The aroma of vanilla and butter, fine prints on baking paper and the taste of marmalade that melts on the tongue. Linnaeus sweets are an integral part of Christmas. But when will the right moment come for the individual pieces to come together into a perfect whole? Josef Maršálek, master confectioner, is clear. It will tell you not only the ideal time for gluing, but also how to preserve the delicacy and delicate taste of the Linnaeus.
Christmas is approaching and kitchens are beginning to smell of butter pastry, vanilla and jam. Among the most popular types of sweets, there is no doubt that Linnaeus. Its fragile consistency and the sweet and sour touch of marmalade will charm everyone.
Nevertheless, one fundamental question is often solved when preparing this classic candy. When is the right time to glue to keep the cookies pliable and tasty? The famous confectioner Josef Maršálek has a clear answer.
On video from Check out the cooking trick with the tried and tested recipe for Linnaeus sweets on YouTube:
Source: Youtube
The magic of timing
Linnaeus candy is all about patience. Josef Maršálek therefore recommends baking it approximately two to three weeks before Christmas Day. This time lead will allow the dough to have enough time to rest.
“Lineck cookies are actually just cookies like Bebečka, for example. If you ensure that air cannot get to them, they will not oxidize and the fat in them will not spoil,” reveals the popular confectioner.
However, you mustn’t rush the jam itself. The ideal moment is the week before Christmas. During this interval, the marmalade has time to penetrate the dough, but it does not cause it to dry out.
How does marmalade affect candy?
Marmalade is a key element that affects not only the taste but also the texture of Linnaeus sweets. If you use the marmalade too early, the moisture from the filling can disrupt the structure of the dough, leading to a loss of fragility. On the other hand, gluing too late will cause the candy to not soften and remain hard. Maršálek also recommends reaching for high-quality marmalade with a higher proportion of fruit and lower sugar content. This choice will guarantee that the taste will be balanced and that too much sweetness will not overpower the delicacy of the dough.
The secret of the perfect Linnaeus
The well-known confectioner further emphasizes that the best way to achieve a perfect result is to follow a few key steps. After baking, let the cookies rest in a cool place for at least 24 hours. This short aging will allow the dough to stabilize its structure. Do the gluing on a clean surface so that the marmalade adheres well. If you want to make the candy special, try different types of marmalade, such as currant, apricot or rosehip, which will give the Linnaeus a unique twist. In recent years, it has also become popular to fill Linz with chocolate spread.
How to store Linze sweets?
Linz candy storage plays an important role. After gluing, store it in a closed container and keep it in a cool place, ideally in the fridge or on the balcony. Marshal also warns against storing near aromatic foods such as cheese or spices. Linecké easily absorbs aromas, which could negatively affect its taste.
Preparing Linnaeus sweets is an art that requires patience and proper timing. Baking two to three weeks before Christmas, sealing with marmalade a week before Christmas Day and careful storage in an airtight container are the keys to success. The marmalade with a high proportion of fruit and the rest of the dough will guarantee that the Linnaeus candy will remain supple, fragile and perfectly tasty. Follow Josef Maršálek’s advice and you can be sure that Linz will become the star of your festive table.
Source: www.youtube.com, www.toprecepty.cz
