Linzer Taler

Ingredients for 1 servings:

• 125 g butter, soft
• 250 g sugar
• 1 bag of vanilla sugar
• ½ organic lemon(s), grated peel
• 1 tsp, leveled cinnamon powder
• 1 pinch(s) clove powder, generously
• 150 g hazelnuts or walnuts, ground
• 300 g flour
• 1 tsp, leveled baking powder
• 1 egg(s)
• 2 tbsp cherry brandy or other fruit schnapps
• 2 tbsp milk
• 250 g blackcurrant jelly or cherry or raspberry jelly
• Flour for the work surface
• 1 egg yolk
• 2 tbsp milk or cream

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 10 minutes

Whisk the fat in a bowl until fluffy. Add the sugar, vanilla sugar, and spices, and stir briefly. Combine the nuts, flour, and baking powder. Quickly knead everything into the dough along with the egg, schnapps, and milk. Cover with foil and let rest in the refrigerator for at least 1-2 hours—the longer the better. Preheat the oven to 155°C (Gas Mark 1, Fan: 145°C). Roll out about half of the dough to a thickness of about 1/2 cm and cut out round discs with a diameter of about 9 cm. Place them on a baking sheet lined with baking paper, spread with the jelly, and then decorate or top with various cut-out motifs such as stars, angels, and the like. Brush the discs with a mixture of egg yolk and milk or cream. Then bake for about 20 minutes. They shouldn’t get too dark. If you like, you can decorate the discs with gold dust once they’ve cooled. After about two weeks of refrigerated storage, the coins will have their best flavor. They could even keep until Easter—but that probably won’t happen; they’re too delicious for that.