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Orange Marmalade Linzer Tarts

These little cutout tarts are almost too pretty to eat! The golden sandwich cookies dusted with confectioners’ sugar reveal a colorful, citrusy center of orange marmalade.
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    2-1/2 dozen

Ingredients

  • 1-1/2 cups all-purpose flour, divided
  • 1 cup chopped almonds, toasted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup sugar
  • 4 large egg yolks, room temperature
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon grated lemon zest
  • 3/4 cup orange marmalade
  • 2 teaspoons confectioners' sugar

Directions

  • In a food processor, combine 1/2 cup flour and almonds; cover and pulse until almonds are finely ground. Add baking powder, salt and remaining flour; cover and process just until combined.
  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, extract and lemon zest. Gradually add almond mixture to creamed mixture and mix well.
  • Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap and refrigerate 1 hour.
  • Preheat oven to 350°. On a floured surface, roll out one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half the cookies. Place solid and cutout cookies 1 in. apart on greased baking sheets.
  • Bake 6-8 minutes or until edges are lightly browned. Cool 5 minutes before removing to wire racks to cool completely. Repeat with remaining dough.
  • Spread 1 teaspoon marmalade on bottoms of solid cookies. Sprinkle cutout cookies with confectioners' sugar; place on top of marmalade. Store in an airtight container.
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