Linz cuts from sheet metal

Name: Linz cuts from sheet metal
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 350 g Flour; 1/2 TEASPOON Baking Powder; 200 g ground hazelnut kernels with skin; 200 g Butter; 2 Eggs (size M); 125 g Icing sugar; 1/2 TEASPOON Cinnamon; 1 knife tip ground cloves; 7-10 Tbsp grated rind of 1 untreated lemon; 2 (225 g each) Glasses of red currant jelly; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

350 g Flour
1/2 TEASPOON Baking Powder
200 g ground hazelnut kernels with skin
200 g Butter
2 Eggs (size M)
125 g Icing sugar
1/2 TEASPOON Cinnamon
1 knife tip ground cloves
7-10 Tbsp grated rind of 1 untreated lemon
2 (225 g each) Glasses of red currant jelly
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead flour, baking powder, hazelnuts, butter, eggs, icing sugar, cinnamon, cloves and lemon peel first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 1 hour. Roll out 2/3 of the dough on the greased fat pan of the oven (32 x 39 cm). Spread jelly on top. Roll out the remaining dough thinly on a floured work surface.
2
Use a dough wheel to cut into strips of approx. 1.5 cm. Place strips diagonally as a grid over the jelly at intervals of approx. 1 cm. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Allow to cool and dust with icing sugar
3
1 1/2 hours waiting time