Linz Kolatschen
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 140 g butter, soft
- 70 g suar
- 1 pinch (s) salt
- 3 small egg yolks
- 0.5 ½ teaspoon, leveled lemon zest from an untreated lemon
- 180 g wheat flour
- 25 g breadcrumbs
- 2 tablespoon jam, red
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- For approx. 40 biscuits.
- Preheat the oven to 175 ° C top / bottom heat. Line 2 - 3 trays with baking paper.
- Mix the butter with sugar and salt until frothy. Stir in the egg yolk and lemon zest. Mix the flour and breadcrumbs and add.
- Shape the dough into balls the size of a hazelnut and distribute them on the baking sheets. Make small indentations in the balls with the handle of a wooden spoon or a glass tube with aromatic oil. Pour the jam into a small freezer bag, cut off a tiny point and fill the indentations with it.
- Bake the biscuits on the trays for 10-15 minutes, one after the other, until the edge of the biscuit begins to brown slightly.
- Place the finished biscuits on a wire rack with the baking paper and let them cool. Dust with powdered sugar.
- Store separately in layers in a tin can with (baking) paper.
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