Linzer Biscuits

Linzer Biscuits

Tags: Cakes | Cookies Desserts


160 g
100 g
cold butter
50 g
icing sugar
1 Prise
1 sachet
vanilla sugar
50 g
apricot jam
as desired
grated organic lemon peel
50 g finely ground
For sprinkling:
20 g
icing sugar


1. Sift the flour onto the work surface and knead in the cold butter cut into pieces. Add the remaining ingredients and swiftly knead into a smooth dough.


2. Wrap the dough in cling film and let it rest in the fridge for one hour.


3. On a floured work surface, roll out the dough. Cut out biscuits using a round pastry cutter (3cm diameter).


4. Cut the centres out of half the biscuits using a smaller round pastry cutter. Place biscuits on a baking tray and put into the preheated oven.


5. Spread apricot jam onto the full biscuit, place the cut-out biscuit on top and sprinkle with icing sugar.


Bake: 175°C top and bottom heat or 160°C convection