Tipsy Linz Cookies
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 12 mins |
| Total Time | 2 hrs 12 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 250 g almond (s), round
- 150 grams sugar
- 1 packet vanilla sugar
- 200 g butter, soft
- 1 teaspoon cocoa powder
- 1 teaspoon cinnamon powder
- 0.5 teaspoon ½ clove powder
- 1 egg (s)
- 1 pinch (s) salt
- 3 tablespoon rum, or raspberry spirit
- 250 g jelly (currant), for the fillin
- 200 g suar, for turnin
- 1 teaspoon, heaped cinnamon powder
Print Recipe
Pin Recipe Instructions
- Knead the flour, almonds, sugar, vanilla sugar, butter, cocoa powder, spices, egg, salt and rum quickly to form a smooth dough. Wrap in foil and let rest in the refrigerator for about 1 hour.
- Knead the dough briefly again and roll out in portions. Cut out round cookies (4 cm in diameter) and place on a baking sheet lined with baking paper. Bake in a preheated oven at 180 degrees for about 12 minutes.
- In the meantime, put the sugar and cinnamon in a bowl and mix. After baking, turn the cookies with the top in the mixture immediately while still hot and let them cool.
- Mix the jelly with a hand blender to a spreadable mass, possibly heat the jelly a little in the microwave beforehand. Place a small blob of jelly in the middle of the cookies and place a second on top, press down a little and allow to dry. The sugar mixture should be visible on the top and bottom.
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