Linzer Cookies
Tender Linzer cookies with a buttery base dough and a fruity apricot filling. The dough is chilled, rolled out, cut into shapes, and finished after baking with jam and powdered sugar. They are great for making ahead and often taste even better the next day.
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Ingredients
Basisteig
- 14 g Zucker
- 2 Pckg Vanillezucker
- 32 g butter
- 1 Piece Egg
- 1 tsp Baking powder
- 5 g Flour
- 1 Pinch Salz
Linzer Plätzchen mit Aprikosenmarmelade
- 1.5 Tbsp Mandeln
- 1 tsp Vanillepaste
- 2.5 Tbsp Aprikosenmarmelade
- 1 Pinch Puderzucker
Preparation
1. Knead the dough
Knead all ingredients together in a bowl until you have a smooth dough. Then cover and chill the dough for about 1 hour or overnight.
2. Divide the dough
Divide the chilled dough into five portions so it is easier to work with.
3. Roll out and cut out
Roll out the dough in portions on a lightly floured surface and cut out the desired shapes with cookie cutters. Place the cookies on a baking tray lined with parchment paper.
4. Bake and cool
Bake the cookies in a preheated oven until lightly golden, then let them cool completely so they can be filled easily.
5. Prepare the filling
Mix the ground almonds with the vanilla paste and apricot jam until you have a spreadable filling.
6. Fill the cookies
Sandwich two cooled cookies together with a little filling. Dust the tops lightly with powdered sugar if desired.