How to make
These wonderful Linzer cookies coming from Linz are now well known throughout the world. Widespread and well known.
The Linzer tart was the first original recipe, which was found in an Austrian abbey as far back as 1653. In its preparation, ground nuts were used instead of flour.
In the 19th century, the Linzer tart was adapted as the much-loved Linzer cookies. The original appearance of the cookies is two halves stuck together with raspberry jam and sprinkled with powdered sugar.
In my recipe, I tried to recreate the characteristic appearance of these cookies. Enjoy!
Mix the flour, sugar, butter, salt, egg yolks, vanilla sugar, grated lemon peel into a fine and smooth dough (in this case you can also use a mixer with dough attachments, it would be an advantage).
The dough is divided into two parts, wrapped in plastic wrap and left in the refrigerator for a minimum of 3 hours. Due to the butter content, the dough is split in two because it softens quickly outside the fridge, making it difficult to roll out, cut and transfer into a tray.
Then knead it again, sprinkle the work surface with flour and roll out the dough into a thickness of 1-2 mm, by cutting a circle in the middle of half of the cookies or using a mold for Linzers - stars and hearts.
Bake them in a preheated oven at 320°F (160°C) for 6-8 minutes, until golden.
Allow the cookies to cool and spread the marmalade or raspberry jelly /strawberries/ on the whole cookies very thinly with a small spoon.
Sprinkle the linzers with powdered sugar, which has been flavored with vanilla in advance.
Enjoy!
