Linzer cookies- buttery, nutty, and tender cookies sandwiched between tart raspberry jam, a classic Austrian Christmas treat!
As promised in my Thumbprint cookie post, I have a couple of more cookies to share with y’all. For today, it is this eggless Linzer cookie recipe . I have been meaning to make these for a long time, and yet never got around to trying them. In fact, I got these Wilton Linzer cookie cutters last year from Walmart after the Christmas sale, and since then it’s just been lying around. Every time I’d remove a baking tray or a pan, or cupcake liners, and these cutters would just stare at me, begging to be used.
I tried the recipe that came on the cover of these cutters, which had eggs. And then I tried making them again without the eggs, and frankly, the difference is negligible. So, I decided to skip the eggs altogether.
- WHAT IS A LINZER COOKIE?
- AUSTRIAN LINZER COOKIES
- HOW TO STORE LINZER COOKIES?
- CAN YOU FREEZE LINZER COOKIES?
- YOU MAY ALSO LIKE THESE EASY EGGLESS COOKIE RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS LINZER COOKIES | LINZER BISCUITS | RASPBERRY LINZER COOKIES
- HOW TO MAKE LINZER COOKIES | LINZER SANDWICH COOKIES?
- Linzer Cookies Recipe {Eggless} | Linzer Augen Recipe
WHAT IS A LINZER COOKIE?
Linzer sablés/ Linzer Augen or “Linzer eyes” are a cookie-sized version of the classic Austrian dessert Linzer Torte, a tart that consists of a short, crumbly crust made of flour, unsalted butter, egg yolks, lemon zest, cinnamon, and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used. Traditionally the torte is filled with black currant preserves, though redcurrant jam, plum butter, raspberry, or apricot jam is also used. It is topped with a thin dough in a criss-cross pattern to create a lattice. {Sourec- Wiki )
So in short, Linzer cookies use the same recipe as Linzer Torte but are presented in a cookie form.
AUSTRIAN LINZER COOKIES
Linzer cookies do require a little bit of patience, as the dough needs to be rolled and then cut out, but the resultant cookies will surely please you. It is worth all that time and effort.
The Linzer cookie dough recipe uses,
- Flour
- Sugar
- Butter
- Almond flour/meal
- And almond extract
For vegan Linzer cookies, swap the butter with vegan butter.
This is almost like a shortbread Linzer cookie, with the addition of almond flour. For a fun twist from the traditional look of the jam peeking through the cut-out, make Linzer thumbprint cookies instead. That will save you the time from rolling out the dough. Make 1-inch balls from the Linzer cookie dough and make an indentation in the middle of the dough ball with your thumb or the back of 1/4 teaspoon measuring spoon and fill it with your favorite jam, before or after baking. The best of both cookies 😀
And hey, before you know it, Valentine’s will be here, you could make some Linzer heart cookies. Fill them with the traditional raspberry jam or Nutella to make Nutella Linzer cookies. Either way, I think these heart-shaped Linzer cookies would make an adorable and cute edible gift to your loved ones 🙂
HOW TO STORE LINZER COOKIES?
Store the cookies in a single layer with wax paper or parchment paper in between each layer. The jam will soften the cookies a little, they sort of turn soft and chewy which is still good nonetheless.
If you like your cookies crisp, fill in the jam and sandwich the cookies just before serving.
CAN YOU FREEZE LINZER COOKIES?
Yes, you can definitely freeze these almond Linzer cookies in an airtight container for up to three months. Follow the instructions I’ve mentioned in this thumbprint cookies post .
You may freeze the cookies without the jam. When you are ready to serve, let the cookies come to room temperature, and then add the jam and sandwich the cookies.
- Eggless Bourbon biscuits
- Eggless badam pista biscuits, Karachi bakery style
- Coconut cookies
- Nankhatai (Indian shortbread cookies)
- Swedish Thumbprint cookies
While you can easily buy Linzer cookies, I’d say make them instead. You’d whip up more cookies at home in the same amount of money that you’d spend on buying them. A little bit of patience and you will be rewarded with happy smiles and lots of love 🙂
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS LINZER COOKIES | LINZER BISCUITS | RASPBERRY LINZER COOKIES
1.In a small bowl, combine flour, almond flour, cinnamon, and salt. Whisk well to combine the dry ingredients.
2.In the bowl of your stand mixer with a paddle attachment, beat the butter and confectioner’s sugar, until light and fluffy, scraping the bowl as needed. You may use a hand mixer or a hand whisk too.
