Authentic Linzer Cookies – THE Austrian Christmas Cookie


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In Germany and Austria there’ s no Christmas without these cute jam-filled & sugar-dusted Linzer Cookies! The cookie dough is enriched with ground hazelnuts and almonds and flavored with a mix of Christmas Spices.

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These adorable Linzer Cookies are one of my favourite Christmas Cookies EVER! With all that jam peaking out of the little holes and the generous dusting of icing sugar on top they just scream HOLIDAY! But they are not just nice to look at,  they are also incredibly delicious!

They are a Mini-Version of the so-called Linzertorte, one of the most famous and beloved confections in Austria, so strictly speaking they are not German. Nevertheless, Linzer Cookies have become a staple in Germany as well and they have been part of my Granny’s Christmas Cookie Repertoire ever since I remember. Authentic Linzer Cookies are made from a buttery dough, rich with ground almonds or hazelnuts – or a mix of both – and spread with jam. The filling should be tart and we would usually go for a tart raspberry or red currant jam or jelly. As a last step Linzer Cookies are topped with a lattice of more dough before baking, which gives them their typical Linzer-Look.

Bestes Linzer Plätzchen Rezept
 Assembling these pretty jam-packed beauties takes a little more work than a standard cookie, but it’s really worth the effort. It’s also easy enough as long as you have the proper Linzer Cookie Cutter Set
to help you cut out the correct shapes.To make this recipe here you’ll need equal parts of almond and hazelnut flour. If you have trouble finding it, it’s easy to make your own from whole nuts! Remember to roast your nuts before you grind them!
German Linzer Christmas Cookies
Each year I would start my Christmas Baking with these Linzer Cookies. One reason is that they are rather fiddly and require patience and a steady hand – nothing you want to do once the holiday stress has started to kick in! But there’s another reason to start with these early!  They need a certain time to rest and I REALLY recommend you let the Linzer Cookies sit in cookie tins for at least a week before you enjoy them as they will become softer, more melt-in-your-mouth and develop their wonderful flavour after some time.
Rezept Linzer Augen
Another trick that I’ve learned over the years is to mix the jam with a tsp of schnapps, rum or raspberry liqueur before you spread it onto the cookies! It makes it more spreadable and helps to keep the cookies moist from the inside!
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For authentic Austrian Linzer Cookies, you’ ll need:

75 g  finely ground almonds + 75 g ground hazelnuts
150 g softened butter
50 g powdered sugar
1/2 tsp vanilla extract
2 egg yolks
1-2 tbsp rum
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp cardamom (not part of the authentic recipe, it’s just something I like to add)
pinch of salt
150 g sifted flour
150 g red currant or raspberry jam
1 tbsp rum or raspberry liqueur

Beat the butter and powdered sugar until fluffy and add the spices, egg yolks and rum. Mix nuts and flour in a little bowl and add to the dough. Combine everything and quickly shape the dough into a disc. Cool the dough in the fridge for several hours or over night.
Preheat the oven to 175 Degrees Celsius and roll out the dough to about 3-4 mm. Cut out shapes using the Linzer Cookie Cutters.
Bake the cookies for about 8 Minutes, take them out and let them cool.
In a little bowl, mix the jam with the rum and spread this boozy jam on the bottom half of your cookies. Dust the lattice-part of the cookie with icing sugar. Top the jam-half with with the upper half and store the cookies in metal tins.

Linzer Cookies get better with time and should rest at least a week. The can be stored in cookie tins at room temperature, or slightly cooler for over a month.

Enjoy!

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