DOUGH
6 oz unsalted butter
4 oz sugar
4 oz ground blanched almonds
8 oz unbleached all-purpose flour
FINISHING
1 egg, beaten
1 blanched sliced almonds
12 oz apricot or raspberry jam
2 oz water
1 confectioners' sugar
Directions
PREHEAT OVEN TO 325F. Beat the butter until light and soft, then beat
in the sugar. Continue beating until very light. Stir in the almonds,
then the flour. Scrape dough onto a piece of plastic wrap, flatten
and wrap. Chill until firm, about 1 hour. Flour dough and surface
very lightly and roll dough 1/4-inch thick. Cut into 3-to-4-inch
rounds with a fluted cutter. Transfer to paper-lined pans and cut a
1-inch opening in half the rounds with a plain cutter. Paint the cut
rounds with beaten egg and strew with the sliced almonds. Bake the
bases about 15 minutes, keeping them very pale. Cool the bases.
Combine the jam and water and bring to a boil over medium heat,
stirring occasionally. Strain into another pan and simmer the glaze
until sticky. Sift confectioners' sugar over the almond-coated bases.
Paint the others with the glaze and adhere the sugared bases to them.
Fill in the openings with more glaze.
Servings: 24 servings
Linzer Augen (Linzer Eyes) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Candy; Fruit; Nut
The History of Recipes
It is actually possible to track the history of recipes way back into history, in truth as far into history as ancient Egypt, and maybe further still. Interesting though that maybe, generally, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts detailing recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the cooks of his times were skilled in the use of a wide range of herbs and spices, including some that we all recognise like thyme, rue and asafoetida. Continuing our culinary historical journey, there are some recipe books published in the 1300s ; a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are not about the indian food that is served today, but instead descriptions of the types of food prepared for the upper classes of the time. Later on, in the 15th century, the Crusaders brought back many foods and spices from the holy lands, including spices such as rosemary and coriander. The introduction of these new tastes was responsible for an increase in recipe manuscripts, the majority of which are now in academic collections. When we get to the 20th century, recipe publications are in great demand, as a result of better eduction, leisure time and having more money to spend. |
We hope you enjoy this Linzer Augen (Linzer Eyes) recipe.
