{"id":1766,"date":"2021-12-22T18:41:52","date_gmt":"2021-12-22T18:41:52","guid":{"rendered":"https:\/\/www.andrasfoodlab.com\/?p=1766"},"modified":"2021-12-22T19:06:20","modified_gmt":"2021-12-22T19:06:20","slug":"linzer-cookies","status":"publish","type":"post","link":"https:\/\/www.andrasfoodlab.com\/ro\/dessert\/linzer-cookies\/","title":{"rendered":"Linzer Cookies"},"content":{"rendered":"
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Linzer Cookies<\/h2>\n
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Torte Linzer este un produs de patiserie tradi\u021bional austriac, o form\u0103 mic\u0103 de pr\u0103jitur\u0103, acoperit\u0103 cu fructe conservate \u0219i nuci feliate, cu un design cu z\u0103brele deasupra. Este numit dup\u0103 ora\u0219ul Linz, Austria.<\/span>
<\/div>Torte Linzer este un produs de patiserie sf\u0103r\u00e2micios, f\u0103cut din f\u0103in\u0103, unt nes\u0103rat, g\u0103lbenu\u0219uri de ou, coaj\u0103 de l\u0103m\u00e2ie, scor\u021bi\u0219oar\u0103, suc de l\u0103m\u00e2ie \u0219i nuci m\u0103cinate, de obicei alune, dar se folosesc chiar \u0219i nuci sau migdale, acoperite cu o umplutur\u0103 de coac\u0103ze ro\u0219ii, zmeur\u0103. , sau caise. Spre deosebire de majoritatea torturilor, este facut de obicei dintr-un singur strat ca o pl\u0103cint\u0103 sau o tart\u0103. Este acoperit de f\u00e2\u0219ii sub\u021biri de aluat a\u0219ezate deasupra fructelor. Aluatul se unge cu albusuri batute spuma, se coace si se orneaza cu nuci.<\/span>
<\/div>Tor\u021be Linzer este un de\u0219ert tradi\u021bional pentru s\u0103rb\u0103torile austriece, maghiare, elve\u021biene, germane \u0219i tiroleze, adesea consumate de Cr\u0103ciun. Unele brut\u0103rii din America de Nord ofer\u0103 Tor\u021be Linzer c\u0103 tarte mici sau ca pr\u0103jituri.<\/span>
<\/div>Fursecurile Linzer sau tartele Linzer sunt pr\u0103jituri tip sandwich, acoperite cu un strat de aluat cu un decupaj caracteristic \u00een form\u0103 de cerc prin care se vede dulcea\u021ba de fructe \u0219i sunt pudrate cu zah\u0103r.<\/span>
<\/div>\u00cen 1653, aceast\u0103 re\u021bet\u0103 (ini\u021bial o tart\u0103) a fost descoperit\u0103 \u00een manuscrisul de buc\u0103t\u0103rie al contesei Anna Margarita Sagramosa din Austria. Tarta a fost coapt\u0103 ca o pl\u0103cint\u0103 cu o crust\u0103 de migdale delicioas\u0103, umplut\u0103 cu dulcea\u021b\u0103 de coac\u0103ze negre \u0219i acoperit\u0103 cu o crust\u0103. Re\u021beta a fost dezvoltat\u0103 folosind o crust\u0103 din nuci, deoarece uneori erau mai u\u0219or de g\u0103sit dec\u00e2t gr\u00e2ul pentru f\u0103in\u0103. Brut\u0103rii au venit cu o versiune de pr\u0103jituri pe care o puteau stoca \u00een magazinele lor \u0219i a devenit o tradi\u021bie de s\u0103rb\u0103tori s\u0103 vezi aceste delicii minunate \u00een vitrinele patiseriilor.<\/span>
<\/div>C\u00e2nd imigran\u021bii austrieci \u0219i germani au c\u0103l\u0103torit \u00een America, au adus cu ei re\u021beta \u0219i tradi\u021bia fursecurilor Linzer. Franz Holzlhuber, a emigrat \u00een America ca muzician, artist \u0219i poet. A ajuns \u00een Wisconsin la sf\u00e2r\u0219itul anilor 1850.<\/span>
<\/div>C\u00e2nd fondurile i s-au epuizat, a copt \u0219i a v\u00e2ndut Linzertortes pentru a str\u00e2nge bani. El a sus\u021binut c\u0103 el a fost cel care a introdus patiseria \u00een America, a\u0219a c\u0103 ast\u0103zi \u00eei recunoa\u0219tem contribu\u021bia la tradi\u021biile noastre de s\u0103rb\u0103tori.<\/span>
<\/div>La o sut\u0103 de ani dup\u0103 ce Holzlhuber \u0219i-a \u00eemp\u0103rt\u0103\u0219it secretele deserturilor cu cet\u0103\u021benii din Milwaukee, o alt\u0103 familie muzical\u0103, familia Von Trapp a venit la Stowe, Vermont, purt\u00e2nd mo\u0219tenirea lor de vacan\u021b\u0103 \u0219i re\u021betele Linzertorte.<\/span>
