Description
These Dulce de Leche Linzer Cookies are delicate sandwich cookies featuring a buttery almond-flavored dough filled with rich caramel-like dulce de leche. Perfect for holiday celebrations or any special occasion, they combine a tender cookie texture with a luscious, sweet filling and a dusting of powdered sugar for an elegant finish.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ 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
- ¼ teaspoon salt
Filling
- ¾ to 1 cup dulce de leche (store-bought or homemade)
Instructions
- Prepare Dough: In a large 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 incorporated. Stir in the all-purpose flour, finely ground almonds, and salt, combining until a soft dough forms.
- Chill Dough: Divide the dough into two equal portions. Shape each into a disc, wrap tightly with plastic wrap, and refrigerate for at least 1 hour to firm up before rolling.
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and Cut Cookies: On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. Use a round or fluted cookie cutter (2 to 2½ inches in diameter) to cut out whole cookies. For half of these cookies, use a smaller cutter (such as a heart or small circle) to cut out the center, creating holes for the top layer. Gather leftover scraps, re-roll, and cut more cookies as needed.
- Bake Cookies: Place cookies on the prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on wire racks.
- Assemble Sandwiches: Spread approximately 1 teaspoon of dulce de leche on the flat side of each whole cookie. Carefully top with a cut-out cookie and gently press together to form a sandwich.
- Finish and Serve: Dust the tops of the assembled cookies with powdered sugar and serve. Store in an airtight container at room temperature for up to 3 days or keep unfilled cookies separate for longer storage.
Notes
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, keep unfilled cookies separate and assemble just before serving to maintain freshness.
- You can make your own dulce de leche by slowly simmering sweetened condensed milk or purchase it ready-made for convenience.
- Finely grinding your almonds or using almond flour is key to achieving the cookie’s tender, nutty texture.
