PAULA DEEN'S PISTACHIO LINZERTORTE WITH CHERRY JAM
Make and share this Paula Deen's Pistachio Linzertorte With Cherry Jam recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 50m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. Beat in egg yolks until combined.
- In a small bowl, combine flour, nutmeg and cardamom. Gradually add to butter mixture, beating until combined. Beat in ground pistachios. Cover and chill for 1 hour.
- Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
- On lightly floured surface, roll dough to 1/4-inch thickness.
- Cut with a 2-inch star-shaped cookie cutter.
- Cut out centers of half the cookies with a 1/2-inch star-shaped cookie cutter.
- Place cookies 2 inches apart on baking sheets, and bake for 12 to 14 minutes, or until edges are lightly browned.
- Let cool on pan for 2 minutes. Remove to wire racks to cool completely.
- Spread cherry jam evenly over flat sides of uncut cookies.
- Top with flat sides of cutout cookies.
- Return to baking sheets, and bake for 2 minutes.
- Let cool completely on wire racks.
Nutrition Facts : Calories 85.9, Fat 5.8, SaturatedFat 2.6, Cholesterol 23.3, Sodium 25.2, Carbohydrate 7.3, Fiber 0.6, Sugar 3.3, Protein 1.6
CHERRY LINZERTORTE
Categories Cookies Food Processor Fruit Nut Dessert Bake Christmas Cherry Winter Hazelnut Party Jam or Jelly Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Combine nuts and 1/3 cup flour in processor; finely chop nuts. Transfer mixture to large bowl. Add remaining 2 cups flour and next 5 ingredients to bowl; whisk to blend. Add butter. Using electric mixer at low speed, blend ingredients until coarse meal forms (this will take several minutes). Add egg yolks and vanilla. Beat until moist clumps form. Gather dough into ball. Press 1 1/2 cups (packed) dough over bottom and up sides of prepared pan; spread preserves in dough. Roll remaining dough on sheet of parchment paper to 13x10-inch rectangle. Freeze rectangle 5 minutes to firm. Cut twelve 1/2-inch-wide strips lengthwise from rectangle. Arrange 6 strips across torte, spacing evenly. Arrange 6 more strips across torte in opposite direction, forming lattice. Seal ends of strips to dough edge, trimming excess. Reserve all dough scraps to make cookies, if desired.
- Bake torte until crust is golden brown and preserves are bubbling thickly, about 40 minutes. Cool torte completely on rack. (Can be made 2 days ahead. Cover with foil; store at room temperature.)
- Push bottom of pan up to free torte from pan. Sift powdered sugar over edge of torte, if desired, and serve.
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.
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