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Linzer biscuits
Preparation time: approx. 20 minutes
Makes 30
Ingredients
200 g butter or margarine, softened
300 g plain flour
100 g icing sugar
8 g vanilla sugar
2 egg yolks
100 g ground almonds
Grated zest of ¹/₂ lemon
Filling:
200 g red currant jelly
Accessories
Baking tray
Preparation
Dice the butter, add to the flour, icing
sugar, vanilla sugar, egg yolk, almonds
and lemon zest and knead to a smooth
dough. Wrap in cling film and place in
the refrigerator to chill for 30 minutes.
Roll the dough out to a thickness of
approx. 2 mm and cut out round
biscuits. Make a small hole in the
middle of half of the biscuits (if the
biscuits are larger, make three holes).
Place the biscuits on a baking tray and
bake in a pre-heated oven until golden.
Remove from the oven and allow to
cool.
Heat the red currant jelly slightly and
spread on the biscuits without holes
while they are still lukewarm. Place the
biscuits with the holes on top and dust
with icing sugar.
Recommended settings
Oven function: Automatic programmes
Programme: Cookies/Muffins \ Linzer
biscuits \ 1 baking tray or 2 baking trays
Shelf level: See display
Programme duration: approx. 12
minutes
Alternative settings
Oven function: Fan Plus
Temperature: 160 °C
Pre-heat: Yes
Heating-up phase: Rapid
Shelf level:
1 tray: 2 [1] (1)
2 trays: 2+4 [–] (–)
Duration: 9–15 minutes
Baking
61
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