Ecomely

Language

Linzer Augen (Linz eyes): photo of the dish
Illustrative photo: Häferl — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

Linzer Augen (Linz eyes)

Austrian shortbread biscuits from Linz, made with a crumbly almond and cinnamon dough, filled with redcurrant or apricot jam. The small hole in the centre shows the red jam, hence the name "eyes". They are traditionally served at Christmas.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Mix the flour, ground almonds, cinnamon, salt and icing sugar in a bowl.
  2. Add the cold butter and rub in with your fingertips until you get a coarse sand-like texture.
  3. Stir in the egg yolk and lemon zest, then knead quickly to form a smooth ball.
  4. Wrap the dough in cling film and let it rest for 1 hour in the fridge.
  5. Preheat the oven to 180 °C. Roll out the dough to 3 mm thick and cut out discs 5 cm across, then the same number of discs with a small hole in the centre.
  6. Place the biscuits on a tray lined with baking paper and bake for 8 to 10 minutes, until just golden.
  7. Let them cool completely. Spread jam on the solid discs, then top with the holed discs.
  8. Dust with icing sugar before serving.

Variations and tips

Hazelnut version. Replace the ground almonds with the same quantity of ground hazelnuts.

Using what's available here. If you don't have ground almonds, blitz whole almonds with 1 tablespoon of flour until you get a fine powder.

More ideas

Milk and Cream Strudel (strudel au lait et à la crème)1 h 15 · 6 serv. · budget-friendlyMozartkugel1 h 05 · 20 serv.Kipferl55 min · 12 serv. · budget-friendlyLinzer Torte1 h 05 · 8 serv.Danish pastry (viennoiserie danoise)1 h 15 · 8 serv. · budget-friendlyVanillekipferl42 min · 4 serv.Punschkrapfen1 h 05 · 8 serv. · budget-friendlyHazelnut wafer (Neapolitan wafer)45 min · 4 serv.

Original Ecomely recipe.