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.

    1 person made this

    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

    Prep:25min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr35min 

    1. 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.
    2. In a bowl, mix together almonds and 100g sugar. Set aside.
    3. Preheat oven to 200 C / Gas 4.
    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.
    5. Place the rings with almond side up on a baking tray. Bake in the centre of the oven for 10-15 minutes.
    6. 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.

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