Ingredients
| 180 g Nomix gluten-free flour 20 g fine corn flour 70 g powdered sugar (incl. vanilla) 45 g eggs (smaller, whole) 80 g butter 40 ml(g) milk cca 3 g baking powder |
| filling: 200 g powdered sugar, 150 g milled nuts (can be combined with cookie or biscuit crumbs), bind with rum |
| plain chocolate, butter for decorating |
How to prepare
Knead the dough ingredients well and let stand in cold. Roll the dough flat (about 4 mm) and cut out small circles placing them into properly greased cupcake forms. Bake at 160 °C for about 12-15 minutes. Knock out when they have cooled off a bit. They are more brittle when hot.
Bind the milled nuts and crumbs (pieces of other sweets) together using sugar and rum (if too much, you can add a TBSP of milk). Let stand. Use the substance to form balls of adequate size to fit in the cupcakes pressing a walnut half into each one. Pour frosting made from plain chocolate and some butter melted on steam on top.
Our tip:
You can stock up on the linzer cupcakes making them empty and only fill them before serving. Use for example a yolk creme with fresh or preserved fruit. Yolk creme: Cook 300 ml of milk, 2 yolks and vanilla pudding into a thick mash and cool while stirring. Beat 100 g of softened butter with 80 g of sugar adding the pudding gradually. Flavour with rum (2 TBSP).
