These biscuits are really moreish with a nutty tasty and melt in the mouth texture. I found the dough mixed really easily and was very firm to cut. The make lovely biscuits for a special occasion because of the rich texture and look so pretty. They are a biscuit version of the popular Austrian Linzertorte which is eaten around Christmas time.
The girls all enjoy making biscuits – the only problem was we couldn’t use them for lunch boxes because of nut allergies – Oh well – they didn’t last until the end of the weekend anyway!
Linzer Cookie Recipe
- 3/4 cup of butter
- 1/2 cup of sugar
- 1 egg
- 1/2 tsp vanilla
- 1.5 cups of ground almonds
- 2 cups plain flour (all purpose flour)
- 1/2 tsp baking powder
- jam (strawberry jelly)
- icing sugar
Cream the butter and sugar. Add in the beaten egg and vanilla gradually. Stir in the nuts and gradually sieve the flour and baking powder until it forms a dough.
Leave in the fridge for half an hour.
Roll out to about 3mm thick.
Cut using a cookie cutter. Each biscuit needs to pieces, one plain and one with a hole in it – use a small cookie cutter for this. Lay on a baking tray.
Bake at 170 C – Gas Mark 3 for 10-15 minutes. Leave to cool on a wire rack.
Once cool spread with jam and sandwich the two pieces together adding some extra jam into the hole if needed.
Finish with a light dusting of icing sugar.
You can make these using any shape you want. We mainly made flowers as they look pretty for Spring or Easter.
Stars worked well and would be lovely at Christmas which is the traditional time for Linzer biscuits, or you could do hearts for Valentine’s Day. We also made a cat for Rosie, who is obsessed with Hello Kitty. This worked well as the jam looks like a nose.