in egg yolks, vanilla extract, ground almond mixture, and flour mixture until just combined. Cover bowl with plastic wrap and refrigerate until firm, 3 to 12 hours.
  5. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  6. Roll dough into a rectangle about 1/4-inch thick on a lightly floured surface; cut into cookies using a 3-inch cookie cutter. Place cookies about 1-inch apart on the prepared baking sheets. Cut the centers out of half the cookies using a smaller cookie cutter.
  7. Bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. Cool completely on a wire rack.
  8. Place the cut-out cookies on a baking sheet and lightly dust with confectioners' sugar. Spread a thin layer of jam onto the full cookies. Place the cut-out cookies on top of the full cookies; gently sandwich them together. Spoon more jam into the cut-out area.

Footnotes

  • Cook's Note:
  • You can use your favorite flavor of jam, but be sure to beat it well to remove any lumps of fruit!

Reviews

1

It was really good and has a lot of flavor. I love the almonds this recipe has incorporated into it. It gives it tons more flavor.