Sarah Wieners Linzer Plätzchen

Name: Sarah Wieners Linzer Plätzchen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 28
Ingredients: 225 g Flour; 200 g cold butter; 100 g Sugar; 1 egg (size M); 150 g crushed almonds; 1/2 TEASPOON Cinnamon; 7-10 Tbsp peel of 1/4 untreated lemon; 1 Egg yolk (size M); 1 TABLESPOON Whipped cream; 150 g Raspberry Jam; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 28

225 g Flour
200 g cold butter
100 g Sugar
1 egg (size M)
150 g crushed almonds
1/2 TEASPOON Cinnamon
7-10 Tbsp peel of 1/4 untreated lemon
1 Egg yolk (size M)
1 TABLESPOON Whipped cream
150 g Raspberry Jam
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Sieve the flour onto the work surface. Spread butter in flakes, sugar, egg, almonds, cinnamon and lemon peel on top. Knead with cold hands to a short pastry. Shape into a ball and place covered in the fridge for about 1 hour. Then roll out thinly on a floured work surface. Cut out 28 double stars (6 cm Ø) and 28 stars without perforated stars (7 cm Ø) from the dough, kneading the dough again and again. Whisk egg yolk and cream.
2
Place on 3 baking trays lined with baking paper, brush with egg yolk and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Remove from the oven and allow to cool on a cake rack. Warm up the jam slightly and stir until smooth. Spread jam on the underside of the cookies with the star hole and place on the whole star. Fill the middle of the biscuits with jam. Leave to dry. Dust with icing sugar