THE Linzer biscuits also called Linzer Cookies or Linzer augen ; they are gods delicious sweets from Austrian origin also famous in South Tyrol; that are prepared in the Christmas time! This is the mini version And faster of the classic Linzer Torte! In fact, they are realized with the same shortcrust pastry with hazelnuts, powder of cinnamon And cloves; from which gods are derived Biscuits, the half of which is pierced in the center. Once baked in the oven, they come stuffed with raspberry jam o currants or cranberries; then coupled and finally sprinkled with powdered sugar! Imagine them very fragrant, from rustic flavor intense and so much crumbly to melt in the mouth! Simply poetry for the taste buds!
Like any traditional recipe they exist different versions, in this case I give you the Original recipe of the Linzer Cookies from my manual of foreign sweets!
It's about a very easy preparation! L'dough you can also do it by hand ; using both the hazelnut flour is there almond flour! The secret for a perfect result is the rest in the fridge! I recommend the base must be very cold; then roll it out and carve your Austrian biscuits of the shape you like best! And only once they are completely cold, you can proceed to stuff them!
THE Linzer Cookies, just like Gingerbreads and Christmas Cookies, yes they keep a lot! and in addition to being perfect for snacks, breakfasts, buffets, they are also ideal for give as a gift for Christmas and not only!
Linzer biscuits recipe
| Preparation | Cooking | Total |
|---|---|---|
| 30 minutes + rest in the fridge | 12 minutes | 32 minutes |
|
Quantity for 60 finished cookies |
|---|
|
How to make Linzer cookies
First of all pulverize the hazelnuts with a mixer together with the sugars, vanilla, cinnamon, cloves and lemon peel.
Then add the flour, mix well, finally the cold butter in pieces and the eggs. Give a mixer a few seconds until you get a dough.
Attention will be soft, do not worry it is just like that! Compact it as you can.
Finally form a ball, wrap it in cling film and place it in the fridge for 2 hours.
After the indicated time, sprinkle a work surface very well with 00 flour and with a floured rolling pin roll out a sheet 3 – 4 mm thick. Remember that the biscuits will then be coupled so do not make them too double.
Make sure the base is cold and comes off the counter. Cut some circles and in the middle cut the center.
Finally place them as you make them in a baking tray lined with parchment paper:
Put the trays in the fridge then cook at 180 ° for about 12 minutes until golden brown, be careful when you take them out of the oven as they are very delicate.
Let them cool for 2 hours then stuff the non-pierced bases with a teaspoon of raspberry jam.
Sprinkle the pierced parts with icing sugar:
then pair!
Yours are ready Linzer biscuits!
You can store at room temperature without filling for 2 months! once stuffed you can 2 days at room temperature, then better in the fridge.
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