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Apricot linzer biscuits
2min read

Apricot Linzer Biscuits

by Valentina Concordia

2min read

If you’re anything like us, Linzer biscuits have been nicely compartmentalised into a “thanks but no thanks” cooking category, along with pizza dough, pickles and ice cream. If you’re wondering what any of those foods have in common, it’s that their restaurant/store-bought counterparts are just SO good and require zero effort. But last week we faced one of these fears and attempted making Linzer biscuits from scratch. Just as we learned when making homemade gnocchi, they were easy - really easy. And extremely satisfying. So here’s our very best recipe for Apricot Linzer Biscuits - tried, tasted and loved by allplants team.

Prep Time


Cook Time



12 biscuits


2 cups flour (250g)
⅓ cup ground almonds (70g)
½ cup icing sugar (100g)
½ tsp salt
3/4 cup + 2 tbsp (200g) cold plant based butter, cubed
1 tsp vanilla extract
150g apricot jam



Add your flour, ground almonds, sugar and salt to a bowl and mix to combine. Add the cold cubed butter and knead using your hands for 2-3 minutes, until a smooth dough comes together. Form your dough into a ball and then cover your bowl with a kitchen towel. Let it chill in the fridge for 30-40 minutes.


Pre heat your oven to 180˚C. Roll your dough out onto a floured surface until it’s about ¼-⅛ inch thick. Using cookie cutters, cut out rounds (note: don’t cut out your smaller rounds yet). Transfer your rounds to a lined baking sheet and using a smaller cutter, make a hole in half of your rounds. Bake your cookies for 8-10 minutes, until golden. In the meantime, repeat the rolling/cutting process until you’ve used all of your scraps. Let your biscuits cool for 10 minutes.


In the meantime heat your jam up in a saucepan over medium heat for 3-4 minutes, as this will loosen it up.


Once your jam is warm and biscuits cool, it’s sandwiching time. Grab a round (bottom biscuit), drop a teaspoon of jam on it, and top with a biscuit ring. Repeat until you’re out of biscuits. Optional: use a fine mesh sieve to sprinkle the biscuits with icing sugar.


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina

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