Old Fashioned Linzer Torte Food

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.

OLD FASHIONED LINZER TORTE

Steps:

• sift togeather flour,sugar,baking powder,salt,cinnamon.
• Cut in brown sugar and butter.
• Add egg and almonds.
• Blend with fork or pastry blender.
• Save 1/2 cup of dough,and chill.
• Press remaning dough into bottom and sides of 8in springform pan.
• (Do not cover rim of pan) Fill with cream filling,top with raspberry sauce.
• Sprinkle remaning dough over top.
• Bake (375) 30 to 35 minutes Cream filling beat egg until fluffy,about 2 monutes.
• Gradually add sugar,beat until thick and lemon colored.
• Blend in 1/4 cup of flour and 1/4 tsp salt.
• Gradually add scalded milk,return to top of double boiler,cook (stirring constantly) until thick.
• Cover and cook 4 to 5 minutes,stirring occsionally.
• Add vanilla,cool.
• Raspberry sauce combine raspberries 2 Tsp sugar,2 Tsp corn starch.
• Add lemon juice,bring to boil,cook 5 minutes,unti it starts to thicken.
• Cool.

LINZER TORTE

Steps:

• Combine the flour, sugar and ground almonds into a pile on a large workspace, then make a well in the middle of the mound.
• Add the butter, egg yolks, vanilla extract, cinnamon and nutmeg into the well.
• Knead the dry and wet ingredients with your hands until well-blended and the butter is thoroughly incorporated into the mix.
• Prepare a springform pan by lining it with parchment paper.
• Take roughly 3/4 of the dough and spread it all uniformly across the bottom of the springform pan. It should be at least 1/2 an inch thick, with a slight lip around the edges.
• Combine the jam and brandy in a mixing bowl, then spread across the dough in the springform pan. The lip of the dough should still be higher than the jam; if not, use a little of the remaining dough.
• Divide the rest of the dough into thin strips, and place them across the top of the dough, forming a lattice from edge to edge.
• Bake the torte in a 375-degree oven for 35 minutes, until the jam is bubbling a bit and the dough is starting to turn golden brown.
• Remove from the oven and let rest for 15 minutes.
• Carefully peel down the edges of the parchment paper away from the edges.
• Sprinkle the top of the torte with confectioner's sugar.

LINZERTORTE

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.

LINZER TORTE

Steps:

• Preheat oven to 350°F.
• Beat egg yolks.
• Whip egg whites to stiff peaks.
• Cream butter and sugar until light and fluffy.
• Add beaten egg yolks, almonds and brandy and lemon rind and juice.
• Sift flour and baking powder together and add gradually to creamed mixture.
• Fold in stiffly-beaten egg whites.
• Roll out 2/3 of the dough and line a 9" springform pan, with the bottom thicker than sides.
• Fill with jam.
• Roll remaining dough, cut into strips and place into crisscrosses on top.
• Bake for 45 minutes.
• Before serving, fill any hollows with jam.

LINZERTORTE

Steps:

• Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
• In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to overprocess; you don't want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
• In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
• Divide dough in half. Set a 10-inch fluted tart pan with a removable bottom on a parchment-lined baking sheet. Using your fingers, press 1 dough half into tart pan. Chill until firm, about 30 minutes. Meanwhile, roll remaining dough half between 2 sheets of parchment paper lightly dusted with flour to a 12-inch round; place on a baking sheet and chill until firm, about 30 minutes.
• Using an offset spatula, spread jam evenly over chilled dough in tart pan; set aside. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
• Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners' sugar, if using.

LINZER TORTE (WHEAT FREE, NO REFINED SUGAR)

Steps:

• Preheat oven to 350ºF. Combine flour, almonds, cinnamon and salt in a medium bowl; set aside.
• Beat honey, butter and lemon peel in a large bowl with electric mixer. Beat in egg until well blended.
• Beat in flour mixture at low speed until well blended. Spoon 2/3 of dough onto bottom of 10-inch tart pan with removable bottom. Pat dough evenly over bottom and up side of pan. Spread jam over bottom of dough.
• Roll remaining 1/3 of dough on lightly floured surface into 10x6-inch rectangle. Cut into narrow strips and arrange in a lattice design over jam.
• Bake 25 minutes or until crust is golden brown. Cool completely on wire rack. Serve at room temperature.

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.