Title: Linzer Augen (Linzer Eyes)
Categories: Cookies
Yield: 24 servings
Dough:
6 oz Unsalted butter
4 oz Sugar
4 oz Ground blanched almonds
8 oz Unbleached all-purpose flour
Finishing:
1 Egg; beaten
Blanched sliced almonds
12 oz Apricot or raspberry jam
2 oz Water
Confectioners' sugar
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 1/4-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 and water and bring to a boil over
medium heat, stirring occasionally. Strain into another pan and simmer the
glaze until sticky. Sift confectioners' sugar over the almond-coated bases.
Paint the others with the glaze and adhere the sugared bases to them. Fill
in the openings with more glaze.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
