Linzer Torte Bars Food

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LINZER TORTE BARS



Linzer Torte Bars image

Pass the bar! Take your bar baking to a higher level with these wonderful raspberry bars. They have an unusual ground walnut crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 48

Number Of Ingredients 6

1 cup Gold Medal™ all-purpose flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup butter or margarine, softened
1/2 teaspoon ground cinnamon
2/3 cup red raspberry preserves

Steps:

  • Heat oven to 375°F. Mix all ingredients except preserves with spoon until crumbly. Press two-thirds of crumbly mixture on bottom of ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves.
  • Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For 48 bars, cut into 8 rows by 6 rows bars. Or cut into squares or triangles.

Nutrition Facts : Calories 65, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg

LINZER TORTE COOKIES



Linzer Torte Cookies image

These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays.

Provided by k. anderson

Categories     World Cuisine Recipes     European     Austrian

Yield 15

Number Of Ingredients 9

¾ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
¾ cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 cup raspberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
  • In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
  • Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
  • Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 42 g, Cholesterol 36.8 mg, Fat 12.5 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 71 mg, Sugar 27.2 g

LINZERTORTE



Linzertorte image

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

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

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.

LINZER BARS



Linzer Bars image

Provided by Food Network

Categories     dessert

Time 2h

Yield about 48 (3 by 1-inch) bars

Number Of Ingredients 10

1/2 pound whole shelled hazelnuts
1 cup cake flour, plus more for dusting
1/2 pound unsalted butter, room temperature, cut into chunks
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon lemon zest
1 egg
1 1/2 cups raspberry jam
Powdered sugar, for decorating

Steps:

  • Preheat oven to 400 degrees F. Position the rack in the middle of the oven.
  • Spread hazelnuts in a single layer on a baking sheet and toast them in the oven until golden, about 10 minutes. Turn oven off since you will not need it on again for at least 45 minutes. Empty nuts onto a folded towel, enclosing them between the folds, and rub them to remove their skins. Transfer the nuts to a strainer and carefully discard the skins. Allow nuts to cool to room temperature.
  • Put the hazelnuts in a food processor fitted with the stainless-steel blade and pulse a few times. Add cake flour and process until the nuts are finely ground. Set aside.
  • In a mixer fitted with the paddle attachment, beat butter, sugar, cinnamon, cloves, and lemon zest on medium speed until light and creamy. Turn the mixer off and scrape down the sides of the bowl. Over medium speed, add the egg and continue mixing for 1 more minute. Reduce the speed to low, add the hazelnut-flour mixture, and continue mixing until well blended into a smooth dough.
  • Divide the dough into 2 portions, with 1 portion about 8 ounces or 1/3 of the dough. Transfer to a medium pastry bag fitted with a number 1 plain tip and set aside. With the remaining 2/3 of the dough (about 20 ounces), form into a 1-inch flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Preheat oven to 350 degrees F.
  • With a marking pen, trace a 16 by 13-inch rectangle shape on parchment paper. Place paper, marked side down, onto a baking sheet. With the reserved dough in the pastry bag, pipe straight parallel lines, about 1-inch apart, inside the marked rectangle. Then pipe a second set of parallel lines at a 45 degree angle to the first set of lines to make a trellis shape. Refrigerate until needed (dough should be well chilled before using).
  • With more cake flour, lightly dust a pastry board or work surface with flour. With a rolling pin, roll out the dough to a rectangular shape, about 15 by 12 inches by 1/4-inch thick. Transfer dough to a parchment lined baking sheet and trim any excess dough to make an even rectangle. Bake for 20 minutes, or until dough starts to color. Remove baking sheet from the oven and transfer to a rack. Leave oven on. Allow dough to cool for at least 10 minutes.
  • Spread raspberry jam over the entire surface of the cooled dough. Carefully place the refrigerated trellis-shaped dough over the jam. Return to the oven and bake for 20 minutes, or until crust is golden in color. Allow to cool completely before cutting. Trim edges and then cut into 3 by 1-inch bars. Lightly dust bars with powdered sugar.

LINZER BAR



Linzer Bar image

I adopted this recipe from Recipezaar in August 2006. I haven't tried the recipe, but I hope to very soon. Here is what the original poster said about this recipe: "You can take one of two approaches for the top crust here - a lattice top is more traditional and a little more work - the dough can be a little crumbly so you need to add a little water to roll it out. You can skip the lattice and simply crumble the top crust dough over the jam and bake. It will look more like a cobbler. Either way will taste just fine!"

Provided by Kim D.

