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Hazelnut Cream Linzer Biscuits dusted with icing sugar, served on a plate
Sandwiched biscuits with a heart-shaped cutout revealing hazelnut cream

Hazelnut cream Linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
The Linzer is the 'capsule wardrobe' of confectionery: a perfect base dough that can be varied in countless ways. Here, classic jam is replaced by hazelnut cream, meeting the buttery dough to result in a richer, more modern dessert. The crumbliness of the dough is guaranteed by the high fat content and minimal liquid.
🕒 Prep Time 45 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 20 servings
🔥 Calories 160 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large bowl for kneading
  • Rolling pin and board
  • Linzer cutters
  • Baking paper and tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Hazelnuts)

Instructions

1 ✓

Sift the flour, baking powder, salt and vanilla sugar into a bowl. Add the cold butter cubes and rub in quickly until you get a crumbly texture.

Tip: Cold butter is important so it doesn't melt completely during kneading, ensuring the biscuit is crumbly.
2 ✓

Stir in the caster sugar and egg yolks. Knead together quickly until the dough comes together. Wrap in cling film and refrigerate for 30 minutes.

Tip: The sugar crystals caramelise during baking, giving a crunchy texture. Resting relaxes the dough.
3 ✓

Preheat the oven to 180°C. On a floured board, roll out the dough to 3 mm thickness. Cut out an even number of rounds: leave half plain, and cut the centre out of the other half.

Tip: If it sticks, use a little flour, but not too much, or the dough may toughen.
4 ✓

Place them on a tray lined with baking paper and bake for 8-10 minutes. Important: remove them when the edges just start to colour, but they are still pale!

Tip: Linzer dries out and burns easily if overbaked. It will harden further as it cools.
5 ✓

Leave to cool completely on a wire rack. Dust the tops (with holes) with icing sugar.

Tip: If you dust first and assemble later, the hazelnut cream stays nice and shiny in the hole, not covered in sugar.
6 ✓

Spread the hazelnut cream on the plain rounds and place the sugared tops on them.

Tip: The hazelnut spread is more spreadable if you microwave it for a few seconds or stand the jar in warm water.

Recipe FAQ

Why does the dough break when rolling?
The dough might be too cold (wait a few minutes), or contain too little liquid. If it crumbles, knead briefly with wet hands.
How long does it keep?
Up to 2 weeks in an airtight container; in fact, it is best after standing for 1-2 days, when the dough softens from the filling.

Ingredients

  • 300 g Plain flour
  • 150 g Butter (cold)
  • 100 g Caster sugar
  • 2 Egg yolks
  • 1 sachet Vanilla sugar
  • 1 pack Baking powder
  • 200 g Chocolate hazelnut spread
  • 20 g Icing sugar (for decoration)
  • 1 pinch Salt