Burgenland Cookies

Ingredients

• 3 eggs
• 260 g spelt whole‑grain flour
• 250 g butter
• 40 g honey
• 250 g birch sugar powdered sugar
• 4 tbsp apricot jam
• 1 tsp lemon juice

Instructions

1. 1.

   Separate the egg yolks and whites. Quickly knead the flour with diced butter, honey, and yolks into a smooth dough, shape it into a ball, wrap in cling film, and chill for about 30 minutes. Then roll the dough out to ~3 mm thickness on a floured surface and cut out circles of ~5 cm diameter; place them on a parchment‑lined baking sheet.

2. 2.

   Beat the egg whites with powdered sugar until stiff peaks form. Fill a piping bag fitted with a star tip and pipe a ring of small dots around the edge of each cookie. Bake in a preheated oven at 160 °C (fan 140 °C, gas level 2) for about 12 minutes until golden‑yellow. Remove and cool. Meanwhile warm jam with lemon juice, strain through a sieve, and fill the center of each cookie. Let dry before serving.