The Torte Becomes a Cookie In Linz, a city in Austria, these bakers would mix up a batch of Linzertorte dough, but instead of making a pie, they would cut out shapes such as stars, circles or hearts. Half of the shapes would get second cutouts in the center. These were called Linzer eyes.
Another reason some moderns might not immediately take to this torte: It dates to 1653, making it the worlds oldest cake. Linz was on an Adriatic trade route that was the source of the tortes spices and lemon. Kaffeehaus dessert cookbook author Rick Rodgers says the nutty crust was used because, historically, “nuts were free and a lot more available than wheat.”
Bredenbecks Bakery also makes linzer cookies daily and actual tortes by special order in December. Owner Karen Boyd-Rohde says that the raspberry preserve, hazelnut, and almond ingredients are expensive and that even the comparatively easy cookie requires multiple steps. (For example, she has to sprinkle on the powdered sugar before putting the two cookies together — otherwise “the sugar gets on the jam and makes it cloudy.”) The nutty dough is also famously fussy.
These opposing reactions could have to do with Americans and Europeans “whole different approach” to desserts, says pastry chef Jessica Nolen of Brauhaus Schmitz and Whetstone Tavern. “Were like, How much caramel can we put on that? Europeans let the taste of the ingredients shine through.” She calls the linzer torte “a classy, mature-type dessert,” and a perfectly beautiful and impressive thing to take to a party.
The linzer torte is also a popular holiday treat in neighboring Germany, Hungary, Italy, and Switzerland (where it spawned the linzerlike spitzbuben — “little rascals” — cookie).
The linzer cookie — sometimes called linzer augens after its peek-a-boo jam “eye” — if not invented in America, as sometimes claimed, was at least widely popularized here. Its by far the most common way the linzer dessert appears in Greater Philadelphia bakeries. Its the best-selling cookie year-round at the bakery annex of the Austrian-rooted Dining Car restaurant, says owner/manager Nancy Morozin. There, the shape of the cookies eye changes seasonally from the usual circle to a star at Christmas and a heart for Valentines Day.
Linzer CookiesPhoto by Natalie Uy
Linzer cookies are a twist off the linzer torte, originating from Linz, Austria. The linzer torte is one of the oldest tortes in the world, found in an Austrian abbey in the early 1700s. Luckily for us, the linzer torte was brought to the US around 1850s. The tortes crust is a buttery pastry with ground nuts (traditionally hazelnuts or almonds), egg yolks, spices and lemon zest; the filling was made from black currant preserves with a lattice crust.
Linzer cookies use the same ingredients as a linzer torte, excepted its an almond cookie sandwich with jam filling. In America, raspberry is the most common filling. The top cookie has a small cutout in its center called “Linzer eyes.” Traditionally, the cutout is a circle but any shape can be used – diamonds and hearts are very popular. (Joy of Baking, Foodreference)
These are traditionally Christmas cookies in Austria/Europe, I also think theyre perfect for Valentines, especially with the heart shape <3
The first chilling made the dough very difficult to work with since it was so hard; I would probably try skip that step. The dough can be tricky to roll, so add flour as needed. However, do not skip chilling the dough after your make the shapes, just prior to baking. This helps the cookie cutouts retain their shape – which I learned the hard way – as I attempted to pair fat heart cookies with normal heart cookies.
While this cookie takes some patience, youll be well rewarded with happy people gobbling up your cookies. Happy Valentines 🙂
INGREDIENTS
- 3/4 cup unsalted butter
- 1/2 cup sugar
- grated rind (zest) of 1 lemon, or 1 teaspoon ground cinnamon
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup King Arthur Unbleached All-Purpose Flour
- 3/4 cup almond flour
- 1/4 teaspoon fine sea salt
- raspberry jam for filling
DIRECTIONS
Beat the butter, sugar, and zest until light and fluffy, about 3 minutes. Beat in the yolk and vanilla.
In another bowl, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Dont over-beat. Divide the dough in half, and form two discs. Wrap each disc in plastic wrap, and refrigerate until firm.
To assemble, roll one disc of dough out about 1/4″-thick on a well floured surface. Using the cookie cutter shape of choice, cut out cookies and cookie cutouts until dough is used up. Place cookies on a parchment-lined baking sheet. Chill the cut cookies in the refrigerator for 30 minutes.
Preheat the oven to 350°F.
While the first half of cookies is chilling, cut cookies and cookie cutouts from the remaining dough. Place cookies in the refrigerator for 30 minutes to chill.
Bake the first batch of cookies for 10 minutes, or until the edges are just beginning to turn brown (do not let the cookie turn too dark). Bake the second batch as well. Let them cool for 5 minutes on the pan before transferring to a rack.
To fill the cookies, place the cookies with the cutouts on a cookie sheet and sift confectioners sugar over the top. Spoon jam into the center of the remaining cookies, spreading it slightly. Dont fill all thw way to to the edges or theyll ooze out then sandwiched. Top with the sugar-dusted cookies.
Classic Austrian Linzer Cookies
FAQ
Why is it called a Linzer cookie?
What is the history of the Linzer torte?
Where did the Linzer Slice originate?
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Alternative names
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Linzertorte, Linzer cookie, Linzer tart
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Place of origin
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Austria
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Region or state
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Linz
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Main ingredients
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Flour, unsalted butter, egg yolks, lemon zest, cinnamon, lemon juice, ground nuts (usually hazelnuts, or walnuts or almonds), redcurrant jam
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Media: Linzer torte
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Is Linzer Cookie a girl?
What are linzer cookies?
Linzer Cookies are named after a Linzer Torte, which was originated in Linz, Austria. The torte is a pastry traditionally filled with black currant preserves and topped with a lattice crust. So the cookies take the same idea and flavors of the torte, but the dough is cut into cookies instead and sandwiched with the preserves.
Who invented linzer cookies?
Johann Konrad Vogel (1796-1883) is credited with first mass producing it while Franz Holzlhuber, an Austrian émigré who worked as a baker, is recognized for introducing it to America around 1856. Linzer cookies employ the same recipe as the Linzertorte but instead the dough is cut into cookies and two of them form a sandwich around the preserves.
Where are Linzer tart cookies from?
Linzer tart cookies are originally from Linz, Austria, dating back to the 1650s. Why Are They Called Linzer Cookies? They’re named after the historic Linzer torte, a tart made with an almond-based crust, a black currant filling, and a latticed top.
Why are linzer cookies called raspberry cookies?
He remembers her baking these buttery, soft sandwich cookies and them always having a bright orange circle in the middle. Sometimes, the cookie bears the name of the delicious jam/fruit preserve filling. This is why you’ll sometimes find Linzer cookies called “raspberry Linzer cookies”.