CakeChristmas
CakeChristmas
Small rectangular Linzer sandwiches, thin raspberry red window in the center and narrow strip of white sugar on one side, visible blond biscuit.
Suggestion for presentation

Chic & Elegant / Cookies & cupcakes

Rectangular Linzer with narrow window

A recipe by CakeChristmas / Updated on 30 October 2026.

Shortbread rectangles form fine sandwiches, with a single slit revealing the jam and a strip of icing sugar on one side.

12 sandwiches of 7 x 3 cm; 6 servings / Sanded rectangles form fine sandwiches, with a single slit revealing the jam and a strip of icing sugar on one side.

6Indicative portions
45 minPreparation
24 minBaking
2 hRest & Cooling
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Shortbread rectangles form fine sandwiches, with a single slit revealing the jam and a strip of icing sugar on one side.

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Original quantity: 6 servings.

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Preparation

  1. Rub together flour, almond, butter and icing sugar. Add the 25 g of egg and vanilla, collect and refrigerate for 1 hour.
  2. Spread 3 mm between two papers. Cut 24 rectangles of 7 x 3 cm, gathering the offcuts once; cook any excess separately. In twelve rectangles, remove with a knife a 4 x 0.8 cm slit centered.
  3. Cook on two successive baking tray for 10 to 12 minutes at 170 °C and then cool for 30 minutes.
  4. Cover two-thirds of the openwork tops with a clean strip of paper, powder the remaining third with icing sugar and then remove the paper.
  5. Share the 60 g of jam between the twelve bottoms, about 5 g each, and place the lids without pressing. Allow to stick for 30 minutes flat.

Preserve and Serve

3 days in a refrigerator box; take out 15 minutes before tasting.

Baking tips for this recipe

  • Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
  • Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
  • Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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