in Austria

Linz eyes

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Ingredients for 1 servings:

  • 300 g flour
  • 200 g butter
  • 100 g powdered sugar
  • 1 egg yolk
  • 1 bag of vanilla sugar
  • 100 g hazelnuts
  • 1 pinch of cinnamon
  • 4 tbsp apricot jam
  • 2 tbsp powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

typically Austrian

Make a smooth shortcrust pastry from all the ingredients for the dough (including cinnamon) and let it rest in a cool place for a good 1-2 hours. Then roll it out very thinly (approx. 3mm) and cut out circles. Cut out “eyes” in half of the circles, leaving small circles in the middle. Bake in a preheated oven at 180°C for approx. 8-10 minutes. Important: As soon as the edges turn light brown, remove from the oven. Only use the cookies when they are completely cooled: Roll the tops of the tops in powdered sugar and spread the bottoms with apricot jam. Place two together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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