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.

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.