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Caramel Linzer biscuits served on a plate
Crumbly Linzer pastry with caramel cream and chocolate decoration

Caramel Linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
Linzer dough is one of the noblest shortcrust pastries, owing its characteristic melt-in-the-mouth texture to high butter content. The secret lies in the 'cold ingredients, hot oven' principle. In this version, we fill it with thick caramel cream instead of the usual jam, which, paired with the buttery biscuit, offers a true luxury experience.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 12 servings
🔥 Calories 320 kcal
🌍 Cuisine European confectionery

Ingredients

Equipment Needed

  • Linzer cutters
  • Rolling pin
  • Baking parchment

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Mix the flour, icing sugar, and salt, then rub in the cold butter with quick movements until you get a damp sand consistency.

Tip: The goal is for the butter to remain in small pieces within the flour. Upon baking, these butter particles create steam, making the pastry flaky and short.
2 ✓

Add the egg yolk and vanilla, then knead just until the dough comes together. Wrap in foil and refrigerate for 30 minutes.

Tip: During chilling, the butter hardens again, which facilitates rolling and prevents shape loss during baking.
3 ✓

On a floured board, roll out the dough to approx. 3 mm thickness. Cut out an even number of discs, stamping out the centre of half.

Tip: Always rotate the dough while rolling to prevent sticking.
4 ✓

Bake in an oven preheated to 180°C for 8-10 minutes until they just get colour on the edges. Let cool on the tray!

Tip: While hot, the pastry is very fragile because the fat is liquid. The structure solidifies during cooling.
5 ✓

Spread caramel on the whole discs, place the cut-out top on, and drizzle with melted chocolate.

Tip: The chocolate is not just decoration; its bitterness balances the richness of the caramel.

Recipe FAQ

Why did it shrink during baking?
You overworked the dough, and the gluten 'snapped back'. Rest in the fridge before rolling to let the strands relax.
Why did it become hard?
It absorbed too much flour during rolling, or you baked it too long.

Ingredients

  • 300 g Plain flour
  • 200 g Butter (cold, cubed)
  • 100 g Icing sugar
  • 2 pc Egg yolks
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 200 g Thick caramel cream (Dulce de leche)
  • 50 g Dark chocolate (melted)