St. Gallen bars

This delicacy is the Swiss version of the famous Linzer Torte sourced from the city of Linz, Austria. It is also popular with neighboring Switzerland, Germany, and Hungary and exists in various versions. The Swiss added cocoa powder to the original recipe and changed its name to St. Gallen (one of Switzerland's cantons). The main characteristics of the Linzer Torte are the addition of ground almonds in the dough, and a filling of sour raspberry jam, which are probably available ingredients it central Europe. They make pie cakes (Linzer torte), cookies in various styles, and more. once you taste it you are hooked. This basic recipe is from my beloved grandmother Dora Meyer (may she rest in peace). As the dough is very sticky, I allowed myself to play a bit with the ingredients, to make it easier to work with, and replaced most of the butter with margarine (Blueband) which makes much easier to work with, it without harming the original taste and texture.

Recipe for about 70 bars

 

175 g soft margarine 

25  g soft butter

200 g sugar

250 grams ground almonds 

350 g plain flour

1 tablespoons dark cocoa

1 medium egg (50 g)

1 beaten egg (for egg wash)

1 teaspoon cinnamon

1 shot of Cognac or Brandy or Kirsch

350 g  raspberry jam

​Preparation:

  1. Mix in fat and sugar mixer.

  2. Add egg and brandy (if large balls are used.

  3. Add flour, cocoa and almond powder and mix until dry materials are absorbed.

  4. Wrap the dough in plastic wrap and leave to rest in the fridge for at least an hour.

  5. Divide the dough to 5. Set aside one part for decoration.

  6. Roll out the rest of the paste between 2 parchment sheets to about0.75 mm thick. 

  7. Use a ruler to give it rectangular shape.

  8. Create borders by pinching the edges around to prevent the filling from spilling out while baking.

  9. Pour the raspberry jam on the dough, and spread evenly with a spatula

  10. Roll out the remaining dough between two baking sheets, cut out 5 strips of 2.5 cm wide.

  11. Place the strips over the raspberry jam at equal distances and cut excess at the edges.

  12. brush the strips with egg wash-careful not to touch the jam.

  13. Place on a baking sheet, and bake at 170 C for about 30 minutes or until the jam begins to bubble.

  14. Remove from oven and cool.
    (If the cake is distorted at the time of baking, as soon as it is removed from the oven and  still hot, the strips and the edges of the cake are also straightened with the ruler.)

  15. After the cake has completely cooled, cross the strips along with a saw blade.

  16.  Cut the strips in width to 2 cm wide bars and place each in a paper cup. 

  17. Store in an airtight box for a week.

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Rachel: +972-52-3607586

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