Put the flour on the work surface and work in the butter cut into pieces.
Then add the egg yolk, icing sugar, vanilla sugar, a pinch of salt and lemon peel and quickly work into a smooth dough.
Wrap the dough in cling film and leave to rest in the fridge for 1 hour.
In the meantime, preheat the oven to 180° C, top/bottom heat.
Now knead the dough well again, roll it out to a thickness of about 3 mm and cut out tops with holes and bottoms without holes for the Linzer eyes.
If you halve the dough, kneading and rolling it out is easier.
Place the cut-out biscuits on a baking tray lined with baking paper and bake for about 10 minutes.
Finally, spread jam on the baked biscuits (or apply it with a piping bag) and put one part without a hole and one part with a hole together.
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