Recipes

Venezianer

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
375 g Laucke Wallaby Flour 2⅓ cups
225 g Unsalted Butter 1 cup
225 g Icing Sugar 1¾ cup
225 g Unblanched ground Hazelnuts 1½ cups
100 g Orange Peel ¾ cup
100 g Egg 2 x 50 g
1 g Powdered Cloves ½ tsp
½ each Lemon Zest ½ each

Method

  1. Preheat oven to 200°C.

  2. Mix together the butter, icing sugar and almonds.

  3. Add the orange peel and eggs, and mix well.

  4. Add the Laucke Wallaby Flour, cloves and lemon zest, and mix to a paste.

  5. Allow to recover, and then roll out pastry 5 mm thick.

  6. Brush with egg 2 times, allowing the egg wash to dry between coats.

  7. Allow the surface of the pastry to dry again, before cutting into 2.5 cm squares.

  8. Place onto a prepared baking tray.

  9. Baking temperature 200˚C.

  10. Baking time 12 - 15 minutes.

  11. After baking, dip half the biscuit in a diagonal fashion in chocolate.

  • Laucke Specialities
  • Bake for 12 - 15 minutes
HOME BAKER RECIPE

PROFESSIONAL BAKER RECIPE

PRINT RECIPE BACK TO RECIPE LIST
Are you sure you want to print? Print Cancel