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 TREES
These are a reworking of an old "Joy of Cooking" recipe I learned from my friend in Atlanta, Allison Dykes. They are the precious stars of her holiday cookie plate. The dough can be slightly finicky but can be re-rolled and re-chilled several times so all the scraps get used. The ideal thickness is somewhere between an eighth and a fourth of an inch. They need to be thin but not so thin that the delicate cookie breaks. The roasted almonds can be ground in a food processor.
Provided by Kim Severson
Categories snack, cookies and bars, dessert
Time 1h30m
Yield About 30 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Line baking pans with parchment or silicone baking mats.
- In a bowl or stand mixer, mix butter and sugar on medium speed until smooth. In a separate bowl, whisk together flour, almond meal, cinnamon and salt. Slowly add dry ingredients, a half-cup at a time, to butter mixture.
- Divide dough into 3 balls. Place each ball between parchment paper (nonstick works best) and roll into a thin circle, about 11 inches in diameter and just over 1/8-inch thick. Refrigerate flat for at least 15 minutes.
- Working quickly with one sheet of dough, remove top layer of parchment, then flip onto a clean sheet and remove the bottom layer. Using a tree-shaped cookie cutter, cut 30 shapes for the bottoms of the cookies and place on prepared baking sheets. Reserve scraps to reuse for more cookies.
- Bake cookie bottoms for about 10 to 12 minutes, or until the edges just begin to brown. Rest for a couple of minutes on the tray, then carefully transfer to a cooking rack. Repeat the process to create the tops, using a pastry tip or a straw to cut out 5 to 7 holes on the trees to resemble ornaments. Open any holes that close during baking.
- Meanwhile, melt jam with 1 teaspoon of powdered sugar and boil lightly for about a minute. Cool slightly. Assemble cookies by flipping the bottoms, spreading them with a scant teaspoon of jam, dusting the tops lightly with powdered sugar and then gently pressing the tops onto the bottoms. Store airtight between layers of wax paper or parchment for 3 days. Freeze for up to a month.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 31 milligrams, Sugar 9 grams, TransFat 0 grams
LINZER COOKIES
Provided by Food Network
Categories dessert
Time 2h18m
Yield 40 sandwich cookies
Number Of Ingredients 14
Steps:
- Position racks in the lower and upper third of the oven and preheat to 350 degrees. Place the almonds and pecans on a baking sheet; toast on the upper oven rack until lightly browned and fragrant, about 8 minutes. Let cool, then pulse in a food processor with 1/4 cup granulated sugar until finely ground. (Don't overprocess or the mixture will turn into a paste.) Turn off the oven.
- Whisk the flour, cinnamon, cardamom and salt in a medium bowl. Set aside.
- Using a mixer, beat the butter and the remaining 1 1/4 cups granulated sugar in a large bowl until light and fluffy. Beat in the vanilla extract, egg yolks, and the lemon and orange zest; add the ground nuts. Add the flour mixture, mixing just until incorporated (do not over mix). Divide the dough into 2 pieces; place 1 piece between 2 lightly floured sheets of parchment paper and roll into a 14-inch square, about 1/4-inch thick. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour.
- Preheat the oven to 350 degrees. Cut the dough into hearts with a 2 1/4- to 2 1/2-inch heart-shaped cookie cutter. Using a smaller heart-shaped cutter (about 1 1/2 inches), cut out the centers from half of the cookies (you can reroll the centers and scraps). Place the cookies, about 1 inch apart, on baking sheets and bake 2 sheets at a time until the edges are golden, 12 to 15 minutes, rotating the sheets halfway through. Cool on wire racks.
- Sift confectioners' sugar over the cookies. Spread 1 teaspoon raspberry preserves evenly over each whole heart cookie, leaving a slight border around the edge; top with the cut-out heart cookies.
LINZERTORTE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch torte
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
- In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to overprocess; you don't want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
- In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
- Divide dough in half. Set a 10-inch fluted tart pan with a removable bottom on a parchment-lined baking sheet. Using your fingers, press 1 dough half into tart pan. Chill until firm, about 30 minutes. Meanwhile, roll remaining dough half between 2 sheets of parchment paper lightly dusted with flour to a 12-inch round; place on a baking sheet and chill until firm, about 30 minutes.
- Using an offset spatula, spread jam evenly over chilled dough in tart pan; set aside. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
- Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners' sugar, if using.
