Comments on: Linzer bars from the good old times http://www.emperorscrumbs.com/2010/02/16/linzer-bars-from-the-good-old-times/ The culinary crossroads of Central Europe Thu, 26 Jan 2012 17:14:52 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Valerian http://www.emperorscrumbs.com/2010/02/16/linzer-bars-from-the-good-old-times/comment-page-1/#comment-85 Valerian Mon, 01 Mar 2010 13:54:09 +0000 http://www.emperorscrumbs.com/?p=841#comment-85 oh i see. in the first picture they look ok. I had to make the shape with hand too. Otherwise it stuck to the rolling pin. in the other picture they melted into a one big "thing". I will try the recipe again and let you know. oh i see. in the first picture they look ok. I had to make the shape with hand too. Otherwise it stuck to the rolling pin. in the other picture they melted into a one big “thing”. I will try the recipe again and let you know.

]]> By: Katka http://www.emperorscrumbs.com/2010/02/16/linzer-bars-from-the-good-old-times/comment-page-1/#comment-83 Katka Mon, 01 Mar 2010 13:12:19 +0000 http://www.emperorscrumbs.com/?p=841#comment-83 Here are the photos of my linzer bars... This one is before baking: http://tirka.smugmug.com/Food/Cuisine/P1200543/799858729_DuWre-M.jpg and this one is after: http://tirka.smugmug.com/Food/Cuisine/P1200546/799858763_AUVpp-M.jpg The dough was greasy up to point that i was unable to roll it, I have created the shapes manually. Good luck for your international move and new life in US. Here are the photos of my linzer bars… This one is before baking: http://tirka.smugmug.com/Food/Cuisine/P1200543/799858729_DuWre-M.jpg and this one is after: http://tirka.smugmug.com/Food/Cuisine/P1200546/799858763_AUVpp-M.jpg

The dough was greasy up to point that i was unable to roll it, I have created the shapes manually. Good luck for your international move and new life in US.

]]> By: valerian http://www.emperorscrumbs.com/2010/02/16/linzer-bars-from-the-good-old-times/comment-page-1/#comment-82 valerian Sun, 28 Feb 2010 07:32:14 +0000 http://www.emperorscrumbs.com/?p=841#comment-82 Sorry for the late answer, but we are a week and smthing before the move and things are crazy. I will be curious about the photos. I will try to make this recipe again and let you know. The dough should be a "greasy ball" you have to push it into half inch thickness. if ou roll it too thin it will fall apart. But i will try it and let you know. Sorry for the late answer, but we are a week and smthing before the move and things are crazy. I will be curious about the photos. I will try to make this recipe again and let you know. The dough should be a “greasy ball” you have to push it into half inch thickness. if ou roll it too thin it will fall apart. But i will try it and let you know.

]]> By: Katka http://www.emperorscrumbs.com/2010/02/16/linzer-bars-from-the-good-old-times/comment-page-1/#comment-81 Katka Thu, 25 Feb 2010 19:58:41 +0000 http://www.emperorscrumbs.com/?p=841#comment-81 Hi, I did your recipe today but it was a complete disaster... I'll post the photos 'before' and 'after' baking later. Before baking it seemed to be alright, but I baked it on 200C and the dough had completely melted and the linzer bars became a huge non-identified mass. I used your european measures (grams), can you check if it's converted correctly? I was especially uncertain about the flour, if 3/4 cup + 2 spoons is 100 grams... Hi, I did your recipe today but it was a complete disaster… I’ll post the photos ‘before’ and ‘after’ baking later. Before baking it seemed to be alright, but I baked it on 200C and the dough had completely melted and the linzer bars became a huge non-identified mass. I used your european measures (grams), can you check if it’s converted correctly? I was especially uncertain about the flour, if 3/4 cup + 2 spoons is 100 grams…

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