Linz eyes

Ingredients for 1 servings:

• 300 g flour
• 200 g butter (not completely cold, cut into small pieces)
• 100 g powdered sugar
• 1 pkt. vanilla sugar (I use 20 g homemade vanilla sugar with vanilla pulp)
• 2 egg yolks
• 100 g almond(s), peeled, finely grated
• 1 pinch(s) cinnamon powder (a little more if desired)
• ½ organic lemon(s), grated and very finely chopped peel
• Currant jelly (currant jelly)
• Powdered sugar / vanilla sugar mixture, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

are eaten all year round in Linz

Combine the flour and remaining ingredients in a mixing bowl and quickly knead into a dough using the dough hook (food processor or hand mixer). Chill for about 20-30 minutes. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Roll out the dough to about 2-3 mm thick (I do this on a silicone mat) and cut out discs about 5 cm in diameter. Cut out three eyes from half of each disc – better yet, use a Linzer cutter with three holes. Place the discs on a baking sheet lined with baking paper and place in the center of the preheated oven. Bake for about 10-12 minutes until light brown. After cooling briefly, place a small heap of currant jelly on the unpierced discs, sift the sugar/vanilla sugar mixture over the perforated discs, and place two together. The currant jelly should be slightly squeezed out of the holes. Let the finished Linzer eyes dry on a wire rack for another 1-2 hours, then place them in a Tupperware container with a layer of butter paper between them. (You can also use a cookie tin, of course.) Let them sit for a few days. Store in a cool place.