Tag: original

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 TIMES

Preparation Cooking Total
30 minutes + rest in the fridge 12 minutes 32 minutes

Ingrediants

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

Method

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.

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Original recipe of Vanilla croissants biscuits – Gordon Ramsay’s version


THE Vanillekipferl they are gods treats typical greedy Austrian Christmas tradition, also widespread in Germany, Bohemia, South Tyrol . It is about Vanilla cookies to croissant shape indeed "Kirpfel"Really means"Crescent moon"; made with butter, sugar, eggs, almonds pulverized e vanilla who give a taste And crazy scent! Once baked in the oven they come sprinkled with powdered sugar they assume a so crumbly texture from literally melt in your mouth! A truly unique goodness!

Vanillekipferl "width =" 630 "height =" 472 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Original-recipe-of-Vanilla-croissants-biscuits-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2021/11/Vanillekipferl-300x225.jpg 300w, https://www.tavolartegusto.it/wp/wp-content/uploads/2021/11/Vanillekipferl-86x64 .jpg 86w, https://www.tavolartegusto.it/wp/wp-content/uploads/2021/11/Vanillekipferl-630x472.jpg 1056w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Original-recipe-of-Vanilla-croissants-biscuits-Gordon-Ramsays-version.jpg "/></p>
<p><noscript><img class= Like any traditional recipe they exist different versions and variants! What I give you today is there Original recipe of the Vanillekipferl from Vienna, from my book of Austrian sweets from which I also took the Sacher and the Linzer Cake

It's about a very easy and quick preparation! Theremeal in minutes, with a simple mixer. The time of rest in the fridge and you can form the croissants.

Just like the classic Christmas Cookies, they are great cold when all perfumes have settled, in any time of day: They are ideal for breakfast, snack and dessert; but especially to give as gifts together with gingerbreads, Pepparkakor, Cannalla Biscuits! Yes they also keep 1 month!

Vanillekipferl recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes + rest in the fridge 12 minutes 32 minutes

Ingrediants

Quantity for 16 pieces

  • 100 grams of flour '00
  • 100 gr of peeled almonds to pulverize or almond flour (it's the same thing!)
  • 50 grams of sugar
  • 80 gr of butter
  • 1 yolk
  • seeds of 1 vanilla bean or extract or vanillin
  • powdered sugar to finish

Method

How to make Vanillekipferl (vanilla cookies)

First of all whisk the butter with sugar and vanilla until you get a frothy mixture

then add the yolk, always whip at high speed.

Finally add the flours and knead by hand to incorporate them for a few seconds.

Finally, put the dough in the fridge and let it rest for 40 minutes.

Then from the dough, pre-tied balls of 10 – 15 g each; stretch them and form croissants:

how to make Vanillekipferl

As you make the half moons, place them in a baking tray lined with parchment paper.

Finally bake in a static oven at 180 ° hot in the central part for about 11 – 12 minutes, the time that they can brown on the surface.

Remove from the oven and leave to cool completely, before sprinkling with icing sugar.

Yours are ready Vanillekipferl

Vanillekipferl vanilla biscuits

They can be kept in a tin or biscuit box for more than 1 month.

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Original recipe and tips for perfect success! (baked or fried) – Gordon Ramsay’s version


THE falafel I'm a second dish typical of southern cuisine from Arab origins beloved worldwide! It is about the Spiced legume meatballs made with dried chickpeas soaked and shakes with onion, garlic, cumin And parsley, from which we obtain crushed balls ; which as tradition commands, they are fried in boiling oil, where the typical is formed golden crust And Crisp that wraps a soft heart And very fragrant pasty! Excellent alone or accompanied by sauces greedy!

Falafel "width =" 630 "height =" 472 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Original-recipe-and-tips-for-perfect-success-baked-or-fried-Gordon-Ramsays-version.jpg 630w, https: // www.tavolartegusto.it/wp/wp-content/uploads/2021/11/Falafel-300x225.jpg 300w, https://www.tavolartegusto.it/wp/wp-content/uploads/2021/11/Falafel-86x64 .jpg 86w, https://www.tavolartegusto.it/wp/wp-content/uploads/2021/11/Falafel-630x472.jpg 1056w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Original-recipe-and-tips-for-perfect-success-baked-or-fried-Gordon-Ramsays-version.jpg "/><noscript><img class=PREPARATION TIMES

Preparation Cooking Total
20 minutes + soaking and resting times 15 minutes 35 minutes

Ingrediants

Quantity for 30 pieces

  • 500 grams of dried chickpeas
  • 1 onion
  • 1 clove of garlic
  • 2 large sprigs of parsley
  • 1 tablespoon of cumin powder
  • 1/2 tsp ground coriander
  • salt
  • pepper
  • 1/2 teaspoon of baking powder for pies (or bicarbonate)
  • 1 tablespoon of chickpea flour or breadcrumbs (only if needed)
  • fry oil

Method

How to make Falafel

First of all, soak the dried chickpeas in plenty of water for at least 12 – 24 hours.

As you can see, they will be doubled in volume:

soak the chickpeas for the falafel

Drain and dry them with a cloth.

Then add them in a blender along with the chopped onion. You will need to blend until you get a completely broken down consistency:

smoothie chickpeas for falafel

Finally add plenty of parsley, cumin, coriander, salt and pepper. Operate and blend again until the mixture is uniform.

Cover with cling film and leave to rest in the fridge for 2 hours (at least 1 hour)

Finally check the consistency, if it is soft, add the chickpea flour or breadcrumbs, otherwise, as in my case, leave the dough like this, add the yeast,

Then mix and make balls with 1/2 tablespoon and then flatten them:

how to make falafel

Cook in plenty of hot frying oil in a full large pan (they will have to soak) and cook for 4 – 5 minutes, turning a couple of times

Be careful that the oil must be boiling but constant over medium heat; if it is too strong they will burn on the outside, so monitor carefully!

Drain on absorbent paper and serve immediately hot!

Yours are ready Falafel!

Falafel "width =" 630 "height =" 945 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_282_Original-recipe-and-tips-for-perfect-success-baked-or-fried-Gordon-Ramsays-version.jpg 630w, https: / /www.tavolartegusto.it/wp/wp-content/uploads/2021/11/Falafel--200x300.jpg 200w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src = "https://www.gordon-ramsay-recipes.com/wp-content/uploads/_282_Original-recipe-and-tips-for-perfect-success-baked-or-fried-Gordon-Ramsays-version.jpg" /><noscript><img class=You can cook them on a baking sheet lined with parchment paper, with a drizzle of oil for about 25 minutes in a static oven at 180 °

Better if they are consumed as soon as they are made!

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