Brown Linzertorte Linzertorte Braun Food

LINZERTORTE

Steps:

• To make the marzipan, sift the icing sugar into a large bowl and stir in the almonds and caster sugar. Beat the eggs with the almond extract and lemon juice. Using a large spoon, stir the eggs into the almonds and sugar until the mixture begins to come together. Use your hands to combine the mixture into a stiff but pliable paste.
• Dust a work surface with sifted icing sugar and knead the marzipan for 1-2 minutes or until smooth. Return to the bowl, cover with cling film and leave to stand for 1-2 hours before using. This allows the almonds to swell and absorb some of the moisture from the egg mixture.
• To make the pastry, put the flour, almonds, caster sugar and butter into a food processor and blend until it resembles fine breadcrumbs. Add the egg and a pinch of salt and pulse until it forms a ball of dough. Wrap in cling film and refrigerate.
• Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat up.
• Remove the pastry from the fridge and slice off one third. Dust a work surface with flour and roll out the larger piece to line a 25cm/10in flan tin. Place and press into the tin. Dust the surface with more flour and roll out the marzipan so that it will cover the base of the tin. Place ontop of the pastry. Spread the mincemeat evenly over the marzipan.
• Dust the surface with flour, roll out the remaining pastry and cut into equal strips. Make a lattice design on top of the mincemeat or alternatively cut out shapes to cover most of the mincemeat.
• Brush the pastry with milk, place on the preheated baking tray and bake for 30 minutes or until the pastry is crisp and golden-brown. Dust with icing sugar. Serve hot or cold, with cream.

BROWN LINZERTORTE: LINZERTORTE BRAUN

Steps:

• TO MAKE THE DOUGH: In a food processor fitted with the metal blade, process the FLOUR and HAZELNUTS (filberts) until the nuts are ground into a fine powder. Pour the mixture into a large bowl. Stir in the sugar, cocoa, lemon zest, cinnamon, cloves, and salt. Using a pastry blender, cut in the butter until the mixture is crumbly. In a small bowl, mix the yolks and lemon juice. Using a fork, stir into the flour mixture until it clumps together. Press the dough into a ball, and divide equally into two thick disks. Wrap each in plastic wrap and refrigerate until firm, at least 60 minutes and up to overnight.
• Position a rack in the center of the oven and heat to 350°F.
• Butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with a round of parchment and butter the paper.
• Crumble one of the dough disks into the pan. Press firmly and evenly into the pan, bringing the dough 1 inch up the sides. (If the dough is very cold and cracks while using, the heat of your hands will eventually soften it.) The dough will be quite thick, about 1/4 inch at the sides. Prick the dough with a fork and freeze for 10 minutes. In a small bowl, beat the egg white with a pinch of salt until foamy. Lightly brush the inside of the shell with some of the beaten white. Place the springform on a baking sheet and bake just until the dough is set, about 15 minutes. Cool completely on a wire rack.
• Let the other disk of dough stand at room temperature for 5 minutes. Spread the preserves in the shell. Roll out the remaining dough on a lightly floured work surface into a 1/4 inch thick circle. Using a fluted pastry wheel, cut the dough into 3/4 inch wide strips. Arrange the strips over the jam in a lattice pattern, trimming as needed, pressing the ends of the strips to side crust. If the strips crack, piece them back together. Gather up any odd strips and trimmings and press a thin layer of dough all around the edge of the crust, securing the ends of the strips. (Discard any leftover dough.) In a small bowl, beat the egg yolk with the milk. Brush the strips lightly with the egg yolk mixture and sprinkle the top with almonds. Bake on the baking sheet until the preserves are bubbling, about 45 minutes.
• Cool for 10 minutes on a wire rack. Run a knife around the inside of the pan to loosen the torte, then cool completely in the pan on the rack, at least 3 hours. Remove the sides of the pan. Invert the torte onto a plate and peel off the parchment paper (it may tear off in pieces, but keep at it). Invert again on a serving plate. Sift the confectioners' sugar over the torte and serve. Makes 8 servings.
• MAKE AHEAD: The dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Let stand for 10 minutes before using. The tart can be baked up to 2 days ahead, wrapped in plastic wrap, and stored at room temperature.
• Kaffeehaus . Rick Rodgers.

LINZERTORTE

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.

EASY LINZERTORTE

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

Steps:

• Grind almonds with half of sugar in a food processor until powdery (be careful not to process to a paste), then transfer to a small bowl.
• Add butter, yolk, and remaining sugar to processor and blend, scraping down sides, until light and fluffy. Add ground almonds, flour, zest, salt, cinnamon, and cloves and pulse, scraping down sides if necessary, until a dough forms. (Dough will be sticky.)
• Divide dough into 1 one-third portion and 1 two-thirds portion and form each portion into a disk on plastic wrap. Wrap disks in plastic wrap and chill until slightly firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Unwrap larger disk and put in springform pan. Cover surface with plastic wrap and press dough (through plastic wrap) evenly onto bottom and 1/4 inch up side of pan. Discard plastic wrap.
• Bake until golden brown, 20 to 25 minutes, then transfer crust in pan to a rack and cool completely, about 30 minutes. Leave oven on.
• Roll out remaining dough between 2 sheets of plastic wrap into a 9-inch round, then transfer to a baking sheet and freeze 10 minutes. (Round will be thinner than bottom crust.)
• Remove top sheet of plastic and cut dough into 12 (1/2-inch-wide) strips, then freeze strips 5 minutes. Discard any remaining dough.
• Spread jam evenly over cooled crust, leaving a 1/4-inch border around edge, then arrange 6 strips 1 inch apart across jam, pressing ends onto edge of crust. Arrange remaining 6 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (Repair any broken pieces of dough by carefully pressing them together.) Trim edges of all strips flush with edge of pan.
• Bake until top is golden brown, 30 to 40 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool completely.

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.