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Linzer torte recipe

Linzer torte recipe


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  • Pies and tarts
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  • Jam tart

This recipe for an authentic Austrian Linzer torte is from my mother who grew up in Linz and still lives there. She always bakes the torte 3 days ahead because it develops its real flavour over a few days.

10 people made this

IngredientsServes: 12

  • 250g plain flour
  • 1 teapsoon baking powder
  • 250g caster sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 250g finely ground almonds
  • 2 egg yolks
  • 250g unsalted butter
  • 125g redcurrant jam
  • 2 egg yolks, lightly beaten, for brushing

MethodPrep:30min ›Cook:45min ›Extra time:3days › Ready in:3days1hr15min

  1. Put the flour, baking powder, sugar, cinnamon, cloves and almonds on a clean work surface. Add the butter and egg yolks and quickly knead until smooth. Alternatively you can process everything in the food processor until the mixture holds together as a ball. Wrap in cling film and refrigerate for 1 hour.
  2. Preheat the oven to 180 C / Gas 4. Generously grease a cake 26-cm springform tin.
  3. Evenly distribute 2/3 of the mixture in the tin so that the entire bottom is covered. Spread redcurrant jam on top.
  4. Roll the remaining mixture between your fingertips into several 1cm strands and arrange them on top in a neat lattice pattern. Place the last roll along the sides of the tin to form an edge.
  5. Brush the lattice and the edge with lightly beaten egg yolks, talking care not to splash onto the jam.
  6. Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark which happens easily.
  7. Let cool and gently remove from the tin. Let rest for at least 3 days before serving.

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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Linzer Torte.

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1 c Unsalted butter
1 c Granulated sugar
2 Egg yolks
2 Hard-cooked egg yolks
-sieved
1 Lemon juice and rind of
1 tb Brandy
1/2 lb Almonds ground
2 c Sifted all-purpose flour
1 ts Baking powder
1 c Raspberry or apricot jam
Confectioner’s sugar
-(powdered sugar)

From: [email protected] (Esther Vail)

Date: Sat, 26 Nov 1994 09:58:35 +0000

From the Woman’s Day Encyclopedia of Cookery, 1966, vol. 4: Cream butter
and gradually beat in granulated sugar. Add next 4 ingredients. Blend
well. Stir in almonds, sifted flour, and baking powder. Work with fingers
into a smooth dough. Press half the dough in the bottom of a greased
loose-bottomed 9″ cake pan or spring form (size to hold 1 litre) or a
greased pie tin of the approximate size. Make dough thicker on bottom than
on sides. Cover with 3/4’s of the jam. Chill remaining half of dough until
easier to handle. Roll dough into strips about 3/4 inch (about 2 cm) thick,
and arrange crisscross over the jam-covered dough. Bake in preheated oven
(350 degrees F, 180 degrees C) for 45 to 50 minutes, or until pale gold in
color. Before serving, fill spaces between strips with rest of jam and
dust with confectioners’ sugar.


Ingredients

For the marzipan:

  • 115g/4oz icing sugar, plus extra for rolling
  • 175g/6oz ground almonds
  • 85g/3oz caster sugar
  • 1 large free-range egg
  • ½ tsp almond extract
  • 1 tsp freshly squeezed lemon juice

For the pastry

  • 150g/5½oz plain flour
  • 150g/5½oz ground almonds
  • 150g/5½oz caster sugar
  • 150g/5½oz chilled butter
  • 1 free-range egg
  • pinch salt , for brushing , for dusting

– Mix sugar and butter and beat until foamy, add eggs.
– Add hazelnut/almond flour and flour, 1 egg, cocoa and all spices.
– Mix well and knead until you get a smooth dough. Form a ball.
– Keep it cool for at least 1 hour (wrapped in foil).


– Grease a round cake pan (10 inches) and sprinkle bottom with some flour.
– Roll the dough 8mm (1/4 inch) thick – keep some dough for the decorative grid on the top.
– Place dough into the cake pan up to the edges.

– Mix jam with Schnaps (optional) spread jam all over the dough (2mm thick).
– Take remaining dough, roll it. Either cut star cookies, or make a grid which will be placed on top of the jam.
– For the wash: Whisk the other egg with a fork in a bowl. Brush it over the dough grid.
– Pre-heat oven.
– Bake the cake for 30-35 minutes on 175°C or 347 F.

Before serving add powdered sugar on the grid let the cake sit at least at a cool place for 1 day before serving!

