{"id":53045,"date":"2023-12-08T07:41:16","date_gmt":"2023-12-08T07:41:16","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/biscuits\/linzer-biscuits-a-classic-of-the-austrian-christmas-tradition\/"},"modified":"2023-12-08T07:41:16","modified_gmt":"2023-12-08T07:41:16","slug":"linzer-biscuits-a-classic-of-the-austrian-christmas-tradition","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/biscuits\/linzer-biscuits-a-classic-of-the-austrian-christmas-tradition\/","title":{"rendered":"Linzer biscuits: a classic of the Austrian Christmas tradition"},"content":{"rendered":"


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Linzer biscuits: a classic of the Austrian Christmas tradition<\/h1>\n

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THE Linzer biscuits <\/strong>they are delicious spiced biscuits made with almonds and red fruit jam, \u2013 red currant or raspberry \u2013 originally from the Austrian city of Linz<\/strong>. Their history dates back to the 16th century, when they were prepared for the Christmas holidays; today, Linzer biscuits are enjoyed all over the world and are consumed at any time of the year. In addition to the biscuits, the Linzer Cake, prepared with the same ingredients, is certainly worth a try; it is a simple tart, also filled with red fruit jam, decorated with a lattice of shortcrust pastry and a finish of flaked almonds. Austria is famous for its rich and delicious confectionery tradition; together with the famous Sacher Torte, ai Vanillekipferl<\/strong>i Lebkuchen<\/strong> they Spitzbuben,<\/strong> Linzer biscuits are certainly among the most popular pastries here in Italy. The peculiarity of these biscuits lies in the use of spices, which give the biscuits a very particular aroma and taste; Cinnamon is a spice widely used in pastry making and we can also find it as a characteristic ingredient in Speculoos, Chelsea Buns and of course in Cinnamon Rolls, the leavened dough rolls. Another peculiarity of Linzer biscuits is their shape, which has a decorative motif in the centre. This motif can be in the shape of a heart, flower, star or other and is obtained by cutting half of the biscuits with a smaller cutter. Their appearance is a real feast for the eyes, with the characteristic opening in the center that reveals the vibrant color and inviting consistency of the jam which must be strictly bright red.<\/p>\n

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<\/i> Ingredients for For 50 biscuits<\/i><\/h3>\n
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  • <\/i> Butter: 120 g<\/li>\n
  • <\/i> Sugar: 100 g<\/li>\n
  • <\/i> Egg: 1<\/li>\n
  • <\/i> Almond flour: 60 g<\/li>\n
  • <\/i> 00 flour: 200 g<\/li>\n
  • <\/i> Baking powder for gluten-free desserts: 4 g<\/li>\n
  • <\/i> Vanilla pod: 1<\/li>\n
  • <\/i> Ground cinnamon: 1 pinch<\/li>\n
  • <\/i> Salt: 1 pinch<\/li>\n
  • <\/i> Raspberry or red fruit jam: to taste<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 1 hour, 30 minutes<\/i><\/li>\n
    • <\/i> Cooking: 15 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 45 minutes<\/i><\/li>\n
    • <\/i> Calories: 202 Kcal\/biscuit<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Remove the butter from the fridge at least an hour before; cut it into cubes and put it in a bowl together with the sugar. <\/p>\n\n\n<\/picture><\/div>\n

      2<\/span><\/p>\n

      Add the salt and cinnamon. <\/p>\n\n\n<\/picture><\/div>\n

      3<\/span><\/p>\n

      Open the vanilla pod in half, remove the seeds with a knife and add them to the bowl together with the butter. <\/p>\n\n\n<\/picture><\/div>\n

      4<\/span><\/p>\n

      Work the dough with a spatula until the mixture becomes soft. <\/p>\n\n\n<\/picture><\/div>\n

      5<\/span><\/p>\n

      Add the egg and process for 1 minute more. <\/p>\n\n\n<\/picture><\/div>\n

      6<\/span><\/p>\n

      Add the almond flour and work with the spatula. <\/p>\n\n\n<\/picture><\/div>\n

      7<\/span><\/p>\n

      Add the yeast and flour. <\/p>\n\n\n<\/picture><\/div>\n

      8<\/span><\/p>\n

      Start mixing the ingredients using a spatula then, as the mixture takes consistency, you can help yourself with a tarot or with your hands. Don’t overwork it as this will cause the butter to melt. <\/p>\n\n\n<\/picture><\/div>\n

      9<\/span><\/p>\n

      As soon as you have formed the dough, remove it from the bowl; wrap it in cling film and let it rest in the fridge for an hour. <\/p>\n\n\n<\/picture><\/div>\n

