Ingredients

220 g butter
160 g icing sugar
2 eggs
350 g flour (smooth)
100 g apricot jam (passed)
100 g dark chocolate

Instructions

So, first for the Linzer Kipferl, preheat the oven to 180 °C top/bottom heat and line two baking trays with baking paper.

Mix the softened butter with the powdered sugar until creamy. Stir in the eggs one after the other and fold in the flour with a wooden spoon.

Then fill the dough mixture into a piping bag with a nozzle or star nozzle and pipe around 80 small croissants onto the baking trays.

Now bake a tray in the oven on the middle shelf for about 8 to 10 minutes. Then bake the second tray.

Now stick the cooled Linzer Kipferl together with the strained apricot jam. Melt dark chocolate in a hot water bath and dip the tops of the crescents in it.

Then place on baking paper or wire rack and let it harden.