Hi Guys!
Just a quicky post. The boys’ grandma baked these the other day. I do know Linzer (torte) is Austria origin, however, since grandma is Hungarian and uses recipe she knows for so many years (she’s 70 today), I note this recipe as Hungarian-style 😛
300 g strong baker’s flour
200 g unsalted butter
2 yolks
2 pouches of vanilla sugar
2 tsp double acting Bp
100 g sugar
Mix dry ingredients in a bowl, cut in butter, mix until coarse texture, then add in lightly beaten yolks, knead
Wrap dough with cling wrap, chill for 20-30 mins
Roll flat, cut with cookie cutter, bake on preheated 350 F for 8-10 mins
Cool cookies, spread jam on one, and grab another cookie to make sandwich
Now, I have never eaten Linzer from other people’s baking, let alone Austrian, so I do not know what the real Linzer is supposed to like, however, the Hungarians I know, they do not touch their cookies for at least a night or two, until the cookies soften, then they serve them. In all honesty, I love crisp cookies, I always think the fresh sandwich cookies are just fine, but the Hungarians prefer them soft, so do as you will 🙂
Some Hungarians would also sprinkle the cookies with icing sugar, but some don’t due to the amount of sweetness already!
Linzer
Ingredients
- 300 g strong baker’s flour
- 200 g unsalted butter
- 2 yolks
- 2 pouches of vanilla sugar
- 2 tsp double acting Bp
- 100 g sugar
- Jam of your choice
Instructions
- Mix dry ingredients in a bowl, cut in butter, mix until coarse texture, then add in lightly beaten yolks, knead
- Wrap dough with cling wrap, chill for 20-30 mins
- Roll flat, cut with cookie cutter, bake on preheated 350 F for 8-10 mins
- Cool cookies, spread jam on one, and grab another cookie to make sandwich
