Yuzu Linzer Cookies
These Linzer cookies have a bright, citrus yuzu curd sandwiched between two buttery almond shortbread cookies dusted with powdered sugar.
Servings 32 Cookies
Calories 326kcal
Ingredients
Linzer Cookies
- 2 ½ cup (300 g) all-purpose flour
- 1 cup (100 g) almond flour blanched and super fine
- ½ teaspoon (4 g) salt
- ½ teaspoon ground cinnamon
- 1 cup (226 g) butter room temperature
- 1 cup (120 g) powdered sugar sifted
- 2 large egg yolks
- 2 teaspoon vanilla extract or 1 teaspoon vanilla extract + 1 whole vanilla bean seeds
- 1 teaspoon lemon zest
- Powdered sugar for topping
Yuzu Curd
- 3 large eggs
- ½ cup (110 g) granulated sugar
- 4 ½ tablespoons (75 g) yuzu juice
- 1 tablespoon (15 g) lemon juice
- 2 teaspoon (7 g) lemon zest
- ⅛ teaspoon sea salt
- ⅓ cup (75 g) unsalted butter cubed at room temperature
Instructions
Shortbread Cookies
- Combine the dry ingredients. In a medium mixing bowl, whisk the all-purpose flour, almond flour, salt, and cinnamon until evenly combined.
- Combine the wet ingredients. In a large mixing bowl of your stand mixer, (or you can use a hand mixer) beat the room temperature butter on medium speed until fluffy and creamy for about 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula and add sugar and beat to combine until fluffy. Next add the egg yolks, vanilla, and lemon zest until combined.
- Add the dry ingredients into the wet ingredients. Add the dry ingredients into the butter mixture and beat on low for 1 minute or until combined. Scrape down the sides of the bowl and continue mixing until thoroughly combined.
- Chill the dough. Divide the dough into two and shape it into 1 inch thick discs. Wrap tightly with plastic wrap and chill in the refrigerator for at least 1 hour until chilled. The dough can last up to 2 days.
- Prep the oven and baking sheets. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or a slipmat. Set aside.
- Roll and cut the dough. On a floured surface roll out dough discs into a ¼ inch thickness. Cut out cookies with your desired shapes and place them on the prepared baking sheets with about 1-2 inch space in-between. Remember to cut half solid shapes and half with cut-out "windows. Repeat until all the dough is cut. Chill the dough for an additional 15 minutes if the dough is too soft.
- Bake. Bake the cookies one sheet at a time for about 10-12 minutes or until lightly golden around the edges. Different sizes will require different amounts of cooking time so keep a close eye on the final minutes to make sure they do not overcook! Cool the cookies for 5 minutes before transferring them to a cooling rack to cool completely.
Yuzu Curd
- Mix the In a medium heatproof bowl, add the eggs, sugar, yuzu juice, lemon zest, and salt and whisk to combine.
- Place the bowl in a double boiler. Place the bowl, over a saucepan filled with water making sure the water does not touch the bowl. Heat the double boiler on medium-high heat and whisk continuously and gently for a creamy texture and even cooking. You will need to continuously stir for at least 10-15 minutes or until it thickens and reaches 160°F (71°C).
- Add the butter. Once the curd has thickened, remove from heat and fold in the butter using a rubber spatula.
- Strain the curd. Using a fine-mesh sieve, pour the curd through the sieve into a clean bowl. Cover the lemon curd with plastic wrap making sure the plastic wrap is touching the curd to prevent it from developing a film.
- Assemble. Fill cooled cookies with the yuzu curd by spreading curd on the bottom of the whole cookie and placing the one with the window cut out on top. Sprinkle with powdered sugar.
Notes
- Use a kitchen scale to weigh the ingredients! Cups and measuring spoons differ in size drastically. If you use too much flour and almond flour you run the risk of drying out these cookies.
- Make sure to cream the butter before adding the ingredients. The creaming of the butter breaks down the butter and adds some air to it making it easier for the other ingredients to mix with the butter yielding a more even cookie dough.
- Work on a flour-dusted surface: when rolling out the dough, make sure your work surface is heavily dusted with flour to prevent it from sticking.
- Use any cookie cutter you'd like! These are your Linzer cookies! Do whatever you'd like
- Substitutions: you can always substitute the all-purpose flour with gluten-free flour for an alternative. Also, you can use any jam filling you'd like if you do not want to use the yuzu curd you can simply opt out of it.
- Make sure the yuzu curd is thick enough before removing it from heat. You can check whether the curd is finished either by using a thermometer (170°F (77°C) or by checking to see if the texture is thick.
Storage Instructions
You can store these yuzu Linzer cookies in an airtight container at room temperature for up to 1 week.Nutrition
Serving: 1g | Calories: 326kcal | Carbohydrates: 64g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 112mg | Sodium: 145mg | Fiber: 1g | Sugar: 29g