Linzer Augen - (Linzer Eyes)

Recipe Ingredients

		Dough
1 1/2		Unsalted butter
1/2 cup	99g / 3.5oz	Sugar
1 cup	93g / 3.3oz	Ground blanched almonds
1 1/2 cups	93g / 3.3oz	Unbleached all-purpose flour
		Finishing
1		Egg
1/2 cup	46g / 1.6oz	Blanched sliced almonds
1 cup	237ml	Apricot or raspberry preserves
1/4 cup	59ml	Water
		Confectioners' sugar

Recipe Instructions

Beat the butter until light and soft, then beat in 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 roll dough 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 sliced almonds. Bake the bases at 325 degrees about 15 minutes, keeping them very pale. Cool the bases.

Combine the preserves 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.

This recipe yields ??.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-8926)

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