Description
These Yuzu Linzer Cookies are a citrusy twist on the classic Austrian treat, featuring buttery almond cookies sandwiched with a vibrant yuzu curd filling.
Ingredients
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- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup almond flour
- 1/4 tsp salt
- 1/2 cup yuzu curd (store-bought or homemade)
- Powdered sugar, for dusting
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg yolks and vanilla extract, mixing until combined.
- Stir in the all-purpose flour, almond flour, and salt until a dough forms.
- Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out the chilled dough to 1/8-inch thickness on a lightly floured surface.
- Cut out cookies using a round cutter. Cut a smaller shape out of half of the cookies for the tops.
- Place cookies on prepared sheets and bake for 10-12 minutes or until lightly golden.
- Cool completely on wire racks.
- Spread yuzu curd on the bottom cookies and top with cut-out cookies. Dust with powdered sugar before serving.
Notes
- Ensure the dough is well-chilled to prevent spreading during baking.
- You can substitute lemon or passion fruit curd if yuzu is unavailable.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
