Fine Linz biscuits

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
4.4 7
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

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

Directions

  1. 1

    Knead 225 g flour, almonds, sugar, cinnamon, salt, butter in pieces and 1 egg first with the dough hooks of the mixer, then briefly with your hands to a smooth dough. Cover and chill for about 1 hour.

  2. 2

    Line three baking trays with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out dough to a thickness of approx. 3 mm on a little flour. 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 the plates. Rest of squares in 4 strips each. Arrange cranberries on the squares. Place 2 strips on each.

  4. 4

    Whisk 2 egg yolks and 1 tablespoon of water. Brush the strips with it. Bake one after the other in a hot oven for about 15 minutes. Let them cool down. Dust with icing sugar.

Nutrition Facts

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