Linzer Tart Cookies
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Ingredients
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Yield
mini cookiesUnit of Measurement
- 500 g PreGel Five Star Chef Frollis - Shortcrust Dough Base - 44524
- 250 g unsalted butter
- 75 g whole eggs
- 25 g egg yolks
- 150 g hazelnut flour
- 10 g ground cloves, optional
- as needed PreGel Strawberry Extra Arabeschi - 72716
Method of Preparation
- Mix together all ingredients in a mixer with a paddle attachment mix until smooth and the mixture comes together.
- Roll the mixture out to a thickness of 5mm and then cut into the desired shape; be sure to cut a smaller hole into ½ of your cookies to make the sandwiches.
- Bake for approximately 15-20 minutes at 170˚C/338˚F.
- Once cooled fill with PreGel Strawberry Extra Arabeschi.