Linzer Torte Wheat Free No Refined Sugar Recipes

LINZER TORTE (WHEAT FREE, NO REFINED SUGAR)

Steps:

• Preheat oven to 350ºF. Combine flour, almonds, cinnamon and salt in a medium bowl; set aside.
• Beat honey, butter and lemon peel in a large bowl with electric mixer. Beat in egg until well blended.
• Beat in flour mixture at low speed until well blended. Spoon 2/3 of dough onto bottom of 10-inch tart pan with removable bottom. Pat dough evenly over bottom and up side of pan. Spread jam over bottom of dough.
• Roll remaining 1/3 of dough on lightly floured surface into 10x6-inch rectangle. Cut into narrow strips and arrange in a lattice design over jam.
• Bake 25 minutes or until crust is golden brown. Cool completely on wire rack. Serve at room temperature.

LINZERTORTE

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.

LINZER TORTE

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.

CRANBERRY LINZER TORTE

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.

LINZER TORTE

Steps:

• Combine the flour, sugar and ground almonds into a pile on a large workspace, then make a well in the middle of the mound.
• Add the butter, egg yolks, vanilla extract, cinnamon and nutmeg into the well.
• Knead the dry and wet ingredients with your hands until well-blended and the butter is thoroughly incorporated into the mix.
• Prepare a springform pan by lining it with parchment paper.
• Take roughly 3/4 of the dough and spread it all uniformly across the bottom of the springform pan. It should be at least 1/2 an inch thick, with a slight lip around the edges.
• Combine the jam and brandy in a mixing bowl, then spread across the dough in the springform pan. The lip of the dough should still be higher than the jam; if not, use a little of the remaining dough.
• Divide the rest of the dough into thin strips, and place them across the top of the dough, forming a lattice from edge to edge.
• Bake the torte in a 375-degree oven for 35 minutes, until the jam is bubbling a bit and the dough is starting to turn golden brown.
• Remove from the oven and let rest for 15 minutes.
• Carefully peel down the edges of the parchment paper away from the edges.
• Sprinkle the top of the torte with confectioner's sugar.

LINZER TORTE

Steps:

• Preheat oven to 350°F.
• Beat egg yolks.
• Whip egg whites to stiff peaks.
• Cream butter and sugar until light and fluffy.
• Add beaten egg yolks, almonds and brandy and lemon rind and juice.
• Sift flour and baking powder together and add gradually to creamed mixture.
• Fold in stiffly-beaten egg whites.
• Roll out 2/3 of the dough and line a 9" springform pan, with the bottom thicker than sides.
• Fill with jam.
• Roll remaining dough, cut into strips and place into crisscrosses on top.
• Bake for 45 minutes.
• Before serving, fill any hollows with jam.

OLD FASHIONED LINZER TORTE

Steps:

• sift togeather flour,sugar,baking powder,salt,cinnamon.
• Cut in brown sugar and butter.
• Add egg and almonds.
• Blend with fork or pastry blender.
• Save 1/2 cup of dough,and chill.
• Press remaning dough into bottom and sides of 8in springform pan.
• (Do not cover rim of pan) Fill with cream filling,top with raspberry sauce.
• Sprinkle remaning dough over top.
• Bake (375) 30 to 35 minutes Cream filling beat egg until fluffy,about 2 monutes.
• Gradually add sugar,beat until thick and lemon colored.
• Blend in 1/4 cup of flour and 1/4 tsp salt.
• Gradually add scalded milk,return to top of double boiler,cook (stirring constantly) until thick.
• Cover and cook 4 to 5 minutes,stirring occsionally.
• Add vanilla,cool.
• Raspberry sauce combine raspberries 2 Tsp sugar,2 Tsp corn starch.
• Add lemon juice,bring to boil,cook 5 minutes,unti it starts to thicken.
• Cool.