Linzer Cookies with Redcurrant Jelly

Classic linzer-style cookies (Spitzbuben) with a crumbly hazelnut dough and fruity redcurrant jelly, best enjoyed with a cup of coffee or tea. They stay fresh for several days in a tin.

By yumbelo-Küche · 8 servings · 60 minutes

Ingredients

• 250 g wheat flour
• 125 g cold butter
• 100 g sugar
• 50 g ground hazelnuts
• 1 Stück egg (size M)
• 1 Packung vanilla sugar
• 1 TL cinnamon
• 1 Prise salt
• 1 Stück lemon zest, untreated, grated
• 200 g redcurrant jelly
• 50 g icing sugar for dusting

Method

1. Mix the flour, ground hazelnuts, sugar, vanilla sugar, cinnamon, salt and the grated lemon zest in a large bowl.
2. Add the cold butter in cubes and the egg, then quickly knead everything into a smooth dough with your hands or the dough hooks of a hand mixer.
3. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
4. Preheat the oven to 180 °C top and bottom heat and line a baking sheet with baking paper.
5. Roll out the dough on a little flour to about 3 mm thick and cut out circles about 5 cm across with a round cookie cutter.
6. Cut a small hole in the middle of half of the circles using a small cutter, about 1.5 cm.
7. Arrange the cookies on the baking sheet with some space between them and bake for 10 to 12 minutes, until the edges are light brown.
8. Let the cookies cool completely on a wire rack.
9. Stir the redcurrant jelly until smooth and spread it onto the whole cookies.
10. Cover the cookies with the cut-out rings, press down lightly, then dust with icing sugar.