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Hungarian Linzer Cookies (or Linzer Sütemény in Hungarian) are a delightful and festive variation of the classic Austrian Linzer Torte in cookie form. They are characterized by their buttery, nutty dough, jam filling, and the classic powdered sugar-dusted window that reveals the colorful jam underneath.
Here is a comprehensive guide to making them, including their background, a detailed recipe, and tips for success.
What Makes Them “Hungarian”?
While the Linzer Torte itself originated in the Austrian city of Linz, it became immensely popular throughout the Austro-Hungarian Empire. The Hungarian version often features a higher ratio of ground nuts (typically walnuts or hazelnuts) to flour, giving the cookies a more intense, nutty flavor and a wonderfully tender, crumbly texture. They are a staple during Christmas and holiday seasons.
Hungarian Linzer Cookie Recipe
This recipe yields about 20-25 sandwiched cookies.
Ingredients
For the Dough:
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2 ½ cups (300g) all-purpose flour
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1 cup (100g) finely ground walnuts or hazelnuts (traditional)
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1 cup (226g or 2 sticks) unsalted butter, softened at room temperature
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¾ cup (90g) powdered sugar, plus more for dusting
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2 large egg yolks
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1 tsp vanilla extract
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½ tsp salt
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Zest of half a lemon (optional, but brightens the flavor)
For the Filling & Assembly:
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¾ to 1 cup high-quality jam (raspberry is most traditional; apricot, red currant, or blackberry are also excellent)
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1 tbsp of water or lemon juice to thin the jam (if needed)
Instructions
1. Make the Dough:
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In a medium bowl, whisk together the flour, ground nuts, and salt. Set aside.
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In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, cream the softened butter and powdered sugar together on medium speed until light and fluffy (about 2-3 minutes).
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Beat in the egg yolks, vanilla extract, and lemon zest (if using) until just combined.
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Gradually add the flour-nut mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
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Divide the dough in half, shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This is crucial for the dough to be rollable.
2. Roll and Cut the Cookies:
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Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
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Take one disc of dough out of the refrigerator. On a lightly floured surface, roll it out to about ¼-inch thickness.
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Using a fluted round cookie cutter (about 2-2.5 inches), cut out as many circles as you can. Use a smaller, shaped cutter (like a star, heart, or smaller circle) to cut a “window” out of the center of half of the cookies. These will be your tops.
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Place the bottoms (full circles) and tops (with cut-outs) on the prepared baking sheets. Re-roll the scraps once and repeat.
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Repeat the process with the second disc of dough.
3. Bake:
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Bake for 10-12 minutes, or until the edges are just very lightly golden brown. The cookies will still be soft but will firm up as they cool.
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
4. Assemble:
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Once the cookies are completely cool, spread a thin layer of jam (about 1 tsp) on the flat side of each solid bottom cookie.
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If your jam is very thick, you can warm it slightly with a tiny bit of water or lemon juice to make it more spreadable.
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Carefully place a top cookie (with the cut-out) on top of the jam-covered bottom cookie, pressing gently to sandwich them together.
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Just before serving, dust the tops generously with powdered sugar. The sugar will sift through the cut-out onto the jam, creating a beautiful effect.
Tips for Perfect Hungarian Linzer Cookies
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Chill the Dough: This is non-negotiable. The dough is very buttery and will be sticky if not properly chilled. If it gets too soft while you’re working, pop it back in the fridge for 15 minutes.
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Finely Ground Nuts: Use a food processor to grind your nuts into a fine meal. Pulse them with a little of the flour from the recipe to prevent them from turning into nut butter.
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Don’t Overbake: The goal is a tender, melt-in-your-mouth texture. Take them out as soon as the edges look set. They should not be brown.
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Dust After Assembling: Dust with powdered sugar after you assemble them. If you dust the tops before adding the jam, the sugar will dissolve and make a mess.
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Flavor Variations: Add a pinch of cinnamon or cloves to the dough for a warm, spiced flavor.
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Storage: Store assembled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen (unassembled) for up to 3 months.
