Linzer Augen (Linzer eyes)
Linzer eyes are a classic of the Upper Austrian biscuit bakery and are of course a must on the Christmas biscuit plate. The Apricot Lady has kindly provided us with an old family recipe for Linzer Augen.
© Foto: The Apricot Lady: Linzer Augen - Der Kekserlklassiker aus Oberösterreich
Ingredients
For the dough:
- 400 g flour
- 170 g sugar
- 200 g soft butter
- 1 egg
- 70 g grated nuts (walnuts or other nuts of your choice)
- 1 tbsp rum
For the filling:
- Berry jam
Linzer eyes biscuit cutter
Preparation
Dough:
- Knead the dough ingredients all together well (approx. 10 minutes). Then shape the dough into a ball, place on a lightly floured plate, cover with cling film and place in the fridge for at least 3 hours.
Cut out the biscuits and bake:
- Preheat the oven to 160°C.
- After chilling, roll out the dough to a thickness of 3 millimetres on a lightly floured work surface.
- Cut out half of the biscuits without holes and the other half with the 3 holes in the centre
- Then place the biscuits on a baking tray lined with baking paper and bake for approx. 7 - 10 minutes. They should only turn a very light brown colour - don't let them get too dark!
- Remove the biscuits from the oven and leave to cool.
Filling:
- Spread a small dollop of berry jam on the biscuits without holes
- Then place the top of the biscuit with the 3 holes on top.
Store:
- Carefully place the finished Linzer eyes in the biscuit tin and place between the individual layers of baking paper, then nothing can happen to the biscuits should some jam leak out.
- It is best to leave the biscuits to stand for a week in a well-sealed biscuit tin.
Sprinkle the Linzer eyes with a little icing sugar before serving.