You can store the Linzer Cake for 2-3 weeks just keep it at a cool place and covered.

TIP
Ground hazelnuts are not so popular in the USA as in Germany hence they are more costly. You can purchase hazelnuts and grind them in the coffee grinder. I saw hazelnuts at my local super market for a good price.


Linzer Cake Recipe

The Linzer Cake recipe is known as one of the oldest recipes to make a jam filled cake. The recipe dates back to the renaissance as the oldest recipe found in 1653.

Ingredients Linzer Cake Recipe:

  • 300 g (10.58 oz) of flour
  • 250 g (9 oz) of soft butter (room temperature)
  • 200 g (7.05 oz) of sugar
  • 300 g ( 10.5 oz) almond meal OR hazelnut meal OR half almond and half hazelnut meal
  • pinch of baking powder
  • 2 tablespoons of cacao
  • ½ teaspoon of cinnamon
  • ½ teaspoon of almond extract
  • 1 pinch of cloves
  • 2 tablespoons of lemon juice
  • peel of ½ lemon
  • 400 g (14 oz) of red current jam OR cranberry jam
  • 50 g (1.76 oz) of blanched sliced Almonds
  • 1 egg yolk for brushing the cake

Preparation:

In a bowl beat the butter and add the sugar to it. Mix until creamy. Add almond extract, a pinch of cloves, lemon juice, lemon peel and cinnamon to the beaten butter and mix the ingredients together. In a separate bowl mix flour, cacao, and baking powder and sift. Add to the beaten butter and stir. Add the almonds and knead with your hands until the texture of the dough is nice and smooth. Wrap the dough in cellophane foil and keep it in the refrigerator for about ½ hour.

Cut a piece of baking paper about 20 inches and sprinkle some flour on it. Place the half of the dough on the top of the baking paper and cover it with cellophane foil. Roll the dough over the cellophane foil about ¼ of an inch to prepare the top of the cake (see picture below). Cut out a circle of about 24cm — 9.5 in in diameter. Use a cookie cutter as shown in the pictures below to create the lattice pattern. Start to cut in the center of the circle and continue left and right from the center. Place the top of the cake with the baking paper underneath on a plate or baking sheet. Keep it for about 10 minutes in the freezer to harden.

Butter an 11-inch springform pan. Combine the rest dough (from the top) from the top and the other half of the dough and knead. Place it in the springform pan. Roll the dough evenly and make sure to form an edge on the side of the baking pan about 1-inch high. Make some holes in the dough using a fork. Add the jam and spread it evenly on top of the dough in the springform. Take the top out of the freezer, remove the paper and place it on top of the jam. Gently press down the edges on the side of the baking pan so they are even with the top of the cake (see pictures below).

Beat the egg yolk with a fork and brush it onto the cake. Set the blanched almonds on the edge of the cake.

Bake on the middle rack in a preheated oven at 176°C-182°C — 350°F-360°F for about 25- 30 minutes. Turn the heat off and leave the cake in the oven for 5 more minutes. Take it out and carefully separate the edge of the cake from the pan using a knife. Leave the cake for another 10 minutes in the springform before removing it and placing it on a serving plate. I wish you success in preparing this old cake recipe and do not forget to tell your guests that you are treating them with something very special.


Austrian Cookie Recipes - Authentic Linzer Cookies Recipe The Famous Austrian Christmas Cookie Cinnamon Coriander / Cube the butter into small pieces and cut the butter into the flour mix with two knives.

Austrian Cookie Recipes - Authentic Linzer Cookies Recipe The Famous Austrian Christmas Cookie Cinnamon Coriander / Cube the butter into small pieces and cut the butter into the flour mix with two knives.. Very often recipes are passed on over generations. Austrian desserts austrian cuisine austrian recipes austrian food german recipes hungarian recipes crockpot allrecipes has more than 10 trusted austrian cookie recipes complete with ratings. Mix butter, sugar, honey and cream on the stove and let the mix simmer for a few minutes. Cube the butter into small pieces and cut the butter into the flour mix with two knives. Cultureatz.com split pea soup is pure comfort food and also for numerous, a favored way to start the christmas meal.

Mix in butter until dough is just combined. Place the coated cookies on a wire rack to finish cooling. If it gets too warm while rolling and cutting, chill it in the refrigerator or freezer for a few minutes before proceeding. Baking of christmas cookies has a long tradition in austria. Find traditional and classic recipes, cakes and cookies, deserts and soups, bread and german specialties.

