At a family cookout, next to Gáspár’s jam-filled Linzer cookies, the company is rarely silent: everyone has a "one, sure" trick. Our proven peach jam version. Be clear: Linzer does not go in the oven to sunbathe. In the end, of course, the version that runs out of the second portion first wins.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Crumble the flour with the cold fat, then add the other pasta ingredients. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Knead it quickly, wrap it and let it rest in the fridge for 30 minutes. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Roll out to a thickness of 3 mm, cut into pieces and bake at 180 °C for 8–10 minutes. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- After it has cooled, fill it with jam, mix it together, and finally dust it with powdered sugar. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Knead the dough briefly and let it rest in the cold; the warm butter becomes a nice building material instead of a crumbly Linzer.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.