Linzeraugen

I've had a breakdown yesterday, because my last Vanillekipferl dough didn't do what I want. I felt lonely, couldn't believe that my nan really left me alone with all this baking. I tried another one, but again it didn't work. Then I decided to bake something else and I still had 2 doughes in my fridge.

This recipe is called Linzeraugen and its originally from my moms mom, Katica. She gave it to my other nan and there we go, family history, I've made them today. And I was so much talking to both my nans, every step I made was full of love and hope, please let it work. It did work out very well, I've just heard "wow, these are fantastic" - so I'm happy again, not reliefed yet, I first need to make Vanillekipferl again, but that's my story for tomorrow, we will see how things go.

And here it is, our real family recipe:

Linzeraugen

280 g flour
240 g butter
140 g powder sugar
175 g grounded almonds
a pinch of cinnamon
red currant jam

Stiff the flour and the powder sugar, add the almonds and cinnamon. Then quickly add the butter and knead it to a dough. Then put it into the fridge in plastic wrap and leave it there for at last one hour.
When starting to make the biscuits divide the dough in three parts. Put two parts back in the fridge and use a rolling pin to extend the dough to a thin piece. Use very very little flour to make sure it doesn't stick to the rolling pin. Move the piece after three or four time rolling over it and before you start cutting out the biscuits use a palette knife to remove the dough from your work surface.
Cut out as many upper shapes as lower shapes. After baking at 180 degrees for about 15 minutes and letting them cool down put upper and lower pieces together with red currant jam in between. To make the jam easier to use warm it up.