13 Most Popular Austrian Desserts With Recipes Nomad Paradise from nomadparadise.com We are crazy about it. Linzer cookies are named after the linzer torte, a pastry that has a dough lattice over a jam filling, that originated in the austrian city of linz. In a bowl, combine flour, chopped almonds and sugar. Cultureatz.com split pea soup is pure comfort food and also for numerous, a favored way to start the christmas meal. Cultureatz.com i enjoy a mug of seriously strong coffee and a cannoli from an italian pastry shop on bleeker road in manhattan, alex claims. Austrian cream cookies 2 eggs 1 c. Repeat as needed with the remaining cookies. Dozens of chocolate chip, bar cookies, oatmeal cookies, and other favorite cookie recipes are ready for you.

Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown.

Baking of christmas cookies has a long tradition in austria. Apart on greased baking sheets. Chocolate butter frosting and top with an almond half. Cultureatz.com split pea soup is pure comfort food and also for numerous, a favored way to start the christmas meal. Measure out the dough by teaspoonfuls, and roll into balls. In a large bowl, mix together the flour, icing sugar, vanilla sugar and ground almonds. Cultureatz.com transform your holiday dessert spread into a fantasyland by offering typical french buche de noel, or yule log cake. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Incorporate the egg yolks to the flour mix. Repeat as needed with the remaining cookies. Gemma's pro chef tips for making linzer cookies. Now, i am not austrian but linzer cookies have also become a christmas baking staple in germany. Ingredients 14 tablespoons unsalted butter (200 g) 2 cups all purpose flour (250 g) 1 cup (100 g) walnuts, finely ground (substitute with almond meal, if not available)

Find traditional and classic recipes, cakes and cookies, deserts and soups, bread and german specialties. If it gets too warm while rolling and cutting, chill it in the refrigerator or freezer for a few minutes before proceeding. You will love our christmas cookies! A good christmas cookies recipe from dear grandma is still the most valuable! The linzer cookie is a family of cookies that are varied enough to include cocoa in some recipes.

Christmas Cookie Bake Off With Devil S Food And Austrian Linzer Cookies from cultureatz.com Now, i am not austrian but linzer cookies have also become a christmas baking staple in germany. Baking of christmas cookies has a long tradition in austria. Leave the cookies out overnight to harden, and then transfer them to an air tight container to store for up to 1 week. Apple austrian fast food bacon baked beef beef broth beer biscuits blunze bowl bread bread rolls breadcrumbs cabbage cake celebration cheese chicken chicken soup chocolate this website uses cookies. Cultureatz.com.visit this site for details: Take the warm cookies from the baking sheet and carefully coat them in the sugar mixture. Cultureatz.com.visit this site for details: Add the flour and using hands make a thick dough.

Best austrian christmas cookies from vanillekipferl an austrian christmas cookie.source image:

Cube the butter into small pieces and cut the butter into the flour mix with two knives. Mix in butter until dough is just combined. Bake the cookies halves separately at 350° fahrenheit/ 180° celcius for about 10 minutes. Austrian desserts austrian cuisine austrian recipes austrian food german recipes hungarian recipes crockpot allrecipes has more than 10 trusted austrian cookie recipes complete with ratings. Austrian cream cookies 2 eggs 1 c. Best austrian christmas cookies from vanillekipferl an austrian christmas cookie.source image: Keyword austrian butter cookie recipe, austrian cookie recipe, austrian vanillekipferl cookies, butterplatzchen rezept, crescent shaped butter cookie recipe, german butter cookies recipes. Ingredients 14 tablespoons unsalted butter (200 g) 2 cups all purpose flour (250 g) 1 cup (100 g) walnuts, finely ground (substitute with almond meal, if not available) Find traditional and classic recipes, cakes and cookies, deserts and soups, bread and german specialties. Chocolate butter frosting and top with an almond half. Austrian linzer cookies, also known as helle linzer plaetzchen in german—which literally translates to bright linzer cookies—are two buttery shortbread cookies sandwiched together with a jam that peeks out through the cutout in the top half. If it gets too warm while rolling and cutting, chill it in the refrigerator or freezer for a few minutes before proceeding. Repeat as needed with the remaining cookies.

Cultureatz.com split pea soup is pure comfort food and also for numerous, a favored way to start the christmas meal. Cultureatz.com.visit this site for details: Austrian desserts austrian cuisine austrian recipes austrian food german recipes hungarian recipes crockpot allrecipes has more than 10 trusted austrian cookie recipes complete with ratings. Linzer eyes are probably one of the most famous and traditional. Place the coated cookies on a wire rack to finish cooling.

