Linz almond biscuits

Name: Linz almond biscuits
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 30
Ingredients: 250 g + some flour; 50 g ground almonds, 100 g sugar (without skin); 1 package Vanillin sugar; 125 g butter/margarine; 1 egg + 1 egg yolk (size M); 7-10 Tbsp pine nuts, flaked almonds and granulated sugar; 7-10 Tbsp for ornament; 7-10 Tbsp approx. 150 g each of apricot and cherry jam; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 30

250 g + some flour
50 g ground almonds, 100 g sugar (without skin)
1 package Vanillin sugar
125 g butter/margarine
1 egg + 1 egg yolk (size M)
7-10 Tbsp pine nuts, flaked almonds and granulated sugar
7-10 Tbsp for ornament
7-10 Tbsp approx. 150 g each of apricot and cherry jam
7-10 Tbsp Icing sugar
baking paper

Directions

1
Knead 250 g flour, almonds, sugar, vanillin sugar, fat in pieces and 1 egg first with the hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 30 minutes
2
Roll out the dough on a little flour to a thickness of about 3 mm. Cut out about 60 round, square and heart-shaped cookies with wavy edges (4-6 cm Ø). Cut out approx. 30 of them with Christmas motifs (fir trees, stars etc.) and process them as leftover dough
3
Whisk the egg yolks. Coat the cookies with the hole, sprinkle with pine nuts etc. Bake all cookies on trays in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 12 minutes. Let them cool down
4
Heat jams separately and pass through a sieve. Spread the cookies without a hole with jam. Dust the remaining cookies with icing sugar and place them on top. Fill up a little with the same jam