Linzertorte Gluten Free Recipes

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.

LINZERTORTE - GLUTEN FREE

Steps:

• 1. Combine first 9 ingredients and set aside. 2. Cream butter, sugar and lemon zest. Add egg (or egg substitute)and cream until fluffy. 3. Add dry ingredients and mix on low just until mix comes together to form a dough. 4.divide dough into three balls. Flatten each into a disk (3mm thick)onto plastic wrap. Make plastic package airtight and chill at least 30 minutes or overnight. 5. Press two of the three disks into the bottom and 2.5cm up the sides of a spring-for pan. 6. Spread jam evenly over the bottom of the shell. 7. Cut the remaining chilled disk into 1cm wide strips and arrange over top of jam in a lattice pattern. 8. Bake for 35-45 minutes, or until golden bfown and jam is bubbling. Let cool completely in pan on a rack. Just before serving, lightly dust with confectioner's sugar.

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.