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tips how to assemble a linzertorte
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Deb Perelman's recipe for salty-sweet cookies that have a caramel filling you can totally pull off at home.
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You can roll out the dough and punch these into any shape, or you can do the quick and easy slice-and-bake method.
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We’ve swapped out the ground nuts in a classic linzer for tahini, which makes for a rich, buttery crust that gets filled with jam.
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These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.
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It’s easier than you think.
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Make any kind of shape you’d like. The cookies can be rounds instead of rectangles, and you can use any smaller cutter for the cutouts.
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This recipe from Hattie B’s tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.
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Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.