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Lemon and orange Linzer biscuits served on a plate
Tangy citrus Linzer cookies sandwiched with sweet orange jam

Citrus Linzer biscuits with orange jam

Author: Flavelo
Recipes Cakes and Desserts
A festive variation of the classic Linzer, where citrus zest grated into the dough harmonises with the orange marmalade filling. The butter-rich pastry is an excellent carrier for essential oils, keeping the flavours intense even days after baking. The crumbliness of the pastry and the sticky sweetness of the jam create a perfect play of textures.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 12 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pastry board
  • Linzer cutters
  • Baking tray
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour, icing sugar, baking powder, and salt. Rub in the cold butter until it resembles damp sand.

Tip: Use butter that is as cold as possible so the biscuits remain crumbly after baking.
2 ✓

Add the zests, lemon juice, and egg. Knead quickly, wrap, and chill for 30 minutes.

Tip: Only grate the citrus zest immediately before use to prevent the precious essential oils from evaporating.
3 ✓

Preheat the oven to 180°C (160°C Fan). Roll the dough out to 3-4 mm thickness, cut out the shapes (half solid, half with a hole).

Tip: For the shapes with a hole in the centre, ensure the rim isn't too thin, or it will burn.
4 ✓

Bake for 12-15 minutes until pale golden brown.

Tip: Do not overbake! Linzers are best when pale, with just the edges starting to colour.
5 ✓

Sandwich the cooled discs with orange marmalade and dust with icing sugar.

Tip: Wait a day before eating to allow the pastry to soften from the jam.

Recipe FAQ

Why did the dough deform during baking?
The dough was likely too warm when it went into the oven. After cutting, put the tray back in the fridge for 10 minutes before baking.

Ingredients

  • 250 g Plain flour
  • 150 g Cold butter
  • 80 g Icing sugar
  • 1 Egg
  • 1 Orange, zested
  • 1 Lemon, zested
  • 2 tbsp Lemon juice
  • 100 g Orange marmalade
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 30 g Icing sugar for dusting