The beloved Linzer cookies, called “Linzer Augen” in Austria, are an obligatory staple during the holiday season. This lighter version of the classic sweet treat will be your fruity new favourite for Christmas.
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It’s beginning to look a lot like Christmas… Although I’m not a Winter fan, I like the Christmas vibe Vienna gives me during this time. What I’m even more excited about are the delicious and festive cookies. Like these Linzer Augen (transl: linzer eyes), which you may better know as linzer cookies.
My lighter version of the classic “Linzer Augen” uses almond meal next to spelt flour and skips refined sugar for rich maple syrup. Fill them with the jam of your choice, I especially love apricot, currant or raspberry jam, but any other fruit jam will work. Scroll down for more filling ideas.
Also, if you want to keep the sugar low in these cookies, opt for natural jam without added sugar and high fruit content. Check the label to see what is in the product. A good rule of thumb is the fewer ingredients, the better!
Why you'll love this recipe
- a lighter version of the classic cookie
- nutty and fruity
- refined sugar-free
- customizable
- crowd-pleaser
Ingredients
- Spelt flour
- Almond meal
- Butter
- Maple syrup
- Egg
- Vanilla extract
- Salt
- Fruit jam
See recipe card for quantities.
Equipment
- rolling pin
- baking mat or parchment paper
- cookie cutter (with and without hole)
Instructions
Separate the egg white from the egg yolk and set it aside.
Mix the spelt flour, almond meal and a pinch of salt in a bowl.
Add cold chopped butter, agave syrup, egg yolk and vanilla extract.
Crumble the wet and dry ingredients together and knead them into a dough with your hands.
Wrap the dough into plastic wrap and chill it in the fridge for an hour.
Take the dough out of the fridge and cut it in half. On a floured surface, roll out one-half around 0,5 cm (0,2”). Sprinkle the rolling pin with flour as you roll to keep the dough on the surface and not stick to the rolling pin.
Cut out cookies with a cookie cutter. Gather the leftover scraps, knead them together, roll, and repeat the process. Continue with the other half of the dough and cookie cutter. Be sure to work quickly, so the dough won’t get too warm.
Preheat the oven to 180°C and line two baking sheets with parchment paper. Transfer the first batch of cookies onto the baking sheet and bake them for 8-10 minutes.
Take the cookies out of the oven and transfer the second batch of cookies onto the baking sheet. Bake for the same time. After baking, let them cool completely.
Once the cookies are cooled, add a dollop of jam to the cookie base.
Sprinkle the tops with confectioners sugar and place them on top.
Filling ideas
Even though the most classic filling for Linzer Augen in Austria is currant jam or apricot jam, these cookies are also delicious with these fillings:
- Currant jam (the traditional choice in Austria)
- Other fruit jams
- Spiced nut butter
- Caramel
- Chocolate hazelnut spread
- Custard Cream
- Lemon Curd
Tips & Substitutions
- Roll and cut with flour – Use more flour when rolling out the dough and assembling the cookies. As soon as the dough sticks to the rolling pin, rub it with flour and roll it again. When cutting out the cookies, dip your cookie cutter into a bowl with flour every now and then. This way, the cookies won’t stick to the cookie cutter.
- Use other flour - Next to spelt flour, you can use all-purpose flour or whole wheat flour to make these cookies.
- Switch the sweetener – This recipe uses agave syrup, but it would work with maple syrup. It adds a rich and light caramel flavour to the cookie dough.
- Bake in portions – When baking the cookies, use multiple baking sheets for a quicker process. After transferring the first baking sheet with cookies to the oven, prepare the next baking sheet to have ready when the first round is done.
- Let it cool – After taking the cookies out of the oven, let them cool completely before adding any filling and dusting them with icing sugar.
Recipe FAQs
Yes, pick whichever shape you like. I used the classic flower-shaped cookie cutters with a diameter of around 4,5 cm (~1,8 inches). Using significantly bigger cookie cutters would alter the baking time and temperature.
These Linzer cookies can be stored in an airtight container at room temperature. This way, they will keep for up to 1 week.
📖 Recipe
Linzer Augen
Equipment
- Rolling Pin
- baking mat or parchment paper
- baking sheets
- cookie cutters
Ingredients
For the dough
- 150 g spelt flour (1 cup)
- 100 g almond meal (1 cup)
- 50 g agave syrup (⅓ cup)
- 100 g cold butter (7 tbsp)
- 1 egg yolk
- 1 tablespoon vanilla extract
- pinch of salt
For the filling
- fruit jam (e.g. currant, apricot, raspberry)
Instructions
- Separate the egg white from the egg yolk and set it aside.
- Mix the spelt flour, almond meal and a pinch of salt in a bowl. Add cold chopped butter, agave syrup, egg yolk and vanilla extract. Crumble the wet and dry ingredients together and knead them into a dough with your hands.
- Wrap the dough into plastic wrap and chill it in the fridge for an hour.
- Take the dough out of the fridge and cut it in half. On a floured surface, roll out one-half around 0,5 cm (0,2”). Sprinkle the rolling pin with flour as you roll to keep the dough on the surface and not stick to the rolling pin.
- Cut out cookies with a cookie cutter. Gather the leftover scraps, knead them together, roll, and repeat the process. Continue with the other half of the dough and cookie cutter. Be sure to work quickly, so the dough won’t get too warm.
- Preheat the oven to 180°C and line two baking sheets with parchment paper. Transfer the first batch of cookies onto the baking sheet and bake them for 8-10 minutes.
- Take the cookies out of the oven and transfer the second batch of cookies onto the baking sheet. Bake for the same time. After baking, let them cool completely.
- Once the cookies are cooled, add a dollop of jam to the cookie base. Sprinkle the tops with confectioners sugar and place them on top.
Notes
- Roll and cut with flour – Use more flour when rolling out the dough and assembling the cookies. As soon as the dough sticks to the rolling pin, rub it with flour and roll it again. When cutting out the cookies, dip your cookie cutter into a bowl with flour every now and then. This way, the cookies won’t stick to the cookie cutter.
- Use other flour - Next to spelt flour, you can use all-purpose flour or whole wheat flour to make these cookies.
- Switch the sweetener – This recipe uses agave syrup, but it would work with maple syrup. It adds a rich and light caramel flavour to the cookie dough.
- Bake in portions – When baking the cookies, use multiple baking sheets for a quicker process. After transferring the first baking sheet with cookies to the oven, prepare the next baking sheet to have ready when the first round is done.
- Let it cool – After taking the cookies out of the oven, let them cool completely before adding any filling and dusting them with icing sugar.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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