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  • Sarah L Samuels

Linzer Cookies

These cookies are named after the Linzer Torte from Austria and are delicious cookies sandwiched together with raspberry jam.


They are an Austrian Christmas cookie made with either ground almonds or hazelnuts and spices. I have made mine with almonds and some cinnamon and sandwiched together with my homemade raspberry jam.




They would be a great treat to leave out for Father Christmas or to enjoy with a glass of fizz or a cup of coffee.


Start by placing the butter and sugar in the bowl of a stand mixer and beat until light and fluffy.



Add the egg yolk and mix again until fully incorporated.



Add the flour, ground almonds and ground cinnamon and mix until you have a soft dough.



Wrap in cling film and place in the fridge for at least 1 hour.



When ready to bake preheat the oven to 180 degrees centigrade (160 fan) Gas mark 4 and line 2 baking sheets with baking parchment.



On a floured surface roll out the dough to about 2-3mm thick.


With a fluted 6mm cutter cut out 36 circles and cut out the middle of half of the cookies with a small star cutter.



Place on the baking trays and bake for 9 minutes.



Leave to cool and set before transferring to a wire cooling rack.


When they are cold add 1/2 teaspoon of jam onto to the base of the whole biscuits.



Place the biscuits with the star cutouts onto a tray and sprinkle with icing sugar.



Place these on top of the jam and press down slightly to sandwich together.





Linzer Cookies


Sarah's servings: 18

Sarah's skill: Medium

Baking time: 9 minutes


Ingredients:

100g Soft Unsalted Butter

50g Caster Sugar

1 Large Egg Yolk

125g Plain Flour

45g Ground Almonds

1tsp Ground Cinnamon


4 Tbsp Raspberry Jam

2 Tbsp Sieved Icing Sugar (for decoration)


Method:

  1. In the bowl of the stand mixer add the butter and sugar and beat until light and fluffy.

  2. Add the egg yolk and mix again until fully incorporated.

  3. Add the flour, ground almonds and ground cinnamon and mix until you have a soft dough.

  4. Wrap in cling film and place in the fridge for at least 1 hour.

  5. When ready to bake preheat the oven to 180 degrees centigrade (160 fan) Gas mark 4 and line 2 baking sheets with baking parchment.

  6. On a floured surface roll out the dough to about 2-3mm thick.

  7. With a fluted 6mm cutter cut out 36 circles and place on the baking trays.

  8. Cut out the middle of half of the cookies with a small star cutter.

  9. Bake for 9 minutes.

  10. Leave to cool and set before transferring to a wire cooling rack.

  11. When they are cold add 1/2 teaspoon of jam onto to the base of the whole biscuits.

  12. Place the biscuits with the star cutouts onto a tray and sprinkle with icing sugar.

  13. Place these ontop of the jam and press down slightly to sandwich together.






Sarah's extra slice......


You can make your own jam or just buy some if you like.


I used raspberry jam which is authentic but you could use curds or just your favourite jam.



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