Pâte Brisee
Linzer Dough
Ingredients
Ingredients for 2 tortes (10in (26 cm) diameter) or 1 cake
- base 12x18in (30×45 cm)
- 3⅔ cups 450 g Flour
- 2 sticks plus 5 tbsp 300 g Butter
- 1¼ cup 150 g Confectioner’s sugar
- 1 Egg yolk
- Lemon zest
- 2 tsp 10 g Vanilla sugar
- Dash of salt
Instructions
- Cut the butter into small pieces and let soften to room temperature.
- Sift the flour into a bowl, add confectioner’s sugar, salt, vanilla sugar, lemon zest, and egg yolks, and knead with fingertips.
- Quickly knead in the butter (don’t take too long!
- ), form a ball, and let sit for an hour in a cool place.
- Preheat the oven to 350 °F (180 °C).
- Roll the dough out thin and lay it on a baking pan or in the tart pan, stipple with a fork (poke several holes), and bake until golden brown.
- Let cool and then continue as desired.
Notes / Tips / Wine Advice:
One, Two, Three from Linz
Long before the invention of the Linzer Torte, the “pretty Linzers” were already known as outstanding bakers. In many old cookbooks, Linzer dough is named after them, even though in reality it is nothing but a classic pâte brisée. Because the sugar, butter, and flour are used in a ratio of 1:2:3, this dough was sometimes called a one-two-three dough in Austrian vernacular.
Long before the invention of the Linzer Torte, the “pretty Linzers” were already known as outstanding bakers. In many old cookbooks, Linzer dough is named after them, even though in reality it is nothing but a classic pâte brisée. Because the sugar, butter, and flour are used in a ratio of 1:2:3, this dough was sometimes called a one-two-three dough in Austrian vernacular.
