Recipe: 1 basic dough, 5 types of biscuits

Florentine cookies (approx. 50-60 pieces)

• 1/5 base dough
• 50g ground almonds
• 300g couverture

For the almond paste:

• 50g sugar
• 50g butter
• 50ml cream
• 20 grams of honey
• 100g flaked almonds

Baking time: 11 minutes

Knead the ground almonds into the dough, place back in a bowl and place in the fridge for an hour.

Put all the ingredients for the almond mixture – except for the flaked almonds – in a saucepan and as soon as the butter has melted & all the ingredients have mixed together, simmer on a medium-high level for 2-3 minutes until the mixture has thickened. Then the flaked almonds are stirred in and the pot removed from the plate.

Roll out the almond dough evenly, cut out circles with a round cutter and place on a baking sheet. Spread the almond mixture (approx. 1 teaspoon per biscuit) on the pieces of dough.

Bake in the preheated oven for 11 minutes.

Decorate the base of the cooled biscuits with tempered chocolate icing (remove excess) and place on baking paper. Cool down and done

• 1/5 base dough
• 1 tbsp flour
• 15g melted butter
• 50g brown sugar
• 2 tsp cinnamon

Baking time: 10-12 minutes

Knead 1 tablespoon of flour into the basic dough, put it back in a bowl and put it in the fridge for an hour.

Mix together the cinnamon and sugar and set aside.

Roll out the base dough evenly, cut into a rectangle and turn out onto a piece of baking paper.

Spread melted butter over dough and spread cinnamon-sugar mixture evenly over dough.

Now the dough is rolled up tightly from the longer side. Make sure that there are no cavities. Roll up in parchment paper and place in the fridge for an hour.

Now cut thin slices (approx. 1cm), spread on a baking tray and bake in the preheated oven for 10-12 minutes.

• 1/5 base dough
• 1 tbsp flour
• jam of your choice

Baking time: 9-10 minutes

Knead 1 tablespoon of flour into the basic dough, put it back in a bowl and put it in the fridge for an hour.

Roll out the dough evenly. Use a cookie cutter with grooves for the typical Linz shape and place the punched-out pieces of dough on a baking tray.

Cut out the center of the top half with a smaller cutter. Bake in the preheated oven for 9-10 minutes.

Some powdered sugar can be sprinkled on the top (with the hole in the middle).

Place the undersides on a grid or baking sheet and top with jam. Press the top of the biscuits lightly and you're done.

• 1/5 base dough
• 40g chopped hazelnuts
• 15g baking cocoa
• hazelnut cream
• 50g couverture for the decoration

Baking time: 9 minutes

Knead the chopped hazelnuts and cocoa into the dough, put it back in a bowl and put it in the fridge for an hour.

Roll out the chocolate dough evenly and cut out small circles and place on a baking sheet. For the top half of the cookies, use a small center cutter. Tip: First cut out the center on the baking sheet so that the circles cannot deform.

Bake in the preheated oven for 9 minutes.

Decorate half of the biscuits with the Florentine chocolate icing. let the chocolate solidify. Put the hazelnut cream (heat it up briefly in the microwave) in a piping bag, spread it on the underside of the biscuits, put the top on top and you're done 

• 1/5 base dough
• 50g ground pistachios
• 50g white couverture for decoration

Baking time: 11 minutes

Knead the ground pistachios into the dough, place back in a bowl and place in the fridge for an hour.