Linzer cookies
- Cate Dixon
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Serves 10
Easy
Prep: 25 mins
Cook: 12 mins
plus chilling and cooling
A star rating of 5 out of 5.3 ratingsRate
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Whip up a batch of these pretty linzer biscuits. Made with ground almonds and spices, they're hard to resist with their soft, jammy centres
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Ingredients
Nutrition
Units:
MetricUS
-
160g plain flour
plus extra for dusting
-
1½ tsp ground cinnamon
-
pinch of allspice
-
100g softened butter
cubed
-
60g ground almonds
-
100g golden caster sugar
-
1 egg
lightly beaten
-
½ tbsp icing sugar
-
4 tbsp raspberry jam
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Nutrition: Per biscuit
- kcal240
- fat12g
- saturates6g
- carbs28g
- sugars15g
- fibre1g
- protein4g
- salt0.2g
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Method
-
step 1
Mix the flour, 1 tsp cinnamon and the allspice in a large bowl until combined. Using your fingertips, rub in the butter until the mix resembles fine breadcrumbs. Add the almonds and caster sugar. Drizzle in the egg and mix with a cutlery knife until the dough comes together in large clumps. Using your hands, knead the dough in the bowl until it forms a tight, compact disc. If the dough is still very soft, chill for 15 mins.
-
step 2
Roll the dough out on a lightly dusted work surface to 5mm thickness. Stamp out 20 x 7cm rounds using a crinkle-edged cookie cutter and place on a baking tray lined with baking parchment. Re-roll the off-cuts and cut out as many more biscuits as you can (you need to end up with an even number). Use a small round or other festive cutter to stamp a circle from the centre of half the biscuits. Chill all the biscuits in the freezer for 20 mins or the fridge for 30 mins until firm.
-
step 3
Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for about 10-12 mins, or until lightly golden and sandy to the touch. Leave to cool for 5 mins on the tray, then transfer to a wire rack to cool completely.
-
step 4
Mix the icing sugar with the rest of the cinnamon and dust this over the cut-out biscuits. Spoon the jam over the whole biscuits and smooth with the back of a spoon. Sandwich these with the icing-sugar-dusted biscuits. Will keep in an airtight container for six days. Best eaten within three days.
What are the ingredients in linzer cookies?
Linzer cookies are made with flour, butter, sugar, eggs and vanilla. They also contain almond flour, which produces a delicate texture, and feature a preserve filling. They’re popular at Christmastime, but can be eaten any time of year.
Where do linzer cookies originate?
Linzer cookies are traditionally an Austrian treat, but the recipe has been adapted over time they’re now very popular in the US, too.
How long do linzer cookies last?
These cookies will keep in an airtight container for up to six days, but are best when eaten within three days.
What can I use for the filling?
Any preserve makes a delicious centrepiece in these light cookies. Try using apricot or raspberry jam, or zingy lemon curd. You could even fill them with chocolate spread if you like, and mix cinnamon into the icing sugar dusting for a different flavour profile.
Tips for making linzer cookies:
- Chill the dough before baking to make it easier to work with. This also helps control the cookies as they spread during baking, so they retain their shape better
- Try using a variety of festive cutters for different cookie designs
- Make sure the butter is fully incorporated when you rub it into the flour – this will help the cookies rise evenly
- If the cookie dough is sticking to your work surface, try rolling it out between two sheets of baking parchment instead
Recipe from Good Food magazine, Homemade Christmas 2021
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A star rating of 5 out of 5.3 ratings
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