Linzer Little Buttons



preparation time: 35 minutes
baking time: 12 minutes
difficulty: easy

for about 30 cookies

for the dough

  • 1 egg
  • 1 egg yolk
  • 60 g sugar
  • 110 g plain flour, type 00
  • 90 g almonds, ground 
  • 1 teaspoon cinnamon 
  • 1 trace of cardamom
  • 1 pinch of clove powder
  • 1 pinch of salt
  • 125 g butter, room temperature

for serving

  • cranberry jelly
  • powdered sugar


Boil water in a small pot, add an egg and cook 10 minutes. Rinse under cold water, then peel egg and place cooked egg yolk in a bowl. (Use the cooked egg white in something else).

Smash the egg with a fork, then add the other raw egg yolk and sugar. Whisk all together well.

Now add flour, ground almonds, cinnamon, cardamom, cloves powder, salt and butter. Quickly knead it all together into a smooth dough, wrap in foil and let rest in refrigerator for 1 hour.

Preheat regular oven to 160°C.

Form the dough to a finger-like roll and cut into small pieces. Shape each piece into cherry-sized balls and place on a cookie sheet with baking paper. Bake for 12-15 minutes until light brown in color. Take out of the oven and let rest on the sheet for about 10 minutes. Then cool completely on a plate.

Coat each little button with cranberry jelly and put a second one on top, sprinkle with powdered sugar and serve.

Store the Linzer Little Buttons in an airtight container.


Julia Morat

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