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Suggest a better descriptionBeat 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 confectioners 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. Recipe by: Cooking Live Show #CL8926 Posted to MC-Recipe Digest V1 #720 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (768g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3717 | ||
Calories from Fat: 2277 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 253g | 337 % | |
Saturated Fat 97.1g | 486 % | |
Monounsaturated Fat 108.1g | ||
Polyunsanturated Fat 32.2g | ||
Cholesterol 575.9mg | 177 % | |
Sodium 150.7mg | 5 % | |
Potassium 1614.4mg | 42 % | |
Total Carbohydrate 344g | 101 % | |
Dietary Fiber 22.7g | 91 % | |
Sugars, other 321.3g | ||
Protein 55.6g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3717
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