Fine Linzer pillows

Ingredients for 1 servings:

• 225 g flour
• 150 g almonds, ground and without skin
• 100 g sugar
• ½ tsp cinnamon
• 1 pinch of salt
• 200 g butter, cold
• 1 egg(s)
• 2 egg yolks, for brushing
• 1 jar jam, raspberry, for filling
• 100 g icing sugar, for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

Knead the flour, almonds, sugar, cinnamon, salt, butter in pieces, and 1 egg, first with the dough hook of a hand mixer, then briefly with your hands, until you have a smooth dough. Cover and chill for about 1 hour. Roll out the dough to a thickness of about 3mm. Cut out or punch out about 60 squares (approx. 4.5 x 4.5 cm each). Place 2/3 of the squares on a baking sheet lined with baking paper. Cut the remaining squares into 4 strips each. Place a small dollop of jam in the center of the squares. Place two strips diagonally on top. Whisk the egg yolks and 1 tbsp water, then brush the strips with this mixture. Bake one sheet at a time in the preheated oven at 200°C for about 15 minutes. Remove from the oven and let cool. Dust with powdered sugar. Tip: You can also use thickened wild cranberries.