Sonia Arias

2 Photos
Select File

Validate Cancel
Recipe of Classic Linzer Cookies

Classic Linzer Cookies

1h 30 mins
Super List
Upload a picture
To print
The classic linzer cookies to look good with your guests.
Learn more about Sonia Arias


40 portions
  • 300 grams unsalted butter, softened
  • 1/3 cups powdered sugar, or 2 tablespoons
  • 1/3 cups blanched almond, finely ground
  • 3 egg yolks, cooked. cooled to room temperature and passed through a colander
  • 2 teaspoons cinnamon powder
  • 1 pinch salt
  • 1 tablespoon rum
  • 1 pinch baking soda, double action
  • 2 1/4 cups flour, multi purpose
  • 1 cup red fruit, compote


In a blender with shovel, put the butter and acremar. At low speed beat the icing sugar, almonds, egg yolks, cinnamon powder and salt.
Continue beating until smooth, cleaning the edges of the bowl as necessary. Add the rum, add the baking powder with the flour and add the dry ingredients little by little to the bowl, mix until the flour is incorporated. The mixture should feel soft.
Once the mixture is made, form a large ball and divide it into three. Gently press each piece to form a disc and wrap in self-adhesive plastic. Allow the mixture to rest in the refrigerator for at least 4 hours and up to 2 days once the dough is made, to knead it and bake it.
Knead: Put waxed paper on a baking sheet. Take one of the dough discs and the rest leave them in refrigeration until they are used. Keep the surface on which it is going to work perfectly floury, knead the dough and spread it until it has a thickness of approximately half a centimeter (if the dough is softened more, let it stand for 30 minutes to be able to continue). With a brush, remove the excess flour from the dough and cut to the desired size with the help of a cookie cutter. Pass the cookies to one of the leaves and remove the center of the cookie with the help of a floured cutter, then with the tips of a fork, chop around the cookies and cover with self-adhering plastic, let stand for at least 30 minutes. Repeat the process with the remaining dough. You can join the rest to redo a ball more mass, flatten it to form a disc and let it rest, knead it and cut more cookies.
Bake: Preheat the oven to 176 ° C. Remove the self-adhering plastic from the tray and place it in the oven, to bake for 18 to 20 minutes. Exchange the position of the trays in the middle of the baking process. The discs should look slightly golden. Remove from the oven and put them in racks to cool to room temperature. Once baked they are very fragile, so you have to be careful when handling them.
Assembly: When the cookies are completely cold, stack them and fill the centers with the compote of red fruits. Sprinkle with a little icing sugar.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (2)
Maria Luisa valenzuela
17/12/2017 18:03:07
Como son las piezas de huevo cocidas , enfriadas?
J.e. Frijol
30/09/2017 11:36:50
El proceso es bastante más tardado pero la verdad nos quedaron deliciosas!!! Súper recomendable!!! Buenos tips!!!

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.


Cookies & Cream Jelly


Biscuit Cheesecake


Ice Cream Brownie