Linzer sticks, these small, fine cookies, are inextricably linked to Christmas for me. My grandma always baked them, and the scent of butter, vanilla and grated lemon zest that wafted through the whole house is one of my fondest childhood memories. I took over her recipe years ago and simplified it a little with the Thermomix®, without sacrificing the taste. The ingredients are deliberately kept simple, but each one plays an important role. The butter, preferably a high-quality one, ensures the shortcrust pastry and the full flavor. The sugar, whether powdered or granulated, provides sweetness and helps to beat the butter until fluffy. The lemon zest brings a fresh, slightly acidic note that harmonizes wonderfully with the sweetness. Vanilla sugar should of course not be missing, it rounds off the aroma and gives the sticks their typical Christmas scent. A pinch of salt enhances the aromas and balances the sweetness. The egg binds the ingredients and ensures a smooth consistency. And the flour, preferably a smooth wheat flour, gives the dough structure. When preparing in the Thermomix®, it is important that the butter is really soft, but not melted. This is the best way to beat it until fluffy with the sugar. Make sure to grate the lemon zest finely so that it is well distributed in the dough. When mixing in the flour, it is important not to knead the dough for too long, otherwise it will become tough. The kneading stage of the Thermomix® is ideal here. The sticks are best piped with a piping bag and a star nozzle. Make sure that the sticks are not too thick, as they will rise a little during baking. The baking time may vary depending on the oven, so it is important to keep an eye on the sticks. They should be golden brown, but not too dark. The recipe is already suitable for a vegetarian version. A vegan version requires a little more adaptation. The butter can be replaced with a vegan butter alternative, and the egg with an egg substitute or applesauce. You should also make sure that the chocolate is a vegan variety. If you like it a little spicier, you can add a pinch of cinnamon, cardamom or cloves to the dough. Instead of apricot jam, other types of jam can also be used, such as raspberry, currant or cranberry. Linzer sticks are a wonderful finger food for the Christmas season, but also go perfectly with a cup of coffee or tea. They can be enjoyed pure or sprinkled with a little powdered sugar. Whipped cream or vanilla ice cream go well as a side dish. The finished Linzer sticks should be stored in an airtight container so that they do not dry out. They will keep for several weeks. The dough can also be prepared and stored in the refrigerator. Before piping, it should then become a little softer. The sticks can also be baked unfilled and frozen. If necessary, they can then be thawed, filled and covered with chocolate.

Linzer Sticks

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Description

Ingredients (11 ingredients)

Preparation (7 steps)

Beat butter, sugar, lemon zest, vanilla sugar and salt until fluffy

Add egg and stir

Mix in the flour

Fill dough into piping bag and pipe

Baking

Melt chocolate

Filling and dipping

Finished cooking? Great! 🎉

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