Apricot Linzer with tiger nuts

Ingredients for 1 servings:

• 220 g spelt flour type 630
• 30 g cornstarch
• 1 pinch of salt
• 60 g tiger nut flour
• 125 g butter, soft
• 60 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 100 g apricot jam

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

the classic with tiger nuts for nut allergy sufferers, approx. 30 pieces

For the shortcrust pastry, mix the dry ingredients, then add the egg and butter. Quickly knead everything with a dough hook or your hands until you have a smooth dough. Tip: Don’t knead for too long, or the dough will “burn,” meaning it will tear more easily and develop an unsightly consistency. If the dough is too dry, add a little water. The dough is ready to use immediately. Dust a clean work surface with flour, take about 1/4 to 1/3 of the dough, and roll out a portion with a rolling pin. Cut out the cookies using Linzer cookie cutters, making sure you get exactly the same number of circles with and without holes. Now you have to decide which version you prefer: either spread the jam on the cookies before baking or after baking. The after-baking version looks better, as the jam bubbles up in the oven and loses some of its color. However, this version keeps longer. Place the cut-out Linzer cookies on a baking sheet lined with baking paper and bake in a preheated oven at 170°C (top/bottom heat) for about 10-12 minutes if baking individually without jam, or 15 minutes if baking as double-decker cookies. The Linzer cookies should be golden brown, then they are done. Let the cookies cool briefly on the baking sheet, then carefully remove them from the sheet and let them cool completely on a plate. Spread the apricot jam on the round cookies without a hole using a teaspoon or pastry brush and place a cookie with a hole on top. If you like, dust the Linzer apricot cookies with powdered sugar. The cookies taste great fresh, but they also taste great if they can be left in a cool place for a few days. The dough yields about 30 cookies.