Delicate Linz Pastries

Summary

Prep Time	30 mins
Cook Time	1 hr
Total Time	2 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

Moreover:

Apricot jam, currant or raspberry jelly
Icing sugar for dusting
Flour for the work surface

Instructions

Mix the flour with the baking powder, put the butter on top in flakes, add the sugar, almonds and eggs and quickly knead into a smooth dough. Wrap in cling film and place in the refrigerator for at least an hour.
Heat the oven to 175 degrees top / bottom heat.
Halve the dough and put one half back in the refrigerator. On a floured work surface, roll out the dough to a thickness of approx. 3 - 4 mm and cut out cookies with a round or wavy edge with a cookie cutter dipped in flour. Do the same with the second half of the dough, making a hole in the middle of the cookies.
Bake the cut out cookies one after the other on a baking sheet lined with baking paper for about 12 minutes.
After baking, remove the cookies from the tray and let them cool down. Warning: they are easily breakable when hot.
Brush the unperforated cookies with jam or jelly, place a perforated cookie on top and dust with powdered sugar.
Makes approx. 70 pieces.
They can be kept for several weeks in a tin can.

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