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the original step-by-step recipe of Linzer cookies – Gordon Ramsay’s version

Linzer cookies

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!

Linzer cookies

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

  • 300 grams of flour '00
  • 300 gr of whole hazelnuts to be pulverized or hazelnut flour (or almond flour)
  • 130 grams of brown sugar
  • 100 grams of powdered sugar
  • 260 gr of butter
  • 1 egg
  • 1 yolk
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of cloves
  • grated zest of 1 lemon
  • vanilla
  • 350 gr of currant jam, or raspberry or cranberry
  • 2 tablespoons of sliced ​​almonds (for garnish)
  • raspberry, currant or cranberry jam


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:

Linzer cookies

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:

how to stuff linzer cookies

then pair!

Yours are ready Linzer biscuits!

Linzer cookies

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.


How to make vacuum packing at home – Gordon Ramsay’s version

How to make vacuum packing at home

How to make vacuum packing at home

The vacuum packed represents a method of preservation that allows you to preserve some preparations for a long time by exploiting the absence of air. By eliminating the micro-organisms that proliferate in the presence of air, it will be possible to preserve food for longer.

For fruit-based preserves (jams or marmalades), long cooking and with a high percentage of sugars, you can use the method of hot potting (upside down).

For preserves based on vegetables, in oil or pickles, you will have to proceed with the technique of boiling.

Pasteurization method by hot potting.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. After closing the jar, turn it upside down immediately.

6. Upside down for at least 20 minutes.

7. Check if the vacuum has occurred. Press the cap in the center, with a light pressure of a finger, and if you hear the typical "click", it means that the operation was successful.

8. Leave to cool in a cool place (at room temperature).

Method of pasteurization by boiling.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. Place the jars in a saucepan.

6. Wrap the jars in a tea towel (to prevent them from bumping during boiling).

7. Fill the pot with water.

8. Bring to a boil.

9. Once it reaches a boil, cook for the necessary time (the minutes depend on the type of food, for example tomatoes, in oil or pickles 30 minutes, tuna 25 minutes).

10. Allow to cool to room temperature.

11. Check if the vacuum has occurred.

• Furthermore, for the correct rules of hygiene of the kitchen, of the person, of the tools used and on the treatment of ingredients, pasteurization and conservation, we refer to site and at guidelines of the Ministry of Health. Of course, the information published here does not in any way replace the doctor's advice, opinion, visit and prescription.


"Fast" High Rising Gluten Free Focaccia – La Focacciotta! – Gordon Ramsay’s version

"Fast" High Rising Gluten Free Focaccia - La Focacciotta!

The gluten-free quick focaccia is a dinner save bread, a simple recipe with short leavening! The focaccia is high, golden on the outside but soft inside, perfect to accompany dinner, but also as an appetizer or to fill for lunches out of town or the snacks at school.

# Family💚 this is the focaccia that takes away the desire in a short time and little effort, you can knead it in the afternoon for dinner, by hand or with the planetary mixer (even faster with the leaf hook!). I put it to rise directly in the pan and when it is pretty swollen I go to bake.

Some time ago, with the house upside down due to the endless renovation and the constant request in the ears of non-celiacs at home to have a nice focaccia for dinner, I solved with this tried and tested recipe, the focacciotta, a cross between a focaccia and a loaf!

The precious help in the kitchen was kindly offered by Marco!

The focaccia is kept well closed in bag for food with a clothespin to prevent air from entering. The next day it is perfect to be consumed even without heating them, alternatively, you can comfortably freeze it in pieces and defrost if necessary.

4 MISTAKES NOT TO MAKE IF YOU FREEZE Bread + the trick to have it CRUNCHY … Yes, even Gluten Free

This is not meant to be a long leavening focaccia, the amount of yeast is important, but if you know my recipes a little, you will certainly know that you can decrease and lengthen the leavening times.

Long leavening focaccia: all tips!

If you want to use fresh brewer's yeast, respecting the same rising times, you can use 15 gr.

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