Linz Croissants

For the Linzerkipferln, chop the butter a little and put it in a bowl with the powdered sugar, flour, vanilla sugar, lemon zest and milk.

Either with the kneading hooks of the food processor or the mixer, knead everything into a smooth dough. If the dough is still much too firm, you can add another 1 tablespoon of milk, but not too much or the shortbread will be dry.

Line a baking sheet with paper and pipe the dough into a piping bag. I recommend rather larger nozzles, because you can press out the dough with small really very difficult. Now with a little force squirt Kipferln or bars.

If the dough is still too firm, you can hold the piping bag under hot water for a few seconds and knead it a bit. However, after the crescents have been piped, the tray should be cooled briefly (in the cellar, on the balcony or in the garden) so that the piped pastry cools down again and does not run during baking.

Then bake the pastries at 160 °C convection oven for about 10 minutes. Once the pastries have cooled, the jam can be warmed and spread on one half.

Find a suitable lid and glue the two halves together. Now place the piped pastry on a baking sheet and let the jam cool.

Finally, dip the ends in chocolate and place the cookies in an airtight tin. The recipe is enough, depending on the size of the spout, for about 20-30 pieces.

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