Description
These Dulce de Leche Linzer Cookies are a delightful twist on the classic Linzer, featuring buttery shortbread cookies filled with rich, creamy dulce de leche. Infused with ground almonds and a hint of cinnamon, they offer a perfect balance of nutty and sweet flavors. Ideal for holiday gatherings or anytime you crave a sophisticated, melt-in-your-mouth treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar, plus more for dusting
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds or almond flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Filling
- 3/4 cup dulce de leche (store-bought or homemade)
Instructions
- Prepare the dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. Add the egg yolks and vanilla extract and mix until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, ground cinnamon, and salt to ensure even distribution of the spices and nuts.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet butter mixture, mixing just until the dough forms and no flour pockets remain. Avoid overmixing to keep cookies tender.
- Rest the dough: Divide the dough in half and shape each half into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough and enhance flavors.
- Preheat and prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Roll and cut cookies: On a lightly floured surface, roll out one dough disk to about 1/8-inch thickness. Use a round cookie cutter to cut out cookies. For half the cookies, cut a smaller shape (heart or circle) from the center to create tops that show the dulce de leche filling.
- Bake: Transfer cookies carefully to the prepared baking sheets and bake for 10 to 12 minutes, or until the edges turn lightly golden. Remove from oven and allow to cool completely on wire racks.
- Assemble cookies: Spread a heaping teaspoon of dulce de leche onto the flat side of each solid cookie. Top with the cut-out cookies to form sandwiches.
- Finish and serve: Dust the assembled cookies generously with powdered sugar before serving to add a delicate sweetness and festive look.
Notes
- For a nut-free version, replace almond flour with an equal amount of all-purpose flour.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Chill filled cookies before serving to allow the dulce de leche filling to set properly.
- Prep Time: 30 minutes (plus 1 hour chill time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian-inspired
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 210
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
