Linzer Cookies: The Original Austrian Step-by-Step Recipe of Christmas Stars
The Linzer cookies embody the very essence of Central European pastry. A “miniature” version of the famous Linzer Torte from Linz, Austria (the oldest cake in the world), these spiced shortbreads are a timeless classic for Christmas 2025. Characterized by the typical central “eye” that reveals the red of the raspberry jam or other red fruits like currants or blueberries, they are as scenic as they are delicious.
The perfect dough: Hazelnut Shortcrust and Aroma of Spices
Unlike common shortcrust, the Linzer Cookies recipe stands out for the use of finely ground hazelnuts in the dough, giving it a grainy and aromatic texture. The bouquet of spices, cinnamon and cloves, are mandatory to achieve the authentic aroma of Austrian tradition. Finally, lemon zest, perfect for balancing the sweetness of the filling.
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours 10 Minutes
- Preparation time: 30 Minutes
- Portions: 25 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, Fall, Winter and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, without costing you anything extra!
- 1 2/3 cups all-purpose flour
- 1 cup hazelnut flour
- 1 egg (about 55 g)
- 1/3 cup brown sugar
- 1/2 cup butter (cold)
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp vanilla extract
- 1/2 lemon zest (untreated)
- 1 pinch salt
- 1/3 cup raspberry jam
- as needed powdered sugar
Tools
- 1 Mixing bowl
- 1 Hand whisk
- 1 Lemon grater
- 1 Plastic wrap
- 1 Rolling pin
- Cookie cutters
- 1 Baking tray
- 1 Baking mat
- 1 Pastry bag
- 1 Cooling rack
- 1 Sieve
Steps
In a large mixing bowl, or in a stand mixer with the paddle attachment, work the sugar with the cold butter cut into cubes and a pinch of salt and start kneading.
Start kneading. If you proceed all by hand, you can use a simple whisk or a wooden spoon.
Add the egg and the grated half lemon zest.
Also incorporate the vanilla extract (or seeds from the pod), the cinnamon, and the ground cloves.
Add the sifted all-purpose flour and the hazelnut flour and knead.
Transfer the dough directly onto the work surface once it gains consistency and continue working to ensure the flours are well absorbed, obtaining the classic shortcrust texture.
You should end up with a smooth and compact dough ball.
Flatten it, wrap it in plastic wrap, and let it rest for at least 3 hours in the fridge, or overnight.
After the resting time in the fridge, work the dough between your hands for a few seconds, just enough to make it elastic but without warming it too much. Roll it out with the rolling pin to a thickness of about 1/6 inch on a floured work surface.
Using cookie cutters, cut discs of about 2 inches Ø from the rolled-out dough, until all the dough is used up.
On half of the cookies make a small hole in the center in the shape you prefer, so that the jam can be seen later. The dough scraps can be rolled out again to make more discs; if necessary, chill them in the freezer for 10′ before rolling them out again. Arrange the cookies on a baking tray lined with parchment paper.
Bake the cookies in a preheated static oven at 350°F for 10′-11′ on the middle rack. Baking time may vary slightly depending on the oven and the thickness achieved. Remove from oven and let cool on a cooling rack.
With a teaspoon, or using a piping bag, spread a little jam in the center of the whole shortbread discs.
Place the cookies with the hole on top of the cookies with the jam to pair them.
Sprinkle with powdered sugar.
And voilà… the Linzer cookies are ready to be enjoyed
Serve them with baking cups at the base to make them even more scenic
Bon Appétit from La Cucina di FeFè!
Storage
👉Linzer cookies can be stored for 4 days at room temperature, preferably under a cake dome or inside a tin box without stacking them too much. If you want to gift them or keep them longer, I suggest filling them with jam on the same day you serve or give them, so that the shortbread base does not absorb too much moisture from the jam, making them softer.
Tips, Notes, Variations and Suggestions
🟣Tricks for perfect and crumbly cookies: to prevent your cookies from breaking or losing shape during baking, follow these small tricks:
Cooling: Let the dough rest in the fridge for at least 3 hours. The presence of a lot of nuts and butter makes the shortbread delicate.
The “eye” cutter: Use the special Linzer cookie cutters that create both the base and the perforated top simultaneously (TOOLS section).
Powdered sugar: For a perfect finish to gift, sprinkle the top part of the cookies before pairing them with the jam-filled base. This way, the eyelet will remain shiny and red, without traces of sugar.
