Linzer Sandwich Biscuits
2 hours 35 min
These incredibly light and moreish biscuits are made by sandwiching buttery almond biscuits with redcurrant jelly. Enjoy with a big mug of tea, coffee or hot chocolate.
anton
1 person made this
Ingredients
Makes: 50 biscuits
- For the Biscuits
- 4 hard-boiled egg yolks
- 80g caster sugar
- 200g butter
- 2 teaspoons vanilla sugar
- 1 pinch salt
- 300g plain flour
- 2 egg yolks, beaten
- For the Almond Sugar
- 120g blanched almonds, coarsely chopped
- 100g caster sugar
- For the Filling
- 125g redcurrant jelly
- For Dusting
- 40g caster sugar
Method
Prep:25min ›
Cook:10min ›
Extra time:2hr chilling ›
Ready in:2hr35min
- Press hard-boiled egg yolks though a fine sieve. Mix with 80g caster sugar. Add vanilla sugar, salt and sieved flour. Knead everything together. Wrap in foil and chill for 2 hours.
- In a bowl, mix together almonds and 100g sugar. Set aside.
- Preheat oven to 200 C / Gas 4.
- Roll dough out to 4mm thickness and cut in 5cm rings. Brush one side of the rings with beaten egg yolks, then dip into almond-sugar mixture.
- Place the rings with almond side up on a baking tray. Bake in the centre of the oven for 10-15 minutes.
- Remove the baked rings from the baking tray and leave to cool. Brush the bottoms with redcurrant jelly and press two rings together. Dust with the remaining caster sugar.
