Dulce de Leche Linzer Biscuits (Pink)

Linzer Biscuits: A Delightful Blend of Elegance and Flavor

These iconic treats perfectly match beauty and taste, combining buttery, crumbly cookies with a sweet, tangy jam filling. Inspired by the classic Austrian Linzer Torte, they are a feast for the eyes and the palate. With their signature cut-out center revealing a layer of jam, Linzer biscuits are as visually stunning as they are delicious.

Traditionally made with ground nuts like almonds or hazelnuts, these cookies boast a delicate, nutty flavour that pairs wonderfully with fruity jams like raspberry or apricot. They're perfect for holidays, tea parties, or any time you want to impress with a little extra flair.

Even if you haven't tried Linzer biscuits, you've probably seen them at the very least, particularly during the holidays. They are considered classic Christmas cookies, and I love them.

I went unconventional with this recipe, still maintaining the buttery goodness and nutty undertones from the almond flour (though you can use gluten-free flour as well) and extract, but adding red sugar sprinkles for a pink hue and using dulce de leche as my filling. I was inspired by the Argentian Alfajores cookies, which are sandwiched with dulce de leche in the middle. I first encountered them at a Christmas market in Washington, D.C.

Add this to your slew of end-of-year sweet treats or Christmas cookie trays, and you won't be disappointed.

Yield: 40

Author: Dontmissmyplate

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Dulce de Leche Linzer Biscuits (Pink)

Like shortbread, these Austrian cookies melt in your mouth and are typically jelled together with jam, but they use addictive dulce de leche, perfect for the holidays.

Prep time: 15 MinCook time: 10 MinInactive time: 2 HourTotal time: 2 H & 25 M

Ingredients

• 1 cup all-purpose flour
• 1 cup almond or gluten-free flour
• 3 tablespoon red sprinkles (optional)
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup granulated sugar
• 1/4 teaspoon cinnamon
• Pinch of cloves
• 1 stick butter (8-10 tablespoons)
• 1/2 teaspoon lemon zest
• 3/4 cup dulce de leche
• Icing sugar for dusting

Instructions

1. In a medium-sized bowl, mix the almond flour and all-purpose flour, set aside.
2. In a large bowl, cream the butter and sugar for about 3 minutes with an electric mixer on high speed. Add the vanilla, almond, cinnamon, cloves, lemon zest, and salt for another 1-2 minutes until creamy and fluffy.
3. Whisk in the red sprinkles, followed by the egg. The mixture will turn pink.
4. Add the flour mixture to the large bowl, mix into a soft dough with a spatula. All the flour should be wet/mixed in well.
5. Transfer the dough to a large piece of cling wrap, then wrap into a flat-like disc. Chill for 1-2 hours.
6. On a lightly floured surface, roll out the dough to about a 1/2 inch. Be gentle! The dough is quite delicate.
7. Use a cookie cutter of your choice, and make an incision in the middle of every other cookie. Remember, you will be making little sandwiches.
8. Lay them on a baking tray with parchment paper and bake for 350F for 10 minutes in batches. If you need to, you can chill for at least 10 minutes before baking. Set aside to cool.
9. Place a dollop of the dulce de leche in the middle of the whole side, and smear or pipe a dollop in the middle before or after closing each cookie. Dust with icing sugar and serve.

Nutrition Facts

Calories

191

Fat (grams)

6.6 g

Carbs (grams)

31.7 g

Fiber (grams)

2.8 g

Sugar (grams)

15.7 g

Protein (grams)

3.5 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Here are some helpful tips for making perfect Linzer biscuits:

1. Use Fresh, High-Quality Ingredients

• The flavor of Linzer biscuits depends on the quality of ingredients, especially the butter, ground nuts, and jam. Choose unsalted butter, finely ground almonds or hazelnuts, and a high-quality jam for the best results.

2. Chill the Dough

• Linzer dough can be delicate because of the high butter content. Chill the dough for at least 30 minutes (or longer) to make it easier to roll out and cut.

3. Roll Dough Between Cling Film or Parchment Paper

• To prevent sticking and tearing, roll the dough between two sheets of parchment paper. This also makes transferring the rolled-out dough to the refrigerator for chilling much easier.

6. Handle with Care

• Linzer biscuits can be fragile, especially after cutting. Use an offset spatula or knife to gently transfer them to the baking sheet.

7. Bake Evenly

• Arrange cookies on the baking sheet with enough space to prevent overcrowding. Rotate the baking sheet halfway through to ensure even baking.

8. Don’t Overbake

• The cookies should be light golden at the edges and not browned. Overbaking can make them dry and too brittle.

9. Let Cool Completely

• Allow the cookies to cool fully on a wire rack before assembling. Warm cookies are more likely to break when handled.

11. Lightly Dust with Powdered Sugar

• Dust the tops of the cookies with powdered sugar before assembling to keep the jam filling clean and vibrant.

12. Assemble Carefully

• Spread a thin, even layer of jam (or whichever filing) on the base cookie. Avoid overfilling to prevent it from oozing out when the top cookie is pressed down.

13. Store Properly

• Store assembled cookies in an airtight container at room temperature or in the fridge, separating layers with parchment paper to avoid sticking. They often taste better the next day as the flavors meld.

14. Customize the Look

• Experiment with different shapes for the cut-out center (stars, hearts, flowers) to match the occasion or season.

15. Be Patient

• Linzer biscuits are a labor of love, but the effort is worth it for their beautiful appearance and delicious taste. Take your time with each step to achieve stunning results.