BLACKBERRY LINZER TARTS
Steps:
- Place the sugar and pistachios in a food processor. Process until the pistachios are finely chopped.
- Add the egg yolks, butter and cinnamon and process until smooth. Add a fifth of the flour and process with short pulses until mixed. Transfer to a mixing bowl and add the remaining flour, stirring with a wooden spoon until the flour is combined.
- Gather up the dough into a compact ball. Place on a piece of plastic wrap and flatten into a disk shape. Wrap in the plastic wrap and chill for 1 hour.
- Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface until it is 1/4-inch thick. (This dough is very fragile. It may be easier to place the dough directly on the cookie sheet and, with a sheet of plastic wrap between the dough and the rolling pin, roll it out.) Cut the dough into 5-inch circles, gather up the dough and reroll it for the remaining circles. Transfer the circles to the baking sheet. Bake for 12 minutes or until browned. Allow to cool before removing from the baking sheet.
- Place the figs in a food processor and process until chopped. With the processor running, add the water and process until smooth. Spread the fig puree over the baked circles.
- Arrange the blackberries, standing up, over the fig puree. Sprinkle with powdered sugar and transfer to dessert plates.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 14 grams, Carbohydrate 70 grams, Fat 37 grams, Fiber 19 grams, Protein 10 grams, SaturatedFat 21 grams, Sodium 13 milligrams, Sugar 36 grams, TransFat 1 gram
EASY LINZERTORTE
Raspberry jam is traditional for a linzertorte, but any seedless jam works well in this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 nine-inch torte
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a small bowl, combine flour, almonds, cinnamon, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until smooth. Beat in egg. Gradually add flour mixture, beating on low speed just until the mixture comes together to form a dough.
- Turn out dough onto a lightly floured work surface. Remove one-third dough, and set aside. Roll out remaining dough to 1/8 inch thick. Fit into a 9-inch square or round tart pan, pressing into corners and sides. Using a paring knife, trim the dough flush with edges of pan, and patch any holes or tears with extra dough.
- Roll out reserved dough into a rectangle at least 13 inches long and 1/8 inch thick. Cut lengthwise into 1/2-inch-wide strips. Transfer to a baking sheet; refrigerate, along with shell in pan, 30 minutes.
- Over medium heat, melt the raspberry jam in a small saucepan, stirring occasionally until smooth. Remove from heat, strain through a fine sieve, and let the jam cool slightly.
- Remove tart pan from refrigerator, and pour jam into shell. Remove dough strips from refrigerator, and arrange over the top in a lattice pattern. Trim the excess dough, and press ends into edge of shell to adhere. Bake until pastry is golden brown and jam is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Dust top with confectioners' sugar, and serve.
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LINZER TREE COOKIES RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (2)Total Time 2 hrs 30 mins
- Whisk together flour, baking powder, cinnamon, and salt in a large bowl; set aside. Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add egg yolks, vanilla, and almond extract, beating until just combined, about 30 seconds (do not overbeat). Gradually add flour mixture, beating on low speed just until a dough forms, about 1 minute. Turn dough out onto a clean work surface, and divide in half. Flatten halves into 1-inch-thick disks. Wrap each disk in plastic wrap; chill 1 hour.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Remove 1 dough disk from refrigerator, and unwrap. Roll to ⅛-inch thickness on a lightly floured work surface. Using a 3 ½-inch tree-shaped cookie cutter, cut out 18 cookies. Using a straw, poke 4 to 8 holes in each cookie, poking all the way through bottoms.
- Arrange the cookies 1 inch apart on prepared baking sheets. Bake in 2 batches in preheated oven until cookie edges are lightly browned, 6 to 7 minutes per batch. Cool on baking sheets about 5 minutes. Transfer cookies to wire racks, and cool about 20 minutes. Repeat procedure with remaining dough disk, but do not poke any holes in cookies. You will end up with 18 cookies with holes and 18 whole cookies.
- Spread center of each whole cookie with about ½ teaspoon preserves, leaving a small edge around cookie without preserves. Sprinkle cookies with holes evenly with powdered sugar. Place 1 cookie with holes on top of each whole cookie.
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4.7/5 (86)Category Dessert
- In a bowl, combine all-purpose flour, almond flour, cinnamon, baking powder, and salt together. Set aside.
- In a stand mixer or with a handheld electric mixer, beat the butter and sugar together until it is pale and fluffy.
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