Go Back
Classic Linzer biscuits filled with jam and dusted with powdered sugar, showing the traditional cutout window design.

Classic Linzer Biscuits

Olivia Carter
ese buttery, nutty Austrian sandwich cookies are stuffed with jam and topped with a powdered sugar "window" that screams holiday magic. Perfect for Christmas—or anytime you crave a fancy snack!
Print Recipe Pin Recipe
40 minutes
Prep Time 40 minutes
Cook Time 12 minutes
chill Time 1 hour
Total Time 1 hour 52 minutes
COST Store pack's $4 for 175g
Course Dessert, Snack, Sweet
Cuisine Austrian
Keyword Linzer biscuit
Servings 20 cookies
Calories 502 kcal

Equipment

  • Large bowl
  • Rolling Pin
  • 2-inch round cutter 5-6 cm
  • Small cutter
  • baking sheets
  • Wire Rack
  • Small saucepan
  • Fine sieve

Ingredients
  

For Dough:

  • ¾ cup softened unsalted butter 170g
  • ½ cup sugar 100g
  • 1 large egg
  • ½ tsp lemon zest
  • ¼ tsp vanilla extract
  • 1 ½ cups finely ground hazelnuts 150g
  • 2 ¼ cups cake or flour 280g
  • ½ tsp baking powder
  • ½ tsp cinnamon

For Filling & Decoration:

  • 6 oz raspberry jam 3/4 cup
  • Powdered sugar for dusting

Instructions
 

  • Cream butter and sugar till fluffy. Beat in egg, zest, vanilla, then nuts.
  • Whisk dry ingredients (flour, baking powder, cinnamon); mix into wet ingredients till dough forms.
    Linzer biscuit dough being gently mixed in a bowl, showing the nut-based texture before chilling.
  • Split dough into disks, wrap, chill 1-3 hours.
  • Preheat to 350°F (175°C).
  • Roll dough to 1/8-inch (3mm). Cut rounds; add windows to half. Re-roll scraps gently.
    Linzer biscuit dough rolled evenly and cut into round shapes with center cutouts for sandwich cookies.
  • Bake on parchment sheets 12 mins till edges are barely golden. Cool on the sheet, then rack.
  • Warm jam till runny. Spread 1/2 tsp on solid cookies; top with window ones. Pipe extra jam if you want.
    Raspberry jam being spread onto Linzer biscuit bottoms before assembling sandwich cookies.
  • Dust with powdered sugar. Let's set—done! Tastes better the next day.

Notes

  • Toast nuts first for an epic flavor boost.
  • Dough too soft? Fridge it 15-20 mins (pre-bake too).
  • Use thick, seedless jam—simmer if runny to dodge sogginess.
  • Store airtight or in a tin up to 14 days; gets tenderly perfect.

NUTRITION (Per serving, estimated):

  • Calories: 502
  • Total Fat: 27g
  • Saturated Fat: 12g
  • Carbs: 61g
  • Fiber: 2g
  • Sugar: 25g
  • Protein: 6g​