How can it be that this biscuit has three names: Linzer cookies, Hildabrötchen and Spitzbuben? We’re highly confused because no matter what name we google, we always come back to the little biscuits with a dollop of jam. The preparation of the cookies is very simple.
Ingredients:
- 250 grams of wheat flour
- 50 g ground almonds
- 200 g vegetable butter
- 100 grams of sugar
- pinch of salt
- cold water as needed
- 150 g raspberry jelly (without seeds or pieces)
- 50 g powdered sugar
Instruction:
- Mix wheat flour, ground almonds, salt and sugar in a large bowl.
- Add the cold vegan butter in flakes and knead with cold hands.
- Add some ice water (or very cold water) and knead until you get a smooth dough.
- Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
- Roll out the dough to a thickness of 2 mm on a floured surface and cut out circles. Cut out another small circle in half of the circles so that you get a “ring”. You should end up with the same number of circles and rings.
- Place circles and rings on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for approx. 8-10 minutes. Let the cutters cool completely.
- Meanwhile, bring the raspberry jelly to the boil in a small saucepan.
- Spread the circles with the raspberry jelly, leaving a small border. Place a ring on the circle, press down slightly and sprinkle with powdered sugar.
Nutrition Facts Per Serving:
- Calories: 170
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 9g
- Protein: 3g
