Linz eyes

Ingredients for 1 servings:

• 350 g spelt flour type 630, smooth
• 150 g corn flour
• 1 pinch of salt
• 1 tsp cream of tartar baking powder
• 180 g icing sugar
• ½ tsp vanilla extract
• 200 g butter
• 1 egg yolk
• 350 g currant jam (currant jam)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 12 minutes

without nuts, for approx. 45 pieces

In a food processor, combine spelt flour, cornflour, salt, cream of tartar, icing sugar, vanilla extract, butter, and egg yolk into a smooth dough. Wrap the dough in cling film and chill for at least 2 hours—ideally overnight. Preheat oven to 180°C (top/bottom heat) (160°C fan/convection oven). Roll out the dough to about 2 mm thick (between two sheets of baking paper or with flour). Cut out half of the dough using a standard biscuit cutter, and the other half using a biscuit cutter with holes. Bake the biscuits in the preheated oven for about 12 minutes. Dust the tops (with holes) with icing sugar immediately after baking. Let everything cool. Heat the currant jam and bring to a boil. If there are any pieces of fruit in it, press the entire jam through a sieve to reduce the surface to a jelly. Spread the jam over the bottoms and place them together with the perforated cookies. Let them dry. Makes about 45 cookies. Tip: If you don’t have special cookie cutters for Linzer eyes, you can use a circle cutter to cut out approximately 4-5 cm circles and then use heart or star cutters to cut out the center of one half of the cookies.