Linzer Cookies Filled with Salted Caramel

Step-by-step method

At a glance

You're making classic Linzer cookies with a modern twist—maple syrup adds warmth to the wonderfully crumbly dough, which needs 1–2 days to rest in the fridge before baking. The real magic happens when you pair the delicate cookies with homemade salted caramel, which requires careful attention as the sugar caramelizes without stirring, then gets tempered with cream to create a smooth, luscious filling.

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Mix the flour with sugar

Mix the flour with the sugar and pile it up on the work surface.

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400 gram
All-purpose wheat flour

50 gram
Powdered Sugar
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Work the dough together

Make a well in the centre of the mound and add the egg yolks, melted butter and maple syrup. Start working it in gently so the butter doesn't run out. Once the ingredients come together nicely, knead for about 3 minutes.

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60 milliliter
Maple Syrup

250 gram
Unsalted Butter

3 piece
Egg Yolk
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Let it rest

Put the dough into a plastic bag and place it in the fridge. Let it rest for 1–2 days.

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Roll out the dough

On baking day, take the dough out of the fridge in the morning so it can soften. Roll out a third of it on a floured surface to a thickness of about 2–4 millimetres.
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Bake

Cut out shapes of your choice and bake at 180°C for about 8–12 minutes. From the eighth minute onwards, keep an eye on them so they don't burn. Once the edges start turning golden, they're done.
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Make the salted caramel

Pour 6 tablespoons of water into a saucepan. Add the sugar, don't stir, and set to cook over medium heat.

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60 milliliter
Water

240 gram
Granulated Sugar
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Let the caramel start to brown

Let it cook for about 5–10 minutes (still without stirring) until the sugar begins to caramelise and brown, starting around the edges.
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Golden colour

Give it a gentle stir, and once the caramel turns a lovely golden colour, remove it from the heat and set the pan onto a prepared board or tea towel.
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Add salt and cream

Stir in the salt. Now, while stirring constantly, slowly pour in the cream (room temperature or lightly warmed). Mix thoroughly so the caramel doesn't form lumps.

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8 gram
Salt

200 milliliter
31% Whipping Cream
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Let it cool

Leave the caramel to cool, then use it to sandwich the Linzer cookie rounds together.

Linzer Cookies Filled with Salted Caramel

Name: Buttery Linzer Cookies with Salted Caramel
Prep time: 55 min
Cook time: 30 min
Total time: 2290 min
Yield: 8
Cuisine: Czech
Ingredients: 3 piece Egg Yolk; 60 milliliter Water; 200 milliliter 31% Whipping Cream; 60 milliliter Maple Syrup; 50 gram Powdered Sugar; 240 gram Granulated Sugar; 8 gram Salt; 250 gram Unsalted Butter; 400 gram All-purpose wheat flour

ingofbaking

Prep 55 min Cook 30 min

Plus overnight of resting (not counted in active time)

9 Ingredients

10 Steps

Hard Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

3 piece
Egg Yolk
60 milliliter
Water
200 milliliter
31% Whipping Cream
60 milliliter
Maple Syrup
50 gram
Powdered Sugar
240 gram
Granulated Sugar
8 gram
Salt
250 gram
Unsalted Butter
400 gram
All-purpose wheat flour

About this recipe

Linzer cookies. One of the most classic Christmas treats. A truly reliable favourite. With this recipe, you can't go wrong — it's a tried-and-true one from my mum. Linzer cookies are so wonderfully crumbly and delicious that words almost don't do them justice. This year I gave the recipe a little twist, and the result was fantastic. Do you have maple syrup at home? If so, get it ready.

Vegetarian Desserts Christmas baking & cookies Christmas

Step-by-step method

At a glance

Mix the flour with sugar

For this step

Work the dough together

For this step

Let it rest

Linzer Cookies Filled with Salted Caramel

Ingredients — what you'll need

About this recipe