Ingredients
- 200 g butter
- 300 g wheat flour (type 405)
- 1 pinch salt
- 100 g ground almonds (blanched)
- 150 g sugar
- 1 packet vanilla sugar
- 2 eggs
- 200 g jam/jelly
- some powdered sugar for dusting
- some wheat flour for dough handling
Preparation
- Cut the butter into pieces and put it into a bowl with the flour, salt, almonds, sugar, and eggs.
Knead with a mixer’s dough hooks, helping by hand if needed, until a dough forms. Then chill for 30 minutes. - Roll out the dough on a floured surface and cut out circles with a fluted round cutter (about 4 cm diameter).
- Line a baking sheet with parchment paper and place half of the dough circles on it.
- Use a smaller round cutter (1–1.5 cm diameter) to cut small holes out of the remaining dough circles.
- Preheat the oven to 180 °C (top and bottom heat) or 160 °C (fan). Bake the cookies for about 8–10 minutes until lightly golden (do not let them get too brown).
- Let them cool completely.
- For the Linzer cookies, you can use any jam you like. We chose a delicious homemade plum jam with cinnamon.
- Spread a small amount of jam on the whole cookie bases, then gently place the cookies with holes on top and press lightly. Repeat with the remaining cookies.
- Dust with powdered sugar before serving.
