PREPARATION

Make a well in the flour and baking powder. Cut the butter into cubes and put it on the flower. Sand adding powdered sugar, almond powder and rose cookies. We need to get a sandy texture. Create a new fountain in the center and add the dye eggs. Mix with the palm of the hand until the dough is no longer sticky. Wrap the dough in plastic wrap and chill for an hour.

Preheat the oven to 200°C (fan ovens -20°C).

From here you can go two ways :

1. Roll the dough to 2,5 mm thick (not too thin) and cut the cookies using desired cookie cutters. I used the cookie cutters for Linz cookies. Then put the cookies to paper or foil lined baking sheet and bake in the oven for 10 minutes. After baking, let them cool on a wire rack. Spread the one half with Bubble jam →. Sprinkle the second half first with powdered sugar and then put them on the bottom part – just like in Linz cookies.

Serve with coffee or as a dessert with a glass of white wine and various fruits.

2. Cut the cookies in any desired shape and bake as stated by the previous method. Let them cool down but don’t use any jam to combine with cookies, but leave open as shortbreads with coffee.

Use for the cookies – if you choose to prepare them as Linz cookies- marmalades with deep, not too fresh flavours such as: blueberry jam, elderberry jam, raspberry jam or blackberry jam. From experience I do not recommend jams made of currants – original flavour of Reims biscuits is already enriched with grated almond and the combination of spicy jam upset the delicate harmony of flavours of cookie as a whole.