Heart shaped Linzer cookies are on the blog today! I know, I know… You may say that Valentine’s Day is over, but as I mentioned in this post already, there are so many occasions to celebrate love! And these heart shaped Linzer cookies are so pretty and delicious, that I can bake them all year round:)
I already have jam sandwich cookies on the blog, but today heart shaped Linzer cookies taste absolutely different. First of all, the first ones are made with desiccated coconut (or coconut flour) and today cookies are made with more traditional almond flour. Second, there is a little trick that makes today linzer cookies melt in the mouth like no other pastry… And this trick… Ta-da… This trick is using only egg yolks instead of whole eggs. When I was searching the Internet for the perfect Linzer cookies recipe, I noticed that some recipes call for whole eggs, while others require only egg yolks. But what is the difference between using whole eggs in a dough against just egg yolks?
The answer is that egg whites are almost entirely protein and they will make your dough stronger. A dough that is made with the whole egg is easier to work with, and once cooked it is less fragile (but also less tender). On the other hand, fat content of egg yolks make a dough richer and tender, as the result, you will get this desirable ‘melt-in-your mouth’ texture. However, yolks can make the dough more fragile and delicate to work with. That is why it is really important to chill or freeze the dough more often during the process of making the cookies.
I made my Linzer cookies only with egg yolks, but if you are afraid of fragile dough just substitute 2 egg yolks with a whole egg. But I recomend you to try ‘only egg yolk’ version, the Linzer cookies will melt in your mouth and you will love them!
Heart Shaped Linzer Cookies
40g (about 2 large) egg yolks
* If you don’t have almond flour, you can make it yourself (see instructions below).
* Tip: If you want something really sweet, you can substitute jam with dulce de leche. I also love this version!
1. Preheat the oven to 180 C (350 F).
2. Toast almonds on a baking tray until fragrant and skins begin to loosen, about 5-8 minutes. Rub nuts in a kitchen towel to remove loose skins. Transfer the almonds to a bowl and cool completely.
3. Pulse the cooled almonds and 60 g (1/2 cup) of the flour in a food processor fitted with a blade attachment until finely ground.
1. Place all purpose flour, almond flour, cinnamon and salt into a bowl. Set aside.
2. In a mixer bowl combine butter & icing sugar together and beat until light and fluffy. Add the egg yolks & vanilla and beat until well combined.
3. Gradually add the flour mixture, mixing the dough on low speed for 2-3 minutes or until will combined. Remove the dough from the mixer, divide into two equal portions & shape them into two disks. Wrap the disks in plastic wrap. Refrigerate at least 1 hour or until firm (you can make it a day ahead and keep in the refrigerator overnight).
4. Line baking sheets with baking parchment. Roll out the dough on a lightly floured surface to a thickness of 3 mm (1/2 inch). Using a larger heart shaped cutter cut out as many cookies as possible and place them on the prepared baking sheets. Freeze the cookies for 10 minutes (it will help to remove the center and keep the cookies’ shape). Using a smaller cutter, cut small hearts from the center of half the big hearts. Freeze on a baking sheet until firm while the oven is preheating.*
5. Preheat the oven to 160 C (320 F).
6. Gather the scraps together, re-roll out the leftover dough, and repeat step 5 (if the dough gets warm, refrigerate it for 30 minutes before re-rolling)*.
7. Bake the linzer cookies for 8 to 10 minutes until the edges of the cookies turn slightly golden. The time will depend on the size of your cookies. Check the cookies every other minute as they can be overbaked easily.
8. Leave the cookies to cool on the baking sheet for about 10 minutes. Then transfer to a wire rack and let them cool completely.
9. Once the cookies are cooled completely, place about 1-2 tsp jam of your choice in the center of a solid cookie and sandwich it with one of the cutout cookie. Repeat with the remaining cookies.
10. Dust with icing sugar.
* For the cleanest edges keep freezing or chilling the cookies whenever they get soft.
* Linzer cookies will keep, layered between sheets of baking parchment, in an airtight container up to 2 weeks. They even get better after a few days!
P.S. If you will bake these cookies, please tag @bakingwithanastasia and @toetjeaddicted on Instagram and use the hashtag #bakingwithanastasia! I would love to see your creations!