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- Tangerine “Lunettes” Shortbreads-


For 12 shortbreads



Rectangular cookie-cutter: 9 x 6.5 cm

Spoon shaped cookie-cutter: 8 cm


Linzer shortbread dough

  • 5g egg yolk
  • 65g icing sugar
  • 180g flour T 55
  • 35g potato starch
  • 200g extra-fine butter


Bake the egg yolk in the microwave for 30 seconds, at maximum power, and sieve.

Sieve the sugar, the flour and the starch and mix with the egg yolk.

Add the cold butter cut into cubes.

Mix all ingredients with a blade to make a ball of dough.

Spread the dough to a thickness of 2.5mm and use the shortbread cookie-cutter to cut into pieces. Each biscuit should weigh 20g.

Bake at 160°C for 20 minutes on a SILPAIN® silicone sheet.



Tangerines marmalade

  • 275g tangerine
  • 110g caster sugar
  • 75g tangerine juice
  • 5g pectin
  • 35g caster sugar


To get rid of the bitterness of tangerines, dip them into cold water for 8 hours.

Drip-dry and rinse. Renew the operation twice for a total soaking time of 24 hours, changing the water 3 times

Blanch the citrus fruits in boiling water until the fruits are tender.

Leave to cool and cut coarsely.

Mix the circles of tangerine with the sugar and the juice.

Make a compote at low heat in a saucepan.

When the marmalade is baked, add the pectin and 35g caster sugar.

Bring to a final boil for an extra 30 seconds.

Leave to cool and mix.


Dressing and final touch

Once the shortbreads have been baked and have cooled, poach 25g of tangerine marmalade at the centre and smoothen lightly with a spatula.

Sprinkle the second shortbread with icing sugar and lay it on top.

To be tasted the same day or within 48 hours.

For an ideal teatime break, accompany with a bio tea tangerine-verbena from Greema.


Chef’s Tricks

For the Linzer shortbread, the egg yolks have to be cooked and sieved beforehand to bring a unique crustiness once baked.

For the marmalade, it is important to follow the soaking stages and the blanching of the citrus fruits to avoid any bitterness.


Member author
Jérôme De Oliveira

Jérôme De Oliveira graduated from the Ecole Nationale de la Pâtisserie d’Yssingeaux (National Superior School of Pastry of Yssingeaux) in 2004 and started out with the Relais Desserts Pastry chef Sebastien Bouillet, then with Christophe Michalak at the Plaza Athenée (Paris), before becoming th [...]

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