Episode 37 – Linzer Tart and Cookies

Episode 37

Linzer Cookies

February 13th, 2011
Linzer Tart and Cookies

Happy Valentine’s Day – almost anyway!  The Linzer tart and Linzer cookies are another common dessert commonly served on Valentine’s Day – they are also popular around Christmas.  Linzer dough has two very distinct flavors – toasted hazelnut and clove.  The filling can vary but typically raspberry is used.  Linzer is very easy to make and work with so you’re looking for an easy recipe to impress your sweet heart how about Linzer cookies?

Linzer dough is typically a very dry dough.  That doesn’t mean it is any good – just make sure you have a tall glass of milk or a nice cup of tea to go with your Linzer.  I actually really like Linzer two or three days after it’s made because the filling softens it up and it’s more like a cakey cookie.  If you’re looking for a crisp crunchy cookie – eat the Linzer on the first day and if you’re looking for a softer cookie then eat it later on.  Remember that the Linzer dough doesn’t have to be refrigerated as long as the filling you use doesn’t have to be refrigerated.

As you’ll see in the video my Linzer tart came out a little under done because of all the

Linzer Tart

filling I put it.  When you make it, try using less filling than I did or bake it closer to the top of the oven.  This dough has a tendency to burn on the bottom so if you bring it closer to your oven’s heat element on the top, it’s sure to crisp up the top lattice.

One trick you’ll learn in this video is that bread crumbs and cake crumbs can be use to… boost the amount of dough you’ll end up with.  Bread crumbs and cake crumbs are finished product – containing flour, sugar, eggs, butter – and are great for adding a few more ounces to a recipe.  If you’re short on flour by a couple ounces, instead of running to the grocery store try using some bread crumbs.  I bet it will come out just fine.

Anyway, here is the recipe of the Linzer cookies and the Linzer tart and the video is below!   Thanks for watching!  Have a great Valentine’s day!

P.S. The recipe calls for pastry flour and bread flour – sorry that was the recipe from school. Just add the flours together and use all-purpose flour.