Linzer cookies, how to make traditional Austrian pastries

Posted by sweeteatscakes

Linzer cookies originate from the Austrian city of Linz. These are two thin cookies flavored with vanilla and lemon zest – very similar to a sablé dough – that are filled with raspberry jam and dusted with icing sugar. It is also common to fill them with apricot jam.

recipe information

    • Preparation time: 2 hours
    • Cooking time: 30 minutes
    • total time: 2 hours and 30 minutes
    • rations: 4 (12 units)
    • Category: cake shop
    • type of cuisine: Austrian
    • calories: 460 kcal per 100 g

Ingredients for Linzer cookies for 4 people

    • 170 g butter at room temperature
    • 100g of sugar
    • Lemon zest
    • 1 yolk
    • 1 Teaspoon vanilla extract
    • 160 g of wheat flour
    • 75 g ground almonds
    • ½ teaspoon salt
    • 80 g raspberry jam
    • 20g icing sugar

Ingredients for Linzer cookiesJulia Laich

How to make Linzer cookies

In a bowl, beat the butter at room temperature – it should be completely soft but not melted – with the sugar until it increases in volume and lightens in color.

Beat the butter well with the sugarJulia Laich

Add the vanilla, lemon zest and egg yolk and beat to integrate all the elements well.

Add the yolk, zest and vanillaJulia Laich

In another bowl, mix the dry ingredients well: flour, ground almonds and salt.

Mix the dry ingredients in another bowlJulia Laich

Add the dry mix to the wet mix and mix until everything is integrated. When making cookies, it is important not to over-knead or mix in this step, since otherwise the dough would be somewhat elastic and after baking we would have hard cookies.

Mix all the ingredients wellJulia Laich

Divide the dough in two and wrap in cling film. Chill in the fridge for 1 hour.

Chill the dough 1 hourJulia Laich

Heat the oven to 180ºC. Remove the dough from the fridge and let it lose cold for 10 minutes. Roll out each half on the floured counter until the dough is about 3mm thick. In one of the halves cut the bases, and in the other cut the upper part of the cookies. The latter should also have a smaller cut in the center so that the jam is visible. Place the cookies on a baking tray lined with parchment paper and cool them for 10 minutes in the fridge.

Cut the bottom and top cookiesJulia Laich

Bake between 12 and 15 minutes in two or three batches. The base of the cookies should be golden.

Bake the cookies until the base is golden.Julia Laich

Let the cookies cool completely on a wire rack. Spread the bases with jam and sprinkle the remaining biscuits.

Spread half with jamJulia Laich

Place one on top of the other like a sandwich.

Finished Linzer BiscuitsJulia Laich

Easy preparation summary

    1. In a bowl, beat the butter at room temperature with the sugar.
    1. Add the vanilla, lemon zest and egg yolk and beat to integrate all the elements well
    1. In another bowl, mix the flour, ground almonds and salt.
    1. Add the dry mix to the wet mix and mix until everything is integrated.
    1. Divide the dough in two and wrap in cling film. Chill in the fridge for 1 hour
    1. Heat the oven to 180ºC. Remove the dough from the fridge and let it lose cold for 10 minutes
    1. Roll out each half on the floured counter until the dough is about 3mm thick.
    1. In one of the halves cut the bases, and in the other cut the upper part of the cookies. The latter must also have a smaller cut in the center so that the jam is visible
    1. Place the cookies on a baking tray lined with parchment paper and cool them for 10 minutes in the fridge.
    1. Bake for 12 to 15 minutes in batches. The base of the cookies should be golden.
    1. Let the cookies cool completely. Spread the bases with jam and sprinkle the remaining biscuits
    1. Place one on top of the other like a sandwich

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