      10<\/span><\/p>\n

      Once the resting time has passed, take the dough back from the fridge; using a rolling pin, roll it out on a lightly floured work surface to a thickness of 5 mm. <\/p>\n\n\n<\/picture><\/div>\n

      11<\/span><\/p>\n

      Using small pastry cutters, cut disks of the same size and as they are ready, transfer them onto a baking tray lined with baking paper. <\/p>\n\n\n<\/picture><\/div>\n

      12<\/span><\/p>\n

      Using a pastry cutter with a star or heart-shaped cutout, the same size as the previously formed biscuits, cut out the same number of previously cut biscuits and place them in the pan together with the others. <\/p>\n\n\n<\/picture><\/div>\n

      13<\/span><\/p>\n

      Transfer the tray to a preheated oven at 180\u00b0 in static mode and cook the biscuits for 15 minutes or until they begin to brown. <\/p>\n\n\n<\/picture><\/div>\n

      14<\/span><\/p>\n

      When they are cooked let them cool; once they are cold, set aside the biscuits without the hole and sprinkle the others with icing sugar. <\/p>\n\n\n<\/picture><\/div>\n

      15<\/span><\/p>\n

      On the smooth surface of the biscuits without holes – the one in contact with the pan – place a teaspoon of jam; cover with the decorated disk and, as they are ready, arrange the biscuits on a tray. <\/p>\n\n\n<\/picture><\/div>\n<\/div>\n<\/section>\n

      Tips and tricks<\/strong><\/p>\n

      If you can’t find almond flour you can prepare it at home using peeled almonds and a small coffee grinder. To grind them, add a spoonful of sugar taken from the quantity indicated in the recipe to the almonds. It will serve to prevent the oil from leaking.<\/p>\n

      After forming the dough, leave it rest in the refrigerator for at least an hour<\/strong>. This step is important because it makes the dough more manageable and improves the consistency of the biscuits. You can also prepare the dough a day in advance so as to organize the work better, especially if you have to prepare a large quantity.<\/p>\n

      When rolling out the dough, try to keep it uniform so that all the cookies bake evenly. There are practical guides on the market, made of wood or silicone, suitable for this purpose.<\/p>\n

      storage<\/strong><\/p>\n

      Store Linzer biscuits in an airtight container<\/strong>, such as a tin box or an airtight glass jar. This will help protect the cookies from moisture and keep them crispy for several days. Store the container in a cool, dry place, away from direct heat sources and sunlight. They generally keep well for a week or more if stored properly.<\/p>\n

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      <\/div>\n<\/div>\n<\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for For 50 biscuits<\/i><\/h3>\n
        \n
      • <\/i> Butter: 120 g<\/li>\n
      • <\/i> Sugar: 100 g<\/li>\n
      • <\/i> Egg: 1<\/li>\n
      • <\/i> Almond flour: 60 g<\/li>\n
      • <\/i> 00 flour: 200 g<\/li>\n
      • <\/i> Baking powder for gluten-free desserts: 4 g<\/li>\n
      • <\/i> Vanilla pod: 1<\/li>\n
      • <\/i> Ground cinnamon: 1 pinch<\/li>\n
      • <\/i> Salt: 1 pinch<\/li>\n
      • <\/i> Raspberry or red fruit jam: to taste<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 1 hour, 30 minutes<\/i><\/li>\n
        • <\/i> Cooking: 15 minutes<\/i><\/li>\n
        • <\/i> Total: 1 hour, 45 minutes<\/i><\/li>\n
        • <\/i> Calories: 202 Kcal\/biscuit<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Linzer biscuits: a classic of the Austrian Christmas tradition THE Linzer biscuits they are delicious spiced biscuits made with almonds and red fruit jam, \u2013 red currant or raspberry \u2013 originally from the Austrian city of Linz. Their history dates back to the 16th century, when they were prepared for the Christmas holidays; today, Linzer […]<\/p>\n","protected":false},"author":1,"featured_media":53046,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97],"tags":[99,93,98,92,91,90],"class_list":["post-53045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biscuits","tag-biscuits","tag-desserts","tag-italian-biscuits","tag-italian-desserts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nLinzer biscuits: a classic of the Austrian Christmas tradition - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/biscuits\/linzer-biscuits-a-classic-of-the-austrian-christmas-tradition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Linzer biscuits: a classic of the Austrian Christmas tradition - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Linzer biscuits: a classic of the Austrian Christmas tradition THE Linzer biscuits they are delicious spiced biscuits made with almonds and red fruit jam, \u2013 red currant or raspberry \u2013 originally from the Austrian city of Linz. 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