One of my most-loved sweet treats from childhood in Austria are Linzer Kipferl — tender little crescents filled with fragrant apricot jam and dipped in rich, glossy chocolate.
They’re everything I adore about Austrian baking: simple, elegant, and quietly irresistible. I still remember the scent filling our kitchen — butter, nuts, and jam mingling in the air — as my mother and I shaped each cookie by hand.
Today, I bake them just as we did then. They’ve become part of my ritual of *slow living*: best enjoyed warm from the oven, shared over tea, or savored alone with a morning coffee.
Attention: Highly addictive. But that’s precisely the point.
Because slow living is sweeter when shared - one bite, one memory, one moment at a time.
I am happy to share with you my mother's recipe:
220 g butter, softened
120 g of sugar
2 eggs
2 tbsp vanilla sugar
1 pinch of salt
1 tbsp
Lemon juice
370 g of plain flour
80 ml milk
200 g of apricot jam
100 g dark chocolate coating
10 g butter or coconut oil
Preparation
Stir the butter and sugar until frothy, then gradually add the eggs. Finally, stir in the vanilla sugar, salt, and lemon juice.
Fold in flour and milk.
Line a tray with baking paper and preheat the oven to 180 °C top/bottom heat.
Pour the mixture into a skin pass with a serrated spout No. 12 and sprinkle 12 approximately palm-sized dough on the plate. Slide into the oven on the middle rail. Reduce the temperature to 160 ° C and bake the biscuits for about 25 minutes.
Spread half of the Kipferl with heated apricot jam, then place the other half on top. Let the Kipferl cool completely.
Melt the couverture with the fat in a 35 ° C water bath. Dip the ends of the Kipferl and let them solidify on a wire rack.
Guten Appetit! - Enjoy!