Ingredients
260 g flour 00
1400 g almond flour
160 g cane sugar
2 teaspoons baking powder
200 g butter (cold)
1 cup Vergnano coffee
2 yolks
1 pinch salt
Peanut butter
In a bowl, mix the 00 flour with the sieved baking powder and salt. In a separate bowl, work the butter into small pieces together with the brown sugar and coffee. When the butter is creamy, add the egg yolks and mix. Add the almond flour and continue to knead the dough for a couple of minutes. Incorporate the flour, baking powder and salt into the biscuit mixture. Knead until a dough ball is obtained. Wrap it in cling film and leave it to rest for 1 hour in the fridge.
Preheat the oven to 180°. Roll out the dough to a thickness of about 3 mm on a floured work surface. Cut out the linzer using biscuit cutters. Cut a hole in half of the biscuitswith a smaller cutter. Place all the biscuits on a baking tray lined with baking paper and bake for about 15 minutes. Take them out of the oven and leave them to cool completely on a tray. Spread the peanut butter in the centre of the biscuits without a hole, cover with the other biscuits making a slight pressure.
