Strawberry-Sumac Linzer Cookies

cook time:

4 hr 0 min

total time:

4 hr 0 min

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These cookies reminds me so much of my childhood. Crispy almond cookie sandwich with a sweet jam in between the layers. Even though the combination of almonds and strawberry jam is great, I decided to give it a BenGingi twist. The strawberry jam is seasoned with sumac and the cookies are made with pistachio flour rather than almonds. As I’m not using any food coloring, the cookies won’t be very green in color, but the flavor is absolutely there! These Linzer cookies are one of a kind, and everyone you’ll gift it to will love you so much!

Ingredients

For the cookie dough:

  • 300 gr AP flour
  • 240 gr soften butter
  • 150 gr brown sugar
  • 100 gr pistachios
  • 5 gr vanilla paste
  • 4 gr cinnamon powder
  • 4 gr salt
  • 4 gr baking powder
  • 1 free range egg

Ingredients

For the jam:

  • 500 gr organic strawberries
  • 100 gr sugar
  • 15 gr sumac
  • 15 gr dry pectin powder

Ingredients

For the coating:

  • Powdered sugar

Ingredients

For the cookie dough:

  • 300 gr AP flour
  • 240 gr soften butter
  • 150 gr brown sugar
  • 100 gr pistachios
  • 5 gr vanilla paste
  • 4 gr cinnamon powder
  • 4 gr salt
  • 4 gr baking powder
  • 1 free range egg

Ingredients

For the jam:

  • 500 gr organic strawberries
  • 100 gr sugar
  • 15 gr sumac
  • 15 gr dry pectin powder

Ingredients

For the coating:

  • Powdered sugar

Ingredients

For the cookie dough:

  • 300 gr AP flour
  • 240 gr soften butter
  • 150 gr brown sugar
  • 100 gr pistachios
  • 5 gr vanilla paste
  • 4 gr cinnamon powder
  • 4 gr salt
  • 4 gr baking powder
  • 1 free range egg

Ingredients

For the jam:

  • 500 gr organic strawberries
  • 100 gr sugar
  • 15 gr sumac
  • 15 gr dry pectin powder

Ingredients

For the coating:

  • Powdered sugar
Equipment

Stand mixer
Paddle attachment
Bowl
Scraper
Spatula
Scale
Baking tray
Parchment paper
Cookie cutter
Piping bag
Plastic wrap

Lets Start Cooking!

step 1

Start by grinding pistachios and half the quantity of the brown sugar in food processor until very fine crumbs form.

step 2

In a bowl mix flour, cinnamon, salt, baking powder, and the pistachio mix. Set aside.

step 3

In a stand mixer’s bowl with a paddle attachment, beat the butter with the remaining brown sugar until creamed.

step 4

Add the egg and the vanilla paste and beat until combined.

step 5

Add the dry ingredients mix to the wet ingredients and mix just until combined.

step 6

Wrap the cookie dough with a plastic wrap and place in the fridge for at least 2 hours, up to 3 days.

step 7

Prepare the jam- cut the top of all the strawberries. Add them to a small pot with the sugar, pectin powder, and the sumac. Cook for 5 min on medium heat.

step 8

Let the jam cool down a little bit, then blend into a smooth paste. Let it cool completely, then fill it in a piping bag and set aside.

step 9

Once you are ready to bake the cookies, preheat your oven to 350°F or 180°C.

step 10

Remove the cookie dough from the fridge. Generously spread flour on the working surface and on the dough.

step 11

Using a rolling pin, open the dough into a 1/2 cm thickness.

step 12

Cut the dough into circles using a cookie cutter or a glass.

step 13

Score half the amount of the cookie circles in the center with a smaller cookie cutter so you have a donut shape cookie.

step 14

Place the cookies (both the circle ones and the donut shaped) on a baking tray with a parchment paper. Keep 2 cm space in between them.

step 15

Bake for 10 minutes.

step 16

Remove the cookies from the oven and get off of the baking tray to avoid them from overbaking.

step 17

Let them cool completely before applying the jam. Spread the jam on the circle cookies and cover with the donut shape.

step 18

Dust the cookies with powdered sugar.

step 19

YASSS!

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