Recipe - Linzer Augen (Linzer Eyes)

DOUGH
6 ounce Unsalted butter
4 ounce Sugar
4 ounce Ground blanched almonds
8 ounce Unbleached allpurpose flour

FINISHING
1 Egg; beaten
Blanched cut or sliced up almonds
12 ounce Apricot or raspberry jam
2 ounce Water
Confectioners' sugar

PREHEAT OVEN TO 325F. Beat the butter until light and soft, then beat in
the 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 1/4inch thick. Cut into 3to4inch rounds with a fluted cutter.
Transfer to paperlined pans and cut a 1inch opening in half the rounds
with a plain cutter. Paint the cut rounds with beaten egg and strew with
the cut or sliced up almonds. Bake the bases about 15 minutes, keeping them very
pale. Cool the bases. Combine the jam and water and bring to a boil over
medium heat, stirring occasionally. Strain into another pan and simmer the
glaze until sticky. Sift confectioners' sugar over the almondcoated bases.
Paint the others with the glaze and adhere the sugared bases to them. Fill
in the openings with more glaze.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini