LINZER BARS
Provided by Food Network
Categories dessert
Time 2h
Yield about 48 (3 by 1-inch) bars
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Position the rack in the middle of the oven.
- Spread hazelnuts in a single layer on a baking sheet and toast them in the oven until golden, about 10 minutes. Turn oven off since you will not need it on again for at least 45 minutes. Empty nuts onto a folded towel, enclosing them between the folds, and rub them to remove their skins. Transfer the nuts to a strainer and carefully discard the skins. Allow nuts to cool to room temperature.
- Put the hazelnuts in a food processor fitted with the stainless-steel blade and pulse a few times. Add cake flour and process until the nuts are finely ground. Set aside.
- In a mixer fitted with the paddle attachment, beat butter, sugar, cinnamon, cloves, and lemon zest on medium speed until light and creamy. Turn the mixer off and scrape down the sides of the bowl. Over medium speed, add the egg and continue mixing for 1 more minute. Reduce the speed to low, add the hazelnut-flour mixture, and continue mixing until well blended into a smooth dough.
- Divide the dough into 2 portions, with 1 portion about 8 ounces or 1/3 of the dough. Transfer to a medium pastry bag fitted with a number 1 plain tip and set aside. With the remaining 2/3 of the dough (about 20 ounces), form into a 1-inch flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees F.
- With a marking pen, trace a 16 by 13-inch rectangle shape on parchment paper. Place paper, marked side down, onto a baking sheet. With the reserved dough in the pastry bag, pipe straight parallel lines, about 1-inch apart, inside the marked rectangle. Then pipe a second set of parallel lines at a 45 degree angle to the first set of lines to make a trellis shape. Refrigerate until needed (dough should be well chilled before using).
- With more cake flour, lightly dust a pastry board or work surface with flour. With a rolling pin, roll out the dough to a rectangular shape, about 15 by 12 inches by 1/4-inch thick. Transfer dough to a parchment lined baking sheet and trim any excess dough to make an even rectangle. Bake for 20 minutes, or until dough starts to color. Remove baking sheet from the oven and transfer to a rack. Leave oven on. Allow dough to cool for at least 10 minutes.
- Spread raspberry jam over the entire surface of the cooled dough. Carefully place the refrigerated trellis-shaped dough over the jam. Return to the oven and bake for 20 minutes, or until crust is golden in color. Allow to cool completely before cutting. Trim edges and then cut into 3 by 1-inch bars. Lightly dust bars with powdered sugar.
RASPBERRY LINZER BARS
Even though this dessert feels a little sophisticated, it puts a childlike grin on everyone who tastes it. - Holly Cain, St. Petersberg, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.
Nutrition Facts :
LINZER CUTOUTS
Provided by Food Network Kitchen
Time 1h30m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Pulse the hazelnuts and 1/8 cup granulated sugar in a food processor until finely ground. Transfer to a bowl and whisk in the flour, baking powder, cinnamon, salt and cloves.
- Beat the butter and the remaining 1/8 cup granulated sugar in a large bowl with a mixer until fluffy. Beat in the egg, vanilla and lemon zest. Gradually add the flour mixture and mix until just combined. Divide the dough in half, flatten each half into a 5-inch disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day.
- Roll out each disk of dough between 2 sheets of parchment paper to 1/8 inch thick. Refrigerate until firm, about 20 minutes.
- Line 2 baking sheets with parchment paper. Cut out stars or trees using a 2-inch cookie cutter and place them 1 inch apart on the prepared baking sheets. Cut out the centers of half of the cookies using smaller cutters. Refrigerate 10 minutes. Reroll the scraps just once and repeat. (Refrigerate the dough if it gets too soft.)
- Preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack.
- Dust the cutout cookies generously with confectioners' sugar. Spread about 1 teaspoon preserves on the underside of each whole cookie, then sandwich with the cutout cookies. Store in an airtight container up to 3 days.
HAZELNUT BARS
Steps:
- Grind 1 cup hazelnuts in a food processor. Knead into half of a 16.5-ounce package refrigerated sugar cookie dough. Roll out to 1/4 inch thick on a floured surface and cut into small rectangles. Transfer to a parchment paper-lined baking sheet and sprinkle with brown sugar. Bake at 350 degrees F until golden, 15 minutes; let cool. Serve with chocolate-hazelnut spread for dipping.
HAZELNUT LINZER TORTE
Provided by Food Network
Categories dessert
Time 2h15m
Yield 12 to 16 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Roast the hazelnuts until they smell toasty. Remove from oven and let cool for a few minutes. Rub off the skins and cool the nuts another 15 minutes.
- In a food processor grind the nuts with the sugar until finely ground but not pasty. With your hands work in the butter, flour and chocolate together. Add the eggs, one at a time. You just need the egg to hold the dough together; you may need only 1.
- Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3 of dough in the bottom and up the sides of the pan, spread the jam in the middle and top with more dough. Bake at 375 degrees for 10 minutes, reduce heat to 350 degrees and bake 5 minutes more, then reduce heat to 300 and bake for 1 hour longer or 1 1/4 hours in all. To test insert a cake tester in dough and it should come out dry. Can be made days ahead of time.
