LINZER TORTE BARS
Pass the bar! Take your bar baking to a higher level with these wonderful raspberry bars. They have an unusual ground walnut crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Mix all ingredients except preserves with spoon until crumbly. Press two-thirds of crumbly mixture on bottom of ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves.
- Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For 48 bars, cut into 8 rows by 6 rows bars. Or cut into squares or triangles.
Nutrition Facts : Calories 65, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg
LINZER TORTE BARS (COOKIE EXCHANGE QUANTITY)
Three easy steps give you fruit-filled bars for a crowd!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 72
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl, stir together all ingredients except preserves and additional powdered sugar with spoon until crumbly. Reserve 2 cups of the mixture for topping; press remaining mixture in bottom of ungreased 15x10x1-inch pan.
- Bake 15 to 20 minutes or until crust is golden brown. Spread with preserves. Sprinkle with reserved crumb mixture; press gently into preserves.
- Bake 20 to 25 minutes longer or until light golden brown. Cool completely, about 1 hour. Sprinkle with additional powdered sugar. For bars, cut into 12 rows by 6 rows.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 30 mg, Sugar 9 g, TransFat 0 g
LINZER COOKIES
Lightly spiced, jam-filled linzer cookies (a smaller version of the classic linzer torte) are a traditional sandwich cookie with a tender texture and subtle nutty flavor that comes from finely ground almonds in the dough. As with sugar cookies, which benefit from the addition of frosting, the dough for a linzer does not need to be too sweet: It's filled with a tangy raspberry jam and finished with plenty of powdered sugar. A hole in the top of the cookie gives the signature stained-glass-window effect, making it one of the most effortless and impressive treats you could make this holiday season.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 2h
Yield About 2 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)
- Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
- Add in dry ingredients all at once and mix on low speed, just until incorporated.
- Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
- Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you're rolling it out. This is O.K., just patch it up with scraps.)
- Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
- To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 84 milligrams, Sugar 13 grams, TransFat 0 grams
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.
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 TORTE BARS
Named after a classic Austrian dessert, these bars have a great raspberry filling and are so easy to make. They make a great addition to the cookie jar.
Provided by PalatablePastime
Categories Bar Cookie
Time 35m
Yield 36 Bars
Number Of Ingredients 6
Steps:
- Preheat oven to 375F.
- Mix together flour, sugar, walnuts, cinnamon, and butter in a bowl until crumbly.
- Press 2/3 of mixture into an ungreased 9x9-inch baking pan.
- Spread preserves over crust.
- Sprinkle remaining crumb mixture over the top of preserves, patting mixture down lightly.
- Bake at 375F for 20-25 minutes or until light golden brown.
- Cool completely before cutting into bars.
Nutrition Facts : Calories 79.3, Fat 4, SaturatedFat 1.8, Cholesterol 6.8, Sodium 20.2, Carbohydrate 10.4, Fiber 0.3, Sugar 6.2, Protein 0.8
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.
LINZER COOKIE BARS
If you're looking to really "wow" your friends and family this holiday season, these Linzer Cookie Bars are it. Tangy raspberry jam and sweet cookie mix come together to create a delightful flavor profile. These linzer squares are a dessert that's as festive as the season. Our linzer bars are the perfect holiday gift, too. That is, if you don't eat them all first. If you do, hey, it's the holiday season, treat yourself!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, place sugar cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Press mixture firmly in bottom of pan.
- Bake 15 minutes. Spoon and spread jam evenly over partially baked crust.
- Meanwhile, in another large bowl, place oatmeal cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Stir in water and chopped almonds. Sprinkle oatmeal cookie mixture over jam layer; press lightly into jam layer.
- Bake 20 to 24 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 25 g, TransFat 0 g
LINZER BARS
A friend brought this to one of my cookie exchange parties. I have tried the raspberry version, but she said that apricot jam could also be used, so I am including both. Great flavor and really nice presentation! A food processor comes in handy for the walnuts, or you can finely chop them.
Provided by Starrynews
Categories Bar Cookie
Time 1h15m
Yield 24 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Grease a 9x9" square pan.
- Cream together butter, sugar, egg, lemon zest, salt, cinnamon, and cloves in a bowl.
- Mix in flour and walnuts.
- Reserve 1/4 of the dough, and pat the remaining into the prepared pan, going up about 1/2 inch on each side.
- Spread chosen jam flavor in a layer over top of the dough.
- Flour a flat surface.
- Use reserved dough to create a lattice top for the bars by dividing it into pencil-shaped strips and rolling it on the floured surface.
- Arrange in a lattice pattern across the top of the jam, criss crossing the strips and pressing the ends against the dough on the sides of the pan.
- Bake 45 mintures, or until lightly browned.
- Cool in the pan on a wire rack before cutting into bars.
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TAHINI LINZER TORTE BARS RECIPE | BON APPéTIT
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3.9/5 (39)Author Sarah JampelServings 12Estimated Reading Time 8 mins
- Lightly butter a 13x9" baking dish, then line with a sheet of parchment paper, leaving overhang on long sides. Lightly butter parchment. Whisk flour, salt, baking powder, cinnamon, and cardamom in a medium bowl.
- Separate yolk from 1 egg over a small bowl to catch egg white. Place yolk in another small bowl; set egg white aside for brushing dough. Using an electric mixer on medium-high speed, beat granulated sugar, tahini, and 1½ sticks butter in a large bowl, scraping down sides of bowl as needed, until light and fluffy, about 3 minutes. Add vanilla, egg yolk, and remaining egg and beat just to combine. Scrape down sides of bowl, add dry ingredients, and mix on low speed until just combined. Scrape half of dough into prepared pan. Using your fingers, press into pan in an even layer, going 1" up the sides; chill.
- Place remaining dough on a sheet of parchment paper and pat into a square. Place another sheet of parchment paper on top and roll into a 13x9" rectangle. Remove top sheet of parchment and generously sprinkle dough with sesame seeds. Replace parchment and press dough gently with rolling pin to help seeds stick. Remove parchment and cut dough lengthwise into ¾"-wide strips (don’t pull them apart; dough will be very fragile). Slide onto a baking sheet and freeze until solid, about 2 hours.
- Place a rack in middle of oven; preheat to 350°. Spread jam evenly over dough in pan. Lightly beat reserved egg white with a fork, then brush all over frozen strips of dough. Retrace cuts to make sure strips are separated, then lay lengthwise over filling (spacing them about ½" apart works well). Cut remaining strips in half and place crosswise on top of strips, pressing into edge of bottom crust (you may not use all of the strips).
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