Linz cookies – an elegant and sophisticated delicacy originally from Austrian city of Linz. Its distinguishing feature is shortbread almond flour dough and attractive appearance in the form of a two-piece sandwich with jam in the middle that is bright looking through the window of the upper half. Cookies conquer their noble taste and soft sand texture. It will be great refreshments on the New Year or Christmas table, as well as sweet a gift to loved ones. Fold homemade linz cookies in box and present to those you love. Share with friends: 
Time: 1 hour. 30 min. Difficulty: easy Amount: 36 sandwich-cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. butter at room temperature
- 1.5 tbsp. powdered sugar plus additionally for sprinkles
- Yolks 4 large eggs
- 1 tsp finely grated lemon zest
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3/4 Art. ground almonds
- 3 tbsp. premium flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 Art. blueberry jam
Recipes with similar ingredients: almond flour, higher flour varieties, blueberry jam, icing sugar, vanilla extract, almond extract, lemon zest, eggs, almonds, confiture
Recipe preparation:
- Beat butter and powdered sugar until light airy masses. Then beat the yolks and add the lemon zest, vanilla and almond extracts. Stir in ground almonds.
- Sift flour, baking powder and salt into a separate bowl and pour this mixture into oil, stirring constantly. Knead dough and form 2 circles (the dough will be soft), wrap them in cling film and refrigerate for at least an hour.
- Preheat the oven to 190 ° C and cover 2 baking sheets with paper to baking.
- Mash the almond shortcrust dough a little to soften it (so the dough does not crack when rolling). Sprinkled with flour roll one circle and cut out cookies with using a drop-shaped mold 5 cm in size. Transfer the workpieces to a baking sheet (the remaining dough can be rolled out again).
- Roll out the second circle, cut from it blanks of the same forms, then take a drop-shaped mold 1 cm. smaller and make holes in the middle of each workpiece. Shift figures on another baking sheet. Roll out the remaining dough again. At you should get an equal number of lower and upper (with hole) halves of cookies.
- Bake cookies for 15 minutes, and figures without holes for 2 minutes longer. Cool the cookies before assembly. nasty.
- Sift the icing sugar over the hole cookies. Shuffle jam, so that it becomes softer, and distribute 1 tsp. on every whole a drop. Put cookies with a hole on top and gently squeeze. Let the jam congeal and put the cookies in an airtight container. Cookies can be stored for 3 days.
