The linzer cookies are delicious shortbread biscuits typical of the Italian tradition made with two discs of shortcrust pastry (one of which is pierced in the center) originally filled with apricot jam. Today they can be purchased in bakeries and pastry shops with various fillings such as custard, Nutella, or jams of various flavors.
These delicious cookies are named after their shape and the shiny jam filling that resembles the eye of cattle. They originated in South Tyrol and are typical of Christmas and Easter, although they are produced all year round under a completely different name: Spitzbuben (rascal, naughty boy).
Perfect for any time of the day, they make a wonderful gift idea, are quick to prepare, and keep well. They are perfect for Christmas gifts; prepare a box with 4 or 5 different types of cookies and sweets, they will be much appreciated.
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: for 1.76 lbs of cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
- Energy 426.21 (Kcal)
- Carbohydrates 57.83 (g) of which sugars 33.22 (g)
- Proteins 4.91 (g)
- Fat 20.38 (g) of which saturated 14.33 (g)of which unsaturated 5.64 (g)
- Fibers 1.57 (g)
- Sodium 103.89 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To prepare the cookies I used Luca Montersino’s fine shortcrust
- 2 cups all-purpose flour
- 10.5 tbsp butter
- 1/2 cup powdered sugar
- 6 tbsp egg yolks
- 1/2 tsp salt
- Half vanilla bean vanilla
- 1 tsp lemon zest (grated)
- 5.3 oz apricot jam (or other jams as desired)
- 5.3 oz Nutella®
- as needed vanilla powdered sugar (for dusting)
Tools
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin
- 1 Scale
- 2 Cookie cutter for linzer cookies
- 1 Baking sheet
- Parchment paper
Method
Put the flour in the bowl of the stand mixer, add the butter, and work the two ingredients until you get a sandy consistency (many separate crumbs).
Add the powdered sugar, salt, vanilla, and lemon zest, mix everything then add the egg yolks and start kneading until you get a compact dough.
Shape into a log, wrap it in plastic wrap, and place it in the fridge to rest for 1 hour.
After the resting time, roll out the dough to a thickness of 3/16 inch.
Using a cookie cutter, cut out circles and place them on a baking tray lined with parchment paper.With a small cutter, cut out circles in the center of half the cookies to get the classic shape (this will be the top part). If you have it, you can use the specific cutter.
Put the trays in the fridge while the oven reaches the temperature (this way they won’t lose shape during baking).
Bake the cookies in a preheated oven at 338°F for 10/12 minutes (they should remain light).
Take them out and let them cool before moving them.
Fill the cookies with apricot jam or Nutella and dust them with plenty of powdered sugar.The linzer cookies are ready!
Tips
Storage
The linzer cookies can be stored for a week in a tin box kept in a cool, dry place.
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