Linzer eyes
… also known as »Spitzbuben« !
Country:
Austria
To:
Christmas
Preparation:
50 min
Piece
about 40
Introduction
About the Linz eyes
For a long time, I only knew »Spitzbuben« as a swearword – which is not surprising, as it originally referred to crooks. The word is probably derived from »snitch«, i.e. someone who spies on their fellow human beings – similar to the attentive snitch dog.
So I was all the more surprised when an acquaintance served me »Spitzbuben« for coffee – and they were nothing other than »Linzer eyes«. The difference: instead of three little circles, I was greeted by a face – a real Spitzbuben.
The name for this pastry varies from region to region and it spread from Switzerland to southern Germany and the Czech Republic. Sometimes they also appear under other names – such as »Ochsenaugen« (ox eyes), but then they are slightly larger and are served with tea.
Indtroduction
About the Linz eyes
For a long time, I only knew »Spitzbuben« as a swearword – which is not surprising, as it originally referred to crooks. The word is probably derived from »snitch«, i.e. someone who spies on their fellow human beings – similar to the attentive snitch dog.
So I was all the more surprised when an acquaintance served me »Spitzbuben« for coffee – and they were nothing other than »Linzer eyes«. The difference: instead of three little circles, I was greeted by a face – a real Spitzbuben.
The name for this pastry varies from region to region and it spread from Switzerland to southern Germany and the Czech Republic. Sometimes they also appear under other names – such as »Ochsenaugen« (ox eyes), but then they are slightly larger and are served with tea.
Ingredients
-
240 g flour
-
240 g butter
-
140 g powdered sugar
-
170 g grated hazelnuts
-
1 tsp cinnamon
-
2 tbsp milk
-
also:
Apricot jam and raspberry jam for topping.
powdered sugar for sprinkling
Step by step instructions
Step 1
Knead the flour, butter at room temperature, powdered sugar, grated hazelnuts, cinnamon and milk into a smooth dough and leave to rest in a cool place for 30 minutes.
Step 2
Divide the dough into 2 halves and roll out to a thickness of approx. 5 mm. Cut out cookies with a round cutter. Put one half to one side and cut out three holes in the other half using a Linzer cookie cutter.
Step 3
Place on a baking tray lined with baking paper and bake in a preheated oven at approx. 180°C for approx. 10 mins. until not too dark. Leave to cool.
Step 4
Spread the round cookies with jam and place the perforated cookies on top. Sprinkle with powdered sugar.
More recipes
Cinnamon-vanilla-cardamom latte
Aromatic cinnamon, vanilla, and cardamom latte – a winter coffee drink with spices from around the world. Discover the cultural background of this modern coffee specialty on our blog and find a simple recipe for cozy moments filled with aroma and history.
Coffee wrong side up
A typical Austrian specialty. Because, according to Austrians, coffee with more milk than coffee is simply “wrong.”
The Seed cake
Seed Cake: A classic cake from Ireland and Great Britain with a long history. Learn about the history of this traditional spring cake, its symbolic meaning, and discover an authentic recipe from centuries past.
