Recipe for Linzer Cookies

Recipe for Linzer Cookies

Recipe for Linzer Cookies

While researching this recipe for Linzer Cookies, I discovered that these cookies are actually called Linzer Augen. So far I can only call them “Linzer Cookies” or “Rogues”. The recipe comes from the city of Linz. The cookies are smaller forms of the Linzer Torte for which the place is famous. They consist of two cookies, the top one with one or three holes. In it you can see which jam the cookies are filled with. if it is red, it is mostly currant jam. If it is yellow, the baker has traditionally used apricot jam. My mother often filled them with raspberry jam too. "Real" rascals are actually balls of dough that are pressed in the middle. The recess is then filled with hot jam.



Ingredients for 25 Linz cookies:

  • 100 g icing sugar
  • 200 g butter
  • 300 g flour (405), sifted
  • one egg
  • a tablespoon of vanilla sugar
  • grated lemon peel
  • Jam for filling (traditionally apricot or currant jam is used for Linzer cookies)
  • Powdered sugar for sprinkling



Preparation of the Linzer Cookie:

Mix the powdered sugar, butter and flour. Add egg, vanilla sugar and lemon zest. Knead everything together. Then wrap the dough in cling film and refrigerate.

Then you roll out the dough about three millimeters thick. From this you cut out approx. 6 cm large shapes. Traditionally, these are round circles. Heart shapes or flower shapes as shown in the picture above are also possible. In half of the Linz cookies you poke another hole or three. These pieces of dough are baked in the oven at 180 degrees (convection 160 degrees) on a baking sheet lined with baking paper until they are golden yellow. This takes between 7-10 minutes.

After baking the Linzer biscuits, the halves of the biscuits are left to cool. Then you brush them with jam. Finally, dust them thickly with powdered sugar, which is best passed through a sieve. This distributes it evenly over the cookies.




Linzer cookies recipe
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Source recipe Linzer Cookies: own research

Text recipe Linzer Cookies: © Copyright Monika Fuchs, TravelWorldOnline
Photos recipe Linzer biscuits: © Copyright Canva

Recipe for Linzer Cookies

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Food and Slow Travel blog  TravelWorldOnline. They have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Their topics are trips to Savor, wine tourism worldwide and slow travel. During her studies Monika Fuchs spent some time in North America, where she - partly together with Petar Fuchs - traveled to the USA and Canada and spent a research year in British Columbia. This intensified her thirst for knowledge, which she satisfied for 6 years as an adventure guide for Rotel Tours and then for 11 years as a tour guide for Studiosus Reisen around the world. She was constantly expanding her travel regions, but curiosity still gnawed at her: "What's beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do they eat in this region?" As a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), she is now looking for answers to these questions as a travel writer and travel blogger in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is among Germany's top 50 bloggers in 2021. Find more Information about Monika and Petar Fuchs here.