Linz Ginger Cookies

For the Linzer ginger cookies, mound flour on work surface. Press a large hollow in the center with your hand.

Cut butter into small pieces and spread around the multi-void, pour egg yolks, ginger, powdered sugar, ground almonds and lemon zest into the hollow and quickly knead all ingredients into a shortcrust pastry.

Wrap the dough in plastic wrap and chill in the refrigerator for half an hour.

Roll out the shortbread dough on a floured work surface to the thickness of the back of a knife.

Cut out square cookies, placing half of them already on a baking tray lined with baking paper. With the other half, cut out small hearts in the center with a heart cutter and also place them on the tray with some space between them.

Bake the cookies in the preheated oven at 200 °C for about 10 minutes.

Brush the cookies without a hole with the warm jam, place the other cookies on top and sprinkle with powdered sugar.

Let the Linzer ginger cookies dry for 45 minutes before storing them in a container.

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