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Chestnut Linzer biscuits served on a plate
Crumbly Linzer pastry filled with chestnut purée and drizzled with dark chocolate

Chestnut Linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
The classic 3:2:1 ratio of Linzer dough (flour:butter:sugar) gets a delightful twist here. The creamy softness of the chestnut filling meets the crumbly, buttery pastry, completed by a crisp chocolate coating. An elegant tea biscuit that only gets more delicious after a few days as the pastry softens from the filling.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 12 servings
🔥 Calories 245 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Linzer cutters
  • Baking tray and baking parchment
  • Rolling pin

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Mix the flour, icing sugar, and salt in a bowl. Add the cold butter cubes and quickly rub them in with your fingertips until the mixture resembles damp breadcrumbs.

Tip: It is important not to let the butter melt completely; small pea-sized pieces should remain – this makes the pastry flaky and short.
2 ✓

Add the egg yolks and vanilla, then quickly knead into a ball. Wrap in cling film and refrigerate for 30 minutes.

Tip: During resting, the butter firms up again, making the dough easier to roll out without tearing.
3 ✓

Preheat the oven to 180°C. On a lightly floured surface, roll out the dough to a thickness of about 3 mm.

Tip: If it sticks too much, roll it out between two sheets of cling film.
4 ✓

Cut out an even number of shapes. Use a smaller cutter to remove the centre from half of them (these will be the tops).

Tip: Knead the scraps together and cut again, but be careful – the more you work it, the tougher it may become.
5 ✓

Bake on a baking tray lined with parchment paper for 8-10 minutes. Be careful not to let them brown; they should remain pale! Leave to cool on the tray.

Tip: They are very fragile when hot; do not touch them until they have cooled down.
6 ✓

Mix the chestnut purée with the rum until creamy. Spread onto the whole biscuits and top with the cut-out ones.

Tip: Use a piping bag for filling for a more precise result.
7 ✓

Melt the chocolate over steam and drizzle over the tops of the biscuits.

Tip: Store in a tin or airtight container once the chocolate has set.

Recipe FAQ

Why did the biscuits turn out hard?
You kneaded the dough for too long, melting the butter with the warmth of your hands, or it absorbed too much flour during rolling. You must work quickly with Linzer dough!
How do I melt chocolate so it stays glossy?
Melt it slowly over a bain-marie (steam) and add a tiny drop (a coffee spoonful) of vegetable oil for a glossier finish.

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
  • 250 g chestnut purée (thawed)
  • 50 g dark chocolate
  • 1 tbsp rum or rum aroma