Linzer biscuits with jam and a star window
Prep: 40 min · Cook: 10 min · Makes: about 25 sandwiched biscuits · For:
Linzer biscuits look like little stained-glass windows: two crumbly almond biscuits with a layer of red jam, peeping through a star or heart cut out of the top. They are one of the prettiest Christmas bakes you can make, and less tricky than they look.
Tips
- Chill the dough well. It contains a lot of butter and ground almonds, so it needs time to firm up.
- Roll between paper to stop it sticking.
- Dust before filling. Sugar the tops first, then sandwich them, so the jam stays shiny.
Little helpers
Children love cutting out the little windows and doing the dusting. They can also spread the jam with a teaspoon and press the biscuits together. Remember that these contain nuts.
Ingredients
- 225 g plain flour
- 100 g ground almonds
- 75 g icing sugar, plus extra for dusting
- ½ tsp ground cinnamon
- a pinch of salt
- grated zest of half an unwaxed lemon
- 175 g cold butter, in cubes
- 1 egg yolk
- 150 g seedless raspberry or strawberry jam
Method
- Mix the flour, ground almonds, sugar, cinnamon, salt and lemon zest. Rub in the butter until it looks like breadcrumbs.
- Add the egg yolk and knead briefly into a dough. If it is too dry, add 1 tsp cold water. Divide in two, flatten into discs, wrap and chill for at least 1 hour.
- Heat the oven to 180°C (160°C fan, gas mark 4) and line two baking trays.
- Roll one disc between two sheets of baking paper to about 3 mm thick. Cut out rounds or stars with a 6 cm cutter. Do the same with the second disc.
- In half of the shapes, cut a small star or heart from the middle. These are the tops.
- Bake for 8-10 minutes until just golden at the edges. The thinner tops bake slightly faster, so keep an eye on them. Cool completely on a rack.
- Dust the tops (the ones with windows) with icing sugar.
- Warm the jam slightly so it is easy to spread. Spread a small spoonful on each base and press a sugared top on, so the jam shows through the window.
Questions
How long do they keep?
About 5 days in an airtight tin. The biscuits soften a little as the jam soaks in, which makes them even nicer.
Can I make them nut-free?
Replace the ground almonds with the same weight of plain flour. They will be a little firmer but still delicious.
Can I freeze them?
Freeze the baked, unfilled biscuits for up to a month. Fill them on the day you serve them.
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