Linzer Augen
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.
Servings: 30 cookies
Calories: 85kcal
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
Serving: 1cookie | Calories: 85kcal