03. dic, 2020

Linzeraugen

Advent & Christmas, Dessert, Baking, Autumn, Winter,
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

Used SENNA Products:

1248315 Senna Aroma Zitrone

SENNA Backaroma Zitrone

• Fresco aroma di limone
• Ottima resa anche in piccole dosi
• Facilmente dosabile
• Resistente alla cottura e al congelamento

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

1248310 Senna Aroma Vanille

SENNA Backaroma Vanille

• Delicato aroma di vaniglia
• Ottima resa anche in piccole dosi
• Facilmente dosabile
• Resistente alla cottura e al congelamento

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

1212201 Senna Back

SENNA Back

• Con olio di palma certificato come sostenibile
• Aroma delicato
• Delicata morbidezza

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

1212221 Senna Back Zero Palm 10Kg

SENNA Back ZERO Palm

• Aroma delicato
• Delicata morbidezza

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

Our Tip

Redcurrant jam is also very good for Linzeraugen.



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