Linzertorte Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
• In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
• Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
• Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.

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.

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.

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.

Steps:

• Combine all ingredients in a saucepan over medium-high heat, stirring to dissolve sugar. Lower heat to a brisk simmer and stir frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Set aside. (Filling may be prepared in advance.)
• Heat oven to 400 degrees. Place hazelnuts and almonds on a baking sheet and bake about 10 minutes, until well browned. Rub skins off hazelnuts while still warm, discarding skins. Cool nuts, then grind finely in a food processor, adding 3 tablespoons of flour to keep them from becoming oily. (Nuts should have the texture of coarse cornmeal.) Set aside.
• In the bowl of a stand mixer with whisk attachment, combine butter, sugar, and lemon and orange zest. Beat until sugar is dissolved and mixture is pale and fluffy, about 3 minutes. Beat in egg, egg yolk and vanilla.
• In a separate bowl, mix together ground nuts, the rest of the flour, cloves, cinnamon, baking powder and salt. Add to butter mixture in three parts, mixing each time until it forms a slightly sticky dough.
• Divide dough into two pieces, one slightly bigger. Form larger piece into a ball, wrap and flatten to a 1-inch thickness. Form smaller piece into a rough rectangle, wrap and flatten to a 1-inch thickness about 4 by 5 inches. Chill 3 to 4 hours, or overnight.
• Heat oven to 350. Butter and flour an 11-inch fluted French tart pan. Remove dough from refrigerator and let stand for 10 minutes. On floured parchment paper, roll the larger piece of dough into a 12-inch circle, dusting the top with flour as necessary. If dough is difficult to handle, chill again. Pat evenly into pan until sides and bottom are completely lined with dough about 1/8-inch thick. Refrigerate or freeze tart shell until firm.
• Roll out smaller piece of dough on floured parchment paper to rectangle about 10 by 12 inches and 1/8-inch thick. Cut into strips about 3/4 inch by 12 inches. Transfer parchment to a tray and refrigerate or freeze until firm.
• Spread cranberry jam evenly into shell. Lay strips across top in a lattice pattern. Form remaining dough scraps into a rope 1/2 inch in diameter and use it to encircle outer edge of tart. Score diagonally with the handle of a spoon or flute with fingers to make a border.
• Bake for 30 to 35 minutes, until jam is bubbling and pastry is lightly browned. Let cool, and dust with powdered sugar if desired. Serve in small wedges.

Steps:

• Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
• Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
• Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
• Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.

Steps:

• Grind almonds with half of sugar in a food processor until powdery (be careful not to process to a paste), then transfer to a small bowl.
• Add butter, yolk, and remaining sugar to processor and blend, scraping down sides, until light and fluffy. Add ground almonds, flour, zest, salt, cinnamon, and cloves and pulse, scraping down sides if necessary, until a dough forms. (Dough will be sticky.)
• Divide dough into 1 one-third portion and 1 two-thirds portion and form each portion into a disk on plastic wrap. Wrap disks in plastic wrap and chill until slightly firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Unwrap larger disk and put in springform pan. Cover surface with plastic wrap and press dough (through plastic wrap) evenly onto bottom and 1/4 inch up side of pan. Discard plastic wrap.
• Bake until golden brown, 20 to 25 minutes, then transfer crust in pan to a rack and cool completely, about 30 minutes. Leave oven on.
• Roll out remaining dough between 2 sheets of plastic wrap into a 9-inch round, then transfer to a baking sheet and freeze 10 minutes. (Round will be thinner than bottom crust.)
• Remove top sheet of plastic and cut dough into 12 (1/2-inch-wide) strips, then freeze strips 5 minutes. Discard any remaining dough.
• Spread jam evenly over cooled crust, leaving a 1/4-inch border around edge, then arrange 6 strips 1 inch apart across jam, pressing ends onto edge of crust. Arrange remaining 6 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (Repair any broken pieces of dough by carefully pressing them together.) Trim edges of all strips flush with edge of pan.
• Bake until top is golden brown, 30 to 40 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool completely.

Steps:

• Preheat oven to 325 F.
• Chop or crumble cold butter into flour.
• Add almonds.
• Mix sugar with the spices and egg yolks, add to flour mixture.
• Bring the dough together and knead until well blended.
• Place two-thirds of the dough into a 9 inch ungreased cake pan.
• with a removable bottom.
• Spread dough over the bottom and about 1 inch up the sides.
• Chill pan for an hour.
• Roll out remaining dough on lightly floured surface into a.
• rectangle 10x 5 inches and chill for 1 hour.
• Spread jam over bottom of pan.
• Cut 1/2 inch wide strips of the rolled out dough.
• Lift with a spatula and arrange lattice style over the jam.
• Fasten the ends around the rim of pan by pressing lightly.
• Brush with egg white and bake on the lower shelf of the oven for 1 hour and 15 minutes.
• Set pan on a rack and partly cool before removing the rim of the pan.