Linzer cookies are a classic Austrian cookie. They are a thin and crispy cookie rolled in ground almonds. They commonly come in four flavors: almond, cinnamon, rum and the German chocolate variety. They are pretty simple to make and are a bit addictive. They are great for eating on their own or as a snack with a cup of tea.
Linzertorte is a German cookie that is part of the Linzer tradition originating from Vienna. The name is derived from the Linz, the capital city of the state of Upper Austria. It is a small, crisp and buttery cookie that has a subtle taste of rum, that is traditionally served at Christmas. The recipe for Linzertorte is said to go back to the 16th century.
While Linzer cookies are eaten throughout Europe, they are especially popular in Austria, especially in Vienna. The Linzers are a traditional Viennese recipe made with zwieback bread and currants. They are also known as Linzer Aprikosenkipferl or Aprikosen Linzer .
These Linzer Cookies Are Just In Time For The Holidays!
Are you looking for the best Linzer cookie recipe? You’ve come to the correct spot.
Linzer cookies, those adorable tiny jam-filled sandwich cookies cut into shapes, are usually a favorite during the holidays.
It’s hard to go wrong with a shortbread-like crust that melts in your tongue and a sweet, jam filling that binds it all together, and it’s a descendant of the renowned Linzertorte.
Don’t forget to sprinkle the top with powdered sugar!
Look at all the many shapes, sizes, and colors of Linzer cookies!
These sandwich biscuits are known by a variety of names in Germany, Austria, and portions of Hungary, Switzerland, and elsewhere.
Linzer Augen is a variation of these cookies (Linzer Eyes). Three dots are placed in the center of the top cookie.
Linzer Kekse or Spitzbuben are other names for them, depending on the area or the family recipe.
Spitzbuben cookies, on the other hand, are often prepared with just egg whites and not egg yolks. However, the cookies themselves seem to be almost similar.
The wonderful jam/fruit preserve filling is often named after the biscuit. This is why Linzer cookies are often referred to as “raspberry Linzer cookies.” Popular jams include apricot jam and red currant jam.
Eric’s Hungarian grandma used to bake apricot jam Linzer cookies. She was born and raised in a tiny village near the Austrian border before immigrating to Canada decades ago.
He recalls mom making these buttery, soft sandwich cookies with a brilliant orange circle in the center every time.
If you’re looking for more Christmas treats, go here. Coconut macaroons, gingerbread cookies, oatmeal cookies, Pfeffernüsse, and other European Christmas sweets are also available.
The Linzer Cookie’s Background
You can’t talk about the history of the Linzer biscuit without talking about the Linzertorte, another famous dish from which it evolved.
For reasons that aren’t quite apparent, this pie-like, fruit preserve-filled dessert was called after the Austrian city of Linz.
The torte was either made in Linz in the 1820s or the baker’s name was Linzer. You get to pick whatever origin tale you want!
Please, one star Linzer biscuit with raspberry jam!
Linzer cookies, on the other hand, seem to be created from leftover Linzertorte dough that was cut into smaller pieces.
Some cookies’ middles were punched out with tiny circles – typically three – giving rise to the nickname Linzer Augen, or “Linzer eyes.”
Extra preserved fruit – typically red or black currant – was smeared over the whole foundation cookie, and the top biscuit with the eyes was dusted with powdered sugar.
When these ingredients were combined, a tiny sandwich cookie — the Linzer cookie as we know it today – was born.
The cookie’s history is one of the reasons why some people refer to Linzer cookies as “Linzer tart cookies.”
Step-by-Step Instructions for Making Linzer Cookies
You can see the recipe card at the bottom of this article if you wish to make these Linzer cookies.
Those who want to see what the recipe looks like at each stage may look at the process pictures below.
You’ll be able to tell whether you’re on the correct road with your Linzer Cookies this way!
In a mixing dish, combine all of your ingredients.
Cut the chilled butter into tiny pieces first. It will be simpler to knead the dough this way.
In a large mixing bowl, combine the flour, ground almonds, butter, sugar, salt, vanilla essence, and egg.
With the addition of ground almonds, the Linzer cookie dough is quite similar to our German butter cookie recipe.
Knead the dough using the spiral dough hooks of your electric mixer or your hands until it can be easily formed into a ball without disintegrating.
Wrap the cling film around the ball.
Refrigerate the dough ball for 30 minutes after wrapping it in cling film. This will make rolling out the dough simpler later.
The dough is being rolled out…
Preheat your oven at 350 degrees Fahrenheit and line your baking pans with parchment paper when the 30 minutes are nearly up.
Remove the dough ball from the refrigerator and unwrap it.
Dust your work surface with flour, then roll out the dough using a rolling pin. Make sure it’s the same thickness all over so the cookies bake at the same time.
Make the cookies by cutting them out.
Cut out the cookies using your cookie cutters. Keep in mind that each Linzer cookie will need two cookies (one bottom cookie and one top cookie).
Cut two of the identical cookies, then use a smaller cookie cutter to cut out the center of one of them.
Place the cookies on the parchment paper, leaving some room between them.
When you’ve finished rolling out all of the dough, collect the scraps and roll out another ball. Then spread out the dough and cut out additional cookies.
Rep these procedures until all of the dough has been utilized.
