Rating: 3.40 / 5.00 (45 Votes)

Total time: 45 min

For the short pastry:

For the topping:


For the Annerl slices, knead the flour with finely chopped butter, powdered sugar and the egg on a work surface until a smooth dough is formed.

Wrap this dough in plastic wrap and place in the refrigerator for an hour. Grease a baking tray of about 32 x 37cm well and roll out the shortcrust pastry in this baking tray.

The best way to do this is to sift a little flour onto the dough every now and then. Prick the rolled out dough with a dessert fork at regular intervals.

Mix the currant jam with the juice of half a lemon (you can use more lemon if you like) and spread it evenly on the short pastry.

For the nut topping, mix the nuts with the powdered sugar in a bowl, add the eggs and mix everything with a food processor / hand mixer until smooth.

Spread the liquid nut dough on the short pastry base with a pastry card. Bake the Annerlschnitten in the preheated oven at 170 °C for about 25 minutes. The nut topping can take on a brown color – be sure to let it cool completely before cutting the dough into slices.

Cut into slices about 4 cm x 3 cm, or larger or smaller. Dust the slices neatly with powdered sugar and place in a cookie tin.

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