Linzer cookies are originally coming from Austria (developed as a mini version of the famous Linzer tart) but nowadays they are traditional Christmas cookies in many countries all over the world. In Germany for example they are called Spitzbuben. However feel free to enjoy Linzer cookies any time of the year!
You can fill these cookies with jam, chocolate cream, nutella or any kind of citrus curd. I personally recommend you to try different fillings for the diversity, especially if you have guests and everyone can find something on their taste. Particullary sour jams, which give a nice contrast, like orange/lemon/citrus jams or red berries jams (raspberry, strawberries etc) work great. I love the Linzer cookies filled with sour apricot jam, that being my personal favourite.
Tips for baking Linzer cookies
- If you do not have a special cutters set you can use 2 glasses of different diameter to cut the cookies.
- The amount of Linzer cookies you will obtain depends very much on the diameter of the cutter but also on how thick you roll the dough.
- It is important the cookies to no get burn, and since every oven is different check the first batch of cookies from time to time to decide exactly how much time you oven needs.
- The Linzer cookies keep well in a dry covered container up to one month and I find them better and softer after 2 days, therefore I suggest you to rather bake them 1-2 days before you intend to serve them.
- If you choose to use chocolate cream for filling I would recommand you to add some orange zest in it. I find that this combination works amanzingly!
- If you do not have any almond flour in the house you can replace it with grounded hazelnuts or walnuts.