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Apple cinnamon Linzer biscuits served
Buttery Linzer biscuits with a spiced apple filling

Apple and cinnamon Linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
This recipe is the essence of autumn: the acidity of the apple, the warmth of the cinnamon and the shortness of the buttery pastry meet. Linzer dough is good when it is 'short', meaning it almost explodes in the mouth when bitten, rather than stretching. This is ensured by the high fat content and minimal handling.
🕒 Prep Time 30 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 12 servings
🔥 Calories 250 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Rolling pin
  • Linzer cutters
  • Baking tray
  • Baking parchment
  • Cling film

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Sift the flour, icing sugar, baking powder, cinnamon and salt into a bowl.

Tip: Using icing sugar gives a finer texture than caster sugar as it blends better.
2 ✓

Add the cold butter and quickly rub it into the flour with your fingertips until you get a crumbly texture.

Tip: The goal is for the butter pieces to coat the flour grains, inhibiting moisture absorption. (Shortness).
3 ✓

Mix in the vanilla sugar, the whole egg and the well-squeezed grated apple. Knead together with quick movements.

Tip: Grate and squeeze the apple immediately before mixing in, otherwise it will brown and soak the dough. (Oxidation).
4 ✓

Wrap in cling film and rest in the fridge for 30 minutes.

Tip: During this time the dough relaxes and the butter firms up again, making it easier to work with.
5 ✓

Preheat the oven to 180°C. Line baking trays with baking parchment.

Tip: The hot oven fixes the shape of the dough immediately.
6 ✓

On a floured surface, roll out the dough to 3-4 mm thickness. Cut out solid and holey circles.

Tip: Work with cold dough! If it warms up and sticks, put it back in the fridge.
7 ✓

Bake for 10-12 minutes until the edges are just golden brown. The centre should remain pale.

Tip: If overbaked, it dries out and becomes hard, not short.
8 ✓

Let cool on the tray, then sandwich the pairs together with the jam.

Tip: If you touch them whilst hot, they will crumble.
9 ✓

Dust with icing sugar before serving.

Tip: They are most delicious after resting overnight, as the dough absorbs the moisture from the jam.

Recipe FAQ

Why did the dough become chewy?
You likely kneaded it for too long, or it absorbed too much flour during rolling.
It doesn't hold its shape when baking.
The butter or dough was too warm. Put the shapes in the fridge on the tray for 10 minutes before baking.

Ingredients

  • 250 g Plain flour
  • 150 g Cold butter (cubed)
  • 100 g Icing sugar
  • 1 piece Egg
  • 1 piece Apple (grated, juice removed)
  • 1 tsp Cinnamon
  • 1 tsp Baking powder
  • 1 packet Vanilla sugar
  • 1 pinch Salt
  • 150 g Cinnamon-apple jam (for filling)