Andy`s Linzer Biscuits
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 40) |
Ingredients
- 250 g butter
- 350 grams sugar
- 3 egg (s)
- 1 pinch (s) nutmeg, cinnamon, cloves
- 250 g hazelnuts, round
- 500g flour
- 1 point baking powder
- 1 tablespoon rum, (Strohrum)
- 1 tablespoon cocoa powder
- 1 glass plum jam, black currant
- Lemon juice, to taste
Print Recipe
Pin Recipe Instructions
- This recipe corresponds to my Linzer recipe and is also ideal for cookies.
- Mix the currant jelly with the plum jam in a ratio of 1: 1 and season with lemon juice.
- Knead the ingredients into a dough and place in the refrigerator for 1 hour.
- Remove small pieces of dough and roll out 0.5 cm thick on a floured work surface.
- Now, depending on your mood, cut out round coins, stars or the like. It is important that the lid corresponds to the shape of the bottom with a hole in the middle.
- Spread the jam thinly on the bottoms of the Linzer biscuits. Cut out the lids and place them on top, pressing down lightly. Now fill the recess with jam.
- Bake the cookies for 15 minutes in the fan oven at 150 °.
- Let it cool down and then sprinkle it with powdered sugar and let it stand for at least 2 days. Here, as with the cake, the older the better.
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