Linzer crescents

Time: more than 1 hour
Category: Pastries
Complexity: medium


for 30-35 pieces

325 g flour
150 g icing sugar
250 g butter
55 g egg yolks
pinch of salz
seeds of 1 vanilla bean
zest of 1 lemon

fruit jam
chocolate glaze or tempered couverture


For the dough crumble flour, powdered sugar, vanilla seeds, lemon zest, salt and diced cold butter. Add the egg yolks and make it into a dough.

Fill the dough into an piping bag with a "star" nozzle (12 mm) and pipe on the baking pan covered with baking paper. Leave enough space between cookies.

Bake at 190 °C for about 7 to 10 minutes. Spread one half with jam and put together with a second crescent. Then dip the cookies in the chocolate and let them dry on the kitchen grid.