Linzer augen (linzer eyes)

 
                         Linzer Augen (Linzer Eyes)
 
 Recipe By     : Cooking Live Show #CL8926
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         dough:
    1 1/2  stick         unsalted butter
      1/2  cup           sugar
    1      cup           ground blanched almonds
    1 1/2  cup           unbleached -- all-purpose flour
                         finishing:
    1                    egg
      1/2  cup           blanched sliced almonds
    1      cup           apricot or raspberry preserves
      1/4  cup           water
                         confectioner's sugar
 
 Beat the butter until light and soft, then beat in sugar. Continue
 beating until very light. Stir in the almonds, then the flour. Scrape
 dough onto a piece of plastic wrap, flatten and wrap. Chill until
 firm, about 1 hour.
 
 Flour dough and surface very lightly and roll dough 1/4 inch thick.
 Cut into 3-/to 4-inch rounds
 
 with a fluted cutter. Transfer to paper-lined pans and cut a 1-inch
 opening in half the rounds with a plain cutter.
 
 Paint the cut rounds with beaten egg and strew with sliced almonds.
 Bake the bases at 325 degrees about 15 minutes, keeping them very
 pale. Cool the bases.
 
 Combine the preserves and water and bring to a boil over medium heat,
 stirring occasionally. Strain into another pan and simmer the glaze
 until sticky.
 
 Sift confectioner's sugar over the almond-coated bases. Paint the
 others with the glaze and adhere the sugared bases to them. Fill in
 the openings with more glaze.
 
 
 
 
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