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Lemon cream linzer with poppy seed flour

Ingredients:

-  250 wheat flour (for the dough)
-  135 g butter (for the dough)
-  50 g sugar (for the lemon cream)
-  65 g pork fat (for the dough)
-  1 pack of vanilla sugar (for the lemon cream)
-  100 g powdered sugar (for the dough)
-  lemon zest from a half lemon (for the dough)
-  1 pinch of salt (for the lemon cream)
-  1 pinch of salt (for the dough)
-  2 egg yolks + 1 whole egg (for the lemon cream)
-  40 g cold butter (for the lemon cream)
-  1 tbsp whole poppy seeds (for the dough)
-  55ml lemon juice (about 1,5 lemon) (for the lemon cream)
-  250 wheat flour (for the dough)
-  lemon zest from a half lemon (for the dough)
-  2 egg yolks + 1 whole egg (for the lemon cream)
-  100 g powdered sugar (for the dough)
-  55ml lemon juice (about 1,5 lemon) (for the lemon cream)
-  1 pinch of salt (for the dough)
-  50 g sugar (for the lemon cream)
-  1 tbsp whole poppy seeds (for the dough)
-  1 pack of vanilla sugar (for the lemon cream)
-  135 g butter (for the dough)
-  1 pinch of salt (for the lemon cream)
-  65 g pork fat (for the dough)
-  40 g cold butter (for the lemon cream)
-  250 wheat flour (for the dough)
-  100 g powdered sugar (for the dough)
-  1 pinch of salt (for the dough)
-  1 tbsp whole poppy seeds (for the dough)
-  135 g butter (for the dough)
-  65 g pork fat (for the dough)
-  lemon zest from a half lemon (for the dough)
-  2 egg yolks + 1 whole egg (for the lemon cream)
-  55ml lemon juice (about 1,5 lemon) (for the lemon cream)
-  50 g sugar (for the lemon cream)
-  1 pack of vanilla sugar (for the lemon cream)
-  1 pinch of salt (for the lemon cream)
-  40 g cold butter (for the lemon cream)

The ingredients are enough for 30-35 linzer cookies and 200 ml lemon cream – if you want more than that, feel free to double the portions. J

The easiest way to prepare linzer style cookie dough if you let the food processor do the hard parts instead of you. We put both types of flour, the pork fat, the butter and the salt in the food processor and grind them together. Next add the powdered sugar and the whole poppy seeds, grind them again. Add the lemon zest and mix the dough until it becomes sticky, smooth and consistent. (Of course if you don’t have a food processing device you can do this mixing procedure by hand.) At this point put the dough on a stretching board and knead it thoroughly. We let it chill in the fridge for the night wrapped in plastic foil.

To prepare the lemon cream, mix the lemon juice, the eggs, a pinch of salt, the sugar and the vanilla sugar together, then condense it on low heat over steam, while constantly stirring. If it is dense enough, take it away from the steam, mix in the butter and let it cool.

The next day knead trough the dough so it gets a little warmer and easier to work with. Stretch it to a 3-4 mm thickness, cut the cookie shapes and bake them for abot 10 minutes at 180 degrees in a preheated oven. Be careful as they could get easily burnt! As soon as they are ready, remove them from the hot tray so they immediately stop being heated by it. Let them cool. Sprinkle some powdered sugar on the top halves, put a smaller teaspoon of lemon cream on the bottom halves, stick them together and eat them immediately – or leave a few of them for later, as you wish. J  

 

Thanks to Hanna Smuczer for the recipe, the photos and the video as well!