Linz biscuits

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4.1 31
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 40
  • 250 g Flour
  • 150 g crushed almonds
  • 100 g Sugar
  • 1/2 TEASPOON ground cinnamon
  • 1/2 TEASPOON ground cloves
  • 1 pinch Salt
  • 1 egg (size M)
  • 200 g cold butter
  • 1 glass (225 g) redcurrant jelly
  • 7-10 Tbsp Flour
  • 1 egg yolk and 1 teaspoon whipped cream for spreading
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Mix flour, almonds, sugar, cinnamon, cloves and salt in a bowl. Add egg and butter in flakes. Knead quickly with your hands to a smooth shortcrust pastry. Form the dough into a ball, wrap in foil and chill for about 1 hour.

  2. 2

    Roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm. Cut out approx. 40 cookies with a round cookie cutter with wavy edge (approx. 5.5 cm Ø). Divide them between 2 baking trays lined with baking paper and cut a hole in the middle of each with a smaller, round cookie cutter with wavy edge (approx. 2.5 cm Ø).

  3. 3

    Knead dough remains together again and possibly put them in a cool place again. Mix egg yolk and cream and spread the cookies (curls) with it. Place the cookies one after the other in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

  4. 4

    manufacturer) Bake for 8-10 minutes.

  5. 5

    Roll out the remaining dough again and cut out another 40 cookies, now without a hole, and spread them on 2 baking trays. Also brush with egg yolk and bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

  6. 6

    manufacturer) Bake for 8-10 minutes. Let the cookies cool down.

  7. 7

    Sprinkle the curls (upper biscuit halves) with icing sugar. Warm up the jelly. Spread a thin layer of jelly on the lower biscuits (without holes) with a brush and place the curls on top. Put the remaining liquid jelly in a piping bag and cut off a small tip.

  8. 8

    Now fill the hole in the middle of the cookies with jelly. Dry for about 2 hours and let it set. Carefully pack the cookies into tins.

Nutrition Facts

KCAL
110 kcal
CARBS
11 g
FATS
7 g
PROTEINS
2 g