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Classic jam Linzer sprinkled with icing sugar
Classic Linzer biscuits filled with jam and dusted with sugar

Apricot jam Linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
The secret to Linzer dough is the ratio of fat to flour, which results in that characteristic crumbly, almost sandy texture we love so much. The acidity of the lemon zest counterbalances the richness of the dough, while the jam functions as both an adhesive and a flavour bomb. A classic that is at its best after softening for a day.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 12 servings
🔥 Calories 275 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Grater (for lemon zest)
  • Linzer cutters (small and large)
  • Rolling pin
  • Baking tray with parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour, icing sugar, vanilla sugar, baking powder, and freshly grated lemon zest in a bowl. The lemon oils blend into the sugar, intensifying the flavour.

Tip: Only grate the yellow part of the lemon peel; the white part is bitter.
2 ✓

Dice the cold butter and rub it into the flour mixture with quick movements until you get damp breadcrumbs. Add the egg yolks and knead together.

Tip: The butter must remain cold so that water evaporates from it during baking, creating a layered, crumbly structure.
3 ✓

If the dough doesn't come together, add a tablespoon of cold water. Form a ball, wrap in cling film, and refrigerate for 30 minutes.

Tip: During resting, the flour hydrates and the butter hardens again, making it easier to roll.
4 ✓

Preheat the oven to 180°C. On a floured board, roll the dough to 3 mm thin. Cut an even number of discs, making a hole in the centre of half of them.

Tip: Try to use as little flour as possible for rolling so the dough doesn't dry out.
5 ✓

Bake on the tray for 8-10 minutes. Watch closely: they are done when the edges just start to lighten, but the dough remains white.

Tip: Linzer is best when 'blonde'; it shouldn't brown.
6 ✓

Let cool completely. Spread jam on the solid discs, dust the holed ones with icing sugar, then sandwich them together.

Tip: If you dust the holed tops with sugar beforehand, the jam in the centre stays nice and shiny.

Recipe FAQ

Why is the pastry tough?
You likely kneaded it too long, or it absorbed too much flour during rolling.
When is best to eat?
After assembling, it's worth resting them for a day in a tin so the pastry absorbs moisture from the jam and softens.

Ingredients

  • 300 g Plain flour
  • 200 g Butter (cold)
  • 100 g Icing sugar
  • 2 pc Egg yolks
  • 1 packet Vanilla sugar
  • 1 pc Lemon zest (grated)
  • 1 tsp Baking powder
  • 200 g Thick apricot or raspberry jam
  • 2 tbsp Icing sugar (for dusting)
  • 1 tbsp Water (if needed)