Jam sandwich biscuits (Linzer biscuits)

    1 hour 5 min

    Linzer cookies are a biscuit form of the Austrian linzertorte, a Christmastime treat named after the city of Linz, Austria. They are biscuit sandwiches with a scrumptious jam filling seen through a sweet window of any cut out shape you like, in the top biscuit of the sandwich. Lovely biscuits for afternoon teatime or elevenses.

    155 people made this

    Serves: 12 

    • 275g unsalted butter, softened
    • 130g caster sugar
    • 250g sifted plain flour
    • 250g ground almonds
    • 1/8 teaspoon ground cinnamon
    • 100g raspberry jam
    • 5 tablespoons icing sugar for decoration

    Prep:30min  ›  Cook:15min  ›  Extra time:20min cooling  ›  Ready in:1hr5min 

    1. Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour about 60g at a time, the almonds and cinnamon, and continue beating until the mixture becomes a slightly stiff dough.
    2. Shape the dough into a ball, wrap it in greaseproof paper or cling film and refrigerate it for about one hour.
    3. Preheat oven to 170 C / Gas 3.
    4. On a lightly floured surface, roll the 1/2 of the dough into a sheet 3mm thick. With a 6.25cm biscuit cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 3mm thick sheet. Cut out more circles. You should now have about 12 circles.
    5. Arrange them on an ungreased baking tray, leaving about 2.5cm of space between them.
    6. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking tray, cut out the centre of each circle with a 1.25cm round or heart-shaped biscuit cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rack for 20 minutes.
    7. Spread tops of the solid circles with a thin coating of jam, lay a cutout biscuit on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each sandwich and sprinkle the tops with icing sugar before serving.
    8. NOTE: Keep dough as cold as possible for easier handling. You may have to chill it after rolling it out so that it will be easier to cut.

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    Reviews in English (129)


    They are a gorgeous treat! Made it a few times already and just can't get enough of it! Kids and neighbours love it too! When its left overnight the texture gets soft and crumbly. Just to die for!  -  28 Nov 2015


    I made these for a tea party, they were absolutely delicious. I used a little buttercream as well as the jam. Lemon curd also worked nicely with it.  -  22 Jun 2015


    This is a good basic recipe for linzer cookies. I suggest the following adjustments for best results: 1. refrigerate dough overnight if possible, or at least 4 hours, since it might otherwise crumble. 2. Use a mixture of ground nuts (such as almonds, hazelnuts and pecans) for a more wholesome flavor. 3. When the tops are cooled, dust them with powdered sugar. Don't do it after assembling! This way the sugar doesn't cover the cut out center. 4. You must heat the rasberry jam (which means you need an entire jar because it reduces.) Simmer until thick and then spread on you cookie. This will prevent the tops from sliding off. When you heat the jam, it gets gluey, and yields a nice chewy consistency when the cookie is cooled. Very yummy!  -  17 Dec 2003  (Review from Allrecipes US | Canada)