Wilkommen auf Österreich! 

 

Picking up where we left off last week, we continue to traipse through protein heavy countries. What are a couple of vegetarians to do in meat heavy Central Europe? Turn to dessert, of course!

 

Today we tackle Austria, the land of Sachertorte, Viennoiserie, and, of course, Linzer, both torte and cookie. The Linzertorte is the oldest interpretation of torte on record. We opted to stray from tradition and make its cookie counterparts, Linzer cookies. 

 

If you don’t know it by name, you’ve definitely seen a Linzer cookie in every traditional bakery you’ve ever been into. They are a layered cookie, easily identified by it’s peek-a-boo of jam, nearly mimicking stained-glass. They are made from a dough that mixes flour and ground almond or hazelnut to give us the signature rich flaky cookie. Traditionally, you would use a raspberry preserve in between each cookie, but we mixed it up and used raspberry as well as apricot for a bit of colour contrast. The resulting cookie is delicately sweet and is as pleasing to the palate as it is to the eye.

 

This week presented nostalgia for both of us, as Olivia was reminded of the early weeks of pastry school, getting into classic sweets. Kiyomi enjoyed dusting off their German language skills acquired as side credits while completing their Bachelor of Music. Sehr Geil! 

 

15/09/2020