Poppy Seed Linzer Cookies
Since its origins, Easter has been a time of celebration and feasting and many traditional Easter games and customs developed over time, such as egg hunts, egg tapping, decorating egg and making cookies.
This Easter I’ve made more cookies than I’ve made in a long time and these are specially brittle and crisp, just so delicate for the Easter time.
Linzer cookies are buttery, jam-filled sandwich cookies based on the classic Viennese Linzer torte, a brittle jam-filled pastry with a lattice design on top.
So here is the recipe!
With a mixer beat cubed room temperature butter with icing sugar and an egg yolk for 2 minutes.
Add flour, baking powder, poppy seeds, a pinch of salt, vanilla extract and lemon peel, then with a spatula fold into a dough.
Wrap the dough in plastic foil and refrigerate for 30 minutes.
Roll out the dough into 3 mm thickness between 2 baking papers, then with cut into shapes and cut holes in half of them. Spread the biscuits over a lined baking sheet and bake in a preheated oven at 180°C/356°F for 12 minutes, then leave them to cool down.
On the whole biscuits put a teaspoon of jam on each one and press the biscuits with holes on top.
Poppy Seed Linzer Cookies
Ingredients
Instructions
- With a mixer beat cubed room temperature butter with icing sugar and an egg yolk for 2 minutes.
- Add flour, baking powder, poppy seeds, a pinch of salt, vanilla extract and lemon peel, then with a spatula fold into a dough.
- Wrap the dough in plastic foil and refrigerate for 30 minutes.
- Roll out the dough into 3 mm thickness between 2 baking papers, then with cut into shapes and cut holes in half of them. Spread the biscuits over a lined baking sheet and bake in a preheated oven at 180°C for 12 minutes, then leave them to cool down.
- On the whole biscuits put a teaspoon of jam on each one and press the biscuits with holes on top.
