LINZER WITH APRICOT
MARMALADE
APRICOT MARMALADE
500 |
GRAMS |
APRICOT PUREE |
200 |
GRAMS |
GRANULATED SUGAR |
1.5 |
TSP. |
LEMON JUICE OR PUREE |
1 |
TBLSP. |
APRICOT BRANDY |
- PLACE THE APRICOT PUREE AND THE GRANULATED SUGAR INTO
A SAUCE POT. BRING THIS MIXTURE TO A BOIL AND CONTINUE TO BOIL FOR 20
MINUTES AT MEDIUM HEAT. STIR CONTINUOUSLY SO THAT THE MARMALADE DOES
NOT BURN ON THE BOTTOM OR SIDES OF THE SAUCE POT.
- COOK TILL 220*C., ADD IN THE LEMON JUICE AND THE APRICOT
BRANDY AND BLEND IN THOROUGHLY. TEMOVE THE MIXTURE FROM THE HEAT AND
START TO LADLE THE HOT JAM INTO A STERILE GLASS CONTAINER.
2100 |
GRAMS |
UNSALTED BUTTER |
840 |
GRAMS |
CONFECTIONERY SUGAR |
120 |
GRAMS |
EGG YOLKS |
400 |
GRAMS |
TOASTED HAZELNUT FLOUR |
2250 |
GRAMS |
ALL PURPOSE FLOUR |
60 |
GRAMS |
BAKING POWER |
8 |
GRAMS |
SALT |
90 |
GRAMS |
GROUND CINNAMON |
150 |
GRAMS |
FRANGELICO LIQUEUR |
- CREAM THE BUTTER AND THE SUGAR. ADD IN THE YOLKS.
- SIEVE ALL THE REMAINING DRY INGREDIENTS, AND ADD IT
INTO THE CREAM MIXTURE. ADD IN THE FRANGELICO LIQUEUR AND BLEND WELL.
- REFRIGERATE THE DOUGH BEFORE ROLLING AND CUTTING INTO
DIFFERENT SHAPES FOR THIS PETITS FOURS SEC PASTRIES. BAKE AT 350*F OR
176*C FOR 10 TO 12 MINUTES.
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