Best Linzertorte Gluten Free Recipes

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.

EASY LINZERTORTE

Steps:

• Preheat oven to 350 degrees. In a small bowl, combine flour, almonds, cinnamon, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until smooth. Beat in egg. Gradually add flour mixture, beating on low speed just until the mixture comes together to form a dough.
• Turn out dough onto a lightly floured work surface. Remove one-third dough, and set aside. Roll out remaining dough to 1/8 inch thick. Fit into a 9-inch square or round tart pan, pressing into corners and sides. Using a paring knife, trim the dough flush with edges of pan, and patch any holes or tears with extra dough.
• Roll out reserved dough into a rectangle at least 13 inches long and 1/8 inch thick. Cut lengthwise into 1/2-inch-wide strips. Transfer to a baking sheet; refrigerate, along with shell in pan, 30 minutes.
• Over medium heat, melt the raspberry jam in a small saucepan, stirring occasionally until smooth. Remove from heat, strain through a fine sieve, and let the jam cool slightly.
• Remove tart pan from refrigerator, and pour jam into shell. Remove dough strips from refrigerator, and arrange over the top in a lattice pattern. Trim the excess dough, and press ends into edge of shell to adhere. Bake until pastry is golden brown and jam is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Dust top with confectioners' sugar, and serve.

LINZERTORTE - GLUTEN FREE

Steps:

• 1. Combine first 9 ingredients and set aside. 2. Cream butter, sugar and lemon zest. Add egg (or egg substitute)and cream until fluffy. 3. Add dry ingredients and mix on low just until mix comes together to form a dough. 4.divide dough into three balls. Flatten each into a disk (3mm thick)onto plastic wrap. Make plastic package airtight and chill at least 30 minutes or overnight. 5. Press two of the three disks into the bottom and 2.5cm up the sides of a spring-for pan. 6. Spread jam evenly over the bottom of the shell. 7. Cut the remaining chilled disk into 1cm wide strips and arrange over top of jam in a lattice pattern. 8. Bake for 35-45 minutes, or until golden bfown and jam is bubbling. Let cool completely in pan on a rack. Just before serving, lightly dust with confectioner's sugar.

LINZER TORTE RECIPE (VIDEO)

Steps:

• Using the paddle attachment, cream the softened butter and sugar in a stand mixer, at a medium speed.
• Add the two egg whites and one egg yolk and continue to mix until fluffy. Next add vanilla, cinnamon, almond extract, ground cloves, salt, baking powder and mix it.
• Then add finely ground almonds and mix that in.
• Next, add the flour in two installments and mix it in. Increase the speed and knead the mixture into a smooth dough. The dough can also be made by hand.
• Divide the dough into two portions. One you can use for the classic Linzer torte. The other for the fancy version.(Tip: May wrap the portions with cling wrap and freeze to use later).
• Take one portion of the dough and cut out 2/5th (40%) of it.
• Roll it out into a circle, dusting with flour as needed. You can also roll out the dough between two sheets of wax paper.
• Cut narrow strips using a pizza cutter or a sharp knife. Refrigerate to allow the strips to firm up while proceeding with the next steps.
• Roll out the remaining 3/5th (60%) of the dough into a 10 inch circle, dusting the work surface with flour.
• Prepare a springform pan by lightly applying butter all over and lining it with a parchment paper circle in the bottom.
• Open the ring of the springform pan and transfer the dough circle using a floured cake lifter (or a flat lid) on to the base.
• Close the ring around the springform pan and using your fingers, press the dough about one inch up the sides of the pan.
• Take about half the jam and spread it out evenly on the dough circle.
• With the help of an offset spatula lay about four to five of the narrow strips over the jam, parallel and evenly spaced.
• Repeat with laying four more strips in the opposite direction to create a lattice pattern. If the strips break, just patch it up and it will bake fine. Trim the edges of the strips.
• Use the remaining strips to create a border at the outer edge of the Linzer torte, where the strips join the bottom crust. Seal the outer edge using a fork or spatula.
• Whisk the other egg yolk (add few drops milk if needed) and brush all over the pastry strips. Decorate the outer edge of the torte using almond slices.
• Take second portion of the dough and cut out about 2/5th (40%) of it.
• Roll it out into a circle, dusting with flour as needed. You can also roll out the dough between two wax papers for ease.
• Use small (1/2 to 1 inch) cookie cutters and cut out shapes of your preference. With the remaining dough, roll out rope shaped strips of 5 to 6 inches long.
• Proceed with the 3/5th part of the dough following steps 3 to 7.
• Arrange the cut out shapes evenly spaced over the jam layer.
• Use the rope shaped dough strips to create a border at the outer edge of the Linzer torte and flatten with a spatula.
• Whisk the other egg yolk (add few drops milk if needed) and brush all over the pastry strips. Decorate the outer edge of the torte using almond slices.
• Preheat oven to 375 degrees Fahrenheit. Place the baking pan in the center of the oven and bake the Linzer torte for 25 to 35 minutes until golden brown.
• Remove from the oven and let it cool for some time. Using a butter knife or spatula loosen the torte from the pan, release the ring and let it cool completely.
• Dust with powdered sugar. It is best to slice and enjoy it the next day. This torte keeps well at room temperature for few days, but you may also refrigerate it for a week. It can also be frozen.

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.

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.