LINZER AUGEN
300 g white flour
100 g powdered sugar
[+ more for dusting]
80 g ground almonds
2 packages vanilla sugar
200 g butter [room temperature]
2 egg yolks
apricot
/ red currant jam
_ place flour, sugar, almonds and vanilla sugar onto a work surface [mix roughly]
_ rub in softened butter and egg yolks
[will look too dry - but the dough comes together after a minute or two]
_ form a ball and refrigerate for at least 1 hour
_ preheat oven to 180°C
_ roll out dough [about 3mm thick]
_ cut out cookies [as many with as without holes]
_ place onto a baking sheet covered baking tray
[leaving a little space - they will grow just a hint bigger]
_ bake for about 10 minutes [until the edges turn a soft golden]
_ let cookies cool completely
_ combine the no-hole cookie and the 3-hole cookie with a layer of red currant jam
[let sit for a few hours until the jam has dried enough to keep the cookies together]
_ dust with powdered sugar
LINZER AUGEN
300 g Weizenmehl
100 g Puderzucker
[+ mehr zum Bestäuben]
80 g gemahlene Mandeln
2 Packungen Vanillezucker
200 g Butter [raumtemperatur]
2 Eigelb
Aprikosen-/Johannisbeer-Konfitüre