ReceptnaptárLinzer cookies, another way
Linzer cookies the other way: the classic Linzer dough with hard-boiled egg yolks, almonds, cinnamon and cloves. The cooked yolks make the dough especially crumbly and tender. It is a Christmas tea cookie that keeps for weeks.
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Ingredients
Method
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- Mix the flour with the almonds, sugar, spices and lemon zest. Slice in the cold butter and rub in.
- Add the sieved hard-boiled yolks and quickly knead into a smooth dough. Wrap and chill for 30 minutes.
- Preheat the oven to 160 °C (145 °C fan). Pinch off small pieces of dough, roll pencil-thick ropes about 12 cm long and shape into little pretzels or S-shapes.
- Place on a parchment-lined tray, brush with lightly beaten egg white and sprinkle with chopped almonds.
- Bake at 160 °C for 15-18 minutes until light golden. Make sure they do not brown.
- Cool on the tray. In a closed box they keep for 2-3 weeks.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Press the cooked yolks through a sieve so no lumps remain.
- Shape the dough while cold.
- Bake at a low temperature so they stay pale.
- Sandwiched with jam they are also delicious.
Frequently asked questions
Without cooked yolks?
With raw yolks too, but the crumbliness differs.
How long do they keep?
3 weeks in a box.
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