Pâte à Linzer #1

Linzer Dough #1

Preparation info
  • Makes enough dough for


    8 inch tart
    • Difficulty


    • Ready in

      30 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 250 grams ( ounces) cake flour
  • 100 grams (


Prepare your mise en place.

Sift the cake flour, hazelnut flour, sugar, cinnamon, cloves, and baking powder together onto a clean work surface.

Make a well in the center and place the butter in the well.

Cut the butter into the flour mixture with your fingertips or a plastic pastry scraper, working until the pieces of butter are the size of dried lentils or split