Discovering cake’s ingredients: The Linzer biscuit

Hello, dear readers! It’s Tanya Novak here, your favorite pastry chef :-). Today, I’m thrilled to share with you the story and recipe of a delightful treat that has journeyed through time and across continents - the Linzer biscuit.

A Bite of History

The Linzer biscuit, originally known as the “Linzer Torte,” has its origins in the 17th century. This delicious treat was first mentioned in the cookbook of an Austrian countess, Anna Margarita Sagramosa. The original recipe was for a tart made with an almond crust and filled with jam.

In Linz, Austria, bakers adapted this tart dough into the cookies we adore today. They cut the dough into fun shapes, with half of the cookies having a center cutout. After baking, the whole cookies were spread with jam, and a cutout cookie was placed on top. This is how the Linzer biscuit came to be.

Classic Recipe

Now, let’s dive into the classic recipe for this timeless treat. The ingredients you’ll need are:

  • Unsalted butter

  • Powdered sugar

  • Egg yolks

  • Salt

  • Cinnamon

  • Vanilla bean

  • Lemon juice

  • Almond flour

  • All-purpose flour

The preparation method is as follows:

  1. Beat the butter and powdered sugar until fluffy.

  2. Add the spices, vanilla, egg yolks, and lemon juice.

  3. Mix the almond flour, salt, and all-purpose flour in a separate bowl.

  4. Gradually add the dry ingredients to the butter mixture.

  5. Combine everything and quickly shape the dough into a disc.

  6. Cool the dough in the fridge for several hours or overnight.

Uses in Pastry Production

The Linzer biscuit is not just a standalone treat. Its nutty, buttery crust and jammy filling make it a versatile ingredient in pastry production. You can use it as a base for tarts, crumble it as a topping for cakes and pies, or incorporate it into trifle desserts for an added crunch.

I hope you enjoyed this journey through the history and making of the Linzer biscuit. Give this recipe a try and let me know how it turns out. Happy baking!

Yours, Tanya Novak

Sergii Novak