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Apple vanilla Linzer biscuits served
Classic Linzer biscuits infused with vanilla and apple

Apple and vanilla Linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
Linzer dough is the king of shortcrust pastries. The secret lies in the ratio of flour to fat (butter), and cold processing. If the butter melts during kneading, the flour absorbs it and the biscuit becomes hard. However, if the butter pieces remain intact, they 'shorten' the dough upon baking.
🕒 Prep Time 30 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr 12 mins
🍽️ Servings 12 servings
🔥 Calories 260 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cutters (plain and with hole)
  • Rolling pin

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour with the icing sugar and baking powder.

2 ✓

Rub in the cold butter with quick movements.

Tip: Do not use your palms (which are warm), but your fingertips, so the butter doesn't melt.
3 ✓

Add the egg and the grated apple, knead together quickly.

Tip: The moisture of the apple loosens the dough, but if it is too wet, add a little more flour.
4 ✓

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

Tip: During resting the butter firms up and the gluten strands in the flour relax, so the dough doesn't shrink when baking.
5 ✓

Roll out, cut rounds (make a hole in half of them).

Tip: Work on a floured board.
6 ✓

Bake at 180°C for 10-12 minutes (do not let it brown, keep it pale!).

Tip: Linzer is good when it is pale.
7 ✓

After cooling, fill with the cream.

Tip: It breaks when warm.

Recipe FAQ

Why does the dough crack when rolling?
Either the dough is too cold (let it soften a bit), or there was too little liquid/fat in it. Knead briefly with wet hands.

Ingredients

  • 250 g Flour
  • 150 g Butter (ice cold)
  • 50 g Icing sugar
  • 1 piece Egg
  • 100 g Grated apple (squeezed)
  • 1 packet Vanilla sugar
  • 1 tsp Baking powder
  • 150 g Vanilla cream (or thick custard)