Linzer Augen (Linzer Eyes)

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 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 --