Healthy Linzer Cookies

25 PIECES

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INGREDIENTS

100 g wholegrain spelt flour (+ 20 g for dusting)
100 g white buckwheat flour
90 g butter (room temperature)
60 g brown cane sugar
1 egg yolk
50 g raspberry jam

YOU WILL ALSO NEED

Cling film
Baking paper

INSTRUCTIONS

1
In a larger bowl, mix both flours. Then add butter, sugar, and egg yolk, and work everything into a dough. Wrap the finished dough in cling film and let it rest in the refrigerator for 1 day.
2
Take out the rested dough and leave it on the counter for about 2 hours to soften. In the meantime, prepare cookie cutters and a baking sheet. Line the baking sheet with baking paper.
3
Flour your work surface and roll out the dough with a rolling pin to a thickness of about 3 mm. Preheat the oven to 170 °C and start cutting out shapes from the dough using the cookie cutters. Place the cut-out cookies on the prepared baking sheet and bake for 8–10 minutes at 165–170 °C. After removing, let the cookies cool (about 45 minutes) and stick them together with jam. Cookies prepared this way will last in a cool environment (in the refrigerator or in winter by the window) for up to 3 weeks.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.