Austrian jam Linz biscuits 🇦🇹 These are small double butter biscuits filled with jam and sprinkled with powdered sugar. We never miss this classic during Christmas time 🎄
The dough is super quick and easy to make and with a few twists, it’s much healthier too! The dough is gluten-free but light in color made from oat and coconut flour with almond meal, homemade jam and sprinkled with coconut flour instead of powdered sugar.
For 10 to 12 cookies:
- 30-35g oat flour
- 15g coconut flour
- 30 g of almond powder
- 25 g coconut sugar
- 50g of vegetable butter
- 1/2 egg
- Salt
- 50 to 60 g of jam
1. To make the dough, knead the oat flour, coconut flour, almond powder, coconut sugar, cold butter in pieces, egg and salt using a dough hook kneader. You’ll probably have to use your hands at the end. Form a ball and refrigerate for 30 minutes.
2. Preheat the oven to 160°C
3. Sprinkle a work surface with a little flour, roll out the cold dough to a thickness of 3-4 mm and cut out the biscuits. We always need a pair consisting of a whole bottom cookie and a top cookie with a hole in the middle. There are special cookie cutters for this or you can punch a hole with a lid. You can either bake the small cutouts obtained in the form of mini-cookies, or knead them in the dough.
4. Bake for 8 to 10 minutes. Sprinkle the top cookies with coconut flour while they are still warm. Let cool.
5. Spread 1/2 teaspoon of jam on the bottom cookie and place a top cookie on top. Finished 😁
