Linzeraugen are a really good christmas pastry. We tried several recipes this year but decided this one is the one to keep in mind for next year.

Ingredients

• 400g butter (warm so you can knead it)
• 200g powdered sugar
• 200g powdered sugar (topping, not for dough!)
• 2tbsp vanilla sugar
• 4 egg yolks
• 200g grounded almonds
• 400g wheat flour
• 200g red currant jam

Instructions

The main flavor for this pastry comes from the red currant jam. If possible, use homemade jam. Otherwise buy good one. If you cheap out on the jam the whole process might not be worth it in the end.

Mix butter, 200g powdered sugar, vanilla sugar and egg yolks. Add almonds and flour and knead it to a dough. Try to do that fast so the butter does not get too warm. Cover the dough and let it rest in the fridge for 2 hours.

Roll out the dough on a lightly floured table and cut out big round shapes. You can use any bigger bowl or glass with thin walls. On half of the circles cut out another smaller circle (usually you should cut out three small holes, though that is just a pain so we went with one big one instead).

Bake them until lightly golden. Let them fully cool down before filling them with jam and coating them with powdered sugar.

Tips

Mixing the jam does make it way easier to spread it evenly.