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Linzer cookies with quince jelly

Course: Afternoon Tea, Biscuits
Cuisine: Austrian
Keyword: Austrian biscuits, Biscuits, Linzer Cookies, Linzercookies
Servings: 10

Equipment

  • Flat baking tray
  • Parchment paper or Silat
  • 2 biscuit cutters: one round and a smaller one for the insert.

Ingredients

  • 150 g plain flour
  • 2 tsp ground cinnamon
  • 90 g butter, room temperature
  • 60 g ground almonds
  • 100 g caster sugar
  • 1 egg
  • 150 g jam (I used quince jelly)
  • icing sugar to dust

Instructions

  • Stir together the flour, cinnamon and rub in the butter until it resembles breadcrumbs
  • Add the ground almonds and sugar then gradually stir in the egg, kneading slightly until you have a firm dough.
  • Flour a clean surface and roll out the biscuit dough to 3mm thick.
  • Cut out 20 biscuits and then using the smaller cutter, cut out the centres of 10.
  • Preheat the oven to 180C.
  • Lay on the parchment or silat on a flat baking tray and chill in the fridge for half an hour.
  • Bake the biscuits for 30 minutes or until slightly golden. Remove from the oven and leave to cool on a wire rack.
  • Spread the jam on half of the biscuits then sandwich them. Dust with icing sugar.