Classic Austrian Linzer Cookies Gemma S Bigger Bolder Baking from www.biggerbolderbaking.com Bake the cookies halves separately at 350° fahrenheit/ 180° celcius for about 10 minutes. Three authentic austrian cookie recipes from her ladyship, martha stracey from top to bottom: Cultureatz.com split pea soup is pure comfort food and also for numerous, a favored way to start the christmas meal. Best austrian christmas cookies from vanillekipferl an austrian christmas cookie.source image: Linzer eyes are probably one of the most famous and traditional. .or austrian vanilla crescent cookies, creates cookies that look pretty on a platter and are sure flavor, this recipe for delicate vanillekipferl, or. Add the flour and using hands make a thick dough. Knead the dough for a bit and shape into a ball.

Add the flour and using hands make a thick dough.

Austrian cream cookies 2 eggs 1 c. A good christmas cookies recipe from dear grandma is still the most valuable! If it gets too warm while rolling and cutting, chill it in the refrigerator or freezer for a few minutes before proceeding. Best austrian christmas cookies from vanillekipferl an austrian christmas cookie.source image: Round cutter and place 1 in. It is safe to say: In a bowl, combine flour, chopped almonds and sugar. Linzer cookies are named after the linzer torte, a pastry that has a dough lattice over a jam filling, that originated in the austrian city of linz. Very often recipes are passed on over generations. Roast almonds in a pan, add to the mixture and let it all simmer again for a few minutes. Best austrian christmas cookies from vanillekipferl an austrian christmas cookie.source image: Leave the cookies out overnight to harden, and then transfer them to an air tight container to store for up to 1 week. Put the mixture on a baking tray and bake for 10 minutes at 180°c, and leave to cool.

96 calories, 4g fat (2g saturated fat), 17mg cholesterol, 23mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 1g protein. It is safe to say: 1 cup shortening 2 cups white sugar 4 eggs whole ¾ teaspoon salt 2 teaspoons baking powder 4 cups baking with cookie molds: Roast almonds in a pan, add to the mixture and let it all simmer again for a few minutes. Take the warm cookies from the baking sheet and carefully coat them in the sugar mixture.

Measure out the dough by teaspoonfuls, and roll into balls. 1/2 cup butter 1/2 cup sifted powdered. Cultureatz.com i enjoy a mug of seriously strong coffee and a cannoli from an italian pastry shop on bleeker road in manhattan, alex claims. Linzer eyes are probably one of the most famous and traditional. Apple austrian fast food bacon baked beef beef broth beer biscuits blunze bowl bread bread rolls breadcrumbs cabbage cake celebration cheese chicken chicken soup chocolate this website uses cookies.

Source: www.familycookbookproject.com

1 cup shortening 2 cups white sugar 4 eggs whole ¾ teaspoon salt 2 teaspoons baking powder 4 cups baking with cookie molds: With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Round cutter and place 1 in. Dozens of chocolate chip, bar cookies, oatmeal cookies, and other favorite cookie recipes are ready for you. Best austrian christmas cookies from vanillekipferl an austrian christmas cookie.source image:

Source: www.abeautifulplate.com

Very often recipes are passed on over generations. Vanillekipferl an austrian christmas cookie. Place the coated cookies on a wire rack to finish cooling. Measure out the dough by teaspoonfuls, and roll into balls. Now, i am not austrian but linzer cookies have also become a christmas baking staple in germany.

Source: cinnamonandcoriander.com

It is safe to say: Round cutter and place 1 in. The dough is very soft and has to remain cold for easy handling. Three authentic austrian cookie recipes from her ladyship, martha stracey from top to bottom: Keyword austrian butter cookie recipe, austrian cookie recipe, austrian vanillekipferl cookies, butterplatzchen rezept, crescent shaped butter cookie recipe, german butter cookies recipes.

Ingredients 14 tablespoons unsalted butter (200 g) 2 cups all purpose flour (250 g) 1 cup (100 g) walnuts, finely ground (substitute with almond meal, if not available) Best austrian christmas cookies from vanillekipferl an austrian christmas cookie.source image: The linzer cookie is a family of cookies that are varied enough to include cocoa in some recipes. 1 cup shortening 2 cups white sugar 4 eggs whole ¾ teaspoon salt 2 teaspoons baking powder 4 cups baking with cookie molds: Vanillekipferl an austrian christmas cookie.

