Linz Eye
Linz eyes are circular, fine baked goods made from Linz dough with a diameter of 8 to 10 centimeters. In Austria, the eyes of Linz are part of the tea and Christmas biscuits .
Brauner Linzer dough is a shortcrust pastry and consists of flour, sugar, butter, egg and almonds or nuts. The dough is seasoned with cinnamon and cloves . Linz dough is often referred to as almond or nut shortcrust pastry.
White Linzer Dough is a type of dough made from flour, sugar, butter, egg yolk and grated lemon peel that is widespread in Austria. Peeled almonds make white dough, unpeeled brown ones.
A thin layer of currant jam (currant jam ) is placed on the lower circular base , and another layer of dough is placed on top of which circular holes, the "eyes", have been punched out. Linzer eyes can either have one hole in the middle or three arranged in a triangular constellation. After baking, the bottom and top are put together and sprinkled with icing sugar.
A variation is the ox-eye or ox-eye: a base made of shortcrust pastry is sprinkled with a circular Linz mass or macaroon mass , in the middle of which jam is filled before it is baked. Decor made of pearl sugar or almonds is common.
A regional name that occurs mainly in Switzerland , but also in southern Germany , Austria and South Tyrol is Spitzbub . Often the cutouts form a face. The oldest known recipe can be found in the cookbook “The Masterpiece of the Kitchen” from 1929. In contrast to the Linz eye and the ox eye , the rascals do not contain any egg yolk. In the Palatinate, the name peacock is also known.
Individual evidence
- ↑ Tea and Christmas bakery, bmnt.gv.at. Retrieved August 28, 2019 .
- ↑ a b IREKS Arkady Institute for Bakery Science (ed.): IREKS ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985
- ↑ Rogues in the database of Culinary Heritage of Switzerland
- ^ Elisabeth Fülscher : The Fülscher cookbook . Numerous editions, s. vv.