Lovely Linzer Biscuits

Linzer biscuits are based on what is rumoured to be the oldest cake recipe in the
world; the Linzertorte from Linz in Austria. This fruity Christmas cake dates all the way back to 1696! The Linzertorte is a wonderfully buttery dough with almond flour, lemon zest and cinnamon. The traditional current jam filling can be seen through a delicate lattice pie crust.

The Linzer biscuits are a basic take on the torte, using the almond pie crust as the dough for the sandwich biscuits with a cut-out shape to reveal the sweet jam on the inside.

Traditionally the cut-out is a circle, but tiny hearts, diamonds and flowers are all popular designs. While the traditional Austrian recipe uses a pie crust, you can use your favourite shortbread, sugar cookie or even chocolate biscuit recipe for your own take on the Linzer. Teamed up with your favourite jam or ganache and you're in for a treat!

These cut out cookies are deceptively easy to make, and make a perfect gift for any occasion. Using our Linzer cookie cutters, you can change the centre cut-out shape to suit your occasion and know that the cut-out will be perfectly centred every time.

Our favourite recipe comes from The Spruce Eats.

4 ounces (113 grams) butter, at room temperature
3/4 cup confectioners sugar
1/4 teaspoon almond or vanilla extract
1 cup all-purpose flour
1 large egg
1/2 cup raspberry or red currant jam
Confectioners sugar for dusting

1. In a medium bowl, cream 4 ounces room-temperature butter with 3/4 cup of
confectioners sugar and 1/4 teaspoon of almond or vanilla extract. Add the egg.

2. Stir 1 cup of all-purpose flour into the creamed ingredients and knead just until
the mixture forms a ball.

3. Wrap the dough in plastic and refrigerate for 30 minutes (or up to several days).

4. Heat oven to 350 degrees F. Line a cookie sheet(s) with parchment paper.

5. Dust work surface with confectioners sugar and roll out cookie dough to about 1/8-inch thick. Using a Linzer cookie cutter, cut an even number of bottoms (without the cut-out) and an even number of tops (with a hole in the middle). Transfer with a spatula to the prepared cookie sheet(s). 

6. Bake for 10 to 12 minutes. Remove from oven. Let cool on cookie pans for 5 minutes. Then remove to wire racks to cool completely.

7. Sift confectioners sugar over the cooled cookie tops (the ones with a hole) and set aside. Spread the bottom half of the cooled cookies with 1 teaspoon jam of choice. Immediately place a dusted cookie top on the jam-coated bottom cookie and press lightly to adhere.

You can get your Linzer cookie moulds at the following link:


Happy Baking!