The Linzer Auge is one of those cookies, that is always easily recognizable.
This is thanks to its two sandwich style cookie disks filled with jam
It is in the form of a “flower Style” shape.
It also has three cut out holes, which gives the Linzer Augen its distinctive characteristics.
The Linzer Augen (roughly translated as Linzer Eyes) are a typical Austrian Christmas cookie, that originated in upper Austria in the city of Linz.
Nowadays it is available year round in local bakeries in Austria but also in neighboring countries such as in Germany, Switzerland and Italy.
It is one of my top favorite cookies, simply because of the sweet short crust pastry – pate sablée – it just melts in your mouth instantly!
The Linzer Augen are often filled with a dollop of homemade jam.
You can use apricot jam or I totally recommend my spiced Christmas jam for a change.
How to handle Short Crust Pastry?
The sweet Shortcrust pastry (Pate sablée) is a bit of a challenge since it crumbles like nothing.
In fact it crumbles even more than the plain Short crust Pastry (Pate brisee).
Yet it is required to use this dough for these cookies.
This is all about that moment when the cookie begins to melt in your mouth upon your first bite.
Anyway, it is certainly worth the while to go through the trouble to recreate those cookies at home.
To make the Linzer Augen, you will need two cookie cutters as well.
A round type (see picture underneath in the recipe) which you will use to cut out the cookie base.
The second one is the special cookie cutter which has 3 holes in the center (see picture underneath in the recipe).
What you can try is to cut the holes with a knife, in case you do not have access to a Linzer Augen cookie cutter.
By the way, please don’t mind my messy handling with the powdered sugar.
I still don’t know how to handle the powdered Sugar int he tropical climate.
As you can see in the picture, this is not my forte. ^.^
- 300 grams White flour
- 100 grams Powdered Sugar
- 80 grams white almond flour
- 1 Packet Bourbon Vanilla Sugar (~8 grams) or 20 grams home made Vanilla Sugar
- 200 grams soft Butter
- 2 Egg Yolks
- Apricot or Red Currant jam
- Powdered Sugar
- Combine the flour, sugar, Almond flour and Vanilla Sugar in a bowl. Make a mold and add the Egg Yolk together with the soft Butter. Mix it all well and create a smooth non sticky dough with your hands. Keep it to cool for at least 1 hour in the fridge.
- Preheat your oven to 180 Celcius!
- Take out your dough and make 2 half's. Roll the first one to a 3 millimeter thickness out and cut out the cookie bottom with the normal cutter.
- Then roll out the second dough and cut out the cookie covers with the three hole cutter. (Be careful the dough breaks very easily!)
- Bake them at 180 Celsius for about 10 minutes!
- Keep them to cool. Place the cookie bottoms on a tray and drop some jam on top. Then use the 3 hole cookie covers to close the cookie sandwich. Top them all with powdered sugar.