03. Dec, 2020

Linzeraugen

Advent & Christmas, Dessert, Baking, Herbst, Winter,

Not only popular at Christmas time - the classic Linzeraugen. The delicious biscuits turn out particularly well with this recipe!

Level of difficulty

45 minutes

  • g SENNA Back
  • g sifted flour
  • g icing sugar
  • egg
  • g SENNA Aroma Vanille
  • g SENNA Aroma Zitrone
  • Apricot jam
  • Icing sugar for dusting
Allergens: A, C,
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Used SENNA Products:

1248315 SENNA Aroma Zitrone

SENNA Backaroma Zitrone

• Fresh lemon flavour
• Vegan

Art.Nr.: 1248315 | 1kg (6 x 1kg)

1248310 SENNA Aroma Vanille

SENNA Backaroma Vanille

• Fine vanilla flavour
• Vegan

Art.Nr.: 1248310 | 1kg (6x 1kg)

1212201 Senna Back

SENNA Back

• Best binding properties for short-crust pastry
• Aroma withstands the baking process
• Ideal for short-cut pastry and yeast dough
• Vegan

Art.Nr.: 1212201 | 10kg (4 x 2,5kg)

1212221 Senna Back Zero Palm 10Kg

SENNA Back ZERO Palm

• 100% palm oil free
• Best binding properties for short-crust pastry
• Aroma withstands the baking process
• Vegan

Art.Nr.: 1212221 | 10kg (4 x 2,5kg)

Preparation

  1. Mix the ingredients into a smooth dough.
  2. Roll out to a thickness of 4 mm, cut out disks using a pastry cutter and cut out eyes in half of the cookies.
  3. Bake the cookies at 180 degrees for approx. 12 minutes until golden yellow.
  4. Spread the whole cookies with jam, dust the others with icing sugar and join the two together.
  5. Baking temperature: 180°C
  6. Baking time: approx. 12 minutes
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Our tip

Redcurrant jam is also very good for Linzeraugen.



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