CakeChristmas
CakeChristmas
Three square Linzer sandwiches, golden lid with a large triangular window showing the red jam and the other ivory half in white chocolate, thin red line between two shortbread cookies.
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Pop & Colored / Cookies & cupcakes

Square Linzer Biscuits with Diagonal Windows

A recipe by CakeChristmas / Updated on 30 October 2026.

Two square shortbread gather around a red jam; the lid has a large triangular window and the other half receives a flat ivory chocolate.

18 square sandwiches of 6 cm / shortbread, openwork cutting, assembly after cooking

9Indicative portions
45 minPreparation
28 minBaking
2 hours 30 minutesRest & Cooling
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Dessert in this mood

Two square shortbread gather around a red jam; the lid has a large triangular window and the other half receives a flat ivory chocolate.

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Original quantity: 9 servings.

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Preparation

  1. Rub together flour, almond, diced butter and 80 g of sugar. Add egg and vanilla, gather without kneading. Refrigerate for 1 hour.
  2. Spread the dough over 3 mm, cut 36 squares of 6 cm. In eighteen lids, remove a right-angled triangle about 2.6 cm wide on one half, leaving at least 8 mm of frame around. Cook the offcuts separately.
  3. Cook the two baking tray 12 to 14 minutes separately at 170°C; cool for 30 minutes.
  4. Melt the white chocolate. Spread 2 to 3 g on the full half of each lid, without closing the window. Reserve the surplus; let take 30 minutes.
  5. Spread about 8 g of jam over the eighteen bases and place the lids. Press lightly and refrigerate for 30 minutes.

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.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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