Linzer Cookies

On your work surface, combine flour, baking powder, roasted ground hazelnuts, powdered sugar and cinnamon. Add the butter and milk and quickly knead everything into a smooth dough.

Press the dough into a flat disk, wrap it in cling film and let it rest in the refrigerator for about 30 minutes.

Preheat the oven to 175 °C (top and bottom heat) and grease a baking sheet.

Knead the dough briefly. Roll out about 2/3 of the dough directly on the greased baking sheet to about 1/2 cm thickness.

Roll the remaining dough into a rectangle about 1/2 cm thick on a floured surface, cut into approx. 1 cm wide strips and chill again.

Warm the raspberry jam (or jelly) for 1–2 minutes and spread it evenly over the dough sheet.

Arrange the dough strips in a lattice pattern. Beat the egg yolk with a little milk and brush the lattice with it.

Bake in the preheated oven for about 25–30 minutes, until the pastry is golden brown.

Remove, let cool completely and then cut into approx. 3 × 3 cm squares.