If it gets too warm while rolling and cutting, chill it in the refrigerator or freezer for a few minutes before proceeding. Keyword austrian butter cookie recipe, austrian cookie recipe, austrian vanillekipferl cookies, butterplatzchen rezept, crescent shaped butter cookie recipe, german butter cookies recipes. Find traditional and classic recipes, cakes and cookies, deserts and soups, bread and german specialties. In a bowl, combine flour, chopped almonds and sugar. Ingredients 14 tablespoons unsalted butter (200 g) 2 cups all purpose flour (250 g) 1 cup (100 g) walnuts, finely ground (substitute with almond meal, if not available)

Repeat as needed with the remaining cookies. Beat the butter with the cream cheese with an electric mixer until fluffy. Very often recipes are passed on over generations. Cultureatz.com.visit this site for details: .or austrian vanilla crescent cookies, creates cookies that look pretty on a platter and are sure flavor, this recipe for delicate vanillekipferl, or.

Linzer eyes are probably one of the most famous and traditional. Baking of christmas cookies has a long tradition in austria. Apple austrian fast food bacon baked beef beef broth beer biscuits blunze bowl bread bread rolls breadcrumbs cabbage cake celebration cheese chicken chicken soup chocolate this website uses cookies. The linzer cookie is a family of cookies that are varied enough to include cocoa in some recipes. Put the mixture on a baking tray and bake for 10 minutes at 180°c, and leave to cool.

Source: chewingthefat.us.com

Cultureatz.com.visit this site for details:

Bake the cookies halves separately at 350° fahrenheit/ 180° celcius for about 10 minutes.

Put the mixture on a baking tray and bake for 10 minutes at 180°c, and leave to cool.

To get rounder cookies, increase flour by 1/4 to 1/2 cup.

Source: www.daringgourmet.com

Place on greased cookie sheet.

Source: www.pineappleandcoconut.com

Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart.

Source: www.daringgourmet.com

In a large bowl, mix together the flour, icing sugar, vanilla sugar and ground almonds.

Source: tmbidigitalassetsazure.blob.core.windows.net

With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag.

Source: www.curiouscuisiniere.com

Three authentic austrian cookie recipes from her ladyship, martha stracey from top to bottom:

Source: cdn.pineappleandcoconut.com

Cultureatz.com.visit this site for details:

If you are craving a taste of austria, then why not don your apron and recreate your favourite regional specialities at home?

Source: cdn.pineappleandcoconut.com

With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag.

Source: hungryhappenings.com

Mix butter, sugar, honey and cream on the stove and let the mix simmer for a few minutes.

Source: cinnamonandcoriander.com

If you are craving a taste of austria, then why not don your apron and recreate your favourite regional specialities at home?

.or austrian vanilla crescent cookies, creates cookies that look pretty on a platter and are sure flavor, this recipe for delicate vanillekipferl, or.

Ingredients 14 tablespoons unsalted butter (200 g) 2 cups all purpose flour (250 g) 1 cup (100 g) walnuts, finely ground (substitute with almond meal, if not available)

Source: viennawurstelstand.com

If you are craving a taste of austria, then why not don your apron and recreate your favourite regional specialities at home?

With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag.

Roast almonds in a pan, add to the mixture and let it all simmer again for a few minutes.

Cultureatz.com split pea soup is pure comfort food and also for numerous, a favored way to start the christmas meal.

Austrian cream cookies 2 eggs 1 c.

Source: images.media-allrecipes.com

Place the coated cookies on a wire rack to finish cooling.

Source: www.daringgourmet.com

If it gets too warm while rolling and cutting, chill it in the refrigerator or freezer for a few minutes before proceeding.

Austrian nut butter cookies combine flour and sugar

Source: cinnamonandcoriander.com


Linzer Torte

2 SPRAY a 9-inch round tart pan with removable bottom with no-stick cooking spray.

3 FINELY chop the almonds in a food processor. Add flour and sugar, pulsing to combine. Separate one egg set aside egg white.

4 ADD egg yolk, remaining whole egg, butter, lemon peel and almond extract to flour mixture. Process or mix until dough forms a ball.

5 REMOVE scant 1/3 of dough. Flatten, wrap and refrigerate for at least 1/2 hour or until manageable. Press remaining dough in bottom and 1-inch up sides of the prepared tart pan. Spread 1/2 cup apricot preserves evenly over dough.

