ReceptnaptárLinzer cookies with sour cream
Linzer biscuits with sour cream are the soft, buttery almond member of the Austro-Hungarian tea biscuit family: the sour cream makes the dough even more tender. Sandwiched with jam and dusted with icing sugar, they are a festive treat. They are best after a day's rest.
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Ingredients
Method
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- Mix the flour with the almonds, sugar, lemon zest and spices. Cut in the cold butter and rub in until crumbly.
- Add the egg yolks and sour cream and knead quickly. Wrap and chill for 30 minutes.
- Preheat the oven to 175 °C (160 °C fan). Roll the dough out on a floured board to 4 mm and cut out rounds or scalloped discs. Cut a small hole in half of them.
- Place on a lined tray and bake for 10-12 minutes until pale golden.
- Once cool, spread the whole discs with jam, top with the discs with holes and dust with icing sugar.
- Rest for a day so the biscuits soften. They keep for 2 weeks in a tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Work with cold butter.
- Use a thick jam so it doesn't run.
- Rest them for a day.
- Redcurrant jam looks especially pretty and adds tartness.
Frequently asked questions
Can they be frozen?
Yes, without the jam, for 2 months.
Without jam?
Yes, simply dusted with icing sugar they are good too.
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