for 8 pieces

Pastry dough

80 g	butter, soft
80 g	sugar
1 pinch	salt
1	fresh egg white
150 g	half-white flour
80 g	shelled ground almonds

Linzer slices

200 g	blackcurrant jam
¼ tsp	cinnamon
1	fresh egg yolk

To bake

10	sugar eyes

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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