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Lemon and walnut Linzer biscuits served on a plate
Crispy, nutty Linzer biscuits filled with zesty lemon jam

Zesty lemon and walnut Linzer biscuits

Author: Flavelo
Recipes Cakes and Desserts
The secret to the perfect Linzer biscuit lies in its short, crumbly pastry, achieved through a high fat content and minimal liquid. The natural oils in the walnut enrich the texture further, whilst the lemon's acidity cuts through the richness, providing a fresh, zesty finish to every bite. These biscuits are best enjoyed the day after baking, once the pastry has softened slightly from the moisture of the filling.
🕒 Prep Time 45 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr 27 mins
🍽️ Servings 12 servings
🔥 Calories 345 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Kitchen scales
  • Rolling pin
  • Linzer cutters (solid and with hole)
  • Baking parchment
  • Baking trays
  • Wire cooling rack

Allergen Information

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

Instructions

1 ✓

Sift the flour into a large bowl, then mix in the ground walnuts, icing sugar, baking powder, pinch of salt, and vanilla sugar.

Tip: Sifting the flour aerates the particles, resulting in a lighter dough. Salt enhances the sweet flavours.
2 ✓

Add the diced cold butter and rub it into the flour mixture quickly with your fingertips or use a food processor until it resembles damp sand.

Tip: Work quickly to prevent the butter from melting. If the butter melts, it will be absorbed by the flour, preventing the pastry from becoming crumbly.
3 ✓

Grate in the lemon zest, add the lemon juice and the whole egg. Knead the dough quickly, just until it comes together into a ball.

Tip: Do not overwork! Excessive mechanical action activates the gluten in the flour, making the dough elastic and tough.
4 ✓

Wrap the dough in cling film and chill in the fridge for at least 30 minutes.

Tip: Chilling allows the butter to firm up again, making the dough easier to roll and helping it hold its shape during baking.
5 ✓

Preheat the oven to 180°C (160°C Fan) and line two baking trays with baking parchment.

Tip: A hot oven shocks the dough, creating an immediate crust so it doesn't spread.
6 ✓

On a floured surface, roll out the dough to approx. 3-4 mm thickness. Cut out an even number of discs; cut the centres out of half of them using a smaller cutter.

Tip: If the dough sticks, flour the rolling pin as well. Thin dough bakes faster, so even thickness is important.
7 ✓

Place the shapes on the baking tray and bake for 10-12 minutes until the edges just begin to turn a light golden brown.

Tip: Keep an eye on the oven! Due to the high sugar and fat content, the dough can burn in moments.
8 ✓

Leave the biscuits on the tray to cool for a few minutes, then transfer to a wire rack to cool completely. Sandwich the whole and holed discs together with the jam.

Tip: The pastry is very fragile when warm as the fat is still liquid. It hardens as it cools.

Recipe FAQ

Why does my dough crack when rolling?
The dough is likely too cold or lacks moisture. Wait a few minutes or knead in a tiny amount of cold water.
Why did the biscuits turn out hard?
You may have overworked the dough or incorporated too much flour when rolling. Work quickly with shortcrust pastry.
How long do they keep?
Stored in a metal tin in a cool place, they keep for 2-3 weeks and actually improve with age.

Ingredients

  • 250 g Plain flour
  • 100 g Ground walnuts
  • 100 g Icing sugar
  • 150 g Cold butter
  • 1 Lemon, zested
  • 2 tbsp Fresh lemon juice
  • 1 Egg (medium)
  • 1 packet Vanilla sugar
  • 150 g Lemon curd or thick lemon jam
  • 1 tsp Baking powder
  • 1 pinch Salt