---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Linzer Augen (Linzer Eyes)
  Categories: Cookies
       Yield: 24 servings
  
            Dough:
       6 oz Unsalted butter
       4 oz Sugar
       4 oz Ground blanched almonds
       8 oz Unbleached all-purpose flour
            Finishing:
       1    Egg; beaten
            Blanched sliced almonds
      12 oz Apricot or raspberry jam
       2 oz Water
            Confectioners' sugar
  
       PREHEAT OVEN TO 325F. Beat the butter until light and soft, then beat
   in the sugar. Continue beating until very light. Stir in the almonds, then
   the flour. Scrape dough onto a piece of plastic wrap, flatten and wrap.
   Chill until firm, about 1 hour. Flour dough and surface very lightly and
   roll dough 1/4-inch thick. Cut into 3-to-4-inch rounds with a fluted
   cutter.
       Transfer to paper-lined pans and cut a 1-inch opening in half the
   rounds with a plain cutter. Paint the cut rounds with beaten egg and strew
   with the sliced almonds. Bake the bases about 15 minutes, keeping them very
   pale. Cool the bases. Combine the jam and water and bring to a boil over
   medium heat, stirring occasionally. Strain into another pan and simmer the
   glaze until sticky. Sift confectioners' sugar over the almond-coated bases.
   Paint the others with the glaze and adhere the sugared bases to them. Fill
   in the openings with more glaze.
      NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
  
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