Linzer cookies

Ingredients for 1 servings:

• 250 g flour, preferably instant flour
• 150 g ground almonds
• 100 g sugar
• 200 g butter, cold
• 1 egg(s)
• 1 tsp, smothered cinnamon
• 1 pinch of salt
• 1 jar cranberries (wild cranberries)
• some flour
• Powdered sugar, for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Linzer Torte in miniature format

Using the dough hook of a mixer, knead the flour, almonds, sugar, cinnamon, salt, egg, and butter into small pieces until you have a smooth dough. Cover and let rest in the refrigerator for half an hour. Dust the work surface with flour and roll out the dough to a thickness of about 3mm. Using a 4x5cm rectangular cookie cutter, cut out small rectangles and place them on a baking sheet lined with baking paper. Spread the cookies evenly with cranberries. Using a pastry wheel, cut out 1cm wide and 5cm long strips and place two strips per cookie diagonally or crosswise on the cranberry topping. Bake in a preheated oven at 160°C (convection oven) for about 15 minutes. Once cooled, dust thickly with powdered sugar. This makes about 30 delicious cookies that will always be a star on your cookie plate.