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.