On the cooling rack are freshly made cookies.
Bake your cookies for 10-12 minutes on the center rack of your oven, or until they are gently golden brown around the edges.
The baking time may vary somewhat depending on your oven and how thick your cookies are.
Remove the cookies from the oven and set them on a cooling rack after they’ve finished baking. Allow them to cool completely.
Spreading jam on the bottom biscuit.
Once the cookies have completely cooled, put jam on the bottom of each batch. A butter knife works nicely for this.
Raspberry, apricot, and black or red currant jam are all popular jam flavors. When creating Linzer cookies, we prefer to use a variety of flavors.
Spread jam on all of the bottom cookies.
Continue until all of the bottom cookies (those without holes) are covered with jam.
Powdered sugar should be sprinkled over the tops of the cookies.
Then sprinkle all of the top cookies (the ones with the hole) with powdered sugar.
On top of the jam, place the biscuit.
Then, by putting a powdered sugar sprinkled top cookie on top of a matched bottom biscuit, you can match up the sets of cookies.
Slightly press down. To prevent fingerprints, just touch the edges of the cookie, not the portion that is coated in powdered sugar.
Linzer cookies are delicious…
Continue until all of the cookies have been matched. Enable them to rest for a few minutes to allow the jam to slightly solidify.
A delicious batch of Linzer cookies is ready to eat!
These cookies aren’t likely to last long.
However, we still suggest keeping them in an airtight container with a cover and storing them somewhere cold and dry (such as your basement or garage).
Linzer cookies are delicious! If you’re in the mood to bake, have a look at some more German holiday sweets.
- 1 1/4 cup flour (all-purpose)
- 3/4 cup almonds, ground
- 1 teaspoon extract de vanille
- 1/3 cup sugar, granulated
- 1 egg, medium size
- a generous teaspoon of salt
- Cold butter should be cut into tiny pieces. In a large mixing bowl, combine the flour, ground almonds, butter, sugar, salt, vanilla essence, and egg. Knead the dough with your hands or the spiral dough hooks of your electric mixer until it forms a ball easily.
- Refrigerate the dough ball for 30 minutes after wrapping it in cling film.
- Preheat the oven to 350 degrees Fahrenheit and line your baking pans with parchment paper after 30 minutes.
- Take the dough out of the fridge. Dust a flat surface with flour and roll out the dough using a rolling pin. Make sure it’s the same thickness/thickness everywhere. Cut out the cookies using your cookie cutters. Remember that for each entire Linzer cookie, you must create a pair of two cookies (one bottom piece and one top piece). Using a tiny cookie cutter, cut off the center of the top piece. Place the cookies on the parchment paper, allowing some space between each one.
- When the rolled-out dough is gone, collect the scraps, make another ball, roll it out, and cut additional cookies. Repeat the procedure until all of the dough has been utilized.
- Bake your cookies for 10-12 minutes on the center rack of your oven, or until they are gently golden brown around the edges. Your baking time may vary somewhat depending on your oven and how thick your cookies are.
- Remove the cookies from the oven and place them on a wire rack to cool. Allow them to cool completely.
- Spread jam over the bottom cookie (the one without the hole) using a butter knife or small spoon after the biscuits have completely cooled.
- Powdered sugar the top cookie (the one with the hole), then put it on top of the jam-covered “bottom cookie” and gently press down. Make sure you just touch the edges of the top cookie, not the powdered sugar-covered portion. Rep with the remaining cookie pairings.
- Allow the biscuits to rest for a few minutes until the jam has somewhat set.
- Linzer cookies may be made in whatever form you choose, including stars, rounds, flowers, and hearts. Just remember to use the same form for the bottom and top cookies! Otherwise, the top and bottom cookies will be misaligned.
- You may fill the cookies with whatever jam you like. We like apricot and raspberry jams, but any jam or jelly would do! Just make sure it’s free of seeds and big pieces of fruit, since these can cause the biscuits to stack awkwardly.
- The recipe for these Linzer cookies is quite similar to the mix for our German butter cookies. There are a few extra almonds in these Linzer cookies, but the rest of the dough is quite identical. Make both and let us know which you prefer.
Information about nutrition:
Approximately 18 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 113 calories 3 g total fat 0g Saturated Fat 0g trans fat 3 g of unsaturated fat 9 milligrams of cholesterol 40 milligrams sodium 19g carbohydrate 1 gram of fiber 11 g sugar 2 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
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Linzer cookies are a type of chocolate cookie that originated in Austria and have been around for centuries. They are traditionally made with a buttery shortbread base and has a unique combination of sweet and bitter flavors. You won’t find linzer cookies in the United States very often, but they are making a comeback in the past few years, and I think I’ve found some of the best ones around.. Read more about linzer cookies hazelnut and let us know what you think.
Frequently Asked Questions
What are Linzer cookies made of?
Linzer cookies are made of flour, butter, eggs, sugar and cinnamon.
Why are they called Linzer cookies?
The Linzer cookie is a type of Austrian pastry. It has a flaky, buttery crust and a soft, creamy filling made with almond paste.
What is the filling of a traditional Linzer cookie?
The filling of a traditional Linzer cookie is a mixture of ground almonds, sugar, egg whites and vanilla extract.