Ciperines Linz Bakery
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 700 g flour
- 525 g butter
- 275 g suar
- 275 g hazelnuts, round
- 2 egg yolks
- 1 ½ lemon (s), add the juice
- 3 tablespoon cinnamon powder
For the cast:
- 200 g powdered suar
- 5 tablespoon lemon juice
Moreover:
- 2 glasses jam (currant jelly, red)
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients quickly to form a smooth dough. Wrap it in cling film and put it in a cool place overnight, otherwise the dough will be too sticky to roll out.
- The next day, roll out thinly and cut out cookies with a small, round, notched cookie cutter. Place them tightly on a baking sheet lined with baking paper. Bake in the oven at 180 ° C for about 10 minutes until the biscuits are colored. Let cool down well.
- Always put two cookies together as follows: Spread a little jelly on the lower side of the first and glue the underside on the second. Leave to dry in layers in the can for at least 1 day.
- For the icing, stir the powdered sugar with the lemon juice until smooth. Do not spread the icing too thinly on each side of the double biscuits, let them dry well.
- In addition to my vanilla crescents, these are the most popular Christmas cookies and unfortunately they are always eaten first.
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