Linzer Schnitten Recipes

Steps:

• Crust: Knead butter, sugar, flour, egg, breadcrumbs, cinnamon and hazelnuts to a soft dough, form to a ball and let cool in the fridge for about 20 minutes.
• Mix jam with rum.
• Butter a cake pan and split dough in halves.
• Use rolling pin to flatten dough.
• Cover cake pan with one half of dough and coat with jam-rum mixture.
• Cut other half of dough in half inch wide stripes and arrange "lattice-like" on the jam rum mixture.
• Bake at 175°C until golden brown (45minutes).
• Sprinkle with powdered sugar.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape., Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely., Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.