Cinnamon and orange Linzer biscuits

The secret of Linzer dough is the 'short' texture. The large amount of butter coats the flour particles, preventing a tough structure from forming. The pair of orange and cinnamon instantly creates a Christmas atmosphere whenever you bake it.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
Total Time 40 mins
🍽️ Servings 20 servings
🔥 Calories 180 kcal
🌍 Cuisine Austrian, Hungarian

Ingredients

Equipment Needed

  • Linzer cutters
  • Rolling pin
  • Baking tray with baking paper
  • Fine grater

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1

Mix the flour, icing sugar, cinnamon, salt, baking powder, and orange zest.

Tip: Icing sugar makes the dough smoother; granulated sugar crystals would crunch in it.
2

Cube the cold butter and rub it into the flour with quick movements until crumbly.

Tip: The goal is for the butter to coat the flour but not melt. This inhibits gluten formation. (Shortcrust principle)
3

Add the egg yolk and quickly knead into a ball. Wrap and refrigerate for 30-60 minutes.

Tip: During resting, the butter hardens again so the dough becomes rollable and non-sticky.
4

Roll out to 3-4 mm thick on a floured surface. Cut out the shapes (half bases, half with holes).

Tip: Work quickly because if the dough warms up, it will tear.
5

Bake at 180°C for 8-10 minutes. Careful, it burns quickly! Remove as soon as the edges just start to colour.

Tip: Due to high sugar content, it browns suddenly. (Caramelisation)
6

Once cooled, stick the pairs together with jam and dust the tops with icing sugar.

Tip: The moisture of the jam will soften the biscuits.

Recipe FAQ

Why did the Linzer get hard?
You overworked the dough (gluten developed), or the butter melted while kneading.
When will it soften?
It's hard after baking, but will soften in 1-2 days from the jam and air humidity (hygroscopic effect).

Ingredients

  • 250 g plain flour
  • 80 g icing sugar (important, not granulated!)
  • 1 tsp ground cinnamon
  • 0.5 tsp baking powder
  • 1 pinch salt
  • 150 g butter (ice cold)
  • 1 pc egg yolk
  • 1 pc orange zest
  • 150 g tart jam (e.g. apricot or redcurrant)