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Linzer Augen (Linzer Eyes)

Linzer Augen (Linzer Eyes)

30 min
For 25 servings
  • 300 gflour
  • 200 gbutter
  • 100 gicing sugar
  • 1 pkgvanilla sugar
  • 2 pcsEgg yolks
  • 100 gground almonds
  • 1 pinchcinnamon
  • 5 glemon zest
  • 25 tbspcurrant jam
  • 0 xicing sugar

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multi-purpose blade
Put the flour in a bowl with the other ingredients and work into a dough using the bamix® multi-purpose blade. Then refrigerate the dough for approx. 20 to 30 minutes. Preheat the oven to 180 °C (fan oven). Roll out the dough to a thickness of about 2 to 3 mm and cut out slices of about 5 cm in diameter. Take half of the slices and cut out three “eyes” from each slice. If available, use a "Linzer biscuit cutter" with three holes. Place the slices on a baking tray lined with baking paper, slide into the middle of the preheated oven and bake for approx. 10 to 12 minutes, until light brown. After allowing the slices to cool down slightly, place a heap of redcurrant jelly on the unperforated slices, sprinkle the perforated slices with icing sugar and sandwich the two together. The redcurrant jelly should be "squeezed" a little out of the holes. Leave the finished Linzer Augen to dry on a cake rack for another 1 to 2 hours and then place them in a biscuit tin with greaseproof paper as an intermediate layer. Leave to rest for a few days. Store in a cool place.

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