Cookie Cutter Austrian-Traditional Linzer Auge

Only a cookie cutter
Austrian-Traditional "Linzer Auge"
two parts

Print Settings

Printer:

Own Build /ndl V2

Rafts: No

Supports: Yes

Resolution:  0.16

Infill: 50-70%

Filament: Generic ABS any 
 

Notes: 

Print Speed 60mm/sec, Temp noozle 245 degrees Celsius, Bed 90 degrees Celsius

Category: Kitchen & Dining

Recipe

Ingredients for 6 servings
600 g wheat flour, smooth (Type 700)
400g butter
2 pcs egg yolks
200 g icing sugar
2 pk vanilla sugar
1 pinch of zest of a lemon
1 pinch of salt

1. Place the flour on the work surface and incorporate the butter cut into pieces.
2. Then add the egg yolks, powdered sugar, vanilla sugar, a pinch of salt and lemon peel and quickly work into a smooth dough. Wrap the dough in cling film and let it rest in the fridge for 1 hour.
3. In the meantime, preheat the oven to 180° C, top/bottom heat.
4. Now knead the dough well again, roll it out to about 3 mm thick and cut out tops with holes and bottoms without holes for the Linzer eyes. If you halve the dough, it's easier to knead and roll out.
5. Place the cut-out cookies on a baking tray lined with baking paper and bake for about 10 minutes.
6. Finally, spread the baked cookies with jam (or apply it with a piping bag) and assemble one part without a hole and one part with a hole.