Linzer with Apricot Jam is a classic European pastry made from a delicate, buttery shortcrust dough layered with fragrant apricot jam. Inspired by the traditional Linzer cookies and torte, this dessert is known for its tender texture and rich, nutty notes. Perfect for holidays, afternoon coffee, or special occasions, it is a timeless favorite in home baking.
Linzer with Apricot Jam
Print RecipeIngredients
- 50 Dekagram (dkg) flour
- 2 Piece eggs
- 25 Dekagram (dkg) granulated sugar
- 38 Dekagram (dkg) butter
- 1 Tea spoon (tsp) baking soda
- 1 Tea spoon (tsp) vanilla sugar
- 5 Table spoon (tbsp) apricot jam for filling
Instructions
Linzer is my childhood’s favorite cake, o!en served in the school canteen. Butter, sugar and eggs need to stir constantly being foamy. Add baking soda and flour and knead a dough. Put into refrigerator fon an hour and roll out 1 cm thick. Using half of the dough form full pieces other half will be holey cake. Bake it on 160 Celsius degree for 10-15 minutes. When it is going cold, grease with jam and glue a full and a holey cake. You can serve with icing sugar or grated nuts.
