Flaking off the dough
Crumble the butter with the flour. Salt a little, add a packet of vanilla sugar and half of a packet of baking powder. Add sugar and almonds while kneading.
Linzer Augen
220g
wholemeal flour
150g
butter or margarine
80g
almonds
70g
icing sugar
1 small package
vanilla sugar
1 pinch
of salt
1
egg
150g
red currant jam
icing sugar needed for sprinkling
100g
1 piece
Brennwert
1729 kJ
1059 kJ
412 kcal
252 kcal
Fett
24 g
14 g
davon gesättigte Fettsäuren
11 g
7.1 g
Kohlenhydrate
41 g
25 g
davon Zucker
23 g
14 g
Protein
7.2 g
4.4 g
Salz
0 g
0 g
Linzer Augen
description & times
The term "Linzer Augen" can be translated with "the eyes of Linz". Those traditional cookies are filled with spicy red currant jam.
Adding the egg
Add the egg and knead everything quickly to a dough. Put the dough on a floured plate and let it rest in the fridge for 30 minutes.
Cutting out the cookies
Preheat the oven to 160 ° C. Roll out the dough three millimeters thick. Use cookie cutters to cut out one half your biscuits with a hole, the other half without a hole.
Placing them on a baking tray
Place the biscuits on a baking tray covered with baking paper. Insert it into the oven on the middle rail. Bake the cookies for eight to ten minutes.
Putting your cookies together
Stir the jam until it's smooth and pour it into a freezing bag. Cut away the lower tip. Spray a dab of jam on the ground and place the cookie cap on top.
Sprinkling with icing sugar
Sprinkle the assembled Linzer Augen with icing sugar.
Linzer Augen
The eyes of Linz can be stored in a well-sealed cookie jar for four weeks.
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