Best 3 Linzer Augen Recipes
**Linzer Augen: A Bite of Austrian History and Delight**
In the heart of Europe, where culinary traditions run deep, lies a delectable pastry that has captured hearts and taste buds for centuries: Linzer Augen. Originating from the charming city of Linz, Austria, these eye-catching cookies are a testament to the region's rich history and love for exquisite desserts. With their distinctive lattice top and sweet, nutty filling, Linzer Augen are a true feast for the senses, perfect for any occasion. Embark on a culinary journey through time as we delve into the secrets behind this iconic treat and present you with two enticing recipes – one traditional and one with a modern twist.
**Traditional Linzer Augen Recipe:**
This classic recipe stays true to the roots of Linzer Augen, showcasing the perfect balance between sweet and tart. Ground hazelnuts and aromatic spices fill the center, while a delicate shortcrust pastry encases the filling, creating a symphony of flavors.
**Modern Linzer Augen Recipe:**
For those seeking a contemporary take on this classic, this recipe introduces a delightful fusion of flavors. Ruby chocolate, known for its vibrant pink hue and fruity notes, takes center stage, complemented by a touch of tangy raspberry jam. The result is a visually stunning and tastefully innovative treat that will leave you craving more.
**Indulge in the Timeless Charm of Linzer Augen:**
Whether you prefer the traditional or modern approach, Linzer Augen promise an unforgettable taste experience. As you bite into these cookies, the buttery pastry crumbles in your mouth, releasing a burst of nutty sweetness from the filling. The intricate lattice top adds a touch of elegance, making them perfect for serving at gatherings or as a thoughtful gift.
**Tips for Linzer Augen Perfection:**
To ensure your Linzer Augen turn out perfectly, follow these simple tips:
- Use high-quality ingredients, especially the butter and nuts.
- Chill the dough before rolling and baking to prevent spreading.
- Cut out the lattice top carefully to avoid tearing the dough.
- Bake the cookies until the edges are golden brown and the filling is bubbling.
- Dust with powdered sugar before serving for an extra touch of sweetness.
**Experience the Delight of Linzer Augen Today**
Embark on a culinary adventure with Linzer Augen, a true embodiment of Austrian baking artistry. With their captivating appearance and irresistible taste, these cookies are sure to become a favorite in your kitchen. Gather your ingredients, preheat your oven, and let's create a batch of these delectable treats that will transport you to the heart of Europe with every bite.
TRADITIONAL ALGERIAN SABLES (COOKIES) - LIKE LINZER AUGEN
This is my own family recipe for the traditional Algerian 'Sables' cookies. These sables are very easy to make & are a real favourite in our home. We like them with strawberry jam filling & icing sugar dusting or with apricot jam filing & dessicated coconut finish... but you can use any of your favourite preserves (if they have fruit pieces in you should sieve them before using. I have a special 4cm fluted sables cutter but you can use any cutters. I oftern use star cutters then punch out the small round centre by using a small metal bottle top (like on food colourings), or round cutter & using a small star, heart or flower cutter for the centre. These sables freeze nicely in layers separated by parchment or waxed paper in an airtight container. Allow to defrost in a single layer then dust the tops & fill with jam.
Provided by Um Safia
Categories Dessert
Time 33m
Yield 25-35 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 170°C
- Cream the margarine & sugar(s) until light & fluffy.
- Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
- Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.
- Roll out to about 4mm thick, be sure to flour the rolling pin well.
- Cut out 'tops & bottoms' for your sables.
- Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.
- Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
- When the sables are fully cooled, heat the jam until bubbling.
- Place all the sables tops onto a tray & dust generously with the icing sugar.
- Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
- Then carefully place a 'top' over the blob of jam.
- Allow to set, then store in one layer in an airtight container for upto 10 days.
Nutrition Facts : Calories 142.5, Fat 4, SaturatedFat 0.8, Cholesterol 7.4, Sodium 64.5, Carbohydrate 25.1, Fiber 0.5, Sugar 12.8, Protein 1.6
LINZER AUGEN
This is my great-grandmother's family recipe which we grew up with and has been passed down from Germany. These great German cookies are a must have for Christmas! Soft and flaky! Make them with your favorite jams and cutters to customize!
Provided by kc9tzw
Categories World Cuisine Recipes European German
Time 4h
Yield 24
Number Of Ingredients 11
Steps:
- Place oven rack in the center position. Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
- Bake in the preheated oven until almonds are lightly toasted, 8 to 10 minutes. Remove from oven and cool.
- Pulse almonds with 1/4 cup white sugar in a food processor until finely ground.
- Whisk flour, lemon zest, cinnamon, and salt together in a bowl. Beat butter and remaining 1/2 cup white sugar together in a separate bowl until light and fluffy; beat in egg yolks, vanilla extract, ground almond mixture, and flour mixture until just combined. Cover bowl with plastic wrap and refrigerate until firm, 3 to 12 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll dough into a rectangle about 1/4-inch thick on a lightly floured surface; cut into cookies using a 3-inch cookie cutter. Place cookies about 1-inch apart on the prepared baking sheets. Cut the centers out of half the cookies using a smaller cookie cutter.
- Bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. Cool completely on a wire rack.
- Place the cut-out cookies on a baking sheet and lightly dust with confectioners' sugar. Spread a thin layer of jam onto the full cookies. Place the cut-out cookies on top of the full cookies; gently sandwich them together. Spoon more jam into the cut-out area.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 20.4 g, Cholesterol 37.4 mg, Fat 11.1 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 5.2 g, Sodium 50.5 mg, Sugar 11.3 g
LINZER AUGEN
Steps:
- Make dough and let rest for 1 hour. Roll out, cut in circles - for half cut circular hole in centre with thimble. Bake at 325 until very light brown. Brush with jelly and set together. Sift icing sugar over cookies when cool.
Tips:
- Use high-quality ingredients, especially butter and flour, to ensure the best flavor and texture.
- Make sure the butter is cold and cut into small pieces before incorporating it into the dough. This will help create a flaky crust.
- Work the dough quickly and lightly to avoid overworking it, which can make it tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from sticking to your hands and work surface.
- Bake the cookies in a preheated oven to ensure even cooking.
- Allow the cookies to cool completely before filling them with jam or preserves.
Conclusion:
Linzer augen are a delicious and festive holiday cookie that can be easily made at home. These cookies are made with a sweet shortbread dough that is filled with a tart jam or preserves. They are typically decorated with a lattice top and dusted with powdered sugar. Linzer augen are a perfect cookie for any holiday gathering or gift-giving occasion.
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