3.Add the almond extract and continue beating for another 30 seconds.
4.Switch to the lowest speed and add the dry ingredients, mix just until combined.
5.Gather the dough into two discs, flatten it out to about 1 inch in thickness. Wrap in a plastic wrap and refrigerate it for about 2 hours on until firm enough to roll out.
6.Prehet the oven to 350 degrees F/180 degrees C. Line a baking tray with Silpat or parchment paper. Remove the cookie dough from the refrigerator and let it stand for about 10 minutes. Place the cookie dough between two parchment papers, and roll to about 1/4 inch thickness.
7.Cut the dough with 3 inch round cutter and transfer to a baking tray.
8.Roll out the other dough and make cutouts with the 3 inch round cutter with insert, transfer to a second baking sheet.
9.Form scraps into a disc, chill for another 30 minutes and reroll.
10.Bake for 10-12 minutes or until light golden brown. Remove the baking sheet from the oven, let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack and let it cool completely.
11.Dust powdered sugar on cookies with cut-outs.
12.Spread about 1 teaspoon of jam on the bottom halves of the cookies.
13.Sandwich both the cookies by pressing them gently.
NOTE
- You may reduce the sugar to 3/4 cup for less sweet cookies.
HOW TO MAKE LINZER COOKIES | LINZER SANDWICH COOKIES?
Linzer Cookies Recipe {Eggless} | Linzer Augen Recipe
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups / 10 oz / 285 grams all-purpose flour, spooned & leveled
- 1/2 cup / 1.6 oz / 48 grams almond flour/meal
- 1 cup / 8 oz / 225 grams unsalted butter, softened
- 1 cup / 5 oz / 140 grams confectioner’s/powdered/icing sugar*, plus more for dusting the cookies
- 1/2 tsp almond extract, or 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raspberry jam, seedless preferably
Instructions
- In a small bowl, combine flour, almond flour, cinnamon, and salt. Whisk well to combine the dry ingredients.
- In the bowl of your stand mixer with a paddle attachment, beat the butter and confectioner’s sugar, until light and fluffy, scraping the bowl as needed. You may use a hand mixer or a hand whisk too.
- Add the almond extract and continue beating for another 30 seconds.
- Switch to the lowest speed and add the dry ingredients, mix just until combined.
- Gather the dough into two discs, flatten it out to about 1 inch in thickness. Wrap in a plastic wrap and refrigerate it for about 2 hours on until firm enough to roll out.
- Preheat the oven to 350 degrees F/180 degrees C. Line a baking tray with Silpat or parchment paper. Remove the cookie dough from the refrigerator and let it stand for about 10 minutes. Place the cookie dough between two parchment papers, and roll to about 1/4 inch thickness.
- Cut the dough with 3 inch round cutter and transfer to a baking tray.
- Roll out the other dough and make cutouts with the 3 inch round cutter with insert, transfer to a second baking sheet. Form scraps into a disc, chill for another 30 minutes and reroll.
- Bake for 10-12 minutes or until light golden brown. Remove from the baking sheet from the oven, let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack and let it cool completely.
- Dust powdered sugar on cookies with cut-outs.
- Spread about 1 teaspoon of jam on the bottom halves of the cookies.
- Sandwich both the cookies by pressing them gently.
Notes
- Recipe slightly adapted from Wilton Linzer cookie recipe
- You may reduce the sugar to 3/4 cup for less sweet cookies.
Did you enjoy this easy Linzer cookie recipe ? Do share your feedback with me if you try it out. I’d love to know how it went! You can write to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Linzer Cookies Recipe {Eggless} | Linzer Augen Recipe
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups / 10 oz / 285 grams all-purpose flour, spooned & leveled
- 1/2 cup / 1.6 oz / 48 grams almond flour/meal
- 1 cup / 8 oz / 225 grams unsalted butter, softened
- 1 cup / 5 oz / 140 grams confectioner’s/powdered/icing sugar*, plus more for dusting the cookies
- 1/2 tsp almond extract, or 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raspberry jam, seedless preferably
Instructions
- In a small bowl, combine flour, almond flour, cinnamon, and salt. Whisk well to combine the dry ingredients.
- In the bowl of your stand mixer with a paddle attachment, beat the butter and confectioner’s sugar, until light and fluffy, scraping the bowl as needed. You may use a hand mixer or a hand whisk too.
- Add the almond extract and continue beating for another 30 seconds.
- Switch to the lowest speed and add the dry ingredients, mix just until combined.
