I absolutely love Linzer cookies! They’re one of the top cookies that I look forward to during the holidays time! I love the mixture of hazelnut and raspberry. Completely delicious! Thank you so much to the Wolfgang Puck Cooking School for submitting this recipe to me so I can share with you! Here are Maria’s Memory about these cookies:
My late mother, Maria Puck, always baked these wonderful traditional Austrian cookies for the holidays. She usually started early in December, making enough not only to give as gifts but also for my sisters, brother, and me to eat. The ground hazelnuts and raspberry jam keep the cookies moist, and the flavors only get better as the spice mixture in the dough matures.
A world-renowned master in the kitchen and a charismatic personality, Wolfgang Puck revolutionized the American food scene with his combination of classic techniques and the modern fusion cuisine he pioneered in his iconic restaurants across America and around the globe. Driven by a genuine love of his craft and a passion to share his lifetime of professional knowledge with as many home cooks as possible, Wolfgang has created the new Wolfgang Puck Online Cooking School, a comprehensive and ever-growing online collection of instructional recipe-lessons, how-to techniques, and always engaging video cooking courses—all in beautiful, original, entertaining, and inspiring videos that capture Wolfgang’s expertise and joy in the kitchen.
- ½ pound whole shelled hazelnuts
- 1 cup cake flour
- 1 cup granulated sugar
- ½ cup all-purpose flour plus more for dusting
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon kosher salt
- 1 cup unsalted butter chilled, cut into chunks
- 1 large egg
- 1 teaspoon grated lemon zest from about ½ lemon
- about ¾ cup raspberry jam or more as needed
- confectioners sugar for dusting
- Spread the hazelnuts on a baking sheet and toast in the oven until deep golden, 10 to 15 minutes. Empty into a folded kitchen towel, rub to remove the skins, and discard the skins. Leave to cool to room temperature, then empty into a food processor.
- Add the cake flour, sugar, all-purpose flour, cinnamon, ginger, nutmeg, salt, butter, egg, and lemon zest. Pulse on and off several time; then, process until the nuts are ground and a soft dough has formed, stopping once or twice as necessary to scrape down the bowl with a rubber spatula.
- Lightly dust a work surface with flour. Turn out the dough onto the surface. Separate into 2 equal pieces, dusting lightly with flour. Wrap each piece in plastic wrap, flattening and shaping it into a rectangle. Chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F. Meanwhile, line large rimmed baking sheets with silicon sheets or parchment paper. On another silicon sheet or a lightly flour-dusted work surface, roll out 1 piece of dough to a thickness of about ⅛ inch. Roll out the second piece the same way.
- With a 2½- to 3-inch cutter, preferably star-shaped, cut out cookies from one piece of dough close to each other. Pull away dough around the shapes. With a thin spatula, transfer the cookies to a baking sheet. Repeat rolling and cutting the second piece. Use a ¾- to 1-inch-diameter cutter to cut out the centers of half of the cookies.
- Bake the cookies until deep golden brown, 15 to 20 minutes. Cool the fragile cookies completely on the baking sheets.
- Transfer the whole cookies to a work surface. Spread each with jam. Sift powdered sugar over the cookies with cutout centers. Gently press powdered sugar cookies on top of the jam on the whole cookies. Store between sheets of waxed paper in airtight tins.