Linzer cookies are pastry preparations widespread in many variations throughout Italy, although the original ones are filled with apricot jam.
The origins take us back to Trentino Alto Adige, and the cookies’ main ingredients are egg yolks, sugar, butter, vanilla, and flour.
These cookies are an excellent solution to accompany tea and breakfast in general, or during holidays.
We often find them on our tables during the Christmas period.
In any occasion we decide to use them, they will still be excellent and appreciated.
I fill them with apricot jam or Nutella, but in this recipe, the calories refer to a filling with jam.
So try this super delicious recipe and let me know if you liked them.
If you make this recipe, or others on my blog, feel free to send me the photo of your recipe, if you like I will post it on my FB page with your name.
Approx. 180 Kcal per cookie (filled with jam)
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 18 paired cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients to make Linzer Cookies
- 2 eggs (medium)
- 1 cup sugar (or powdered sugar)
- 1/2 cup butter
- 1 lemon peel (grated)
- 1 packet vanillin (or 1/2 teaspoon of liquid vanilla)
- 1 tsp baking powder
- 2 3/4 cups all-purpose flour
- 3/4 cup apricot jam
Tools
- 1 Cookie Cutter cookie cutter
Preparation of Linzer Cookies
Combine all the ingredients and form the dough, you will get a soft and slightly sticky dough, but that’s okay.
Refrigerate for 1 hour to rest.
Prepare the baking sheets by lining them with parchment paper.
After the time has elapsed, flour the work surface, position the shortcrust pastry….
….roll it out with a rolling pin to a not too thin thickness.
Cut out circles with a glass or a cookie cutter, half of which will be whole and half will have a hole in the center.
You can make the central hole with a bottle cap, perhaps from a liquor bottle.
Bake in a preheated oven at 355°F for about 12 minutes, checking for doneness.
Once baked and cooled, fill them by joining a whole circle and one with a hole.
You can store them in a plastic or tin box.