- Gather the dough into two discs, flatten it out to about 1 inch in thickness. Wrap in a plastic wrap and refrigerate it for about 2 hours on until firm enough to roll out.
- Preheat the oven to 350 degrees F/180 degrees C. Line a baking tray with Silpat or parchment paper. Remove the cookie dough from the refrigerator and let it stand for about 10 minutes. Place the cookie dough between two parchment papers, and roll to about 1/4 inch thickness.
- Cut the dough with 3 inch round cutter and transfer to a baking tray.
- Roll out the other dough and make cutouts with the 3 inch round cutter with insert, transfer to a second baking sheet. Form scraps into a disc, chill for another 30 minutes and reroll.
- Bake for 10-12 minutes or until light golden brown. Remove from the baking sheet from the oven, let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack and let it cool completely.
- Dust powdered sugar on cookies with cut-outs.
- Spread about 1 teaspoon of jam on the bottom halves of the cookies.
- Sandwich both the cookies by pressing them gently.
Notes
- Recipe slightly adapted from Wilton Linzer cookie recipe
- You may reduce the sugar to 3/4 cup for less sweet cookies.
Aloo methi recipe | alu methi recipe with step-by-step pictures. Aloo methi is a quick and flavorful dish apt for everyday meals, simple yet delicious, and a wholesome vegetarian preparation.
Aloo methi combines methi leaves (fenugreek greens) with the humble potato, aloo or alu as it is called in Hindi. The lightly roasted soft potatoes and the distinct bitterness of methi leaves make this aloo methi bhaji a super delicious dish on the whole. Perfect to be mopped with chapathi, roti or paratha or as a side with some rice and dal.
Potatoes are used in a number of Indian dishes, sometimes it is used on its own in dishes like jeera aloo, or at times it is clubbed with other veggies. Aloo matar, aloo baingan, aloo gobi, aloo palak, aloo bhindi etc., are popular examples and something that I make quite often for our meatless meals.
Finding fresh methi leaves is quite a luxury here in my town, to say the least. The Indian store here stocks up on fresh veggies once a week. And if you are lucky you may find some methi leaves. So I always pick up a few bunches to make and devour some of our favorite methi recipes. We have also tried growing our methi leaves, the only downside is that you need to wait for a good 3-4 weeks to harvest them unless you have a lot of space to plant in multiple pots or trays.
Methi lends itself beautifully in so many dishes, whether it is a flatbread like methi paratha, methi thepla, to just a plain sukhi methi ki sabzi, methi dal or in rich curries like methi paneer, methi matar malai or methi chicken. There are a number of recipes when it comes to these mighty greens packed with nutritional benefits that are good-for-you! So you should definitely make the most of it, and even more when it is in season during the winters.
- How to clean methi leaves?
- How to cook methi leaves?
- Making the perfect aloo methi
- How to make aloo methi – Step by step instructions
- Aloo Methi Recipe | Alu Methi | Aloo Methi Ki Sabji
How to clean methi leaves?
Cleaning methi leaves is a bit time consuming, but one that needs to be done thoroughly as it is grown in sandy regions near the sea.
- You start off by plucking the tiny stem with the three leaves from the thick stem. The thick stem is bitter and needs to be discarded. Also, discard the leaves which are yellowish and wilted.
- Next, take a big container and add the methi leaves in it. Cover with sufficient water. Leave it aside for about 5 minutes. All the sand and grit will settle at the bottom of the container.
- Remove the leaves and transfer to another container, discard the water.
- Repeat this procedure 2-3 times or until you see the water is clear.
How to cook methi leaves?
Before cooking methi leaves, sprinkle some salt over the washed and cleaned leaves. Let it sit for 5-10 minutes. The salt will draw out the moisture and also some of the bitterness. After 10 minutes, squeeze out all that water, chop the leaves finely and use it in any recipe. A quick sauté is more than enough to cook the leaves.
This salting procedure is optional and is done if you want to reduce the bitterness. I love the bitterness the methi, and so at times, I use it as such in any dish, especially these rich North Indian style curries. The bitterness cuts the richness in those dishes.
Making the perfect aloo methi
Making aloo methi is easy and uncomplicated. You are probably wondering does a simple dish like this even need perfection? If you are completely fine with mushy, gluey potatoes then I guess it is fine. It’s not like the dish won’t taste good, I just find that aesthetically it is not very pleasing to the eyes. And we all eat with our eyes first, don’t we?
There are two ways of going about this dish, use raw or boiled potatoes.
