Linz Almond Biscuits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter, soft
- 150 g mararine, soft
- 180 g powdered suar
- 1 vanilla pod, the pulp it
- 3 egg yolks
- 200 g almond (s), peeled, finely round
- 350 g wheat flour, type 550
- 1 teaspoon lemon zest, grated, or finesse
- 2 pinches ground cinnamon
- Jelly, currant, for filling
- Powdered sugar, to sieve
Print Recipe
Pin Recipe Instructions
- Mix powdered sugar, vanilla pulp, grated lemon peel with soft butter and margarine with the egg yolks in the food processor until foamy and then add the flour and the peeled, grated almonds and quickly work everything into a kneading dough, wrap in cling film and refrigerate for at least 1 hour put.
- Preheat the oven to 180 ° C.
- Do not roll out the dough too thinly on a floured baking mat (I use a silicone mat) and cut out small flowers, cut a hole in the middle of half of the cookies. (There are also special hole cutters for Linz cookies and rascals).
- Now distribute the cookies on a baking sheet lined with baking paper and bake for approx. 8-10 minutes, not too dark. Depending on the size of the cutters, the amount of dough results in several trays!
- Line the not yet fully cooled cookies with holes on a wire rack and dust with powdered sugar. Brush the remaining cookies without a hole on the underside with currant jelly, put a little more in the middle and carefully put together each with a powdered perforated cookie, a little jelly should ooze out of the hole. Let the finished cookies dry on a wire rack for at least an hour and store them in cookie jars or Tupperware containers. However, they should not be placed on top of one another to avoid damaging the powdered sugar layer.
- The Linzer cookies taste best when you let them steep for a few days. If stored in a cool place, they will keep for several weeks!
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