Linz crispy biscuits

Name: Linz crispy biscuits
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 250 g + some flour; 100 g ground almonds with skin; 150 g + 2 tablespoons icing sugar, salt; 1 knife tip laced with cinnamon and cloves; 150 g cold butter/margarine; 1 egg + 1 egg yolk (size M); 2-3 TABLESPOONS flaked almonds; 75 g red and yellow jelly; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

250 g + some flour
100 g ground almonds with skin
150 g + 2 tablespoons icing sugar, salt
1 knife tip laced with cinnamon and cloves
150 g cold butter/margarine
1 egg + 1 egg yolk (size M)
2-3 TABLESPOONS flaked almonds
75 g red and yellow jelly
baking paper

Directions

1
Knead flour, ground almonds, 150 g icing sugar, 1 pinch of salt, spices, fat in pieces and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover the dough and chill for about 1 hour
2
Line baking trays with baking paper. Roll out the dough on a little flour to a thickness of about 3 mm. Cut out a total of about 80 hearts, flowers and stars (about 4 cm Ø). Cut out smaller hearts, stars and blossoms from approx. 30 cookies and use them as leftover dough or bake them like this
3
Place whole cookies and cookies with a hole on the trays. Whisk the egg yolks. Spread about 20 whole biscuits and sprinkle with almond flakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 10-12 minutes. Let them cool down
4
Heat jellies separately. Spread about 15 whole cookies with red jelly and 15 with yellow jelly. Place the matching biscuits with a hole on top. Fill up with the same jelly if necessary. Dust the biscuits with 2 tablespoons of icing sugar