Description
Es ist bekannt, dass die Linzer Schnitten am nächsten Tag erst so richtig gut schmecken. Hier dazu das feine Rezept. Schnelle und Einfache Schnitten Rezepte.
Ingredients
Scale
- 1 egg white (for brushing)
- 1 jar red currant jam (Ribiselmarmelade)
- 225 g butter
- 180 g sugar
- 4 eggs
- 100 g grated chocolate
- 225 g nuts (e.g., ground hazelnuts or almonds)
- 1 teaspoon cocoa powder
- 225 g flour
- 1 teaspoon baking powder
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground cinnamon
Instructions
- Preheat your oven to 170°C (340°F) using both upper and lower heat. Prepare a baking sheet by lining it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the softened butter, sugar, and eggs. Using an electric mixer or a whisk, beat the mixture together until it becomes light and creamy. This process usually takes about 3-4 minutes and ensures a fluffy base for the dough.
- Gradually add the grated chocolate, ground nuts, cocoa powder, flour, baking powder, ground cloves, and ground cinnamon to the butter mixture. Mix everything thoroughly until you have a smooth, homogeneous dough. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Divide the dough into two portions. Place about one-third of the dough into a piping bag fitted with a medium-sized plain or star nozzle. Set this aside for later use. Take the remaining two-thirds of the dough and spread it evenly over the prepared baking sheet, using a spatula or the back of a spoon to smooth it out. Try to achieve an even layer for consistent baking.
- Spread the red currant jam evenly over the entire surface of the dough on the baking sheet. Use the back of a spoon or an offset spatula for an even layer. The jam should cover the dough completely but not be overly thick.
- Take the piping bag with the reserved dough and pipe diagonal lines across the jam surface in one direction, then pipe diagonal lines in the opposite direction to create a diamond (rauten) pattern. Try to space the lines evenly for a neat appearance.
- Lightly beat the egg white with a fork until it is slightly frothy. Use a pastry brush to gently brush the piped dough lattice with the egg white. This will give the finished Linzer Schnitten a beautiful golden sheen.
- Place the baking sheet in the preheated oven and bake for approximately 40 minutes, or until the pastry is golden brown and cooked through. Rotate the baking sheet halfway through the baking time if needed for even browning.
- Once baked, remove the tray from the oven and allow the Linzer Schnitten to cool completely on the baking sheet. This helps the jam and dough set and makes slicing easier.
- After cooling, cut the pastry into rectangular or square pieces. For best flavor and texture, store the Linzer Schnitten in an airtight container overnight before serving. They taste even better the next day as the flavors meld together.
Notes
Linzer Schnitten are best prepared a day in advance, as the flavors deepen and the texture improves after resting overnight. You can substitute the red currant jam with raspberry or another tart jam if desired. For a more decorative touch, dust the cooled slices lightly with powdered sugar before serving. Store in an airtight container for up to a week.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg