![]() ![]() Bake the cut-outs on a parchment paper lined baking sheet for 15-20 minutes, or until the edges are pinkġ1. Roll out the dough on a floured surface to cut out the cookie bottoms and topsġ0. Divide the dough into 2 equal parts (part for the bottoms and part for the tops) and refrigerate for 2 hoursĨ. If too dry, add some sour cream until the dough is firmħ. Pour the dry ingredients into the butter and knead together until smooth.Ħ. In a separate bowl mix the flour and the ground almondsĥ. Add lemon zest and juice, and raw egg yolks and mix wellĤ. Mash the boiled egg yolks through a sieve into the butterģ. After the cookie is put together, the jam or preserves peek through the Linzer eye to make a beautiful dessert, perfect for the holidays. In the middle, they would place the black or red currant preserves just like the tart. These dessert artisans constructed sandwich cookies using a whole cookie and a cut-out cookie. ![]() Bake in a preheated oven of 350☏ (180☌) for 40-45 minutesįor the cookies, the bakers would mix up a batch of Linzer dough, but instead of making a tart, they would make cookies with cut-out shapes such as stars, circles or hearts. The key to delicious Linzer cookies is striking just the right balance of the tart raspberry jam filling with the thin, tender, and slightly sweet cookies. Stack the next 2 sheets on top with more jam on each. Place the first sheet into a parchment paper-lined 9" (22cm) baking pan. Roll out into 4 round sheets of 9” (22cm) on plastic (or clingwrap) sheetsĥ. If the dough is too soft refrigerate for 20 minutesĤ. Make this into a firm dough with egg yolks and sour cream. Add the ground almonds, sugar, lemon peel, cinnamon and clovesģ. This recipe was adapted from the recipe notebook - page 59, where my grandmother called it Brown Linzer Tart ( Braune Linzer Torte) - the color is due to the amount of cinnamon in the dough. In the Austrian city of Linz, bakers came up with a cookie version they could stock in their shops and it became a Christmas holiday tradition to find these lovely treats in the frosty windows. The recipe was developed using a crust made of nuts since they were easier to come by at times than wheat for flour. The tart was baked like a pie with a delicious buttery almond crust, filled with black currant preseve and topped with a latticework crust. In 1653, the Linzer Tart recipe was discovered in the cookery manuscript of Countess Anna Margarita Sagramosa of Verona. ![]()
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