Linz Sandwich Biscuits

Name: Linz Sandwich Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g Unsalted butter; 55g Low-gluten flour; 35g Powdered sugar; 15g milk; 1/4 Lemon zest; 20g Almond powder; 1/8 teaspoon Cinnamon powder; 15g corn starch; 2g cocoa powder; Some jam; Some Pine nuts

by Q pig baby

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This is a biscuit with added spices, a jam-filled biscuit modified from the famous Austrian Linz Tower. The mixture of cinnamon powder spice and lemon zest gives the biscuits a unique flavor. With the addition of nuts and the combination of sweet and sour jams, the overall taste of the biscuits is strong and the taste is more balanced. The recipe is derived from "The Pursuit of Taste" by Yuko Kumagaya, a popular Japanese dessert teacher. "

Linz Sandwich Biscuits

1. After the butter has softened, add powdered sugar, and after whipping until fluffy, add the milk in portions, and whipped until fully integrated.

2. Add lemon zest, sift in low-gluten flour, cornstarch, almond flour, cocoa powder, and cinnamon powder.

3. Stir the batter into a dry powder-free state, and put the batter into a bag with Sanneng No. 48 single-sided wavy flower mouth.

4. On the borderless baking pan, squeeze a strip about 6 cm long, and squeeze another strip next to it.

5. Put chopped pine nuts in the center, press a little, put them in the middle of the oven preheated to 180 degrees, and bake for 12 minutes.

6. After the biscuits have cooled, spread the jam and stack another slice of biscuits to taste.

Tips:
1. When squeezing the cake, let the squeezing bag lie down to make the wave lines appear clearly.
2. In winter, squeeze the batter quickly. The longer the time the batter becomes harder, the harder it is to squeeze. The summer side will not be affected.
3. It is recommended that you only add jam when you eat, so as to ensure the crispness of the biscuits, so you don't have to worry about getting wet due to the moisture of the jam.