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Curd cheese and cinnamon Linzer biscuits served
Tender biscuits made with curd cheese and warm cinnamon spices.

Curd cheese and cinnamon Linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
In this recipe, the curd cheese dominates: we use double the amount of curd cheese compared to flour, resulting in an extremely soft, almost creamy internal structure after baking. The warm spiciness of the cinnamon perfectly complements the slightly acidic taste of the cheese.
🕒 Prep Time 45 mins
🍳 Cook Time 10 mins
⌛ Total Time 55 mins
🍽️ Servings 20 servings
🔥 Calories 140 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sieve: for the curd cheese.
  • Rolling pin: for shaping.
  • Baking parchment: for baking.

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour, baking powder, and salt. Press the curd cheese through a sieve.

Tip: Due to the large amount of curd cheese, removing lumps is particularly important for the dough to come together.
2 ✓

Beat the egg with the sugar and cinnamon until the sugar has largely dissolved.

Tip: If you dissolve the cinnamon in the egg mixture, it will be distributed more evenly in the dough than if you mixed it with the flour. (Dispersion)
3 ✓

Rub the butter into the flour, then add the curd cheese and the egg mixture. Knead together.

Tip: If the curd cheese is very wet, squeeze the whey out of it before use.
4 ✓

Rest the dough in the fridge for at least 30 minutes, wrapped in cling film.

Tip: This step is essential because the cold butter will hold the shape at the beginning of baking.
5 ✓

Roll out to 5mm thickness on a thoroughly floured surface, cut out shapes, and bake at 180°C for 8-10 minutes.

Tip: Be quick, as the dough quickly becomes sticky from the warmth of your hands.
6 ✓

Once cooled, sandwich together with jam and sprinkle the tops with a little cinnamon.

Tip: The essential oils in cinnamon really activate under heat, but dusting also gives it a fresh aroma.

Recipe FAQ

Why is the dough very sticky?
This is natural due to the large amount of curd cheese. Use flour liberally for rolling and work with cold dough.
How long does it keep?
Due to the high moisture content, it is worth storing in the fridge and consuming within 3-4 days.

Ingredients

  • 250 g Plain flour
  • 80 g Sugar
  • 500 g Curd cheese (dry)
  • 2 tsp Ground cinnamon
  • 1 sachet Baking powder
  • 1 pinch Salt
  • 150 g Butter
  • 1 Egg
  • 200 g Jam (sweetened)