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.
LINZER TORTE BARS
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
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 COOKIES
Lightly spiced, jam-filled linzer cookies (a smaller version of the classic linzer torte) are a traditional sandwich cookie with a tender texture and subtle nutty flavor that comes from finely ground almonds in the dough. As with sugar cookies, which benefit from the addition of frosting, the dough for a linzer does not need to be too sweet: It's filled with a tangy raspberry jam and finished with plenty of powdered sugar. A hole in the top of the cookie gives the signature stained-glass-window effect, making it one of the most effortless and impressive treats you could make this holiday season.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 2h
Yield About 2 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.)
- Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
- Add in dry ingredients all at once and mix on low speed, just until incorporated.
- Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
- Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it's about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you're rolling it out. This is O.K., just patch it up with scraps.)
- Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
- To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 84 milligrams, Sugar 13 grams, TransFat 0 grams
LINZER BARS
Provided by Food Network
Categories dessert
Time 2h
Yield about 48 (3 by 1-inch) bars
Number Of Ingredients 10
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
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
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
RASPBERRY LINZER BARS
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
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 :
LINZER BARS
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
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
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
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 TORTE BARS
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
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
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
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
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 TART SQUARES
Provided by Food Network
Yield about 3 dozen squares
Number Of Ingredients 10
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.
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