Linzer Doily Wreaths Recipe

This stunning Linzer Doily Wreaths Recipe elevates the traditional holiday sandwich cookie by embossing the dough with an actual lace doily. Featuring a tender, almond-flour shortbread filled with tart raspberry jam and finished with a pale green glaze, these edible ornaments are as beautiful as they are delicious.

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Linzer Doily Wreaths Ingredients

The Almond Dough:

• 2 3/4 cups All-Purpose Flour: Plus more for dusting.
• 1/2 cup Almond Flour: Adds a delicate nuttiness and tender crumb.
• 1 cup (2 sticks) Unsalted Butter: Softened.
• 3/4 cup Granulated Sugar: For crispness.
• 1 tsp Grated Orange Zest: Citrus oil cuts the richness.
• Flavor: 1/2 tsp cinnamon, 1 tsp vanilla, 1/4 tsp baking powder, and 1/2 tsp kosher salt.
• 1 Large Egg: To bind.

The Filling & Decor:

• 1/2 cup Raspberry Jam: Seedless is best for piping smoothly.
• 1 cup Confectioners’ Sugar: For the glaze.
• Green Gel Food Coloring: To create a subtle tint.
• 24 Small Red Candy Bows: Edible sugar decorations for the wreath finish.

How To Make Linzer Doily Wreaths

1. Make the Dough: Whisk the flours, cinnamon, baking powder, and salt. In a stand mixer, cream the butter, sugar, and orange zest until fluffy. Beat in the egg and vanilla. Mix in the dry ingredients until just combined. Divide dough in half, wrap, and chill for 2 hours.
2. The Doily Technique: Preheat oven to 350°F. On a floured surface, roll one dough half to 1/4-inch thick. Place a clean woven doily on top. Gently roll over the doily with your rolling pin to press the lace pattern into the dough, thinning it to 1/8-inch. Carefully peel off the doily to reveal the intricate design.
3. Cut the Wreaths (Tops): Use a 2 1/2-inch fluted round cutter to cut circles. Use a 1-inch cutter to punch out the centers. Transfer these textured rings to a baking sheet. Freeze for 15 minutes to lock in the pattern.
4. Cut the Bottoms: Roll out the second half of the dough (no doily needed). Cut out matching solid rings (with holes). Freeze these too.
5. Bake: Bake the chilled cookies for 10-12 minutes until the edges are golden brown. Cool on the pan for 10 minutes, then transfer to a rack.
6. Fill: Pipe a ring of raspberry jam onto the flat bottom cookies. Sandwich them with the textured doily tops.
7. Glaze: Whisk confectioners’ sugar with 3 tablespoons water and a drop of green coloring. Brush this sheer glaze gently over the textured tops. Affix a red candy bow while wet. Let dry for 30 minutes.

Recipe Tips

• Doily Selection: Use a thick, textured cloth doily (crochet style), not paper. The deeper the texture of the fabric, the better the impression on the cookie. Wash and dry it thoroughly before use.
• Flour Generously: The dough can stick to the intricate holes of the doily. Dust the top of the dough lightly with flour before placing the doily down to ensure a clean peel.
• Cold Dough: If the dough gets warm while you are pressing the pattern, the design will blur. Pop the whole sheet in the fridge for 5 minutes before cutting if needed.
• Jam Piping: Put the jam in a ziplock bag and snip the corner. This gives you control to pipe a precise ring that won’t ooze out the sides.

What To Serve With Linzer Wreaths

• Hot Tea: The almond and orange notes are perfect with Earl Grey.
• Champagne: A sophisticated cookie for a holiday toast.
• Fruit Platter: Fresh figs or pears look beautiful alongside.
• Eggnog: Dip these festive wreaths into a rich holiday drink.

How To Store Linzer Doily Wreaths

• Room Temperature: Store in a single layer in an airtight container for up to 3 days. Stacking may ruin the glaze and bows.
• Softening: Like all Linzer cookies, the jam will soften the shortbread over time. They are crispest on day one and softer on day three.
• Freeze: Freeze the baked, unfilled cookies for up to 2 months. Fill and glaze fresh.

Linzer Doily Wreaths Nutrition Facts

• Calories: 160 kcal
• Fat: 9g
• Carbohydrates: 20g
• Sugar: 12g
• Protein: 2g

Nutrition information is estimated per cookie.

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