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Cutie Linzer Cookies

Cutie Linzer Cookies

Course Dessert, Snack
Cuisine Austrian, German
Keyword Citrus Linzer Recipe, Cutie Curd, Cutie Linzer Cookies, Cutie Recipes, Linzer Cookie Recipe, Tangerine Curd, Tangerine Linzer Cookies
Prep Time 40 minutes
Cook Time 30 minutes
Chill Time: 2 hours
Servings 2 Dozen
Author Lora Wiley-Lennartz

Ingredients

For the Linzer Cookies:

  • 1+1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon orange extract
  • 1+1/2 -2 tablespoons cutie zest
  • 1 cup almond flour*
  • Powdered sugar for dusting

For the Cutie Curd**:

  • 1 cup fresh-squeezed cutie juice about 6 cuties
  • 1/4 cup sugar
  • 3 egg yolks
  • 1 tablespoon flour
  • 1 tablespoon cornstarch
  • a couple of drops of orange food coloring if you wish

Instructions

Make the Linzer cookies:

  1. Preheat oven to 350F.
  2. Line 2 (4 if you have them) baking sheets with parchment paper.
  3. Whisk together the flour, baking powder, and salt. Set aside.
  4. Cream the butter and sugar together.
  5. Blend in the egg, then the zest and vanilla.
  6. Add the dry ingredients, then the almond meal, until just blended.
  7. Wrap the dough in plastic cling film. Chill at least 2 hours or overnight.
  8. Roll the dough out on a floured surface.
  9. Cut out solid cookies*** from half the dough.
  10. Use the smaller cutter to make a cutout in the centers of the other half of the cookies.
  11. Place the cutout cookies and the solid ones on different baking sheets. They will have different baking times. The cutout ones will bake faster.
  12. As you fill up the baking sheets, place them in the freezer for a few minutes before transferring to the oven. This will prevent the cookies from spreading.
  13. Bake for 10-12 minutes or until just slightly golden.
  14. Transfer to a wire rack and let cool completely.
  15. Spread the solid cookie (the one without the cutout) with a thin layer of curd.
  16. Dust or dip the cutout cookie with powdered sugar. Place it on top of the curd-covered cookie.
  17. Plate and serve, but definitely hide a few for yourself.

Make the Cutie Curd:

  1. Heat the juice until just simmering
  2. In a stand mixer with the whisk attachment, cream the sugar and yolks together until light yellow.
  3. Remove the bowl from the mixer and whisk in the cornstarch and flour.
  4. Slowly pour the juice into the yolk mixture, whisking constantly to temper.
  5. Transfer the mixture back into the saucepan and reheat, whisking constantly until the mixture thickens.
  6. Whisk in a few drops of food coloring if you want.
  7. Let cool. Transfer to an airtight container and place in the fridge.

Recipe Notes

*I buy almonds already ground into flour. You can also pulverize blanched almonds in a food processor. If you do, make sure you add a few tablespoons of powdered sugar to prevent the almonds from forming a paste.

**Slightly adapted from this Starfruit Curd recipe from Global Table Adventure.

***If you don't have a Linzer cutter, choose a shape from your collection and another cutter several sizes smaller. You can forgo the cutout altogether.