Linzer cookies (Linzer Augen)

Mix the flour, hazelnuts, powdered sugar and salt. Add the butter in pieces, the egg and the drops, and quickly knead into a shortcrust dough. Wrap and chill for 30 minutes.

Roll out about 3 mm thin and cut out circles, cutting three small holes into half of them. Bake at 175 °C with top and bottom heat for 8 to 10 minutes until pale golden and let cool. Dust the tops with powdered sugar, spread the bases with warmed jelly and sandwich them together. HUNGARY brings nut, vanilla and raspberry.