LINZ NUT COOKIES: LINZER NUSSGEBACK
To make 50
3 1/2 cups all purpose flour
1 2/3 cups sugar
1 cup butter, cut into pieces and softened
5 egg yolks
5 egg whites
7 oz. almonds, blanched, peeled and
ground, or hazelnuts, roasted, peeled
and ground (about 1 3/4 cups)
8 oz. semisweet baking chocolate, grated
Work the flour, 2/3 cup of the sugar,
the butter and the egg yolks into a
dough and knead well. Roll out the dough to a thickness of 1/4 inch; place on a buttered baking sheet, and bake in a preheated 350 F. oven for 10 minutes until half-done.
Meanwhile, stir the remaining sugar, the egg whites, ground nuts and chocolate over low heat until the mixture is thick and creamy. When the half-cooked pastry has cooled, coat it with this mixture.
Return the pastry to the 350 F. oven and bake until the topping is firm—about 10 minutes. Remove the pastry from the oven and let it cool before cutting it into 2-inch squares.
Kochbuch Fur Feinschmecker