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Bo Friberg
Linzer Tart
:
Linzer Bars
I cooked this
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Preparation info
Yield:
1
sheet, 12 × 16 inches ( 30 × 40 cm )
Difficulty
Easy
Appears in
top 1000
The Professional Pastry Chef
By
Bo Friberg
Published
1989
About
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Recipes
Contents
Method
Use only
1½
ounces
(
40
g
) additional flour instead of
2
ounces
(