Linzer augen (linzer eyes)
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Unsalted butter |
| 4 | ounces | Sugar |
| 4 | ounces | Ground blanched almonds |
| 8 | ounces | Unbleached all-purpose |
| Flour | ||
| 1 | Egg -- beaten | |
| Blanched sliced almonds | ||
| 12 | ounces | Apricot or raspberry jam |
| 2 | ounces | Water |
| Confectioners' sugar | ||
Directions
DOUGH
FINISHING
PREHEAT OVEN TO 325F. Beat the butter until light and soft, then beat in the sugar. Continue beating until very light. Stir in the almonds, then the flour. Scrape dough onto a piece of plastic wrap, flatten and wrap. Chill until firm, about 1 hour. Flour dough and surface very lightly and roll dough ¼-inch thick. Cut into 3-to-4-inch rounds with a fluted cutter. Transfer to paper-lined pans and cut a 1-inch opening in half the rounds with a plain cutter. Paint the cut rounds with beaten egg and strew with the sliced almonds. Bake the bases about 15 minutes, keeping them very pale. Cool the bases.
Combine the jam
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Recipe By :