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Linz Eyes Cookies

6 servings

60 minutes

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Advent in Germany is the time for cookies. They are baked a week before Christmas Eve, so that they have time to rest, and then they are used to fill the bags of mummers who go from house to house singing Christmas carols. There are a lot of cookie varieties, but one of the most popular is "Linz Eyes" (not to be confused with "Linz Fingers", which are not baked goods at all, but sausages). An even number of circles are cut out of shortcrust pastry, one or three round holes are made in half of them and sent to the oven, then the whole circles are covered with icing made from currant jam and the cookies are fastened together. The slits with jam are the same "eyes" or "windows", as they are also called. And also "kisses", "mischievous ones" or "Johannes cookies". According to legend, In the 17th century, during the Thirty Years' War, the baker Johannes von Redsburg was the first to bake such cookies and distribute them free of charge on the streets of Linz to delight the townspeople on Christmas Eve.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

6servings

Almond

140 g

Powdered sugar

100 g

Wheat flour

130 g

Ground cinnamon

0.3 teaspoon

Salt

pinch

Butter

170 g

Chicken egg

1 piece

Vanilla essence

0.5 teaspoon

Raspberry jam

150 g

Cooking steps

1
Prepare the necessary ingredients.

2
Preheat the oven to 180 degrees. Place the almonds on a baking sheet and toast them in the oven for 8–10 minutes.
Required ingredients:
1. Almond: 140 g

3
Then take it out and let it cool, blend it in a blender.
Required ingredients:
1. Almond: 140 g

4
Mix flour, sugar, cinnamon, and salt.
Required ingredients:
1. Wheat flour: 130 g
2. Powdered sugar: 100 g
3. Ground cinnamon: 0.3 teaspoon
4. Salt: pinch

5
Add softened butter and mix until crumbly. Add the egg, vanilla essence, and ground almonds.
Required ingredients:
1. Butter: 170 g
2. Chicken egg: 1 piece
3. Vanilla essence: 0.5 teaspoon
4. Almond: 140 g

6
Knead the dough, wrap it in plastic wrap, and refrigerate for at least 3 hours.

7
Roll out the dough to a thickness of 6 mm on a floured surface. Cut out cookies using a cutter about 7 cm in diameter. Place them on a baking sheet lined with parchment. Cut holes in the center of half of the cookies using smaller cutters.

8
Bake the cookies at the same temperature for about 12 minutes, the edges should turn golden. Let the finished cookies cool completely.

9
Sprinkle the cookies with holes with powdered sugar. Spread jam on the whole cookie, leaving more jam in the center than at the edges.
Required ingredients:
1. Raspberry jam: 150 g
2. Powdered sugar: 100 g

10
Place the powdered, holey cookie on top.
Required ingredients:
1. Powdered sugar: 100 g