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Linzer Augen (Linzer Eyes)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LINZER AUGEN (LINZER EYES)
 Categories: Cookies
      Yield: 24 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      6 oz Unsalted butter
      4 oz Sugar
      4 oz Ground blanched almonds
      8 oz Unbleached all-purpose flour

MMMMM-------------------------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.
 
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