Linzer Christmas Biscuits

Lenka, who is from the Czech Republic, shares her recipe for her family's traditional Linzer Christmas Biscuits
Linzer Christmas Biscuits by Lenka Nejedla
ITP Images
Linzer Christmas Biscuits by Lenka Nejedla
December 17, 2018
Level Intermediate
Preparation Time 30 minutes
Cooking Time 8-10 minutes
Serves Makes 4 trays

Lenka, who is from the Czech Republic, still smiles when she recalls many a Christmas standing in the kitchen all day making these biscuits with her mother and younger brother while her father hovered around for ‘quality control’. She has continued the tradition and bakes them every year. Her house smelled heavenly when we walked in and we are sure your friends and family will love these delightful treats.

Has this recipe been in your family a long time? Yes, it was my grandmother’s and probably her mother’s before that. My mother used to let us ‘help’ her make them from the time I was four years old. Then she’d spend a couple of hours cleaning up the mess we left behind.

PHOTO BY Rajesh Raghav
RECIPE BY Lenja Nejedla


1 cup unsalted butter, room temperature
¾ cup spinneysFOOD Fine Grain White Sugar
Zest of 1 small lemon
2 spinneysFOOD Organic Free Range Eggs, yolks only
1 tsp pure vanilla extract
2 cups spinneysFOOD All-Purpose Flour
1 cup whole almonds, ground
½ tsp spinneysFOOD Fine Cinnamon
½ tsp spinneysFOOD Salt

For the jam topping

½ cup raspberry or blackcurrant jam, well-stirred
½ cup raspberry or blackcurrant jam, well-stirred


  • To prepare the dough

  • 1

    Mix the butter, sugar and lemon zest in a bowl until light and fluffy, about 3 minutes. Add the yolks and vanilla and mix until combined. Then mix the flour, ground almonds, cinnamon and salt together. Add the dry ingredients to the egg mixture slowly and mix until well incorporated. Let the dough rest in the fridge for an hour or preferably overnight as it makes the dough even better.

  • To bake the biscuits

  • 1

    Preheat the oven to 180°C, gas mark 4. Lightly flour a flat surface and roll out the dough to about 1cm thickness. Using a 6cm round (or star-shaped) cookie cutter, cut out the biscuits. Transfer the raw biscuits to a parchment-lined baking sheet. Gather the remaining dough, roll it out and repeat the process. Use your smallest cookie cutter to make a hole in the centre of half the biscuits. Bake the biscuits for 8-10 minutes or until the edges begin turning brown. Remove them from the oven, allow them to cool on the pan for 5 minutes, then transfer to a rack.

  • To fill the biscuits

  • 1

    Place the biscuits with the holes on a cookie sheet and sift with icing sugar over the tops. Turn the remaining biscuits flat-side up and put half a teaspoon of jam onto the centre, spreading it slightly. Top with the sugar-dusted biscuits.



This spicy gingerbread loaf by Edwina Salvatori is bursting with warm flavours of nutmeg and ginger - perfect for the festive season
Although named Mexican wedding cakes, it's believed these cookies originated in the Middle East. Their snowy exterior makes them the perfect Christmas treat.
Found in practically every Christmas market in Germany, why not make these traditional gingerbread cookies at home with the kids.
This delicious no-bake cheesecake by Kiran Bhavsar is eggless and it's the perfect dessert for any last-minute party plans