Shortbread – Linzer croissants

Ingredients for 1 servings:

• 250 g butter
• 100 g powdered sugar (raw cane sugar)
• 1 pinch(s) vanilla, bourbon
• ½ lemon(s), the peel
• 1 large egg(s)
• 350 g spelt flour
• 250 g jam, apricot for filling
• 100 g couverture (chocolate)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

tastes good not only at Christmas time

Cut the butter into small pieces and cream together with the sugar, bourbon vanilla, and lemon zest. Add the egg and mix. Finally, stir in the flour with a wooden spoon. Preheat oven to 200 degrees Celsius. Line a baking sheet with baking paper. Fill a piping bag (with a star nozzle) with the mixture and pipe it onto the baking sheet in a shape approximately 8 cm in diameter. Bake for about 15 minutes and let cool. Spread half of the sheets with jam and sandwich them together with a second sheet. Melt the chocolate and dip the ends of the croissants in it. Let it set. Taste best after two days. That’s when they’re really soft and moist.