Day 1

Linzer Schnitten

350g      flour

200g      ground hazelnut

120g      sugar

1 pinch   salt

1         egg

250g      soft butter

250g      fruit jam

1         egg yolk

2 tbl     icing sugar

Put flour, nuts, sugar, egg, salt and butter in a bowl and mix it with the dough hook first. Then knead it together with your hands to a smooth dough. 
Divide the dough in two and wrap each portion in cling film, and put it to cool into the fridge for about an hour.

Cut two sheets of backing paper à 36x30 cm. 

Roll out the dough portions on a floured surface one after another to about 25x20 cm.

Put those dough sheets onto the baking paper, and roll it out til it's the size of the paper.

Pull one dough half with the baking paper onto a baking tray and stick in a fork multiple times. 

Then spread the jam on top, and let it cool in the fridge. 

Take the second half and roll it out as described, put it on baking paper, and put it in the fridge for 20 minutes. (If it's as cold where you live, as in Germany you can put it outside.)

Preheat the oven to 180 C (350 F).

Cut out little holes (Ø 1,5 cm)  out of the second dough sheet. 

Put this dough sheet turned around onto the first jam-sheet, and carefully pull off the baking paper. 

Spread a thin layer of egg yolk, and spread out the little cut out circles on top.

Put the filled dough sheets into the oven for about 16-18 minutes, until they are golden-brown.

Take it out and let it cool completely.

When it's cool, sprinkle icing sugar on top, and cut it into little squares.