Categories     Bar Cookie

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

1 3/4 cups unsifted flour
1/4 cup sugar
1/4 cup brown sugar, firmly packed
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon, Ground
1/2 cup butter or 1/2 cup margarine
1/4 cup dark corn syrup
1 egg, slightly beaten
1/2 cup raspberry jam or 1/2 cup preserves
2 tablespoons flour

Steps:

  • In a large bowl stir together flour, sugar, brown sugar, baking powder, salt and cinnamon.
  • With a pastry blender or two knives use scissor style, cut in butter or margarine until coarse crumbs form.
  • With a fork stir in corn syrup and egg just until mixed.
  • Reserve 1/2 cup batter.
  • Press remaining batter into a 9x9x2-inch baking pan.
  • spread with jam.
  • Stir 2 tablespoons flour into the reserved batter.
  • If preparing a lattice add a couple tablespoons of water - one at a time - to make the dough easy to roll out. If you are dropping the dough by spoonfulls then just evenly scatter the top "crust" over the jam for a "spotty" look and bake.
  • On a floured surface roll out to 1/4-inch thickness.
  • Cut into 1/4-inch wide strips.
  • Lattice strips over jam.
  • Bake in 375-degree oven 30 minutes, or until set. Cool.
  • Cut into bars. Serving size is really up to you - cut into as many bars as you want.

Nutrition Facts : Calories 235.4, Fat 8.3, SaturatedFat 5, Cholesterol 35.8, Sodium 202.1, Carbohydrate 38.2, Fiber 0.7, Sugar 17, Protein 2.7

LINZER BARS



Linzer Bars image

A friend brought this to one of my cookie exchange parties. I have tried the raspberry version, but she said that apricot jam could also be used, so I am including both. Great flavor and really nice presentation! A food processor comes in handy for the walnuts, or you can finely chop them.

Provided by Starrynews

Categories     Bar Cookie

Time 1h15m

Yield 24 bars

Number Of Ingredients 10

3/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups flour
1 cup walnuts, ground
1 cup apricots or 1 cup raspberry jam

Steps:

  • Preheat oven to 325°F Grease a 9x9" square pan.
  • Cream together butter, sugar, egg, lemon zest, salt, cinnamon, and cloves in a bowl.
  • Mix in flour and walnuts.
  • Reserve 1/4 of the dough, and pat the remaining into the prepared pan, going up about 1/2 inch on each side.
  • Spread chosen jam flavor in a layer over top of the dough.
  • Flour a flat surface.
  • Use reserved dough to create a lattice top for the bars by dividing it into pencil-shaped strips and rolling it on the floured surface.
  • Arrange in a lattice pattern across the top of the jam, criss crossing the strips and pressing the ends against the dough on the sides of the pan.
  • Bake 45 mintures, or until lightly browned.
  • Cool in the pan on a wire rack before cutting into bars.

RASPBERRY LINZER BARS



Raspberry Linzer Bars image

Even though this dessert feels a little sophisticated, it puts a childlike grin on everyone who tastes it. - Holly Cain, St. Petersberg, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen

Number Of Ingredients 9

1-1/3 cups butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon grated lemon zest
2-1/2 cups all-purpose flour
2 cups ground almonds
1 teaspoon ground cinnamon
1 cup seedless raspberry preserves
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.

Nutrition Facts :

RASPBERRY LINZER BARS



Raspberry Linzer Bars image

Many years ago I had my first Linzer Torte, and it was love at first bite! A Linzer Torte is a nut crust filled with raspberry jam and topped with a lattice. As part of my holiday yummy package, I was looking for a way to include a fabulous version of this classic Austrian delicacy. This is absolutely it!!! I grabbed this recipe from Wolfgang Puck during an appearance on one of the morning shows.It is a recipe that requires patience, but your friends will RAVE, I promise :) You can't get much more authentic Austrian than Wolfgang Puck!

Provided by Tantric1

Categories     Dessert

Time 3h30m

Yield 1 Torte

Number Of Ingredients 12

3/4 cup butter
1/2 cup granulated sugar
1 tablespoon honey
1 tablespoon orange zest
1 teaspoon cinnamon
1 teaspoon Chinese five spice powder (cinnamon, nutmeg, allspice, clove, star anise)
1 egg
5 ounces hazelnuts, toasted and ground
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
1 cup raspberry jam

Steps:

