Ingredients
- 300 g wheat flour or finely milled spelt flour
- 100 g ground almonds or hazelnuts
- 200 g cold butter, cubed
- 120 g sugar
- 1 packet vanilla sugar
- Pinch of salt
- 1 egg (M)
- 200 g red currant or raspberry jam (seedless)
- Powdered sugar for dusting
Method
- Make the dough: Combine flour, nuts, sugar, vanilla sugar, and salt. Add butter and egg; work quickly into a smooth dough. Chill for 60 min.
- Roll & cut: Preheat oven to 170 °C (338 °F) fan. Roll to 3–4 mm. Cut rounds; punch three small “eyes” in half the cookies.
- Bake: Bake 8–10 min until pale golden. Cool completely.
- Fill: Warm jam slightly. Spread on bottoms, cap with the “eyes.”
- Finish: Dust with powdered sugar and let them rest a few hours for ultimate tenderness.
Tips & Variations
- Freshly milled flour: With a Salzburger Getreidemühlen mill you get fresh wholegrain flour and control the fineness for extra aroma and nutrients.
- Flavor twist: Add a pinch of cinnamon or lemon zest.
- Gluten-free: Use a fine gluten-free blend; chill longer.
- Jam: Traditional red currant; raspberry or apricot also shine.
Storage
Keep in tins, layered with baking paper, in a cool place. Best after 1–2 days and keep for 2–3 weeks.
Better flavor with freshly milled flour
Grind fresh, bake better: the right mill makes Linzer cookies wonderfully fragrant.
FAQ
What makes Linzer cookies so tender?
Cold butter, minimal handling, and proper resting time. Nuts add extra delicacy.
Best jam for Linzer cookies?
Red currant for classic tartness; raspberry or apricot are lovely alternatives.
How to keep the shape?
Chill the dough, work quickly, and bake just until lightly golden.
Why use a grain mill for this recipe?
Fresh flour from a Salzburger Getreidemühlen mill boosts aroma and lets you fine-tune texture.
