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Linzer cookies,Christmas tradition

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Adjust Servings:
400 gr plain flour
250 gr butter
80 gr icing sugar
1 bag vanillia
1 pinch salt
3 yolk eggs
2 spoons milk
1/2 yeast dessert bag
Raspberry jam

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Linzer cookies,Christmas tradition

  • Serves 30
  • Medium




Nothing could be more festive on the Christmas holiday table than a tray of these buttery Linzer cookies.

The origin of these cookies is Linz, Austria. Located in the north part of the country. Linz is the 3rd largest city, founded by Romans.

Linzer biscuits recipe became a tradition in Trentino Alto Adige  too, because northern Italy had a strong Austrian domination.


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Place butter, flour in a stand mixer fitted with a flat beater and pulse until the mixture resembles fine breadcrumbs. Add sugar vanilla yeast and salt, mix well. Beat the yolks and milk in a little bowl, after well combined pour the mixture into the food processor. Process again until the mixture resembles breadcrumbs and is starting to come together in a dough.
transfer the dough to a lightly floured surface and lightly knead until it os smooth. Flatten into a circle , wrap it in cling film and rest for 30 minutes in the fridge.
Line a tray with baking paper.
Preheat the oven to 170.
oN a lightly floured surface roll the dough out to 3 mm thick. Using a cm cookies cutter, cut pot as many biscuits as you can. You should get about 30 in total.
Use a 2 cm cookies cutter to cut out the middle from 15 biscuits. Place the cookies on the ready try and bake on the middle shelf of the oven for about 15 minutes or until golden. Cool on the baking sheets , then transfer them to a cooking rack.
When completely cool the whole biscuits with jam. Then dust icing sugar on the biscuits with holes in. Press one sugar dusted biscuits onto each jam covered and enjoy!


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