  • In a standing mixer fitted with a paddle attachment, cream together the butter and the sugar on medium speed for 2 to 3 minutes. Scrape down the sides and add honey, zest, cinnamon and spices. Continue mixing for one more minute. Scarpe down the sides and add egg. Mix again until well blended.
  • Sift the dry ingredients together. On low speed, add the sifted dry ingredients to the butter mixture and continue to mix until a dough is formed.
  • Remove the dough from the mixer, wrap in plastic film and refridgerate for about 2 hours.
  • Butter the bottom and sides of a 9 inches cake pan. Line the bottom of the pan with wax or parchment paper. Remove dough from the refridgerator and divide into two. Dredge the work surface with flour and with a rolling pin, roll out the dough to 1/2 inch thick, forming a 12 inch circle. This will be for the bottom of the torte. Line the bottom and sides of the prepared cake pan with the circle.
  • For the top of the torte, use the second half of dough, roll it to 1/2 inch thick to create a 9 by 12 inch rectangle. Refridgerate both the top and the bottom for about 20 minutes.
  • Remove from refridgerator and fill bottom half with raspberry jam.
  • Preheat the over to 350°F.
  • Create a lattice with the rectangular piece of dough by cutting 12, 9 inch strips (Use a piece of cardbpard to build the lattice to make it easy to slide onto the bottom of the torte). Slide the lattice onto the jam filled bottom. Fold the edges of the dough up and over the top of the torte.
  • Bake in oven for 30-35 minutes, until golden brown. For a holiday accent, sprinkle with powdered sugar.

Nutrition Facts : Calories 4336.3, Fat 231.6, SaturatedFat 95.7, Cholesterol 577.5, Sodium 1858.7, Carbohydrate 533.7, Fiber 25.1, Sugar 279.6, Protein 53

LINZER TART SQUARES



Linzer Tart Squares image

Provided by Food Network

Yield about 3 dozen squares

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
3 eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
11/2 cups allpurpose flour
11/4 cups ground almond flour (available from specialty stores)
1 cup raspberry preserves (jam)

Steps:

  • Preheat the oven to 325 degrees. Using an electric mixer on low speed, cream the butter and both sugars together to a smooth and creamy consistency. Slowly add one egg at a time, letting each egg incorporate fully into the creamed sugar mixture before adding the next. Stop the machine, scrape down the sides of a bowl with a spatula, reset the machine on low, and add the salt, cinnamon, baking powder, and allpurpose flour. Continue mixing for several minutes until the flour is fully incorporated. With the mixer still running, add the ground almond flour and allow it to become fully incorporated before removing from the mixer.
  • Turn the dough out onto a board that has been dusted with flour. Pat the dough down using your hands and divide it into two pieces. Using a rolling pin, roll the first piece into a 1/4 inchthick rectangularshaped piece that will fit on a cookie sheet or into a 9 by 13 baking pan. Roll out the second piece of dough to the same thickness, then cut it into 1/2-inch wide strips with a crinkleedge cutter. These strips will be used to form the lattice crust.
  • Place the solid piece of dough on a lightly buttered cookie sheet or baking pan. Spread the raspberry jam evenly across the dough's surface. Use the cut strips of dough to form an open latticework crust over the top of the jam. Bake at 325 degrees for 20 minutes. Cool completely before cutting into 11/2to 2inch square bar cookies.

LINZER TORTE BARS



Linzer Torte Bars image

Named after a classic Austrian dessert, these bars have a great raspberry filling and are so easy to make. They make a great addition to the cookie jar.

Provided by PalatablePastime

Categories     Bar Cookie

Time 35m

Yield 36 Bars

Number Of Ingredients 6

1 cup flour
1 cup confectioners' sugar
1 cup ground walnuts
1/2 cup butter, softened
1/2 teaspoon cinnamon
2/3 cup red raspberry preserves

Steps:

  • Preheat oven to 375F.
  • Mix together flour, sugar, walnuts, cinnamon, and butter in a bowl until crumbly.
  • Press 2/3 of mixture into an ungreased 9x9-inch baking pan.
  • Spread preserves over crust.
  • Sprinkle remaining crumb mixture over the top of preserves, patting mixture down lightly.
  • Bake at 375F for 20-25 minutes or until light golden brown.
  • Cool completely before cutting into bars.

Nutrition Facts : Calories 79.3, Fat 4, SaturatedFat 1.8, Cholesterol 6.8, Sodium 20.2, Carbohydrate 10.4, Fiber 0.3, Sugar 6.2, Protein 0.8

RASPBERRY LINZER TORTE BARS



Raspberry Linzer Torte Bars image

Provided by Jennifer Iserloh

Categories     Dessert     Bake     Christmas     Kid-Friendly     Quick & Easy     Almond     Healthy     Christmas Eve     Jam or Jelly     Self     Small Plates

Yield Makes 48 bars

Number Of Ingredients 4

Sugar Cookie Dough
Vegetable oil cooking spray
6 tablespoons raspberry preserves
2 tablespoons sliced almonds

Steps:

  • Heat oven to 350°F. Coat a 9" x 13" pan with cooking spray. Cut dough in half; roll out 1 half into a 9-by-13-inch rectangle; press into bottom of pan. Spread preserves over dough; sprinkle with almonds. Roll out remaining dough into a 4 1/2-by-6 1/2-inch rectangle. Cut dough into 1/2-inch strips with a fluted pastry cutter. Crisscross strips over raspberry-almond layer in a lattice pattern. Bake until strips are light brown and firm, 18 to 20 minutes; cool 5 minutes. Cut into 1-to 1 1/2-inch bars.

