Linzer cookies – also known as Linzer sablés – are a typical filled shortbread biscuit from Linz (Austria). Linzer cookies are famous all over the North Europe (Germany, Hungary, Switzerland, Tirol) and they are made especially during Christmas holidays. Linzer cookies are a crispy version of the famous Linzer Cake, which seems to be the oldest recipe of the world.
Linzer cookies are made like a sandwich consisting of two crumbly hazelnut-shortbread biscuits (one with a hole in the top), stuffed with a layer of redcurrant jam. Just like the Italian “occhi di bue” (“bull’s eye” cookie); in fact the original German name – Linzer Augen – means “Linzer eye”.
It is usual to prepare Linzer cookies with a Christmas shape during the holiday season: a star, a little angel or a Christmas tree. The original recipe requires hazelnut flour for the dough and redcurrant jam for the filling; you can choose almond flour instead of the hazelnut one, if you like; you can also try filling them with cranberries, raspberries or apricot jam.
Video recipe of the day
- Preparation time20 Minutes
- Rest time1 Hour
- Cooking time20 Minutes
- Serving22 cookies
- Cooking methodOven
Ingredients for about 22 Linzer cookies
For gluten-free Linzer cookies use 100g (3,5 oz) of rice flour + 60g (2,1 oz) of corn flour instead of the wheat flour.
How to make Lizer cookies
Puoi trovare la versione italiana di questa ricetta qui!
Tips and variation
If you can’t find the hazelnut or almond flour, you can make it on your own: just blend finely the same amount of hazelnut (or almonds) of the recipe in a food processor, with two tablespoons of sugar taken from the total amount
Translation by Giacomo Meucci