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–+ servings

Lemon Curd Linzer Cookies

5 from 3 votes
Almond sugar cookies filled with a zesty and sharp lemon curd
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Prep Time20 minutes
Chilling Time 40 minutes
Total Time1 hour
Servings14 linzer cookie sandwiches
Calories177 kcal

Ingredients 

Linzer Cookies

  • 113 g unsalted butter room temperature (½ c.)
  • 70 g powdered sugar (½ c. + 1 tbsp.)
  • zest of 1 medium lemon
  • 1 egg yolk room temperature
  • ½ tsp. vanilla
  • 130 g all purpose flour (1 c. + 1 tbsp.)
  • 50 g almond flour (½ c.)
  • ¼ tsp. salt

Lemon Curd

  • 2 egg yolks
  • 65 g granulated sugar (⅓ c.)
  • 40 g lemon juice (~1 ⅓ oz.)
  • zest of 1 medium lemon
  • ⅛ tsp. salt
  • 28 g unsalted butter cubed (2 tbsp.)

Instructions 

Linzer Cookies

  • Add the butter, powdered sugar and lemon zest to a large mixing bowl. Beat with a hand mixer or a stand mixer fitted with the paddle attachment just until the ingredients are combined.
  • Add in the egg yolk and vanilla and beat until just combined.
  • Add in the flour, almond flour, and salt. Beat just until a cohesive dough forms.
  • Form the dough into a square and tightly wrap it in plastic wrap. Transfer the dough into the fridge to chill for 30 minutes.
  • In the meantime, make the lemon curd.

Lemon Curd

  • Add the egg yolks, sugar, lemon juice, lemon zest, and salt to a small saucepan.
  • Whisk the mixture vigorously over medium heat until it thickens, and  reaches at least 170°F / 76°C. (This took me about 3-5 minutes)
  • Remove the curd from the heat and pass it through a fine mesh sieve to remove the zest and any accidental cooked egg.
  • Immediately whisk in the cubed butter until it melts and the mixture is completely smooth.
  • Transfer the lemon curd to the fridge to chill until you're ready to assemble the cookies.

Linzer Cookies

  • Once the dough has chilled, remove it from the fridge and place it on a clean, floured work surface.
  • Roll the dough out until it is ¼" thick. Use a 2" linzer cookie cutter to cut out the cookies.
  • Gather the scraps of dough and re-roll to ¼" thick, and cut out more cookies. Repeat 1 more time.
  • At this point you should have 28 cookies. To half of the cookies, cut out a little design in the middle with a smaller cookie cutter (I used a bunny!).
  • Carefully transfer all of the cookies to a cookie sheet that is lined with parchment paper. Place the sheet in the freezer to chill for 10 minutes, while you preheat the oven to 350°F / 175°C
  • Once the cookies have chilled and the oven is preheated, bake them for 10-12 minutes, or until the cookies no longer look "wet"
  • Allow the cookies to fully come to room temperature before filling them.

Assembly

  • The cookies that have no design stamped out are your bottom cookies, and the cookies with the design are your top cookies.
  • Arrange all of the top cookies on a tray and give them a dusting of powdered sugar.
  • Flip all of the bottom cookies upside down. Dollop ~¾ tsp. of lemon curd in the center of the cookie, then top it off with the top cookie.
  • Serve and enjoy!

Notes

Store the cookies in an airtight container in the fridge for up to 1 week.
Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Bunny Cookie Cutter | Cookie Sheet | Oven Thermometer 

Nutrition

Serving: 1cookieCalories: 177kcalCarbohydrates: 18gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 63mgSodium: 55mgPotassium: 20mgFiber: 1gSugar: 10gVitamin A: 308IUVitamin C: 1mgCalcium: 17mgIron: 1mg