Linz biscuits

Name: Linz biscuits
Cook time: 40 min
Total time: 40 min
Yield: 30
Ingredients: 125 g Butter or margarine; 100 g Sugar; 1 egg (size M); 250 g Flour; 1 package Vanillin sugar; 50 g crushed almonds; 1 Egg Yolk; 7-10 Tbsp pine nuts, flaked almonds and granulated sugar; 100 g Apricot Jam; 100 g Strawberry Jam; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 30

125 g Butter or margarine
100 g Sugar
1 egg (size M)
250 g Flour
1 package Vanillin sugar
50 g crushed almonds
1 Egg Yolk
7-10 Tbsp pine nuts, flaked almonds and granulated sugar
100 g Apricot Jam
100 g Strawberry Jam
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
For the dough, knead the fat in flakes, sugar, egg, flour, vanillin sugar and almonds into a smooth dough. Wrap in foil and chill for about 30 minutes. Then roll out to a thickness of approx. 3 mm on a floured work surface. Cut out approx. 60 round, square and heart-shaped cookies with wavy edges. Cut out another small motif from half of the cookies. Cool again for about 30 minutes. Spread all cookies with whisked egg yolk.
2
Sprinkle the cookies with pine nuts, flaked almonds or sugar crystals. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 10 minutes. Let cool off. Warm up the jam and pass through a sieve. Dust additional cut out cookies with icing sugar. Spread the remaining cookies with the jam. Place cookies dusted with icing sugar on top
3
Waiting time approx. 60 minutes