Linz Kolatschen

by Editorial Staff

Summary

Prep Time	45 mins
Cook Time	15 mins
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

For approx. 40 biscuits.
Preheat the oven to 175 ° C top / bottom heat. Line 2 - 3 trays with baking paper.
Mix the butter with sugar and salt until frothy. Stir in the egg yolk and lemon zest. Mix the flour and breadcrumbs and add.
Shape the dough into balls the size of a hazelnut and distribute them on the baking sheets. Make small indentations in the balls with the handle of a wooden spoon or a glass tube with aromatic oil. Pour the jam into a small freezer bag, cut off a tiny point and fill the indentations with it.
Bake the biscuits on the trays for 10-15 minutes, one after the other, until the edge of the biscuit begins to brown slightly.
Place the finished biscuits on a wire rack with the baking paper and let them cool. Dust with powdered sugar.
Store separately in layers in a tin can with (baking) paper.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.