Christmas linzer cookies with Biscoff

A festive cookie that brings out the real Biscoff deliciousness


For 10 servings
  • 120g unsalted butter
  • 60g powdered sugar
  • 1 egg yolk
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • Juice from 1/4 lemon
  • 50g almond flour
  • 150g all-purpose flour + extra for dusting


  • Icing sugar
  • Biscoff Spread

Prepare in 7 steps

  • 1

    For the dough: put butter into a bowl, (ideally use a food mixer, if not mix by hand). Whisk/beat until creamy while adding the icing sugar. Add the egg yolk followed by the salt, vanilla extract and lemon juice. Mix until everything is well blended together.

  • 2

    If using a food mixer, remove the whisk attachment, add the dough hook, and lower the speed. Stir in the almond flour and the sifted all-purpose flour. Mix until a dough forms.

  • 3

    Wrap in plastic foil. Place in the fridge for 1 hour.

  • 4

    Preheat the oven to 180°c. Cover a baking tray with baking paper.

  • 5

    Take the dough out of the fridge and roll out (0.5 cm thick) on a lightly floured surface. Cut out the cookies using a cookie cutter of choice. Use a smaller cookie cutter to cut out the middle of the cookies. Transfer them on the baking tray.

  • 6

    Place in the oven for 8 minutes until they look dry. Let them cool completely on a cooling rack.

  • 7

    Dust the cookies with the cut outs with icing sugar. Spread the Biscoff Spread on top of the cookies. Place a cut out cookie on top of a cookie covered with spread, press lightly.

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