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Linzer Shortdough
Author: Joe the Baker
  • 200 grams butter
  • 80 grams sugar
  • 70 grams brown sugar
  • 4 grams salt
  • 130 grams hazelnut meal
  • 50 grams whole eggs
  • 1 vanilla bean
  • 250 grams pastry flour
  • 4 grams cinnamon powder
  • 1 gram nutmeg powder
  1. Cream together the butter and sugars until light and fluffy.
  2. Add the hazelnut meal and cream until incorporated evenly.
  3. Add the eggs and vanilla extract, creaming until fully even and smooth.
  4. Separately, sift together the dry ingredients.
  5. Blend the dry ingredients into the butter mixture until a soft dough forms.
  6. Wrap the dough tightly and chill for at least 25 minutes.
  7. Roll dough to desired thickness and bake at 350F until dough is crispy.
Recipe Notes

This dough is great for cookies, tarts, and crumbled over seasonal plated desserts.