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Curd cheese linzer biscuits served
Soft and flaky biscuits enriched with curd cheese and filled with apricot jam

Curd cheese linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
Enriching classic shortcrust pastry (Linzer) with curd cheese. The acidity and protein content of the curd changes the pastry structure: less brittle, rather softer, almost flaky, whilst retaining the buttery taste.
🕒 Prep Time 30 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr 12 mins
🍽️ Servings 20 servings
🔥 Calories 180 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Rolling pin.
  • Linzer cutters (small and large).
  • Baking tray with parchment.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Sift flour, baking powder, and salt together. Rub in cold butter until it resembles damp sand.

Tip: Coating butter pieces with flour (sablage) is key to short texture.
2 ✓

Add icing sugar, vanilla sugar, and sieved curd cheese. Knead together with quick movements.

Tip: Press curd through sieve, otherwise white lumps remain in dough which harden when baked.
3 ✓

Wrap in cling film and refrigerate for 30 minutes.

Tip: During resting, flour absorbs moisture (hydrates), and butter firms up, making rolling easier.
4 ✓

Preheat oven to 180°C. Roll dough to 3-4 mm thickness on floured surface.

Tip: Don't roll too thin, as curd pastry is softer and tears more easily.
5 ✓

Cut out shapes (in pairs: one whole, one with hole). Bake 10-12 mins until just starting to colour.

Tip: Don't wait until brown! Linzer is good when pale, otherwise it dries out.
6 ✓

Let cool, then stick together with jam. Dust tops with holes with icing sugar before assembling.

Tip: If you dust after assembling, jam gets sugary too.

Recipe FAQ

Why is the dough sticky?
Curd cheese moisture content varies. If sticky, knead in a little more flour and chill longer.
Why did it get hard?
You kneaded too long, strengthening gluten structure in flour. Only knead until combined!

Ingredients

  • 300 g Plain flour
  • 200 g Butter (cold)
  • 250 g Curd cheese (pressed/sieved)
  • 100 g Icing sugar
  • 5 g Baking powder
  • 10 g Vanilla sugar
  • 200 g Apricot jam
  • 1 pinch Salt