Linzer Augen

Ingredients

1 1/2 stick butter
100 gr sugar
190 gr blanched almonds
190 gr unbleached all-purpose flour
1 finishing
1 egg
1 apricot
60 ml water
1 confectioners sugar
4 rounds
1 with a fluted cutter
1 opening in
1/2 rounds with a cutter
325 about
1 combine the preserves

Instructions

Sift confectioner's 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.