Maria Pucks's Linzer Cookies
This recipe was provided by Wolfgang Puck. He remembers how his late mother, Maria, baked these traditional Austrian cookies for the holidays. She always began early in December so she had time to make enough to give as gifts as well as plenty for her family to eat. It's the ground hazelnuts and raspberry jam that keep these cookies moist and the flavors just get better as the spice mixture in the dough matures. Enjoy!
Cuisine: Austrian
Type: Dessert
Yield: 3 dozen
Prep Time: 
Cooking Time: 
Total Time: 
  • ½ lb whole shelled hazelnuts
  • 1 c cake flour
  • 1 c granulated sugar
  • ½ c all-purpose flour (plus more for dusting)
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp kosher salt
  • 1 c unsalted butter chilled, cut into chunks
  • 1 large egg
  • 1 tsp grated lemon zest (about ½ lemon)
  • ¾ c raspberry jam
  • powdered sugar for dusting
  1. Heat oven to 275° F
  2. Toast the hazelnuts by spreading them in a single layer on a baking sheet. Toast until deep golden, about 10to 15 minutes.
  3. Dump the hot nuts onto a clean kitchen towel. Let them cool for 5-10 minutes and then rub them to remove the skins. Discard the skins and allow the nuts to cool to room temperature.then empty into a food
  4. When cool, put them into a large food processor. Add the cake flour, sugar, all-purpose flour, cinnamon, ginger, nutmeg, salt, butter, egg, and lemon zest.
  5. Pulse on and off several times, Then process until the nuts are ground until a soft dough has formed, stopping once or twice as necessary to scrape
  6. down the food processor bowl with a rubber spatula.
  7. Lightly dust a work surface with all-purpose flour. Turn out the dough onto the surface and separate into 2 equal pieces. Lightly dust each piece of dough with flour and wrap in plastic wrap. Flatten and shape the pieces into rectangles and then chill them in the refrigerator for a minimum of two hours.
  8. Preheat the oven to 350°F.
  9. Line a large rimmed baking sheets with a silicon sheet or parchment paper.
  10. Lightly dust your work surface and rolling pin with flour and then roll out each of the dough pieces to a ⅛" thickness.
  11. With a 2½- to 3-inch cookie cutter (star-shaped works best), cut out cookies from the rolled dough, pulling it away from the cut shapes. Transfer the cut out cookies to a baking sheet with a thin spatula.
  12. Gently reroll the cookie dough scraps for additional cutouts.
  13. Cut the center out of half of the cookies - a ¾ to 1" diameter cutter works best.
  14. Bake until the cookies are deep golden brown, about 15 to 20 minutes.
  15. Cool the cookies completely on the baking sheets - they're fragile and moving them before their completely cooled can cause breakage.
  16. Spread the bottom cookie (without the center cutout) with jam. Add a cutout cookie on top and press gently.
  17. Lightly dust to top of the sandwiched cookies with powdered sugar.
  18. Store cookies between sheets of waxed paper in airtight tins.