1+1/4 cups of whole walnuts or almonds
1 cup of butter
2/3 cup of granulated sugar
2 spoonfuls of flour
1 spoonful of yeast
1 spoonful of cinnamon
1/4 spoonful of salt
1 spoonful of grated lemon rind
Pre-heat the oven at 190º.
Mix the butter and the sugar with a mixer, then add the eggs and mix until you o
btain a smooth mixture. Add the vanilla and mix.
In another bowl, mix the flour, the ground walnuts, the yeast, the cinnamon, the salt and the grated lemon rind.
Blend the two mixtures an
d beat well. Place the mixture in the freezer for 30 or 40 minutes.
Spread the mixture on a floured surface and smooth it out until you have a thickness of about 3 mm.
Cut out 36 cookies using the Linzer cookie cutter without the inside shape and another 36 with the inside shape. Bake on a tray with parchment paper until they are golden (approx. 8 minutes).
Leave them to cool, sprinkle them with icing sugar and sandwich them together by filling them with jam.
1/2 litre of water boiled with anisette (or grated lemon rind)
1/4 milk (optional)
Mix everything together until a light mixture is obtained.
Place abundant sunflower oil in a deep fryer and put in the mould until it is well heated.
Take out the mould and put it into the mixture until it is 2 mm below the edge (so that afterwards the rosette is easily released). Put it back into the fryer and leave it until the rosette comes out. When they are golden, take them out of the fryer, drain them and sprinkle them with sugar.