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 :
RASPBERRY LINZER COOKIES
These wonderful cookies require a bit of extra effort to make and assemble, but the delight on the faces of family and friends when I serve them makes it all worthwhile. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Cream butter, gradually adding 2/3 cup sugar; beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate until firm, 30-45 minutes., Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. cookie cutter, cut out centers of half of the cookies., Beat egg whites until frothy. Mix almonds and remaining sugar. Brush cookies with egg whites; sprinkle with almond mixture. Bake solid and window cookies 1 in. apart on greased baking sheets until lightly browned, 6-8 minutes. Remove to wire racks to cool completely. , Spread 2 teaspoons raspberry preserves over the bottoms of solid cookies. Top with window cookies, almond side up., Editor's Note: For variety, substitute your favorite preserves in place of raspberry or apricot.
Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 92mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY LINZER COOKIES
These wonderful cookies require a bit of extra effort to make and assemble. But the delight of family and friends when serving them makes them all worthwhile. And they are beautiful-looking!
Provided by Sarah
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 32
Number Of Ingredients 10
Steps:
- Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk.
- Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg substitute and vanilla extract. Beat until well blended.
- Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart.
- Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely.
- Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 61.9 mg, Sugar 6.6 g
RASPBERRY LINZER STAR BARS
Categories Food Processor Dessert Bake Fourth of July Kid-Friendly Raspberry Almond Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 20 bars
Number Of Ingredients 11
Steps:
- In a food processor finely grind almonds with confectioners' sugar and transfer to a large bowl. In food processor pulse butter with flour until mixture resembles fine crumbs and add to almond mixture with cornstarch and salt, stirring until combined well.
- In a small bowl beat together egg and lemon juice until blended and stir into flour mixture until combined well. Work mixture with hands until it forms a dough.
- Preheat oven to 350° F.
- Pat 1 1/2 cups dough into a disk and chill, wrapped in plastic wrap, 20 minutes. Pat remaining dough evenly into a 171/2- by 11-inch jelly-roll pan and spread evenly with jam.
- On a lightly floured surface with a floured rolling pin roll out chilled dough 1/8 inch thick and with a 3/4- to 1 1/2-inch star-shaped cookie cutter (we used 3 different sizes) cut out as many stars as possible. Re-roll scraps and cut out more stars. Arrange stars randomly over jam and carefully brush stars with milk. Sprinkle stars with granulated sugar and bake in middle of oven 30 minutes, or until stars are golden. Cool confection in pan on a rack and cut into 20 bars.
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
Many years ago I had my first Linzer Torte, and it was love at first bite! A Linzer Torte is a nut crust filled with raspberry jam and topped with a lattice. As part of my holiday yummy package, I was looking for a way to include a fabulous version of this classic Austrian delicacy. This is absolutely it!!! I grabbed this recipe from Wolfgang Puck during an appearance on one of the morning shows.It is a recipe that requires patience, but your friends will RAVE, I promise :) You can't get much more authentic Austrian than Wolfgang Puck!
Provided by Tantric1
Categories Dessert
Time 3h30m
Yield 1 Torte
Number Of Ingredients 12
Steps:
- In a standing mixer fitted with a paddle attachment, cream together the butter and the sugar on medium speed for 2 to 3 minutes. Scrape down the sides and add honey, zest, cinnamon and spices. Continue mixing for one more minute. Scarpe down the sides and add egg. Mix again until well blended.
- Sift the dry ingredients together. On low speed, add the sifted dry ingredients to the butter mixture and continue to mix until a dough is formed.
- Remove the dough from the mixer, wrap in plastic film and refridgerate for about 2 hours.
- Butter the bottom and sides of a 9 inches cake pan. Line the bottom of the pan with wax or parchment paper. Remove dough from the refridgerator and divide into two. Dredge the work surface with flour and with a rolling pin, roll out the dough to 1/2 inch thick, forming a 12 inch circle. This will be for the bottom of the torte. Line the bottom and sides of the prepared cake pan with the circle.
- For the top of the torte, use the second half of dough, roll it to 1/2 inch thick to create a 9 by 12 inch rectangle. Refridgerate both the top and the bottom for about 20 minutes.
- Remove from refridgerator and fill bottom half with raspberry jam.
- Preheat the over to 350°F.
- Create a lattice with the rectangular piece of dough by cutting 12, 9 inch strips (Use a piece of cardbpard to build the lattice to make it easy to slide onto the bottom of the torte). Slide the lattice onto the jam filled bottom. Fold the edges of the dough up and over the top of the torte.
- Bake in oven for 30-35 minutes, until golden brown. For a holiday accent, sprinkle with powdered sugar.
Nutrition Facts : Calories 4336.3, Fat 231.6, SaturatedFat 95.7, Cholesterol 577.5, Sodium 1858.7, Carbohydrate 533.7, Fiber 25.1, Sugar 279.6, Protein 53
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- Position a rack in the middle of the oven and preheat to 350°F (180°C). Line a 9-by-13-inch baking dish or two 8-inch baking dishes with parchment paper.
- In a bowl, combine the flour, granulated and brown sugars, salt, and lemon zest. Add the butter and, using a food processor, pastry blender, or 2 table knives, quickly cut the butter into the flour mixture until the butter is the size of small peas.
- In a saucepan, stir together the raspberries, granulated sugar, and cornstarch. Simmer over medium heat, stirring often, until the sugar dissolves and the berries are juicy but not completely broken down, about 2 minutes. Remove from the heat and let cool.
- In a bowl, combine the confectioners’ sugar, cream, and almond extract. Whisk the ingredients together until combined.
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- Preheat oven to 350 degrees F. Line an 8x8" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
- In a large bowl, combine the butter, sugar, and extracts together until creamy, about 2 minutes. Beat in the flour until dough comes together. Dough may be a little crumbly, this is okay.
- Save 1/2 cup of the dough and place on some plastic wrap. Wrap it up and freeze for 10 minutes. Meanwhile, press the remainder of the dough into the prepared pan in an even layer. Top with 1/2 cup of the slivered almonds and the jam, spreading to just about the edges of the dough. Crumble the remaining dough on top and finish topping with the remaining slivered almonds.
- Bake for approx. 45-50 minutes or until the top is light golden brown and the center is set. Cool completely before cutting into squares.
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- Whisk first 3 ingredients in a large bowl. Scrape in seeds from vanilla bean; whisk to blend. Add butter; rub in with your fingers until coarse crumbs form. Beat 1 egg in a small bowl; add to flour mixture. Stir until dough forms. Divide in half. Working with 1 half at a time, roll out dough between 2 sheets of parchment to a 12x10" rectangle. Transfer to a baking sheet; chill for 2 hours.
- Preheat oven to 375°. Remove top layer of paper from 1 dough rectangle. Invert onto a baking sheet; remove remaining paper. Spread jam over in an even layer, leaving 1/2" border. Whisk 1 egg in a small bowl to blend; brush lightly over plain border. Remove paper from second dough sheet and invert, placing on top of dough covered with jam. Remove paper. Press lightly from center of dough out toward edges to release any air pockets. Press edges to seal. Brush top with remaining beaten egg. Prick dough several times with a fork. Sprinkle with raw sugar.
- Bake until crust is golden, about 25 minutes. Let cool completely on a wire rack. Trim edges. Cut into bars.
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