Recipes, re-invented from cooking shows
Orange and Strawberry Linzer Biscuits
Prep. Time:
Baking Time:
Total Time:
40 minutes
12 minutes
2 hours
Serves:
~12 sandwiched biscuits
Giuseppe created this dish for Great British Bake Off ™ Series 12. Judges Paul Hollywood and Prue Leith praised the biscuits' beauty and the balance of orange, strawberry and gentle spice, and the bake helped earn him his second Star Baker of the series. His warm pistachio-and-spice shortbread, fill...
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Ingredients
FOR THE PISTACHIO-SPICED SHORTBREAD: 3/4 cup (75 g) shelled unsalted pistachios, finely ground with 1 tbsp of the flour 2 cups (250 g) plain (all-purpose) flour, plus extra for rolling 3/4 cup + 2 tbsp (100 g) icing (powdered) sugar, sifted 1 tsp ground cinnamon 1/2 tsp ground anise (or finely ground fennel) 1/4 tsp ground cloves 1/4 tsp finely ground black pepper 1/4 tsp fine salt Finely grated zest of 1/2 orange (optional) 2/3 cup (150 g) cold unsalted butter, cubed 2 large egg yolks, room temperature
FOR THE FILLING: 2/3 cup (200 g) good strawberry jam, warmed and sieved (seedless preferred)
TO FINISH: Icing (powdered) sugar, for dusting (dust tops before filling windows) 2 tbsp (30 g) candied orange peel, cut into small stars or slivers
EQUIPMENT: Round fluted cutter (about 5-6 cm) Small star cutter (or small round/heart cutter) for the windows Rolling pin Two baking sheets Baking parchment Wire cooling rack Food processor or fine grater (for grinding pistachios) Fine sieve (for the jam) Small piping bag or teaspoon (for filling the windows) Fine sieve or shaker (for dusting icing sugar)
Method
STEP 1: GRIND AND MIX THE DRY INGREDIENTS
Grind the pistachios with 1 tablespoon of the flour until fine but not oily - the flour stops them turning to paste. In a bowl, whisk together the remaining flour, ground pistachios, sifted icing sugar, cinnamon, aniseed, cloves, black pepper, salt and orange zest.
STEP 2: MAKE THE SHORT DOUGH
Rub or pulse in the cold cubed butter until the mixture looks like fine crumbs. Add the egg yolks and bring the dough together by hand (or with a few short pulses), stopping as soon as it clumps. Shape into two flat discs, wrap, and chill for at least 45 minutes until firm.
STEP 3: ROLL AND CUT
Roll each disc on a lightly floured surface to an even 3-4 mm. Cut an even number of rounds, then cut a small star (or round) window in the centre of exactly half of them - these are the tops, the "eyes." Re-roll trimmings once. Chill the cut biscuits on lined sheets for 15 minutes so they hold their shape.
STEP 4: BAKE
Heat the oven to 325F / 160C (fan 145C). Bake for 10-12 minutes, until pale gold and dry to the touch but not browned - the shortbread should stay delicate. Cool on the sheet for a couple of minutes, then transfer to a wire rack to cool completely.
STEP 5: DUST, THEN FILL
Dust the windowed tops with icing sugar before assembling - this keeps the jam glossy and visible. Warm and sieve the strawberry jam, then spread a thin layer over each solid base.
STEP 6: SANDWICH AND GLAZE THE EYES
Set a dusted top onto each jam-covered base and press very gently. Spoon or pipe a little extra warm jam into each window so it sits glossy and proud, then add a small candied-orange star to each.
STEP 7: REST TO SET
Leave the biscuits to set for at least 30 minutes so the jam firms and binds the two halves. They are best eaten the day they are filled, while the shortbread is still crisp.
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Instructions
FOR THE PISTACHIO-SPICED SHORTBREAD:
3/4 cup (75 g) shelled unsalted pistachios, finely ground with 1 tbsp of the flour
2 cups (250 g) plain (all-purpose) flour, plus extra for rolling
3/4 cup + 2 tbsp (100 g) icing (powdered) sugar, sifted
1 tsp ground cinnamon
1/2 tsp ground aniseed (or finely ground fennel)
1/4 tsp ground cloves
1/4 tsp finely ground black pepper
1/4 tsp fine salt
Finely grated zest of 1/2 orange (optional)
2/3 cup (150 g) cold unsalted butter, cubed
2 large egg yolks, room temperature
FOR THE FILLING:
2/3 cup (200 g) good strawberry jam, warmed and sieved (seedless preferred)
TO FINISH:
Icing (powdered) sugar, for dusting (dust tops before filling windows)
2 tbsp (30 g) candied orange peel, cut into small stars or slivers
EQUIPMENT:
Round fluted cutter (about 5-6 cm)
Small star cutter (or small round/heart cutter) for the windows
Rolling pin
Two baking sheets
Baking parchment
Wire cooling rack
Food processor or fine grater (for grinding pistachios)
Fine sieve (for the jam)
Small piping bag or teaspoon (for filling the windows)
Fine sieve or shaker (for dusting icing sugar)
Heading 5
Ingredients
STEP 1: GRIND AND MIX THE DRY INGREDIENTS
Grind the pistachios with 1 tablespoon of the flour until fine but not oily - the flour stops them turning to paste. In a bowl, whisk together the remaining flour, ground pistachios, sifted icing sugar, cinnamon, aniseed, cloves, black pepper, salt and orange zest.
STEP 2: MAKE THE SHORT DOUGH
Rub or pulse in the cold cubed butter until the mixture looks like fine crumbs. Add the egg yolks and bring the dough together by hand (or with a few short pulses), stopping as soon as it clumps. Shape into two flat discs, wrap, and chill for at least 45 minutes until firm.
STEP 3: ROLL AND CUT
Roll each disc on a lightly floured surface to an even 3-4 mm. Cut an even number of rounds, then cut a small star (or round) window in the centre of exactly half of them - these are the tops, the "eyes." Re-roll trimmings once. Chill the cut biscuits on lined sheets for 15 minutes so they hold their shape.
STEP 4: BAKE
Heat the oven to 325F / 160C (fan 145C). Bake for 10-12 minutes, until pale gold and dry to the touch but not browned - the shortbread should stay delicate. Cool on the sheet for a couple of minutes, then transfer to a wire rack to cool completely.
STEP 5: DUST, THEN FILL
Dust the windowed tops with icing sugar before assembling - this keeps the jam glossy and visible. Warm and sieve the strawberry jam, then spread a thin layer over each solid base.
STEP 6: SANDWICH AND GLAZE THE EYES
Set a dusted top onto each jam-covered base and press very gently. Spoon or pipe a little extra warm jam into each window so it sits glossy and proud, then add a small candied-orange star to each.
STEP 7: REST TO SET
Leave the biscuits to set for at least 30 minutes so the jam firms and binds the two halves. They are best eaten the day they are filled, while the shortbread is still crisp.
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