Linzer cookies are a traditional Austrian pastry that became a huge hit around the world. They’re comforting and perfectly delicious, but making them for the first time isn’t easy. If you’re yet to master the art of baking Linzer cookies, these useful tips will help you get it done.
Rolling the Dough
Rolling the dough is a crucial step in making Linzer cookies and you should do it as soon as the dough comes together. Rolling it after it’s rested in the fridge can make it too hard and even lead to cracks.
Keep It Thin
It’s no secret that Linzer cookies should be thin and there’s a reason for that. Since you’ll be stacking them, they shouldn’t be too thick, and they might even end up losing their shape in the oven if they are.
A regular circular cookie cutter is all you need when cutting Linzer cookies, but what about those tiny holes in the middle? You can use a mini cookie cutter or the bottom of a piping tip to cut them out, and use the remaining dough to make more cookies or bake them as they are.
Your Linzer cookies will be as delicious as the jam you’re using. It’s up to you to pick your favorite type, whether it’s apricot or strawberry, but replacing them with Nutella and other spreads is also an option.