The BEST Linzer cookies (Spitzbuben)

Method6 steps · about 1 hr 50 min

1. 1

   Step 1: Hard-boil 3 of the eggs until the whites and yolks are firm, cool and remove those 3 yolks. Press the cooked yolks through a fine-mesh sieve. Mix them with the 2 raw yolks to form a smooth paste; reserve unused whites for another use.

   Uses Yolks from 5 eggs: 3 hard-boiled and 2 raw · Water as needed to hard-boil 3 eggs, not mixed into dough

2. 2

   Step 2: Mix 200 g salted butter, 140 g sugar, zest of ½ lemon and the prepared yolk paste until incorporated. Add 300 g dough flour and 1 tbsp milk, then knead just until a cohesive smooth dough forms.

   Uses three cooked-and-two-raw yolk paste · 200 g salted butter · 140 grams sugar · 1/2 lemon (zest only) · 300 grams all-purpose flour (plus more for rolling out dough) · 1 Tablespoon milk

3. 3

   Step 3: Cover and refrigerate the dough for 60 minutes. Preheat the oven to 200°C /390°F before baking.

   Chill cookie dough · 60 minUses finished Linzer cookie dough

4. 4

   Step 4: Lightly dust the surface with the separate extra flour. Roll the dough about 3 mm thick and cut matching cookie shapes, cutting a small window in half of them. Reroll trimmings; size determines the actual count, about 40 assembled cookies for the source cutters.

   Uses chilled Linzer cookie dough · Extra all-purpose flour only as needed for rolling

   
5. 5

   Step 5: Transfer to parchment-lined or silicone-lined trays. Bake on the middle rack for 8–10 minutes until just golden at the edges; bake windowed tops separately as they may finish about a minute sooner.

   Bake Linzer Cookies · 10 minUses cut cookie bases and windowed tops

6. 6

   Step 6: Allow the baked pieces to firm and cool completely on a rack. Dust the windowed tops with powdered sugar. Divide the 100 g jam among the bases, using about ½ tsp each as a guide, then gently place the sugared tops on the jam-covered bases. Store the cooled assembled cookies airtight, separating layers with parchment.

   Uses baked cookie bases and windowed tops · 100 g apricot OR raspberry jam, or another chosen jam · powdered sugar (for dusting)