Fine Linz biscuits

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4.7 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 60
  • 225 g Flour
  • 150 g ground almonds without skin
  • 100 g Sugar
  • 1/2 TEASPOON Cinnamon
  • 1 pinch Salt
  • 200 g cold butter
  • 1 egg (size M)
  • 1 glass (212 ml) thickened wild cranberries
  • 2 Egg yolk (size M)
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Knead flour, almonds, sugar, cinnamon, salt, butter in pieces and 1 egg first with the dough hooks of the hand mixer, then briefly with your hands to a smooth dough. Cover and chill for approx. 1 hour

  2. 2

    Roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm. Cut out approx. 60 squares (each approx. 4.5 x 4.5 cm) with the dough wheel

  3. 3

    Place 2/3 of the squares on 3 baking trays lined with baking paper. Cut the rest of the squares into 4 strips. Spread cranberries on the squares. Place two strips on each

  4. 4

    Whisk yolks and 1 tablespoon of water. Brush the strips with it. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Remove and let cool off. Dust with icing sugar

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
70 kcal
CARBS
6 g
FATS
4 g
PROTEINS
1 g