Mini Raspberry Linzer Biscuits with Petit Biscuit
The Linzer, or "Linzer Torte", originates from the city of Linz in Austria. It is one of the oldest known pastries, with references to this delicious tart dating back to the 17th century.
Linzer Torte is traditionally made with a rich dough made from butter, sugar, ground almonds and flour, topped with a layer of raspberry jam, then covered with a pastry grid. It is often sprinkled with icing sugar and decorated with almonds.
The name "Linzer" comes from the city of Linz, where this tart was created. Over time, the popularity of Linzer Torte spread far beyond Austria's borders, and many variations emerged. One of the most popular adaptations is the Linzer biscuit, which uses the same basic ingredients as the tart, but in the form of small shortbread biscuits topped with jam.
Today, Linzer Torte and Linzer Cookies are loved around the world, especially during the holiday season.
Our “Petit biscuit” mixture adds a gourmet and exceptional touch to your sweet creations!
Mini Raspberry Linzer Biscuits with Petit Biscuit
For around sixty mini Linzels you need:
260 g of flour
100 g of mixture small biscuit
150 g of almond powder
250 g of butter
50 g of cane sugar
1 egg
1 egg yolk
1 pinch of salt
3 g ground cassia cinnamon
1 jar of raspberry jam
3 egg yolks for gilding
Icing sugar (optional)
Once you have the ingredients, start with:
Mix the flour, salt, sugar, cinnamon, almond powder and biscuit mixture in a bowl
Add the butter
Sand the mixture with your fingers and add the whole egg plus an egg yolk to make the dough harmonious.
Form a ball and wrap it in cling film
Let the dough rest in the fridge for 2 hours
Preheat the oven to 180°C
Spread the dough to a thickness of 3 mm and cut it out using a cookie cutter of your choice, with a round nozzle make a hole in the middle of half of your shortbread
Place them on the baking paper
brush them with egg yolk
Bake for 5-6 min
Once the biscuits have cooled, assemble the biscuits with raspberry jam, being careful to put the biscuits with holes on the top of the composition
Sprinkle with icing sugar
