Linzer eye cookies

Linzer eye cookies

#christmas #somethingsweet #classics

Who doesn't love Linzer cookies? We think these wonderful cookies aren't just for Christmas. A classic that's always a good idea!

Ingredients

• 300 g freshly ground flour
• 200 g butter (small pieces)
• 100 g icing sugar
• 1 packet of vanilla sugar or 20 g of homemade vanilla sugar with vanilla extract
• 2 egg yolks
• 100g peeled and finely grated almonds
• 1 pinch of cinnamon (optional)
• Grated and finely chopped zest of half a lemon

For the filling:

• Jam of your choice, e.g.: redcurrant jelly
• Icing sugar for dusting

preparation

1. Place the flour and the remaining ingredients in a mixing bowl and quickly work into a dough using the dough hook, then chill for approximately 20-30 minutes.
2. Preheat the oven to 180°C (convection oven).
3. Roll out the dough to a thickness of approximately 2–3 mm and cut out circles approximately 5 cm in diameter. Cut three eyes out of half of the circles.
4. Place the slices on a baking sheet lined with parchment paper and put them in the middle of the preheated oven and bake for about 10-12 minutes until light brown.
5. After briefly cooling, place a small mound of redcurrant jelly onto the unoiled slices, sift the perforated slices with a sugar/vanilla sugar mixture, and sandwich two together. The jelly should be slightly squeezed out of the holes.
6. Leave the finished Linzer cookies to dry on a wire rack for another 1-2 hours, then place them in a Tupperware or cookie tin – with layers of butter paper between each cookie.
7. Allow to infuse thoroughly for a few days. Store in a cool place.