Brown Butter Linzer Cookies with Tonka Bean and Blackcurrant

Step-by-step method

At a glance

You're making elegant linzer cookies where brown butter gets grated (not mixed) to keep it from turning greasy, and tonka bean adds an intriguing almond-vanilla note that plays beautifully with tart blackcurrant jam. The dough needs time to chill—ideally overnight—and the whole project spans several days when you factor in the final resting period.

1/15

Brown the butter

Melt the butter in a light-colored pot and heat it slowly until the foam subsides, brown bits appear on the bottom and it smells nutty. Pour it out, browned bits included.

For this step
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240 gram
Unsalted Butter
2/15

Chill overnight until solid

Put the brown butter in the fridge and let it set completely, ideally overnight. In the morning, weigh out 200 g of it.
3/15

Sift the flour

Sift the flour, starch and salt into a bowl.

For this step
0/3

270 gram
All-purpose wheat flour

30 gram
Potato Starch

2 gram
Salt

4/15

Prepare the flavoring

Slice the vanilla bean lengthwise and scrape out the seeds. Grate a quarter of a tonka bean. Rub both into the powdered sugar with your fingers.

For this step
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100 gram
Powdered Sugar

1 piece
Vanilla Bean

1 gram
Tonka Beans
5/15

Grate the brown butter

Grate the solid brown butter on the coarse side of a grater straight into the flour and just toss the flakes through with a spoon. Don't rub it into crumbs, as the grating has already done the work.
6/15

Bring the dough together

Add the sugar with the vanilla and tonka, then add both egg yolks. Work it just until it comes together, then smear the dough once or twice across the work surface with the heel of your hand.

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2 piece
Egg Yolk
7/15

Wrap into a disc and chill

Press into a disc 2 cm thick, wrap in plastic wrap and refrigerate for at least an hour, ideally overnight.
8/15

Let it soften and roll out

Let it soften for 5 to 10 minutes, then roll it out between two sheets of baking paper to 3 mm. Brown butter dough softens faster than regular dough, so don't leave it sitting for long.
9/15

Cut out the rounds

Cut the shapes close together, making the same number of bases and tops with a cut-out window.
10/15

Chill the cut-outs

Put the tray with the cut-out shapes in the freezer for 10 minutes or in the fridge for 15 to 30 minutes.
11/15

Bake

Bake at 175 °C for about 8 to 10 minutes. The brown butter makes this dough darker than usual, so watch for the moment the edges darken by a shade.
12/15

Let cool

Leave on the baking sheet for 3 to 5 minutes, then transfer to a wire rack and let cool completely.
13/15

Dust the top halves

Mix the powdered sugar with potato starch. Arrange the top halves with the window separately on paper and dust them through a sieve, very lightly.

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40 gram
Powdered Sugar

40 gram
Potato Starch
14/15

Sandwich with blackcurrant jam

Warm the jam just until it loosens, then let it cool to lukewarm. Turn the bottom halves flat side up, spread on half a teaspoon and top with the dusted halves.

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150 gram
Blackcurrant Jam
15/15

Let them rest

Pack into a tin, layering with paper between the layers, and let them rest in a cool room for at least three days.

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Brown Butter Linzer Cookies with Tonka Bean and Blackcurrant

Name: Nutty Brown Butter Blackcurrant Linzer Cookies
Prep time: 40 min
Cook time: 24 min
Total time: 4974 min
Yield: 4
Cuisine: Austrian
Ingredients: 140 gram Powdered Sugar; 1 gram Tonka Beans; 2 piece Egg Yolk; 2 gram Salt; 1 piece Vanilla Bean; 150 gram Blackcurrant Jam; 270 gram All-purpose wheat flour; 240 gram Unsalted Butter; 70 gram Potato Starch

everydaybyyumsto

Prep 40 min Cook 24 min

Plus overnight of resting (not counted in active time)

9 Ingredients

15 Steps

Hard Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

140 gram
Powdered Sugar
1 gram
Tonka Beans
2 piece
Egg Yolk
2 gram
Salt
1 piece
Vanilla Bean

Patisdécor Our pick
Madagascar Bourbon Vanilla Beans, 2 pcs
150 gram
Blackcurrant Jam
270 gram
All-purpose wheat flour
240 gram
Unsalted Butter
70 gram
Potato Starch

Equipment

What you'll need besides the ingredients.

Grater

Baking paper

Baking sheet

Cooling rack

Sieve

About this recipe

Tonka bean, blackcurrant and brown butter. Three ingredients that don't seem to belong together at first glance, yet make the most interesting cookie in the whole tin 🖤 Brown butter gives the dough a deep, nutty flavor, tonka adds something between vanilla and almond, and the blackcurrant is so tart that it holds everything together. Without it, these would be far too sweet. One thing is done differently here than in any other cookie: don't slice the brown butter, grate it. The water cooks off as the butter browns, so it has no in-between state. Straight from the fridge it's hard as wax, and the moment it softens, it turns greasy. And because that water is missing, I use two egg yolks instead of one so the dough has something to bind it. Grate the tonka bean right into the sugar and stick to a quarter of a bean, as it's very aromatic. Let's bake 💜

Vegetarian For a sweet tooth

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Step-by-step method

At a glance

Brown the butter

For this step

Chill overnight until solid

Sift the flour

For this step

Prepare the flavoring

For this step

Grate the brown butter

Bring the dough together

For this step

Wrap into a disc and chill

Let it soften and roll out

Cut out the rounds

Chill the cut-outs

Bake

Let cool

Dust the top halves

For this step

Sandwich with blackcurrant jam

For this step

Let them rest

How it went

Nobody has tried this recipe yet

Brown Butter Linzer Cookies with Tonka Bean and Blackcurrant

Ingredients — what you'll need

Equipment

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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