LINZER TARTS
Cut out cookies with a jam filling.
Provided by Regina
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
- Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
- Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
- Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
- Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
- Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 39.9 g, Cholesterol 50.8 mg, Fat 29.9 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 13 g, Sodium 3.3 mg, Sugar 20.4 g
LINZERTORTE
My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 tortes (8 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 343 calories, Fat 18g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
LINZER COOKIES
This specialty cookie takes a little extra effort, but the results are sweet! They really help to make the holidays feel special. —Jane Pearcy, Verona, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape., Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely., Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.
Nutrition Facts : Calories 161 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
LINZER TARTS
With a creamy chocolate and hazelnut filling, these decadent Christmas cookies look and taste amazing. Guests will never guess how relatively easy they are to make. -Mary Maddox, Bellmore, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-1/2-in. holiday cookie cutters. Using floured 1-in. shaped cookie cutters, cut out the centers of half of the cookies., Place solid and window cookies 1 in. apart on greased baking sheets. Repeat with remaining portions of dough. Bake 8-10 minutes or until set. Remove to wire racks to cool completely., Sprinkle window cookies with additional confectioners' sugar. Spread 1 teaspoon Nutella on the bottom of each solid cookie; place window cookies over filling.
Nutrition Facts : Calories 177 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
LINZER DOUGH
This dough uses toasted whole, blanched almonds, finely ground.
Provided by Martha Stewart
Yield Makes enough for one 9-inch tart shell or eight 3-inch tarts
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Spread almonds on a baking sheet and toast 8 to 10 minutes, shaking pan occasionally; do not brown. Let cool. Finely grind in a spice grinder. You will have about a cup.
- Combine almonds, flour, sugar, salt, spices, and zest in a food processor. Add butter and process with short pulses until mixture resembles coarse meal.
- In a small bowl, combine egg yolks, ice water, and extract. With machine running, add yolk mixture to processor. Process for no longer than 30 seconds. If mixture does not hold together when squeezed, add additional water, a few teaspoons at a time, until it does.
- Wrap in plastic and chill about 1 hour.
LINZER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield 4 dozen 2-inch cookies, depend
Number Of Ingredients 11
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 325 degrees F.
- Spread the hazelnuts and almonds on a baking sheet and toast in the oven until lightly browned, about 10 to 12 minutes. Shake the pan halfway through baking to ensure that the nuts toast evenly. Allow the nuts to cool. Gather the hazelnuts into a kitchen towel and rub them together to remove the skins.
- In the bowl of a food processor fitted with the steel blade, combine the hazelnuts and almonds with 1/4 cup of the sugar and the cinnamon, and process until it's the consistency of a fine meal. Add the flour and pulse a few times to combine.
- Separate and discard the whites of the eggs. Push the egg yolks through a fine-mesh sieve, scraping the yolks off the bottom of the sieve and into the flour mixture. Pulse on and off a few times to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and lemon zest on low 2 to 3 minutes, until softened. Add the remaining sugar and mix on medium, 3 to 4 minutes, until light and fluffy, scraping down the sides of the bowl as needed. Add the almond extract and mix to combine. Turn the mixer off, add the nut mixture, and mix on low until just incorporated.
- Turn the dough out onto a lightly floured work surface and flatten into a rectangle, about 1-inch thick. Wrap in plastic and chill until firm, 1 to 2 hours or overnight.
- Divide the dough in 1/2 and return one 1/2 to the refrigerator. On a lightly floured surface, roll the dough out to 1/8-inch thickness, flouring the surface of the dough as necessary. Using the shaped cutter, cutting as closely together as possible, cut out the cookies. Place them 1-inch apart on 1 to 2 parchment-lined baking sheets to chill until firm, 30 to 45 minutes. Set the scraps aside.
- Roll and cut out the remaining dough in the same manner. Gather all the scraps together, chill, roll, and cut to make the tops. Using the small cutter, cut out the center s of 1/2 of the cookies and chill until firm, 30 to 45 minutes.
- Adjust the oven racks to the upper and lower positions and preheat the oven to 350 degrees F. Bake for 15 to 20 minutes, until firm to the touch and lightly browned, rotating the baking sheets halfway through to ensure even baking. The cookies with the holes may bake more quickly than the others. Allow to cool and dust the perforated cookies with powdered sugar.
- Flip over the cookies without holes, placing the darker side of the cookie underneath. Spoon about 1 1/2 to 2 teaspoons of the raspberry jam into the center. Place the perforated cookies, powdered sugar side up, on top of the jam, matching up the edges and pressing gently to spread the jam.
LINZER COOKIES
Whip up a batch of these pretty linzer biscuits. Made with ground almonds and spices, they're hard to resist with their soft, jammy centres
Provided by Cate Dixon
Categories Dessert
Time 37m
Number Of Ingredients 9
Steps:
- Mix the flour, 1 tsp cinnamon and the allspice in a large bowl until combined. Using your fingertips, rub in the butter until the mix resembles fine breadcrumbs. Add the almonds and caster sugar. Drizzle in the egg and mix with a cutlery knife until the dough comes together in large clumps. Using your hands, knead the dough in the bowl until it forms a tight, compact disc. If the dough is still very soft, chill for 15 mins.
- Roll the dough out on a lightly dusted work surface to 5mm thickness. Stamp out 20 x 7cm rounds using a crinkle-edged cookie cutter and place on a baking tray lined with baking parchment. Re-roll the off-cuts and cut out as many more biscuits as you can (you need to end up with an even number). Use a small round or other festive cutter to stamp a circle from the centre of half the biscuits. Chill all the biscuits in the freezer for 20 mins or the fridge for 30 mins until firm.
- Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for about 10-12 mins, or until lightly golden and sandy to the touch. Leave to cool for 5 mins on the tray, then transfer to a wire rack to cool completely.
- Mix the icing sugar with the rest of the cinnamon and dust this over the cut-out biscuits. Spoon the jam over the whole biscuits and smooth with the back of a spoon. Sandwich these with the icing-sugar-dusted biscuits. Will keep in an airtight container for six days. Best eaten within three days.
Nutrition Facts : Calories 240 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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