Linz hearts and stars
easy
60 mins
60 mins
Ingredients
- 150 g Butter or margarine
- 175 g Flour
- 175 g Icing sugar
- 1 pinch Salt
- 100 g ground almonds (with skin)
- 1 egg (size M)
- 1 knife tip Cinnamon and ground cloves
- 1 Egg yolk (size M)
- 25 g flaked almonds
- 75 g red currant jelly and yellow apple jelly
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
For the dough, knead fat, flour, 150 g icing sugar, salt, almonds, egg, cinnamon and cloves with the dough hooks of the hand mixer to a dough. Then knead with your hands to a smooth dough. Wrap in foil and chill for about 1 hour. Then roll out the dough (preferably in 2 portions) thinly on a well floured work surface. Cut out hearts, flowers and stars (approx. 4 cm Ø) as desired.
- 2
Place about 15 cookies on a baking tray lined with baking paper. Whisk the egg yolk. Brush the cookies with egg yolk and cover with almond flakes. For half of the remaining biscuits, cut out the middle with various smaller cookie cutters. Place on baking trays lined with baking paper and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes in succession. Remove from the oven, place on a grid and allow to cool. Heat the jelly in two small saucepans. Let it cool down a little (it is already starting to get a little thick again). Spread the red and yellow jelly on the biscuits without holes.
- 3
Remove from the oven, place on a grid and allow to cool. Heat the jelly in two small saucepans. Let it cool down a little (it is already starting to get a little thick again). Spread the red and yellow jelly on the biscuits without holes. Place the cookie with the hole on top. Dust all biscuits with the remaining icing sugar
Nutrition Facts
100 kcal
11 g
6 g
2 g
More Delicious Recipes
