LINZER TARTS
With a creamy chocolate and hazelnut filling, these decadent Christmas cookies look and taste amazing. Guests will never guess how relatively easy they are to make. -Mary Maddox, Bellmore, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-1/2-in. holiday cookie cutters. Using floured 1-in. shaped cookie cutters, cut out the centers of half of the cookies., Place solid and window cookies 1 in. apart on greased baking sheets. Repeat with remaining portions of dough. Bake 8-10 minutes or until set. Remove to wire racks to cool completely., Sprinkle window cookies with additional confectioners' sugar. Spread 1 teaspoon Nutella on the bottom of each solid cookie; place window cookies over filling.
Nutrition Facts : Calories 177 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
EASY LINZERTORTE
Raspberry jam is traditional for a linzertorte, but any seedless jam works well in this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 nine-inch torte
Number Of Ingredients 10
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.
LINZER TARTS
Make and share this Linzer Tarts recipe from Food.com.
Provided by Randi0721
Categories Dessert
Time 1h30m
Yield 30 sandwich cookies, 30 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter, add sugar, eggs, and vanilla.
- Add dry ingredients and blend thoroughly.
- Chill for about 1/2 an hour.
- Roll out dough between 1/8 and 1/4 inch on a lightly floured surface.
- Cut half of the dough with flower cookie cutter, and the other half with the same cutter, but with centers removed.
- Bake each batch 6-10 minutes at 400 degrees, or until just golden brown.
- Spread preserves on whole cookies (bottoms), and top with cutouts.
- Sprinkle with confectioner's sugar until covered.
LINZER TART
This lovely versatile tart shows up regularly at family gatherings. I can customize it for any holiday occasion by using different-shaped cookie cutouts...or different fruit fillings. And even my picky children gobble it up!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add egg and lemon zest; mix well. Place almonds in a blender, cover and process until ground. Combine the almonds, flour, cinnamon and salt; gradually add to creamed mixture until well blended. Remove 1/3 cup of dough. Roll between two sheets of waxed paper to 1/8-in. thickness. Freeze for 8-10 minutes or until firm., Press remaining dough evenly onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Spread raspberry preserves over crust. Remove remaining dough from freezer; using small cookie cutters, cut out desired shapes. Place over preserves., Bake at 375° for 20-25 minutes or until crust is golden brown and filling is bubbly. Cool for 10 minutes. Loosen sides of pan. Cool completely on a wire rack. Remove sides of pan.
Nutrition Facts : Calories 311 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 132mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
LINZER TARTS
Cut out cookies with a jam filling.
Provided by Regina
Categories World Cuisine Recipes European Austrian
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
- Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
- Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
- Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
- Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
- Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 39.9 g, Cholesterol 50.8 mg, Fat 29.9 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 13 g, Sodium 3.3 mg, Sugar 20.4 g
EASY LINZER TART
Make and share this Easy Linzer Tart recipe from Food.com.
Provided by TishT
Categories Dessert
Time 52m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix dough, nuts, flour.
- Pat 3/4 dough in 9 in.
- tart pan.
- Spread with preserves.
- Roll remaining dough in 8 (10") ropes.
- Make lattice; seal to edge.
- Bake at 350F 42 minutes.
- Let cool.
- Dust with confectioners sugar.
Nutrition Facts : Calories 300.1, Fat 11.8, SaturatedFat 2.1, Cholesterol 9.2, Sodium 146, Carbohydrate 46.6, Fiber 1.5, Sugar 24.4, Protein 3
LINZER TARTS
This is from The Kosher Palette cookbook. This relatively simple recipe turns out a very pretty cookie.
Provided by brokenburner
Categories Dessert
Time 30m
Yield 1 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
- Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
- Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
- Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
- Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.
RASPBERRY LINZER TART
Categories Food Processor Berry Chocolate Fruit Dessert Bake Christmas Fourth of July Kid-Friendly Raspberry Almond Summer Winter Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 15
Steps:
- For crust:
- Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended. Measure 3/4 cup of dough; flatten into disk. Wrap in plastic; chill. Using floured fingertips, press remaining dough over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Pierce dough in several places with fork. Chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
- Preheat oven to 375°F. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes. Transfer to rack and cool. Maintain oven temperature.
- Roll out chilled dough disk on generously floured surface to 1/8-inch thickness. Cut dough into stars, using 2-inch and 3-inch star cookie cutters. Transfer cookies to baking sheet. Bake until cookies are light golden, about 6 minutes. Transfer cookies to racks and cool. Maintain oven temperature.
- For Filling:
- Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. Cool 5 minutes. Spread chocolate over bottom of crust. Arrange berries over chocolate, spacing evenly. Stir jam in heavy small saucepan over low heat until melted and smooth. Spoon jam over raspberries.
- Bake tart until crust is golden brown, about 35 minutes (filling will still appear slightly liquid but will set up as tart cools.) Transfer tart to rack and cool. Arrange stars atop tart, overlapping points. Dust with powdered sugar. Serve with whipped cream.
More about "easy linzer tart food"
MELT-IN-YOUR-MOUTH LINZER COOKIES - EASY RECIPES …
From prettysimplesweet.com
LINZER TART RECIPE - LATEST NEWS, VIDEOS & GUEST …
From today.com
LINZER TARTS - EASY TO MAKE MAIN MEAL AND DESSERT …
From bakeatmidnite.com
LINZER TART RECIPE - LATEST NEWS, VIDEOS & GUEST …
From today.com
RASPBERRY LINZER TARTS - CREATING QUICK AND EASY …
From carriesexperimentalkitchen.com
SUPER-EASY LINZER TARTS | RECIPES - WW USA
From weightwatchers.com
BEST BLOOD ORANGE MARMALADE LINZER TART RECIPES
From foodnetwork.ca
2.8/5 (185)Servings 8-10
15 BEST STRAWBERRY-RHUBARB RECIPES & IDEAS | RECIPES, DINNERS …
From foodnetwork.com
Author By
SUPER-EASY LINZER TARTS | HEALTHY RECIPES
From weightwatchers.com
Cuisine Eastern EuropeanCategory DessertServings 3Total Time 5 mins
THIS EASY LEMON TART HAS A TIMESAVING TWIST | THE SEATTLE TIMES
From seattletimes.com
LINZER COOKIES RECIPE - KING ARTHUR BAKING - TRY IT ONCE, TRUST IT …
From kingarthurbaking.com
LINZER TORTE WITH CRèME FRAîCHE RECIPE - BBC FOOD - BBC - HOME
From bbc.co.uk
LINZER COOKIES RECIPE - SIMPLY RECIPES - LESS STRESS. MORE JOY
From simplyrecipes.com
CLASSIC LINZER COOKIES - WILTON BRANDS LLC
From wilton.com
LINZER COOKIES - ONCE UPON A CHEF - FRESH FROM MY KITCHEN TO …
From onceuponachef.com
LINZER TART RECIPE - GREAT BRITISH CHEFS - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY LINZER TART RECIPE THE WHOLE FAMILY CAN MAKE TOGETHER
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love