Approximately 45 pieces

Ingredients:
For the dough:
200 g flour * 50 g powdered sugar * 1 package Dr. Oetker vanilla sugar * 1 egg (size M) * 1 pinch gem. * Cinnamon grated zest of ½ organic lemon (untreated, unwaxed) * 150 g butter or margarine * 100 g peeled, acc. Almonds

For dusting:
about 25 g powdered sugar

For glaze:
about 100 g raspberry jam

Method:
type of flour for the dough in a mixing bowl.

Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured work surface briefly into a dough. Place the dough in cling film wrapped around 1 hour in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Roll out the dough on lightly floured work surface just under ½ inch thick. With a round cookie cutter cut out with scalloped edge (diameter about 6 cm) cookies. (About 1 ½ cm in diameter) in half of the cookies with a cookie cutter or cut out with an average Lochtülle the middle, so rings occur.

the scraps back together knead, roll out again and cut out more biscuits and cakes and rings - as many times until the dough is used up.

The Teigplätzchen and rings on a baking sheet (lined with baking paper) set. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The Teigplätzchen rings and bake about 10 minutes per baking sheet .

place, and the rings with the baking paper on baking sheets pull on cake racks. The cookie rings immediately sprinkle with powdered sugar. Cookies and biscuits rings allow to cool.

For spreading the jam through a sieve in a pot and boil thoroughly.

The cookies on the bottom of the brush with jam. The place rings on top and press gently. Tip: Instead of using raspberry jam raspberry jelly. This must not be passed through a sieve, but only stirred smooth.

Ischler tarts With a touch of cinnamon