Linzer Dough Recipe (home recipe)

By Chef Daniel M. Pliska CEC AAC

Yield: About 4 1/2 Pounds Dough (5- 10” tarts)

12 ounces butter (European Style- Plugra)

18 ounces granulated sugar
18 ounces all purpose flour or 50/50 bread and cake flour
18 ounces hazel nut Flour
1/2 oz cinnamon
1 ½ teaspoons lemon zest grated
1 tablespoons vanilla extract
1 ½ teaspoons salt
4 eggs, large

1. Cream butter and sugar together just until smooth,

2. Add the hazelnut flour, pastry flour, cinnamon, lemon zest, vanilla, salt, and eggs,

3. Mix until smooth,

4. Chill and roll out and cut as desired into cookies or tart shell bases.