Berti in baking fever – wholemeal linzer eyes

As you might have guessed, I – your Berti – am very busy baking Christmas cookies. Because Christmas is getting closer and closer and since I’m already really in the Christmas spirit and can not get enough of whole grain cookies anyway, I am currently quite often in my mouse kitchen to find. I usually turn on some Christmas music to go with it.

And this time I have a recipe for Linzeraugen for you. And since my mouse cave is located at the Salzburg grain mills, I prefer to use freshly milled whole wheat flour.


  • 350g whole wheat flour (I used spelt flour, whole wheat flour would of course also fit)
  • 230g butter
  • 1 egg yolk
  • 120g powdered sugar
  • 1 packet vanilla sugar
  • Jam (here I still had a jar of strawberry jam, but you can take one of your choice: Apricot, currant, plum, …)


To make it, mix all the ingredients together (except for the jam) and knead them into a dough, which should then be refrigerated for two hours.

After the waiting time, sprinkle your work surface with flour and preheat the oven to 180°. Also, prepare a baking sheet and line it with baking paper.

Now roll out the dough (not too thin, so that the cookies don’t break later) and cut out the Linzer eyes. One half with a round cookie cutter and the other half also with a round shape, but with another small hole in the center. You can use not only a round shape for the hole, but also little hearts or stars, as I did.

Place the cookies on the baking sheet and bake for about 12 minutes.

When the cookies have cooled a bit, spread the side that is not perforated with jam and gently press the other half (with the hole) on top. Sprinkle the finished linzer eyes with powdered sugar. Ready!

So now it’s your turn! I wish you much pleasure in baking and good luck! And you’re welcome to let me know how you did.

Best regards, the Berti

P.S. Do you already know the Salzburger Flockenmeister? Fresh flakes are something healthy and taste good (: Take a look.

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