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 STARS
Based on the famous Linzer torte, these cookies combine the classic nutty and fruity elements but in a smaller package. Stars are nice, but by all means use cookie cutters of any kind.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 32
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together hazelnut flour, 2 cups cake flour, cinnamon, baking powder, and 1/2 teaspoon salt.
- Pulse pecans and remaining 1/2 cup cake flour in a food processor until finely ground (but not wet); add to bowl with flour mixture.
- Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Beat in egg. Reduce speed to low and beat in flour mixture until combined. Divide dough in half, shape each half into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
- Preheat oven to 325 degrees. Roll out each disk of dough to a 1/8-inch thickness on a lightly floured surface. Refrigerate on a baking sheet for 20 minutes.
- Cut out star shapes using a 3-inch cutter. Cut a star from the center of half the cookies using a 1 1/2-inch cookie cutter. Transfer cookies to parchment-lined baking sheets, spacing each 2 inches apart.
- Bake until pale gold, 13 to 14 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
- Dust cookies with confectioners' sugar. Spread 1/2 teaspoon preserves onto the center of each uncut star; top with cutout stars, offsetting, if desired, to create a "burst."
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.
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.
CHOCOLATE LINZERTORTE
Steps:
- In a small saucepan boil the jam, stirring, for 3 minutes and let it cool. In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, beat in the egg yolks, the cinnamon, the zest, and the salt, and beat the mixture until it is smooth. Add the flour and beat the dough until it is just combined. Beat in the hazelnuts and the chocolate.
- Preheat the oven to 375°F. Press lightly more than half the dough onto the bottom and up the side of an 11-inch tart pan with a removable fluted rim. Roll out the remaining dough between 2 sheets of wax paper into a round slightly thicker than 1/8 inch and freeze the round in the paper on a baking sheet for 15 minutes. Spread the jam evenly on the tart shell to within 1/4 inch of the edge. Remove the top sheet of wax paper from the round of dough, with a pastry wheel or sharp knife cut the round into 1/2-inch-wide strips, and, using a long metal spatula, arrange the strips in a lattice pattern over the jam. Trim the ends of the strips at the edge of the pan and with the remaining dough press a 1/4-inch-thick rim over the ends of the strips. Bake the Linzertorte in the middle of the oven for 25 to 30 minutes, or until it is browned lightly, and let it cool in the pan on a rack. The Linzertorte may be made 3 days in advance and kept covered loosely and chilled. Remove the rim of the pan, dust the edge of the Linzertorte with the confectioners' sugar, and serve the Linzertorte with the whipped cream.
More about "chocolate linzer torte stars recipes"
LINZER TORTE RECIPE - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
TAHINI LINZER TORTE BARS RECIPE | BON APPéTIT
From bonappetit.com
LINZER TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ORIGINAL LINZER TORTE RECIPE (AUSTRIAN CAKE) - WHERE IS MY …
From whereismyspoon.co
LINZER STARS RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE RASPBERRY LINZER TORTE | VERY BEST BAKING
From verybestbaking.com
CHOCOLATE LINZERTORTE STARS – MARCY GOLDMAN'S BETTER BAKING
From betterbaking.com
Category Baking, Cookies-Biscotti, Recipes
LINZER COOKIES - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE LINZER TORTE STARS | RECIPE | LINZER TORTE, DELICIOUS …
From pinterest.com
CHOCOLATE LINZER TORTE STARS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
VIENNESE LINZERTORTE CAKE RECIPE | EPICURIOUS
From epicurious.com
LINZER TORTE RECIPE | ALINE MADE
From aline-made.com
CHOCOLATE TORTE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY LINZER TORTE RECIPE - MASHED
From mashed.com
CHOCOLATE LINZER TORTE STARS - VISUALIZATION WOMAN
From vizw.org
PEPPERMINT CHOCOLATE TORTE – CARLA HALL
From carlahall.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love