Medium 45 min

Linzer coffee cookies with peanut butter

Check out these surprisingly easy to make Linzer coffee cookies with peanut butter. Made with freshly brewed Caffe Vergnano espresso and a gooey peanut butter filling that complement each other perfectly and melt in your mouth! Try out the recipe below!

Products used for this recipe


260 g flour 00
1400 g almond flour
160 g cane sugar
2 teaspoons baking powder
200 g butter (cold)
1 cup Vergnano brewed espresso
2 yolks
1 pinch salt
Peanut butter


In a bowl, mix the 00 flour with baking powder and salt. In a separate bowl, work the butter into small pieces together with the brown sugar and brewed espresso. When the butter is creamy, add the egg yolks and mix. Add the almond flour and continue to knead the dough for a couple of minutes. Incorporate the flour, baking powder and salt into the biscuit mixture. Knead until a dough ball is achieved. Wrap it in cling film and leave it to rest for 1 hour in the fridge.

Preheat the oven to 180°. Roll out the dough to a thickness of about 3 mm on a floured work surface. Cut out the linzer using biscuit cutters. Cut a hole in half of the biscuits with a smaller cutter. Place all the biscuits on a baking tray lined with baking paper and bake for about 15 minutes. Take them out of the oven and leave them to cool completely on a tray. Spread the peanut butter in the centre of the biscuits without a hole, cover with the other biscuits applying slight pressure. You’re done! Enjoy!
Follow us on: