One of my top list sweet treats from my childhood in Austria are

"Linzer Kipferl".


Filled with apricot jam and dropped into an excellent chocolate coating.....

Perfect for tea time or with a morning coffee.

Attention: highly addictive!

I am happy to share with you my mother's recipe:

220 g butter (soft)
120 g of sugar
2 eggs
2 tbsp vanilla sugar
1 pinchsalt
1 tbsp
Lemon juice
370 g of plain flour
80 ml milk
200 g of apricot jam
100 g dark chocolate coating
10 g butter or coconut fat


Stir butter with sugar until frothy, gradually add the eggs. Finally, stir in the vanilla sugar, salt, and lemon juice.
Fold in flour and milk.
Line a tray with baking paper and preheat the oven to 180 ° C top/bottom heat.
Pour the mixture into a skin pass with a serrated spout No. 12 and sprinkle 12 approximately palm-sized dough on the plate. Slide into the oven on the middle rail. Reduce the temperature to 160 ° C and bake the biscuits for about 25 minutes.
Spread half of the kipferl with heated apricot jam and put the other half on top. Let the kipferl cool completely.
Melt the couverture with the fat in a 35 ° C water bath. Dip the ends of the kipferl and let them solidify on a wire rack.

Guten Appetit! - Enjoy!