The preparation

• With your hands crumble together all the ingredients until you get a sandy-textured dough, put in the refrigerator for 24 hours.
• Using a rolling pin, roll-out the dough to about 5mm thick.
• Cut out the linzer cookies using fluted cutters.
• Place on a buttered baking tray, poke down in the centre of each cookie using your finger and without making a hole.
• In each of these cavities put the raspberry jam then cook in a preheated oven at 180°C for 12 minutes.
• With your hands crumble together all the ingredients until you get a sandy-textured dough, put in the refrigerator for 24 hours.
• Using a rolling pin, roll-out the dough to about 5mm thick.
• Cut out the linzer cookies using fluted cutters.
• Place on a buttered baking tray, poke down in the centre of each cookie using your finger and without making a hole.
• In each of these cavities put the raspberry jam then cook in a preheated oven at 180°C for 12 minutes.