For the Linzer Schnitten, cream the butter until fluffy. Stir in yolks, sugar, lemon zest, lemon juice and spices. Add the almonds, flour and cocoa and fold into the mixture with the beaten egg white. You can add a little more milk if the dough is too firm.
Spread 2/3 of the dough on a greased and floured baking sheet, cover with wafers and spread them with jam. Make a lattice of the remaining dough over the cake.
Now finish baking the Linzer Schnitten over medium heat.
Preparation Tip:
The Linzer Schnitten only develop their full flavor if you keep them well sealed in a cool place for a day!
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