Linzer Cookie Daisies
Delightful daisy-shaped cookies filled with raspberry jam or lemon curd, offering a perfect balance of textures and flavors, perfect for celebrations.
Ingredients
Main Ingredients
- 1 cup blanched almond slivers *Can substitute with 4 ounces almond meal
- 3/4 cup granulated sugar, divided
- 2 cups all-purpose flour (260 grams)
- 1/2 teaspoon table salt
- 1 tablespoon lemon zest
- 1 cup unsalted butter, softened (2 sticks)
- 1 teaspoon pure vanilla extract
- 2 large egg yolks
- Powdered sugar, for dusting over cookies
- 1/2 cup raspberry jam or lemon curd plus more if needed
Instructions
Preparation
- Heat oven to 350 degrees Fahrenheit.
- Spread almonds out on a baking sheet and toast for about 5 minutes, until golden brown.
- Remove and pour toasted nuts into the bowl of a food processor. Let cool for at least 10 minutes.
- Add 1/4 cup of the sugar to the cooled nuts and pulse until finely ground.
- In a separate bowl, whisk together flour, salt, and lemon zest.
- In a large mixing bowl, cream butter and 1/2 cup sugar together until pale yellow.
- Stir in the vanilla and egg yolks, mixing until fully combined.
- Gently mix in the ground almonds until evenly incorporated.
- Add the dry ingredients to the wet mixture and mix just until combined.
- Remove dough from the bowl, divide in half, and flatten each half into discs.
- Wrap discs in plastic wrap and refrigerate for 10-15 minutes to firm up.
Baking
- Dust a silicone baking mat or clean cutting board with flour.
- Roll one disc of cookie dough out to about 1/8 inch thickness.
- Using a daisy-shaped cookie cutter, cut out 12 full daisy shapes and remove excess dough.
- Freeze the cut-out cookies for 5 minutes until firm.
- Move cookies to a parchment-lined baking sheet and bake for 12-16 minutes until lightly golden brown.
- Roll out remaining dough and cut another 9 or 10 daisies.
- Use a 1 1/4 inch teardrop cookie cutter to cut holes in each petal.
- Remove excess dough and re-roll until getting 3 more daisy-shaped cookies with holes.
- Freeze the second batch for 10 minutes, then bake for about 12-14 minutes until golden brown.
Assembly
- Once cookies are fully cooled, dust daisy cookies with powdered sugar.
- Spread raspberry jam or lemon curd generously over the full daisy cookies.
- Gently place a cut-out cookie on top of the jam to create a sweet sandwich.
Notes
Store Linzer Cookie Daisies in an airtight container at room temperature for up to a week. Place a slice of bread or apple slice in the container to keep them soft longer. For longer storage, freeze in a single layer, then transfer to an airtight container for up to three months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 8g
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