Go Back
–+ servings
Orange Caramel Linzer Cookies
Print Recipe
5 from 1 vote

Orange Caramel Linzer Cookies

The classic Linzer Cookie gets a makeover. Almond, Orange, Caramel & Cinnamon combine to create a stunning break from tradition. A delicious modern take on Valentine's Day Baking, but perfect any time of year. You'll need a batch of my spreadable orange caramel to fill these cookies
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Baking, Cookies
Cuisine: World
Servings: 20 Cookies
Author: Jane Coupland

Ingredients

For the Cookies

  • 225 g/ 1 cup Unsalted butter - softened
  • 150 g/ ⅔ cup Caster sugar
  • 2 Egg yolks
  • 250 g/ 1 ½ cups Plain (all purpose) flour
  • 150 g/ 1 cup Ground almonds
  • 1 teaspoon Ground cinnamon
  • Zest of 1 orange

Decorating & Filling

  • Icing/ confectionary sugar
  • A batch of my Spreadable Orange Caramel

Instructions

Make the Cookies

  • In a medium bowl cream the butter and sugar using electric beaters until light and fluffy
  • Beat in the egg yolks
  • Add the flour, almonds, cinnamon and orange zest. Beat until the mixture begins to stick together and resembles wet breadcrumbs (it may take a few minutes)
  • Use your hands to gentle knead the mix into a soft dough. Wrap in clingfilm and rest in the fridge for 30 minutes
  • Meanwhile preheat the oven to 170°C/ 325°F/ GM 3 and grease & line 2 baking sheets (or use non-stick)
  • Roll the dough out thinly (2mm) and cut out an even number of cookies - hearts, circles and stars all look amazing. Re-roll the dough once and cut out more. Aim for around 40 cookies in total (approx 6cm diameter)
  • Use a mini cutter to remove the centre from half of the cookies
  • Place on the baking sheets 1-2cm apart and bake for 12-15 minutes until beginning to turn golden. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely

Assembling the cookies

  • Once completely cold dredge the cut-out cookies liberally with icing sugar
  • Spread a teaspoon of orange caramel over the whole biscuits, then top with the cut-out biscuits, pressing down gently

Notes

1. Make up a batch of my Spreadable Orange Caramel and store it in your fridge. There will be plenty left over once you have made these biscuits. Use to top toast, pancakes or ice-cream. 2. In warm weather I suggest filling these cookies just ahead of serving since the caramel may become a little too fluid in the heat.