Spitzbuben, also known as Linzer cookies, are a classic Swiss and Austrian treat that beautifully blend buttery shortbread-like cookies with a sweet, tangy jam filling. The name “Spitzbuben,” which translates to “rascals” in German, reflects their playful nature, as the top cookie features a cut-out shape, typically a star or heart, revealing the vibrant jam below.
Here is my take on these traditional cookies. These cookies are closely tied to Swiss holiday traditions, often enjoyed during Christmas as a festive delight. Their delicate, crumbly texture comes from a mix of all-purpose and almond flour, while the filling—typically raspberry or red currant jam—adds a tart contrast to the sweet dough. Dusted with a light sprinkling of icing sugar, Spitzbuben cookies are not just a treat for the palate but also a feast for the eyes, embodying the warmth and charm of Swiss baking traditions.
WHAT YOU’LL LOVE ABOUT THIS RECIPE
- Eggless
- Traditional
- Festive
- Looks attractive
INGREDIENTS USED IN SPITZBUBEN COOKIES (LINZER COOKIES)
All-purpose flour
Flour forms the backbone of the cookie dough, giving it the necessary structure to hold its shape during rolling, cutting, and baking. The mild flavor of all-purpose flour doesn’t overpower the almond flour, cinnamon, or jam, allowing the other ingredients to shine. Flour gives the cookies their soft-yet-crisp texture. I am using this all- purpose flour to make my Linzer cookies.
Almond flour
Almond flour introduces a subtle, nutty flavor that complements the buttery richness of the dough and balances the sweetness of the jam filling. This flavor is characteristic of traditional Spitzbuben cookies. Almond flour has a higher fat content compared to all-purpose flour, which helps retain moisture in the cookies, ensuring they don’t dry out even after baking. The natural speckles and texture of almond flour give the cookies a homemade, artisanal feel, staying true to their traditional roots. By partially replacing all-purpose flour, almond flour lowers the overall gluten content of the dough, resulting in a softer, more delicate cookie that doesn’t feel chewy or dense. I made my almond flour by simply grinding roasted almonds in a blender.
Cinnamon powder
Cinnamon introduces a gentle warmth and spiced undertone, giving the cookies a comforting, festive feel. Cinnamon is a classic spice in European baking, particularly in holiday treats like Spitzbuben cookies, giving them an authentic and traditional flavor. The slight spiciness of cinnamon balances the rich buttery flavor and sweetness of the condensed milk and jam, ensuring the cookies don’t taste overly sugary.
Butter
Cold butter is cut into the flour, forming small granules. These granules melt during baking, creating air pockets that result in a crumbly, tender texture, characteristic of shortbread-like cookies. Cold butter discourages overmixing because it stays solid during the initial preparation stages. This helps the dough maintain a light, delicate structure without becoming tough. Cold butter prevents the cookies from losing their shape during baking. This is particularly important for Spitzbuben cookies, which rely on sharp, well-defined edges and cut-outs for their signature look.
Condensed milk
Condensed milk provides sweetness to the dough, eliminating the need for additional sugar. Its natural caramelized flavor adds depth and richness to the cookies. The thick, sticky consistency of condensed milk helps bind the ingredients together, creating a smooth, pliable dough without the need for eggs. Its creamy, milky taste complements the nutty almond flour and spiced cinnamon, enhancing the overall flavor profile of the cookies.
Raspberry jam
Raspberry jam adds a vibrant, tangy-sweet flavor that contrasts beautifully with the buttery richness of the cookies. The jam functions as a filling, holding the two layers of cookies together. Its smooth, sticky texture ensures the cookies stay intact while adding a delightful burst of flavor in every bite. The vibrant red hue of raspberry jam peeks through the star-shaped cutout on the top cookie, making the cookies visually striking and festive, perfect for holidays or special occasions.
Icing sugar
Icing sugar is dusted over the top cookie, giving it a snowy, elegant appearance. This visual element enhances the festive and sophisticated charm of Spitzbuben cookies. Dusting icing sugar on the top cookie emphasizes the cutout shape by creating a contrast between the white sugar and the vibrant red jam peeking through.
EQUIPMENT USED FOR MAKING THESE SPITZBUBEN COOKIES (LINZER COOKIES)
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your marble cookies come out delicious!
To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which makes my baking process totally hassle free!
Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.
You will also need cookie cutters to make the Spitzbuben cookies and a saucepan to make the raspberry jam.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE THESE SPITZBUBEN COOKIES (LINZER COOKIES)
- Ensure the butter is cold when rubbing it into the flour. This helps achieve a crumbly, shortbread-like texture in the cookies.
- Refrigerating the cut-out cookies before baking prevents them from spreading too much in the oven, ensuring crisp edges and maintaining the shape.
- Allow the cookies to cool completely before assembling. Warm cookies may crumble or cause the jam to melt.
- Ensure the jam reaches a thick consistency, as runny jam will make the cookies soggy over time.
- Use a small spoon or spatula to spread the jam evenly on the base cookie for a neat appearance and consistent flavor in every bite.
- If not serving immediately, store the cookies and jam separately to maintain their crispness. Assemble them just before serving.
- 1 cup + 6 tbsp all-purpose flour
- ¼ cup almond flour/almond meal
- ¼ tsp cinnamon powder
- 5 tbsp (70g) cold butter, cubed
- ½ cup condensed milk
- For the jam
- ½ cup raspberries, fresh or frozen
- 2 tbsp sugar
- 1 tsp lemon juice
- ½ tbsp cornflour + 1 tbsp water
- Icing sugar, for dusting
- Add all-purpose flour, almond flour and cinnamon powder in a bowl along with the cold butter.
- Now, start rubbing in the butter with the flour using your fingers till the butter crumbles into small granules and the mixture resembles dry sand.
- Add the condensed milk to the above mixture and bring everything together to form a smooth dough.
- Take the dough between two parchment sheets and roll it into ¼-inch thickness using a rolling pin.
- Cut out even number of round cookies using a cookie cutter and cut half of these cookies from the centre in a star shape using a star-shaped cookie cutter.
- Refrigerate the cookie dough in a lined baking tray for 10-15 mins. Meanwhile preheat the oven to 180 degrees Celsius.
- Bake the cookies for 10-12 mins till slightly browned at the edges.
- To make the jam, heat a pan on medium heat and add raspberries and sugar to it. Heat until the raspberries become really mushy. Stir continuously and mush the raspberries as they soften. Add the lemon juice at this stage.
- Add the cornflour slurry and whisk continuously till the mixture starts to thick and reaches a jammy consistency.
- Once the jam has cooled, spread it over the full cookie and sandwich it with the star shaped cookie that’s separately dusted with icing sugar.
If you like my Spitzbuben Cookies (Linzer Cookies) recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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