<\/div>Torte Linzer se spune c\u0103 este cea mai veche pr\u0103jitur\u0103 care a fost numit\u0103 vreodat\u0103 dup\u0103 un loc. Linz este al treilea ora\u0219 ca m\u0103rime din Austria. Frumos bifurcat de fluviul Dun\u0103rea, Linz a fost fondat\u0103 ini\u021bial de romani. Mai t\u00e2rziu a servit ca ora\u0219 de provincie al Sf\u00e2ntului \u00cemp\u0103rat Roman. Cu o popula\u021bie actual\u0103 de aproape 200.000 de locuitori, Linz este diametral cunoscut\u0103 pentru industria sa siderurgic\u0103 \u0219i chimic\u0103, precum \u0219i pentru sus\u021binerea muzicii \u0219i artei. Este, de asemenea, casa \u00eendr\u0103gitei bomboane PEZ. Comercializate ini\u021bial la Viena \u00een 1927, bomboanele PEZ \u0219i dozatoarele PEZ \u0219i mai faimoase sunt populare \u00een \u00eentreaga lume. \u00centr-adev\u0103r, dozatoarele au devenit un obiect de colec\u021bie remarcabil.<\/span>
<\/div>\u00cen zilele noastre, Linzer este popular \u00een \u00eentreaga lume \u0219i mul\u021bi oameni fac fursecuri Linzer \u00een perioada Cr\u0103ciunului.<\/span><\/div>\n
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Prep Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Desert<\/span><\/div>
Cuisine <\/span>European<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>15<\/span><\/div>
Calories <\/span>240<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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  • 300<\/span> g<\/span> f\u0103in\u0103<\/span><\/li>
  • 90<\/span> g<\/span> almond flour<\/span><\/li>
  • 230<\/span> g<\/span> unt<\/span><\/li>
  • 120<\/span> g<\/span> zah\u0103r pudr\u0103<\/span><\/li>
  • 2<\/span> ou\u0103<\/span> galbenusuri<\/span><\/li>
  • 35<\/span> ml<\/span> suc de l\u0103m\u00e2ie<\/span><\/li>
  • 1<\/span> linguri\u021b\u0103<\/span> scor\u021bi\u0219oar\u0103<\/span><\/li>
  • 1<\/span> linguri\u021b\u0103<\/span> extract de vanilie<\/span><\/li>
  • un praf de sare<\/span><\/li>
  • 300<\/span> g<\/span> jam of your choice<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
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    • In a large mixing bowl mix butter on medium speed until creamy for about 1-2 minutes. Add sugar and mix to combine. Add the egg yolks and lemon juice until combined. Add salt, cinnamon, \u00a0vanilla and mix just until incorporated. Stir in flour and almond flour and mix until combined. Divide the dough into two and form into 2-3 cm thick discs. Wrap tightly in plastic wrap and chill at least 1 hour.<\/span><\/div><\/li>
    • Roll out the dough discs on a floured surface into a 0.5 cm thickness. Cut out cookies with a cookie cutter of your choice and place on the prepared baking sheets with about 3-5 cm space in-between.<\/span><\/div><\/li>
    • Bake the cookies for 9-10 minutes until they look dry on the surface. Let the cookies cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.\u00a0<\/span><\/div><\/li>
    • Fill cooled cookies with jam by spreading jam on the bottom of one cookie and place another on top.\u00a0You can sprinkle some powdered sugar if you want.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes
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      Keyword <\/span>autumn dessert, blackberry dessert, chocolate cookies, christmas cookies, christmas dessert, christmas recipe, cookies recipe, delicious dessert, dessert recipe<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1770,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":3157,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[126],"tags":[1003,475,480,1002,1032,1033,238,1031,1028,1029,1030,1034],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1766"}],"collection":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/comments?post=1766"}],"version-history":[{"count":1,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1766\/revisions"}],"predecessor-version":[{"id":1767,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1766\/revisions\/1767"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media\/1770"}],"wp:attachment":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media?parent=1766"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/categories?post=1766"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/tags?post=1766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}