Best Apricot Almond Linzertorte Recipes
APRICOT ALMOND TORTE
This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream., Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.
Nutrition Facts : Calories 546 calories, Fat 25g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 284mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.
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.
LINZERTORTE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch torte
Number Of Ingredients 11
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.
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Apricot almond linzertorte is a traditional Austrian dessert that is widely popular throughout Europe. Dating back to the 17th century, this tart has a rich history that is as delicious as it is interesting. This dessert is made using a dough that is rich in butter and nuts and is filled with a rich, tangy apricot jam. The finishing touch comes from the intricate lattice top that almost looks too pretty to eat.
Ingredients:
The basic ingredients used in making apricot almond linzertorte recipe are flour, butter, sugar, ground almonds, apricot jam, and spices. However, the recipe can be adapted to suit one's taste preferences, and other ingredients such as lemon zest, vanilla extract, and cinnamon can be added to enhance the flavor. The amount of each ingredient used will also be determined by the number of servings needed.Flour:
The flour used in making linzertorte can be all-purpose flour, but substituting with almond flour would bring a nuttier flavor to the dessert.Sugar:
Granulated white sugar is usually used to balance the tartness from the apricot jam, but brown sugar can also be used to add a richer caramel flavor.Butter:
Unsalted butter that is at room temperature is needed for this recipe. It contributes to the rich, buttery flavor of the dough.Ground almonds:
Ground almonds give the dough a rich, nutty flavor.Apricot jam:
Traditionally, apricot jam is used and it can also be substituted with other fruit jams, like raspberry or strawberry.Spices:
Cinnamon and nutmeg are used to add a warm, spicy flavor to the dessert.Method of Preparation:
The method of preparation of the apricot almond linzertorte recipe involves several steps to ensure that the dessert turns out perfect. These steps include:Mixing the dough:
The first step is to make the dough, and this is done by mixing the flour, ground almonds, sugar, cinnamon, nutmeg, butter, and egg yolk together until you get a smooth dough. After mixing, the dough is wrapped in plastic and chilled in the refrigerator for at least one hour.Rolling out the dough:
After chilling, the dough is rolled out on a floured surface to a thickness of about 1/8th inches. It is then carefully placed in a greased tart pan and pricked with a fork.Adding the apricot jam:
The apricot jam is then spread evenly on the dough, leaving a small edge for the lattice top.Making the lattice top:
The remaining dough is rolled out on a floured surface and cut into strips. These strips are then carefully woven together to form a lattice top. The lattice is then placed on top of the apricot jam and pressed down to seal the edges.Baking the Linzertorte:
The final step is to bake the apricot almond linzertorte for about 30-40 minutes at 350°F, or until the pastry is golden brown. After baking, the tart is left to cool before slicing and serving.Variations:
The original recipe for apricot almond linzertorte can be modified to suit one's taste preferences or dietary restrictions. Here are some variations:Gluten-free:
If you have a gluten intolerance, the flour used in baking the linzertorte can be substituted with gluten-free flour.Vegan:
Substituting butter with vegan butter or coconut oil and replacing egg yolk with cornstarch, flax seeds, or apple sauce could make this recipe vegan.Other fruit fillings:
Though apricot jam is the traditional filling, other fruit jams, like raspberry and strawberry, may be used to create a different flavor.Chocolate:
For chocolate lovers, adding cocoa powder to the dough and using chocolate ganache instead of jam will result in a chocolate linzertorte.Conclusion:
The apricot almond linzertorte recipe is a classic dessert that is enjoyed by many. The combination of the rich, buttery dough, the sweet-tart apricot jam, and the fragrant cinnamon and nutmeg seasoning make it perfect for any occasion. This dessert can be made in various ways, making it versatile and adaptable to different tastes and dietary preferences. Whether you choose to serve it at a family gathering or a fancy dinner party, this delicious dessert is sure to impress.
Apricot almond linzertorte is a delicious and traditional Austrian dessert that is perfect for any occasion. The dessert comprises a crumbly almond pastry crust that is filled with jam, commonly apricot jam, and often features a beautiful lattice design on top.
Making an apricot almond linzertorte can be a daunting task, especially if you have never made it before. Therefore, this article aims to provide valuable tips to help you make the perfect apricot almond linzertorte, ensuring that your dessert comes out beautifully and tastes as good as it looks.