Austrian Linzer Augen - literally "Linz eyes" (traditional method & Thermomix)
Description
These small shortbread biscuits, delicately flavoured with lemon and topped with jam, melt in the mouth and seduce with their refined appearance. They are cousins of the famous Linz tart, an Austrian speciality dating back to the 17th century. Unlike the tart, these biscuits are presented as a sandwich: two discs of pastry, the top one pierced with three small holes, reveal the fruity filling. Delicious at Christmas, but also perfect for Easter, they keep well for several weeks in an airtight tin... as long as they are not uncovered before then!
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional method
1. Finely grind the almonds with the sugar (or use almond powder directly).
2. In a bowl, combine the flour, butter, egg yolk, lemon zest, salt and almond-sugar mixture. Knead quickly to obtain a smooth dough.
3. Wrap the pastry in cling film and leave to rest in the fridge for 1 hour.
4. Preheat oven to 170°C.
5. Roll out the dough thinly and cut out the biscuits, leaving half with three holes ("eyes").
6. Place on a baking tray lined with baking parchment and bake for around 7 minutes, watching for browning.
7. Allow to cool completely.
8. Mix the apricot jam with a little rum if desired. Spread over the full biscuits, then place the "eye" biscuits on top.
THERMOMIX® METHOD
Thermomix method
1. Place the almonds and sugar in the bowl and blend for 10 sec / speed 10. Scrape down the sides.
2. Add the flour, butter, egg yolk, lemon zest and salt. Knead for 3 min 10 sec / kneading mode.
3. Strain and leave to rest in the fridge for 1 hour.
4. Preheat oven to 170°C.
5. Roll out the dough thinly and cut out the biscuits (half full, half with three holes).
6. Cook for around 7 minutes, watching for colouring.
7. Garnish as in the traditional method.
