Gluten-Free Linzer Augen are the gluten-free version of traditional Austrian cookies, similar to small Linzer torte, made of two discs of almond shortcrust pastry, filled with red currant or apricot jam, and dusted with powdered sugar.
In Austria, Linzer Augen are considered tea cookies and Christmas cookies and can have a single hole in the center or three holes arranged in a triangle. After baking, the base and top are joined and dusted with powdered sugar.
The white Linzer dough is a type of Linzer dough popular in Austria, made with flour, sugar, butter, egg yolk, and grated lemon zest, also typical of Swiss Spitzbuben.
Blanched almonds produce a white dough, while unpeeled almonds produce a brown dough.
The oldest known recipe is in the cookbook “Das Meisterwerk der Küche” from 1929.
For a perfect Christmas breakfast, the following recipe is gluten-free, with a dough of rice flour and almond flour, with currant jam.
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric Oven, Oven
- Cuisine: Austrian
- Seasonality: Christmas
Ingredients
- 2 1/2 cups rice flour
- 1 cup almond flour (or finely chopped blanched almonds)
- 3/4 cup powdered sugar
- to taste grated lemon zest
- 7 oz butter (in pieces)
- 1 egg
- to taste red currant jam
Steps
Mix rice flour, powdered sugar, almond flour, vanilla sugar, lemon zest, and cinnamon.
Add the butter pieces and egg, kneading quickly until a smooth dough is formed.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.Roll out the dough to a thickness of about 1/8 inch and cut out discs.
On half of the discs, make three small central holes.
Bake in a preheated oven at 350°F for 15-20 minutes, until lightly golden.
Once cooled, spread currant jam on whole discs and top with those with holes.
Dust with powdered sugar before serving.
FAQ (Frequently Asked Questions)
What is the difference between Linzer Augen and Spitzbuben?
Linzer Augen and Spitzbuben are quite similar but differ in tradition and small details:
Linzer Augen are Austrian.
Spitzbuben are Swiss (especially from German-speaking Switzerland) and German.
Linzer Augen contain ground almonds, inspired by the Linzer torte.
Spitzbuben use a simpler dough, without nuts, just flour, butter, sugar, and eggs.
Linzer Augen have one or three round holes on the top.
Spitzbuben can have one or more holes in various shapes (heart, star, circle).
Linzer Augen: usually filled with red currant or apricot.
Spitzbuben: more variable (raspberry, strawberry, etc.).
In practice: same principles, but slightly different traditions and recipes.