HAZELNUT LINZER BARS



Hazelnut Linzer Bars image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground hazelnuts with the flour. Mix one-third of the dough with 1/4 cup chopped hazelnuts; freeze tablespoonfuls in clumps for 30 minutes. Press the remaining dough into a buttered 8-inch square pan. Spread with raspberry preserves and top with the frozen clumps. Bake about 50 minutes at 350 degrees.

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From pinterest.com


RECIPE TIP: LINZER TORTE - FALSTAFF
Preparation: Cream the butter with the icing sugar, vanilla, cloves, cinnamon and cocoa in a mixing bowl until pale and fluffy. Gradually beat in the eggs, stir in the flour (mixed with the baking powder) and the ground hazelnuts. Butter a 28cm springform pan and dust with flour. Pour two thirds of the mixture into it and smooth the top.
From falstaff.com


LINZER TORTE BARS RECIPE | NGW LEGACY
" Recipe: Linzer Torte Bars This recipe for Linzer Torte Bars is quick and easy…. has only a few ingredients… and they are so good… they’re addictive… perfect for a family Valentine’s Day celebration.This recipe is originally from Betty Crocker…. I made some substitutes … they used ground walnuts… I prefer ground almonds or ...
From ngwlegacy.wordpress.com


LINZER TORTE - RESTAURANTS - WASHINGTON DC - CHOWHOUND
Read the Linzer Torte discussion from the Chowhound Restaurants, Washington Dc food community. Join the discussion today.
From chowhound.com


BARTENDERY - TAHINI LINZER TORTE BARS MOST SUITABLE FOR ...
Tahini Linzer Torte Bars Recipe | Bon Appétit hot www.bonappetit.com. Using an electric mixer on medium-high speed, beat granulated sugar, tahini, and 1½ sticks butter in a large bowl, scraping down sides of bowl as needed, until light and fluffy, about 3 minutes.... 305 People Used More Info ›› Visit site The Holiday Issue 2020 Edited by Marcus Samuelsson | Bon ... top …
From bartendery.com


LINZER BAR RECIPES
Linzer Bars Recipe - Food.com top www.food.com. Preheat oven to 325°F Grease a 9x9" square pan. Cream together butter, sugar, egg, lemon zest, salt, cinnamon, and cloves in a bowl. Mix in flour and walnuts. Reserve 1/4 of the dough, and pat the remaining into the prepared pan, going up about 1/2 inch on each side. Spread chosen jam flavor in a layer over top of the …
From tfrecipes.com


RASPBERRY LINZER BARS RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan.
From stevehacks.com


LINZER TORTE BARS | RECIPES, LINZER TORTE BARS, FOOD
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From pinterest.ca


LINZER TORTE - RESTAURANTS - SAN FRANCISCO - CHOWHOUND
Read the Linzer torte discussion from the Chowhound Restaurants, San Francisco food community. Join the discussion today.
From chowhound.com


LINZER TORTE & COOKIES, JEWISH CLASSICS STRAIGHT FROM ...
In 2020, the magazine Bon Appetit featured a tahini and sesame version. 2 Austrian chef Markus Glocker at the Bâtard restaurant in New York served a beets Linzer a couple of years earlier. 3 Amy Spiro presented in the Times of Israel a Lemon Curd Linzer Torte. 4 Michelle Polzine, a specialist of Austro-Hungarian pastries, makes a Californian sunshine …
From jewishviennesefood.com


BARTENDERY - RASPBERRY LINZER TORTE BARS MOST SUITABLE FOR ...
Linzer Torte Bars Recipe - Food.com tip www.food.com. Preheat oven to 375F. Mix together flour, sugar, walnuts, cinnamon, and butter in a bowl until crumbly. Press 2/3 of mixture into an ungreased 9x9-inch baking pan. Spread preserves over crust. Sprinkle remaining crumb mixture over the top of preserves, patting mixture down lightly. Bake at 375F for 20-25 minutes or until …
From bartendery.com


RASPBERRY LINZER TORTE RECIPES ALL YOU NEED IS FOOD
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. Total Time 01 hours 05 minutes. Prep Time 25 minutes. Cook Time 40 minutes. Yield 2 tortes (8 servings ...
From stevehacks.com


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