Linzer cookies with egg yolk

Name: Linzer cookies with egg yolk
Total time: 1 h
Yield: approx. 25 pcs
Cuisine: Hungarian
Ingredients: 150 g butter (room temperature); 240 g flour; 100 g icing sugar; 150 g blanched ground almonds; grated zest of 1 lemon; yolks of 2 hard-boiled eggs, pressed through a sieve; 1 raw egg yolk; 1 pinch of salt; redcurrant or raspberry jam for filling; icing sugar for dusting

Time: 1 hourapprox. 25 pcsapprox. 120 kcal / serving (estimated)approx. 2 g protein / serving

Linzer cookies are the basis of Hungarian Christmas, and this version is crumbly thanks to the hard-boiled yolk. Hard-boiled yolk is the secret of traditional Austro-Hungarian Linzer recipes: it gives a tender, fine, less crumbly dough. Sandwiched with jam, they are a true festive treat.

Linzer cookies with egg yolk (illustration)

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Method

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Cream the butter with the icing sugar and salt. Add the sieved cooked yolks, the raw yolk and the lemon zest.
Sift in the flour, add the almonds and knead quickly by hand into a dough. Wrap in cling film and chill for 1 hour.
Preheat the oven to 170 °C (155 °C fan) and line a baking tray with parchment paper.
Roll the dough out on a floured board to 3-4 mm thick and cut out 4-5 cm rounds. Cut a small hole in half of them (with a smaller cutter or a thimble).
Bake at 170 °C for 10-12 minutes until light golden. Cool on a rack.
Spread the whole rounds with jam, dust the ones with holes with icing sugar and place on top. They keep for 2 weeks in an airtight box.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Press the cooked yolk through a sieve so there are no lumps.
Chill the dough, because buttery dough sticks when warm.
Cook the jam down a little first so it does not run.
Serve the cookies after a few hours of resting, so the jam softens them.

Frequently asked questions

Can other jam be used?

Yes, apricot, plum or sour cherry also work, but the tartness of redcurrant is best.

What happens if I do not sieve the yolk?

Grainy, crisp bits end up in the dough, which is not unpleasant, but the dough will not be silky.

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