The Linzer Augen, or the ‘eyes of Linz’, are an essential part of the traditional Austrian Christmas pastry! Cookies that melt on your tongue and contain this little fruity touch that make their popularity!
The Austrian pastry is very dainty and elegant . Therefore the secret of these cookies is to make them small and thin.
The big cousin of these delicious cookies is the torte of Linz, a city in Austria. It is one of the most famous Austrian dessert. The oldest recipe for this torte was found in the magnificent Admont Abbey, in Austria, and dates back to 1653.
It is a Torte that is traditionally made of flour, almonds, sugar, egg yolk, spices and lemon. The filling is simply redcurrant jam, covered with a nice latticed dough.
The eyes of Linz consist of the same ingredients as the Linzer Torte but look different. 2 cookies form a sandwich, containing jam. The biscuit above contains 3 holes, the ‘eyes’, through which the gorgeous jam is peeking.
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- 150g of flour
- 100g of butter
- 50g of powdered sugar
- 50g grated almonds
- 1 egg yolk
- the zest of a lemon
- apricot jam
- rum (optional)
Mix all the ingredients by hand or blender as you prefer and let the dough rest for one hour in the fridge.
Roll the dough as finely as possible and cut the cookies.
Place them on a baking sheet and bake them at 170 ° C for about 7 minutes. Try to let them take as little color as possible! Just for the optics. My boys are always happy to be able to eat those who have had too much color.
Once cooled, mix a good apricot jam with rum (it’s optional) but I love it!
Gently spread the jam on the delicate disc and top it with the disc containing the eyes.
The ‘eyes of Linz’ are kept in a hermetically sealed box and in a cold place (fridge for example) for several weeks. Unless your children discover them first
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