Linzer biscuits


First published in 2021
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Anja says: 'These are the biscuit version of a Linzer tart – an Austrian classic that originated, as its name suggests, in the town of Linz. Despite being made year-round they have become synonymous with Christmas. Often they’re made with ground almonds but I prefer the flavour of ground hazelnuts – ground walnuts would also work well here too. The cocoa powder in the dough isn’t there to add a chocolatey flavour but rather to bring out the nuttiness of the hazelnuts and the warm notes of cinnamon.'




To finish

  • icing sugar, for dusting
  • 80g of raspberry jam, or blackcurrant jam

Line two large baking sheets with nonstick baking parchment. Put both flours, the ground hazelnuts, cocoa powder, cinnamon and salt in a large mixing bowl. Add the butter and gently work it into the dry ingredients with your fingertips until it resembles something similar to breadcrumbs. Now add the lemon zest, sugar and egg and bring the dough together with your hands


Knead for about 3 minutes until a soft, pliable dough is formed. Alternatively, put all the ingredients into the bowl of a free-standing electric mixer fitted with a paddle attachment, and beat together to a pliable dough


Form the dough into a ball, wrap and refrigerate for 1 hour


Heat the oven to 180°C/160°C fan/gas mark 4. Dust the work surface with icing sugar. Roll out the dough to a thickness of 5mm/1/8in. Cut out biscuits using a round cookie cutter and lay them on the prepared baking sheets. Using a mini cutter, cut a smaller circle out of the centre of half the biscuits. Re-roll the dough offcuts into more biscuits

  • icing sugar, for dusting

Bake for about 10 minutes until just starting to turn golden. Transfer to two wire racks, one
for the whole biscuits and one for the cut-out biscuits, to cool completely


Once cool, spoon a generous ½ teaspoon of jam onto each whole biscuit. Dust each cut-out
biscuit with icing sugar and gently lay one on top of each jam-covered biscuit. Stored in an
airtight tin, these will keep for at least 3 weeks

  • 80g of raspberry jam, or blackcurrant jam
First published in 2021
Share recipe