Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Linzer slices
To bake
Utensils
For a rectangular baking tray approx. 12 x 35 cm, lined with baking paper
How it's done
Pastry dough
Place the butter in a bowl, mix in the sugar and salt. Add the egg white. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Combine the flour and almonds, add, mix to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 15 mins.
Linzer slices
Chill one quarter of the pastry dough. Roll the remainder into a thin rectangle (approx. 15 x 40 cm) between two sheets of baking paper, place in the prepared tin, press the edges down well. Prick the base firmly with a fork. Combine the jam and cinnamon, spread over the pastry base. Roll out the chilled pastry between two sheets of baking paper to a thickness of approx. 5 mm, cut into strips, arrange diagonally on top of the jam. Glaze the pastry with the egg yolk.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the Linzer slices from the tray, leave to cool on a rack, decorate with sugar eyes.
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