Linzer Torte Bars Cookie Exchange Quantity Food

LINZER TORTE BARS

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.

LINZER BARS

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 TORTE COOKIES

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour,nut flour, 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.
• 3. Roll the dough out to 1/8 inch thickness and cut into rounds using a cookie cutter. Place cookies onto a cookie sheet spaced 2 inches apart. Count your rounds and use a small cookie cutter to cut the center out of half of the cookies. This can be done while the other half of the cookies bakes. Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the edges. Allow cookies to cool completely. Spread jam on the tops of the solid cookies and top with the cookies that have shapes cut out.

LINZER TORTE BARS

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.

HAZELNUT LINZER BARS

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.

LINZER TORTE COOKIES

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.

LINZER TORTE

Steps:

• Preheat oven to 325 F.
• Chop or crumble cold butter into flour.
• Add almonds.
• Mix sugar with the spices and egg yolks, add to flour mixture.
• Bring the dough together and knead until well blended.
• Place two-thirds of the dough into a 9 inch ungreased cake pan.
• with a removable bottom.
• Spread dough over the bottom and about 1 inch up the sides.
• Chill pan for an hour.
• Roll out remaining dough on lightly floured surface into a.
• rectangle 10x 5 inches and chill for 1 hour.
• Spread jam over bottom of pan.
• Cut 1/2 inch wide strips of the rolled out dough.
• Lift with a spatula and arrange lattice style over the jam.
• Fasten the ends around the rim of pan by pressing lightly.
• Brush with egg white and bake on the lower shelf of the oven for 1 hour and 15 minutes.
• Set pan on a rack and partly cool before removing the rim of the pan.

LINZER BARS

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.