For Linzer Stangerl make a not too firm dough from the ingredients for the dough with the mixer. Preheat the oven to 170 degrees.
Fill the dough into a piping bag with a medium star-shaped nozzle and pipe approx. 8 cm long sticks onto the baking tray. Bake for approx. 15 – 20 minutes.
After cooling, fill 2 sticks at a time with jam and assemble. Dip both ends of the sticks in the chocolate glaze.
Related Recipes:
Spicy Choux Pastry DoughnutsFor the spicy choux pastry doughnuts, first prepare the dough. To do this, boil the water in a saucepan with...
Irish Coffee Meringue1. Mix 2 tbsp powdered sugar with the espresso powder. Place the egg whites in a suitable bowl and whisk with...
Meringue Chick CupcakesFill paper cups into the cavities of a muffin tray. Preheat the oven to 200 °C. Sift flour, baking powder...
Poppy Seed MacaroonsWhip the egg whites, lemon zest and juice until stiff, sift in the powdered sugar and continue to whip until...
Cream Cheese with ElderberryFor the cream cheese with elderberry, mix the cream cheese at room temperature with the juice and a little...
Linzertorte Anno 16961. preheat the kitchen stove to 170 degrees. Beat softened butter and sugar until light creamy, add lemon zest...
Espresso CupcakesFor the espresso cupcakes, first make two cups of strong espresso and let it cool. Cream the butter with the...
Cream Puff, Choux Pastry Basic RecipeA simple but delicious cake recipe: Many have certainly made the experience when baking cream puffs that if...
Espresso Parfait on Rosehip CrêpePreparation (about 15 min): Whip yolks with sugar and Baileys over a water bath, take down and cool, fold in...
Espresso Brittle Ice CreamCut the vanilla bean lengthwise and scrape out the pulp. Heat milk, vanilla bean and pulp and soluble coffee...