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    Christmas biscuits

    Tirol Werbung / Janine Hofmann

    Linzer Eyes Biscuits

    Linzer Eyes are probably one of the most famous and traditional Christmas biscuits in Austria.

    How to make them

     

    Cut the cold butter into small pieces and quickly crumble with the flour. Add sugar, egg, vanilla sugar, and grated lemon peel and quickly mix into a smooth dough.

    Allow to cool for at least half an hour. Then roll out the dough about 3 mm thick and cut out the slices with a serrated cutter. Cut holes into half of the slices (use special cutter or small biscuit cutter).

    Place the slices on the baking tray and bake in a preheated oven at 200°C / 392°F for about 10 minutes until golden brown. After baking, coat the bottoms with jam, place the tops, and sprinkle with icing sugar.

    Tip: Like every biscuit made from short pastry, Linzer Eyes biscuits require a storage time of approximately 14 days until they are tender. It is recommended to store them in sealed metal boxes.