Almond cream jam bars (Eisenbahnschnitten) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 31) by Luisa Weiss

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on August 20, 2023

    Oh how I wanted to love these but they were just okay for me. The base was easy to make, but rolling it out was a challenge until I wised up on the second one and traced the base of the pan on a piece of parchment paper and then rolled the dough on to the parchment. For me, the shortbread base doesn't have enough salt in it (typo perhaps?) so I found it's flavor to be quite bland, but I did love the texture. My main issue was with the almond cream, however, it was likely all my own fault as I used homemade almond paste (Daring Gourmet's recipe) which has egg whites in it. When I mixed the almond cream it was too runny, so next time I may omit the honey or one or both of the egg whites (or use her recipe for almond paste or buy some). My piping didn't hold it's shape at all and in some places it dripped down the sides. These were a lot of work and it's a bummer that they weren't better. I did substitute sour cherry jam for the red current and I would make that switch again.

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