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 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
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 TORTE COOKIES
These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays.
Provided by k. anderson
Categories World Cuisine Recipes European Austrian
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 42 g, Cholesterol 36.8 mg, Fat 12.5 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 71 mg, Sugar 27.2 g
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.
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
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