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70 Linzer biscuits Makes 30 | Preparation time: 70 minutes Ingredients For the biscuits: 200 g butter 300 g plain white flour 100 g icing sugar 1½ tsp. vanilla sugar 2 medium eggs | yolk only 100 g ground almonds Grated zest of ½ unwaxed lemon For the filling: 200 g redcurrant jelly Accessories: Cling film Baking tray or universal tray Round biscuit cutters (in 2 sizes) Preparation Dice the butter, add to the flour, icing sugar, vanilla sugar, egg yolk, almonds and lemon zest and knead to form a smooth dough. Wrap in cling film and chill in the fridge for 30 minutes. Roll out the dough to a thickness of 2 mm and cut it out into circles. Make a small hole in the middle of half of the biscuits (if the biscuits are larger, make 3 holes). Place the biscuits onto the baking tray or universal tray, place in the oven and bake until pale yellow. Allow to cool briefly after cooking. Gently heat the redcurrant jelly and spread on the biscuits without holes while they are still lukewarm. Place the biscuits with the holes on top. Dust with icing sugar. Settings Automatic programme Cookies/Muffins | Linzer biscuits | 1 tray / 2 trays Programme duration 1 tray: 12 minutes Programme duration 2 trays: 17 minutes Manual 1 tray Oven functions: Fan Plus Temperature: 160 °C Booster: On Pre-heat: On Crisp function: Off Duration: 10–15 minutes Shelf level: 2 2 trays Oven functions: Fan Plus Temperature: 160 °C Booster: On Pre-heat: On Crisp function: Off Duration: 13–19 minutes Shelf level: 2 + 4 [1 + 3] (1 + 3) Useful tip: The quantities for the ingredients are for 2 baking trays. For 1 baking tray, halve the quantities or bake the biscuits one after the other.