More about "hazelnut linzer bars recipes"
HAZELNUT LINZER COOKIES WITH FRANGELICO GANACHE
Web Directions: To make the cookies, in a medium bowl, whisk together the flour, ground hazelnuts, salt, baking powder and nutmeg. Set aside. In the …
From williams-sonoma.com
Servings 12-16Total Time 1 hr 5 mins
From williams-sonoma.com
Servings 12-16Total Time 1 hr 5 mins
LINZER COOKIES WITH HAZELNUTS AND NUTELLA
Web Beat butter with an electric mixer until pale and fluffy. Then slowly add the sugar in stages until smooth and fluffy. Add in egg and egg yolk one at a time until well combined. Then add vanilla extract. In a smaller bowl …
From entertainingwithbeth.com
From entertainingwithbeth.com
HAZELNUT NUTELLA LINZER COOKIES • BREAD BOOZE …
Web Instructions. In a medium bowl sift together the flour, cinnamon, and salt. Then whisk in the finely ground hazelnuts. Set aside.In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar until light …
From breadboozebacon.com
From breadboozebacon.com
HAZELNUT LINZER COOKIES WITH WINE-INFUSED …
Web Add hazelnut mixture to flour mixture, whisking to combine. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, 2 to 3 minutes, …
From bakefromscratch.com
From bakefromscratch.com
HAZELNUT LINZER COOKIES - BAKER BETTIE
Web Place the cut out cookies on the parchment lined sheet pan. Press the scraps together and roll out and cut again. Bake the cookies at 325 F (160 C) for 10-12 minutes, until the edges are lightly browned. Allow the …
From bakerbettie.com
From bakerbettie.com
PECAN LINZER BARS RECIPE - NYT COOKING
Web Step 2. In a food processor, pulse together ½ cup (60 grams) pecans, the sugar, salt, zest, cinnamon and baking powder until very finely ground. Add butter and pulse until creamy and combined; stop to scrape down the …
From cooking.nytimes.com
From cooking.nytimes.com
CARAMEL HAZELNUT LINZER COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (9)Category CookiesCuisine AmericanTotal Time 4 hrs 30 mins
HAZELNUT LINZER BARS – RECIPES NETWORK
Web Nov 17, 2013 Step 1. Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground hazelnuts with the flour. Mix one-third of the …
From recipenet.org
From recipenet.org
HAZELNUT BARS RECIPE | FOOD NETWORK KITCHEN | FOOD …
Web Knead into half of a 16.5-ounce package refrigerated sugar cookie dough. Roll out to 1/4 inch thick on a floured surface and cut into small rectangles. Transfer to a parchment …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
HAZELNUT RASPBERRY LINZER SQUARES | SAVEUR
Web Heat oven to 350°. Stir together preserves and zest in a bowl, and then spread over dough in baking pan. Using a knife or pizza cutter, cut dough into 10 strips; lay 5 strips …
From saveur.com
From saveur.com
HAZELNUT ORANGE LINZER COOKIES - BAKED
Web Dec 19, 2020 Method. Add the sugar and butter to a large mixing bowl (or use a standing mixer). Use an electric mixer to beat on high speed until light and fluffy, 3-4 minutes. Add …
From baked-theblog.com
From baked-theblog.com
HAZELNUT LINZER TORTE RECIPE | FOOD NETWORK
Web Preheat the oven to 375 degrees. Roast the hazelnuts until they smell toasty. Remove from oven and let cool for a few minutes. Rub off the skins and cool the nuts another 15 minutes.
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
HAZELNUT AND PRUNE JAM LINZER COOKIES - BAKES BY BROWN …
Web Dec 9, 2020 Hazelnut Linzer Cookies. Preheat the oven to 350°F. Place the hazelnut flour on a baking sheet lined with parchment and toast it for 5 minutes. The edges should …
From bakesbybrownsugar.com
From bakesbybrownsugar.com
26 HOLIDAY COOKIES, BARS AND BARKS TO FILL YOUR COOKIE PLATE
Web Oct 26, 2022 Making candy sounds like a really complicated thing to do, which is why Ina likes to make chocolate bark, which is quite simple. Temper white chocolate in the …
From foodnetwork.com
From foodnetwork.com
LINZER BARS RECIPE FROM FOOD NETWORK - COOKIE MADNESS
Web Nov 30, 2009 Beat the softened butter, sugar and salt (if using) together in a mixing bowl. Mix together the flour and baking powder, then add flour mixture to butter mixture and stir …
From cookiemadness.net
From cookiemadness.net
HAZELNUT RECIPES & MENU IDEAS | BON APPéTIT
Web Date Night Pork Chop. Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, …
From bonappetit.com
From bonappetit.com
HAZELNUT LINZER BARS RECIPE | FOOD NETWORK KITCHEN
Web Add 1 cup ground oats and 3/4 cup finely ground hazelnuts with the flour. Mix one-third of the dough with 1/4 cup chopped hazelnuts; freeze tablespoonfuls in clumps for 30 …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
You'll also love