Summary

Ingredients

• 300 g butter
• 240 g powdered suar
• 4 large egg (s)
• 300 g flour, smooth
• 300 g hazelnuts, rated
• 140 g chocolate (cookin chocolate), rated
• 1 pinch (s) salt
• 2 teaspoons baking soda
• 1 pinch (s) cinnamon
• 1 pinch (s) clove (s)
• 200 g jam (currant jam, currant jam), passed
• powdered sugar

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Instructions

1. Mix the room temperature butter with icing sugar, ideally with a mixer, for about 6 minutes until frothy. Mix the eggs separately with the mixer for about a minute until frothy. Gradually stir in the butter. Mix well the flour with hazelnuts, chocolate, baking powder, salt, cinnamon and cloves and gradually stir in. Apply half the amount of dough to a greased baking sheet or a lined baking sheet and smooth it out. Pour the remaining dough into a piping bag with a large, smooth nozzle. Spread the jam evenly on the dough (I warm it up in the microwave beforehand, then it is easier to spread).
2. Tip: If you want the Linzer Schnitten even more fruity, you can use 300 g of jam right away!
3. Place the dough in the piping bag onto the jam as a grid. Bake in the preheated oven on the middle rack at 170 ° for about 35 minutes. Let the cake cool for about 10 minutes and then cut into pieces of any size. Let cool down completely and sprinkle with icing sugar.
4. The Linzer Schnitten tastes even better the next day, better the next day and so on, but unfortunately they usually don`t last that long.