Dishintermediatereviewed
Spitzbuben (jam-filled biscuits)
Also searched as: jam sandwich biscuits, Linzer cookies
In short: Two thin, short biscuits with jam in between: baked pale they stay tender, and boiled-up jam glues them together.
Picture it
Like a sandwich with a built-in window: the base below, the frame above, the jam glowing in between.
The decisive moments
- 1Make a shortcrust with icing sugar and chill it
Icing sugar dissolves quickly and makes the dough fine and tender.
Short and tender (pastry) - 2Roll out thinly, cut out, and cut a hole in half of them
Thin rounds bake through quickly, before they brown.
Heat conduction - 3Bake at about 200 °C for only 6–8 minutes, until still pale (as a guide)
Spitzbuben should stay pale: more browning makes them hard and bitter.
Maillard reaction - 4Bring the jam briefly to the boil, spread on the bases, add the tops with the hole
Hot jam is runny and spreads well. As it cools, the pectin sets again and glues the halves together.
Setting with pectin
Short and tender (pastry)
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Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Teige und Gebäck