Linzer Kipferl

Group A
Ingredient
KG
Butter
0.300
Icing sugar
0.125
Almond Ground
0.125
bakbel flavour compound
0.025
Cake Flour
0.300
Salt
0.300
Egg Yolk
0.040
Total Weight: 1.215
Group B
Ingredient
KG
Bakbel Fruit Filling
0.100
Total Weight: 0.100
Group C
Ingredient
KG
Bakels Crystal Glaze Chocolate
0.200
Total Weight: 0.200

  1. In a mixer, combine butter, vanilla compound, icing sugar, and salt, and mix with the paddle attachment until creamy.

  2. Then fold the egg yolks in and mix slowly.

  3. Add the ground almonds and flour, mix well, scrape down the sides, and mix until creamy.

  4. Pipe a horseshoe shape on baking sheets with a large star nozzle as per the picture and bake at 180°C until light golden.

  5. Once the Linzer cookies are cooled, pipe a line of raspberry filling or jam inside and sandwich two cookies together as per the picture.

  6. Heat the crystal chocolate glaze to about 48°C, dip the ends of the cookies in it, place on paper, and allow to set.

Display Conditions

Ambient

Category

Bakery

Occasion

Afternoon Tea, Celebration, Festive, Summer

Finished Product

Biscuit, Sweet Food, Sweet Good

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