Linzer nut eyes

Ingredients for 1 servings:

• 370 g flour
• 30 g cornstarch
• 1 pinch of salt
• 1 packet of vanilla sugar
• 125 g powdered sugar
• 1 egg(s)
• 250 g sweet cream butter
• 1 egg yolk
• 1 tbsp condensed milk
• 75 g nuts, chopped
• n. B. Spread, of your choice, OR:
• n. B. Nougat

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 32 minutes

A classic with a nutty twist

Knead all the ingredients for the dough until smooth. Divide the dough into two portions, flatten, and wrap in foil. Let rest in the refrigerator for about 30 minutes. Roll out the dough on a floured surface to about 4 mm thick. Cut out circles from one portion. Cut out circles from the second portion as well, but also cut a “hole” in the center of each circle using a small, round cutter (or use a Linzer cookie cutter). Place the cookies on a baking sheet lined with baking paper. Mix the egg yolk with the condensed milk and brush the circles with it. Then sprinkle with the chopped nuts. Bake in a preheated oven at approximately 180-190°C (top/bottom heat) for about 12 minutes (use your own oven’s experience). Place a small dollop of spread or warmed nougat on the cooled, whole cookies, then place a nut wreath on top. Tip: For a spread, I recommend Chiara’s chocolate coconut cream or coconut cream with white chocolate. Both can be found in my profile database.