How to make
For these classic Linzers the hazelnuts are finely ground with half the sugar.
Mix the ground hazelnuts, flour, cinnamon and salt in a bowl.
Mix the butter and the remaining sugar separately. Beat with a mixer at high speed, until the mixture becomes fluffy.
Add the egg yolks, lemon peel and vanilla. Everything is beaten with a mixer, until the mixture becomes homogeneous.
Add the mixed dry ingredients.
They are mixed at low speed with the mixer, until a homogeneous dough is obtained.
It is divided into two parts. The two parts are thinned out and wrapped separately with cling film. Chill the dough in the refrigerator for at least one hour.
The oven is heated to 360°F (180ºC).
Take one half of the dough and roll it out onto a floured surface into a thickness of 4-5 mm. Cut out the desired cookie shapes and arrange them in a tray on baking paper.
Cut a hole (again in the desired shape) in the middle of half of the cookies.
Then repeat the same with the second half of the dough.
Place the tray with the Christmas cookies in the middle of the preheated oven. Bake for 10-12 minutes.
After removing from the oven, leave them to cool in the tray for 5 minutes and then carefully transfer them onto a wire rack to cool completely.
The cookies without a hole are spread with the jam.
The cookies with a hole are stuck on them.
Sprinkle the linzers with powdered sugar.
There we go - after 1 hour of work, you have these delicious Festive Linzer Cookies.
