Linzer Torte Cookies Recipe 475 Food

LINZER COOKIES

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.

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.

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.

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

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.