It is definitely quicker if you use boiled potatoes. It would save you at least 10 minutes of the cooking time. But use a good non-stick pan, so that the potatoes don’t stick and become all mushy when you mix and toss them around with the spices and methi leaves.
If you decide to use raw potatoes you’d want to use a good non-stick cookware or a well-seasoned cast iron skillet to use less oil and yet not have the problem of potatoes sticking at the bottom of the pan. If using a regular kadai/pan, you may just need extra oil, whether you use boiled or raw potatoes, that’s all.
I prefer to use raw potatoes in this dish so that the potatoes are nice and soft and yet hold their shape and not all mushy instead. The slightly browned golden hued potatoes make the overall dish more appetizing.
I’ll wind up this post with the recipe below! Do give this easy vegetarian dish a go, you may take some time getting used to the flavor if you haven’t had it before. But once you do, I’m sure you will enjoy it more frequently.
How to make aloo methi – Step by step instructions
1.Heat oil over medium heat in a heavy-bottomed kadai/pan, once it is hot enough, add the cumin seeds and let it crackle. Add hing and dried red chillies. Sauté for half a minute.
2.Add minced ginger and garlic, sauté until fragrant.
3.Add chopped onions, sauté until translucent.
4.Next, add the cubed potatoes, turmeric, and salt. Give it a good mix and cook covered over medium-low heat until the potatoes are about 80% cooked, stirring occasionally in between, about 8-10 minutes.
5.Add the methi leaves, and mix it well.
6.Next, add ground coriander, red chilli, and amchur powder (if using), mix well. Cover and cook for about 5 minutes.
7.Finish off the dish with a squeeze of lemon juice. Mix well, serve hot with chapathi or as a side with rice and curry of your choice and some salad.
NOTES
- To reduce the bitterness of methi, sprinkle salt over the cleaned methi leaves and let it sit for 10-15 minutes. Squeeze out the water and use in the recipe.
- If you can’t find fresh methi leaves, kasuri methi is a good option. It is basically a dried form of the fresh leaves. But the drying process concentrates the bitter flavors, so a little of it goes a long way in any dish. So you can make aloo kasuri methi by swapping the fresh methi leaves with 1/4 cup of loosely packed kasuri methi, dry roasted on low heat and crushed between your palms. Add it in step 5.
- You can add 1 teaspoon or so of sugar/jaggery to balance out the bitterness or increase the lemon juice.
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Aloo Methi Recipe | Alu Methi | Aloo Methi Ki Sabji
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 500 grams potatoes, peeled and cut into 1 inch cubes, about 2.75 cups
- 3 cups tightly packed methi leaves (fenugreek greens)*
- 1/2 tsp cumin seeds
- Pinch of hing (asafoetida)
- 2 dried red chillies, broken into halves
- 1 tsp minced ginger
- 2 tsp minced garlic
- 1 cup finely chopped onions
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder/cayenne pepper
- 1 tsp coriander powder
- Dash of lemon juice, or 1 tsp of amchur powder
- 1/2 tsp salt, or to taste
- 2 tbsp oil
Instructions
- Heat oil over medium heat in a heavy bottomed kadai/pan, once it is hot enough, add the cumin seeds and let it crackle. Add hing and dried red chillies. Sauté for half a minute.
- Add minced ginger and garlic, sauté until fragrant.
- Add chopped onions, sauté until translucent.
- Next, add the cubed potatoes, turmeric, and salt. Give it a good mix and cook covered over medium-low heat until the potatoes are about 80% cooked, stirring occasionally in between, about 8-10 minutes.
- Add the methi leaves, and mix it well.
- Next, add ground coriander and red chilli, mix well. Cover and cook for about 5 minutes.
- Finish off the dish with a squeeze of lemon juice. Mix well, serve hot with chapathi or as a side with rice and curry of your choice and some salad.
Notes
- To reduce the bitterness of methi, sprinkle salt over the cleaned methi leaves and let it sit for 10-15 minutes. Squeeze out the water and use in the recipe.
- If you can’t find fresh methi leaves, kasuri methi is a good option. It is basically a dried form of the fresh leaves. But the drying process concentrates the bitter flavors, so a little of it goes a long way in any dish. So you can make aloo kasuri methi by swapping the fresh methi leaves with 1/4 cup of loosely packed kasuri methi of the dried leaves, dry roasted on low heat and crushed between your palms. Add it in step 5.
- You can add 1 teaspoon or so of sugar/jaggery to balance out the bitterness or increase the lemon juice.