6 ROLL remaining dough on floured surface or between sheets of waxed paper, into a 9 1/2 x 5-inch rectangle. Cut into ten (1/2-inch-wide) strips. Place one strip across center of torte. Place second strip on each side, about 2 inches in from edge. Repeat in other direction. Place a strip between center and edge strips in each direction. Press strips to edge. Trim off evenly with knife or pastry wheel. Brush strips with reserved egg white.

7 SPOON remaining apricot preserves and raspberry preserves in alternate spaces between strips.

8 Bake 30 minutes or until crust is golden brown. Cool 10 minutes. Remove sides of pan. Serve warm or cool.

TIP If crust bubbles up during baking, poke with wooden tooth pick to break bubbles.


Step 1:

Create a pile of flour on the work surface, slice the butter into cubes, and rub between the fingers into the flour to create a light crumb. Flavour with the cinnamon, a pinch of ground cloves and a little salt, together with the lemon rind or lemon juice and ground nuts. Work quickly to form a smooth short pastry, shape into a ball, cover with cling film, and leave to rest in a cool place for approx. 30 minutes.

Step 2:

Pre-heat the oven to 180°C / 356°F. Grease a suitably sized spring form cake tin and then dust with the bread crumbs to prevent the dough from sticking.

Step 3:

Now press a little over half of the dough onto the base of the tin using your knuckles. Shape the remaining dough into several small rolls (for the lattice) and one thicker roll (for the edge). If you like, cover the pastry base with wafers, and then coat with smoothly stirred jam, leaving about 1 cm / 0.4 inch all around for the edge. Place the thicker roll into the tin as an edging, and press down gently. Use the thinner rolls to create a lattice. Sprinkle with flaked almonds to taste.

Step 4:

Coat the dough with the beaten egg and bake in the pre-heated oven for 50 – 60 minutes. Take out the tart, leave to cool, and ideally leave to stand for a day, wrapped in cling film. Dust with icing sugar.

Preparation time in minutes: 110 Serves: 8-10

  • 250 g / 9 oz butter
  • 250 g / 9 oz flour
  • 125 g / 4 oz icing sugar
  • 150 g / 5 oz ground hazelnuts (or almonds)
  • 2 tbsp bread crumbs
  • 1 egg
  • 1 egg yolk
  • Lots of ground cinnamon
  • A pinch of ground cloves
  • A pinch of salt
  • Grated lemon rind or lemon juice
  • Wafers for layering, to taste
  • Egg for coating
  • Redcurrant jam for coating
  • Butter for the mould
  • Flaked almonds, to taste

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Linzer Cookies

Nothing could be more festive on the holiday table than a tray of these, buttery, confectioners' sugar-dusted, jam-packed cookies, created by blogger Alexandra Stafford at Alexandra's Kitchen. The hint of lemon in the dough nicely complements any number of fillings, from raspberry jam to lemon curd.

Ingredients

  • 12 tablespoons (170g) unsalted butter, softened
  • 1/2 cup (99g) sugar
  • grated rind (zest) of 1 lemon, or 1 teaspoon cinnamon
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (72g) almond flour
  • 1/4 teaspoon fine sea salt
  • raspberry jam, for filling
  • confectioners' sugar or glazing sugar, for dusting

Instructions

To make the dough: Beat the butter, sugar, and zest (or cinnamon) until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined.

Meanwhile, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Don't over-beat.

Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.

To assemble: Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn't feel rock-hard. On a floured surface, roll one disc of dough out about 1/8"-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.

Perfect your technique

Lovely Linzer Cookies

Place the cut cookies (you should have 15 cookies) in the refrigerator for 30 minutes and preheat the oven to 350°F.

While the first half of cookies is chilling, cut 15 rounds from the remaining dough. Once you've transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.

To bake: Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.

To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.


Baking and filling the cookies

Bake the cookies for 9-11 minutes, until the edges are golden brown. Let them cool in the pan for 10-15 minutes before transferring to a rack to cool completely. Once cooled, sift powdered sugar on top of the cookies with the holes.

With your cooled cookies, put about ½ a teaspoon of your favorite jam in the center of the circles without holes and place a dusted and cut out circle on top. Press gently, being careful not to squeeze any jam out of the center.

These Linzer Cookies are best eaten right away, but can also be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for a week. With the holidays upon us, you can store these in a decorated tin or box and give them to someone you care about as a nice sweet treat. Buttery, tender and melt-in-your-mouth, these are some of my favorite cookies to make for the holidays.



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