Spitzbuben (Linzer Augen)

Ingredients

• 420 g wheat flour type 1050
• 150 g raw cane sugar
• 1 pinch vanilla
• 1 pinch salt
• 125 g ground hazelnuts
• 0.5 Organic lemon
• 250 g butter
• 2 small eggs
• 200 g raspberry jam
• 1 tbsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   Mix flour with raw cane sugar, vanilla, salt and hazelnuts in a mixing bowl. Wash the lemon hot, dry rub it, grate the zest and add it to the mixture. Cut butter into small pieces and fold them in. Add eggs and quickly knead everything into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.

2. 2.

   Then roll out the dough in portions about 0.3 cm thick, cut equal circles and rings, and place them on a baking sheet lined with parchment paper. Bake the cookies in a preheated oven at 170 °C (convection 150 °C; gas: level 2) for 8–10 minutes until pale yellow, then cool on a wire rack.

3. 3.

   Meanwhile heat the raspberry jam. Spread a circle of jam on the underside of each cookie and place a ring on top. Let the cookies cool and dry for 1–2 hours. Dust with powdered sugar.