Linzeraugen
The Linz's eyes - Linzeraugen are known beyond the country's borders. Try the delicious cookies with the help of the step-by-step instructions and sweeten your Advent!
Ingredients for 30 servings
100 g hazelnuts, ground
125 g tea butter
1 organic egg
100 g fine granulated sugar
0.5 lemon
1 pinch of salt
200 g wheat flour, smooth
0.5 tsp baking powder
0.25 tsp cinnamon
100 g organic jam, variety: raspberry
2 tbsp icing sugar
Type of preparation
Beat the softened butter until foamy and knead with the hazelnuts, egg, sugar, lemon zest, salt, flour, baking powder, and cinnamon to a firm dough. Wrap in cling film and let rest in the refrigerator for an hour.
Preheat the oven to 180 ° C top/bottom heat. Convection is not recommended for this recipe.
Roll out the dough on the floured work surface to about 3–4 mm thick. Cut out circles around 5–6 cm (with a wavy edge if desired). Cut out a smaller circle in the middle of every other biscuit. Knead the remaining dough and cut out the biscuits again.
Line a baking sheet with parchment paper. Bake the biscuits until golden brown for about 10-12 minutes and then place on a wire rack. Spread jam over the hot biscuits without a hole. Place the biscuits with holes on top of the other biscuits, dust with icing sugar, and allow to cool.
tip
For jam without seeds, simply pass the fruit mass through a sieve and remove the seeds.
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