Austrian Christmas biscuits (Linzer Törtchen)

    1 hour 45 min

    These classic Christmas biscuits from Austria are made without eggs. You can use your favourite jam for the filling, but I like redcurrant jelly best.

    2 people made this

    Makes: 25 biscuits

    • 170g plain flour
    • 170g unsalted butter
    • 100g caster sugar
    • 100g ground almonds
    • 1 teaspoon ground cinnamon
    • 1 pinch ground cloves
    • jam of choice, warmed in the microwave
    • chocolate icing
    • halved hazelnuts

    Prep:25min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr45min 

    1. In a mixing bowl combine flour, butter, sugar, ground almonds, cloves and cinnamon. Knead with your hands until a firm dough forms. Make a ball and wrap into cling film. Chill for 1 hour in the fridge.
    2. Preheat oven to 180 C / Gas 4. Grease a baking tray or line with parchment.
    3. Dust a work surface and a rolling pin with flour or ground almonds and thinly roll out the dough. Cut out round biscuits with a cutter and place them onto the prepared baking tray.
    4. Bake biscuits for about 15 minutes in the preheated oven. Carefully remove the biscuits from the tray, as they break easily.
    5. Brush each biscuit with warm jam, while still warm. Sandwich the biscuits.
    6. Let the biscuits cool down. Brush with chocolate icing and decorate each with a hazelnut half.

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