Ingredients
Yield Recipe
Linzer dough with sponge cake crumbs
155
g
butter
155
g
sugar
45
g
eggs
25
g
whole milk
3
g
baker’s ammonia
155
g
sponge cake crumbs
155
g
almonds, raw, ground
1
g
ground cinnamon
1
Prs.
ground cloves
310
g
wheat flour 400
Production
1
Linzer dough with sponge cake crumbs
Mix the butter and sugar. Add the eggs.
Dissolve the baker’s ammonia in the milk, then mix with the sponge cake crumbs. Add the almonds, cinnamon, and ground cloves. Mix in the wheat flour.
Cover the dough in plastic wrap and store at 2–5°C until ready to use.
2
Caution
The leavening agent must not come into contact with the fat before mixing. Otherwise, the dough will develop a soapy flavor.
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Evaluation