Linz Nut Eyes

by Editorial Staff

Summary

Prep Time 50 mins
Cook Time 12 mins
Total Time 1 hr 32 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 370 g flour
  • 30 g cornstarch
  • 1 pinch (s) salt
  • 1 packet vanilla sugar
  • 125 g powdered suar
  • 1 egg (s)
  • 250 g butter, (sweet cream butter)

Also:

  • 1 egg yolk
  • 1 tablespoon condensed milk
  • 75 g nuts, chopped
  • 1 port. Spread, your choice, OR:
  • nougat
Linz Nut Eyes
Linz Nut Eyes
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Instructions

  1. Knead all the ingredients for the dough until smooth, divide into two portions and let them rest in the refrigerator for approx. 30 minutes, flattened and wrapped in foil.
  2. Then roll out on flour about 4 mm thick. Cut out circles from a serving. Also cut out a hole in the middle of the second portion, but additionally for each circle with a small, round cookie cutter (or use a Linz cookie cutter). Place the cookies on a baking sheet lined with baking paper. Mix the egg yolks with the condensed milk, brush the wreaths with it and sprinkle with the chopped nuts.
  3. Bake in a preheated oven at approx. 180-190 ° C for approx. 12 minutes (use experience from your own oven).
  4. A small dollop of spread or warmed nougat is placed on the cooled, whole cookies, then a nut wreath is placed on top.
  5. Tip.
  6. As a spread, I like to use Chiaras chocolate-coconut cream or coconut cream with white chocolate. Both can be found in the DB in my profile.

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