Best Linzertorte 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.

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.

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

Steps:

• Grind almonds with half of sugar in a food processor until powdery (be careful not to process to a paste), then transfer to a small bowl.
• Add butter, yolk, and remaining sugar to processor and blend, scraping down sides, until light and fluffy. Add ground almonds, flour, zest, salt, cinnamon, and cloves and pulse, scraping down sides if necessary, until a dough forms. (Dough will be sticky.)
• Divide dough into 1 one-third portion and 1 two-thirds portion and form each portion into a disk on plastic wrap. Wrap disks in plastic wrap and chill until slightly firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Unwrap larger disk and put in springform pan. Cover surface with plastic wrap and press dough (through plastic wrap) evenly onto bottom and 1/4 inch up side of pan. Discard plastic wrap.
• Bake until golden brown, 20 to 25 minutes, then transfer crust in pan to a rack and cool completely, about 30 minutes. Leave oven on.
• Roll out remaining dough between 2 sheets of plastic wrap into a 9-inch round, then transfer to a baking sheet and freeze 10 minutes. (Round will be thinner than bottom crust.)
• Remove top sheet of plastic and cut dough into 12 (1/2-inch-wide) strips, then freeze strips 5 minutes. Discard any remaining dough.
• Spread jam evenly over cooled crust, leaving a 1/4-inch border around edge, then arrange 6 strips 1 inch apart across jam, pressing ends onto edge of crust. Arrange remaining 6 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (Repair any broken pieces of dough by carefully pressing them together.) Trim edges of all strips flush with edge of pan.
• Bake until top is golden brown, 30 to 40 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool completely.

APRICOT ALMOND LINZERTORTE

Steps:

• Make pastry:
• Pulse toasted almonds and sugar in a food processor until nuts are finely ground. Sift together flour, salt, cinnamon, ginger, and cloves into a bowl, then add to ground nuts in processor and pulse to combine.
• Lightly beat yolks, extracts, and zest in a small bowl with a fork. Add to food processor along with butter, then pulse until dough forms a ball. Form one third of dough into a disk, then roll out between 2 sheets of plastic wrap into a 10-inch round. Transfer to a baking sheet and chill until firm, about 10 minutes. Roll out remaining dough between 2 sheets of plastic wrap into a 12-inch round, then transfer to another baking sheet and chill until firm, about 10 minutes.
• Make filling:
• Simmer water, sugar, brandy, and apricots in a small saucepan, uncovered, stirring occasionally, until apricots are tender and liquid is syrupy, 15 to 20 minutes. Transfer mixture to cleaned food processor and pulse until almost smooth. Spread mixture onto a plate and chill 15 minutes.
• Bake torte:
• Preheat oven to 350°F with rack in middle.
• Remove bottom of springform pan and invert, then lock on side. Remove larger dough round from refrigerator and peel off top layer of plastic wrap, then invert round into pan (pastry will break in spots). Press dough evenly onto bottom, then discard plastic. Fold in edge of dough and press 1/2 inch up side of pan (side will be thicker than bottom). Press gently to close any cracks.
• Bake pastry until lightly browned, about 20 minutes, then cool completely on a rack, about 30 minutes. (Dough will puff up as it bakes but will settle as it cools.)
• Spread filling into crust with an offset spatula or back of a spoon.
• Peel top layer of plastic wrap from smaller dough round, then cut round into 1/2-inch-wide strips. (Chill strips again if necessary.) Arrange half of strips over filling about 1 inch apart, pressing ends onto edge of torte. Arrange remaining strips across first strips to form a simple lattice. Press edges together with your fingertips.
• Bake until top is browned, 40 to 50 minutes. Cool completely, about 2 hours.
• Before serving, remove side of pan and dust edge of torte with confectioners sugar.

CHERRY LINZERTORTE

Steps:

• Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Combine nuts and 1/3 cup flour in processor; finely chop nuts. Transfer mixture to large bowl. Add remaining 2 cups flour and next 5 ingredients to bowl; whisk to blend. Add butter. Using electric mixer at low speed, blend ingredients until coarse meal forms (this will take several minutes). Add egg yolks and vanilla. Beat until moist clumps form. Gather dough into ball. Press 1 1/2 cups (packed) dough over bottom and up sides of prepared pan; spread preserves in dough. Roll remaining dough on sheet of parchment paper to 13x10-inch rectangle. Freeze rectangle 5 minutes to firm. Cut twelve 1/2-inch-wide strips lengthwise from rectangle. Arrange 6 strips across torte, spacing evenly. Arrange 6 more strips across torte in opposite direction, forming lattice. Seal ends of strips to dough edge, trimming excess. Reserve all dough scraps to make cookies, if desired.
• Bake torte until crust is golden brown and preserves are bubbling thickly, about 40 minutes. Cool torte completely on rack. (Can be made 2 days ahead. Cover with foil; store at room temperature.)
• Push bottom of pan up to free torte from pan. Sift powdered sugar over edge of torte, if desired, and serve.

CHOCOLATE LINZERTORTE

Steps:

• In a small saucepan boil the jam, stirring, for 3 minutes and let it cool. In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, beat in the egg yolks, the cinnamon, the zest, and the salt, and beat the mixture until it is smooth. Add the flour and beat the dough until it is just combined. Beat in the hazelnuts and the chocolate.
• Preheat the oven to 375°F. Press lightly more than half the dough onto the bottom and up the side of an 11-inch tart pan with a removable fluted rim. Roll out the remaining dough between 2 sheets of wax paper into a round slightly thicker than 1/8 inch and freeze the round in the paper on a baking sheet for 15 minutes. Spread the jam evenly on the tart shell to within 1/4 inch of the edge. Remove the top sheet of wax paper from the round of dough, with a pastry wheel or sharp knife cut the round into 1/2-inch-wide strips, and, using a long metal spatula, arrange the strips in a lattice pattern over the jam. Trim the ends of the strips at the edge of the pan and with the remaining dough press a 1/4-inch-thick rim over the ends of the strips. Bake the Linzertorte in the middle of the oven for 25 to 30 minutes, or until it is browned lightly, and let it cool in the pan on a rack. The Linzertorte may be made 3 days in advance and kept covered loosely and chilled. Remove the rim of the pan, dust the edge of the Linzertorte with the confectioners' sugar, and serve the Linzertorte with the whipped cream.

HAZELNUT LINZERTORTE WITH CRANBERRY-APRICOT FILLING

Steps:

• For filling:
• Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to scant 3 cups, about 15 minutes. Cool completely. (Can be made 3 days ahead. Cover and chill.)
• For crust:
• Preheat oven to 350°F. Combine 1 cup flour and nuts in processor; blend until nuts are finely ground. Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds. Add butter and cut in, using on/off turns, until coarse meal forms. Add egg yolks, orange peel, and vanilla and process until moist clumps form. Gather dough into ball; divide in half. Flatten half of dough into disk; wrap and freeze 10 minutes. Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Spread filling evenly in crust.
• Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Place 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal.
• Bake tart until golden brown, about 40 minutes. Place tart on rack. Stir jam and 1 teaspoon water in small saucepan over medium heat until mixture boils. Brush hot glaze over lattice strips. Cool tart completely. (Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.) Push up pan bottom to release tart. Cut tart into wedges.

PAULA DEEN'S PISTACHIO LINZERTORTE WITH CHERRY JAM

Steps:

• In a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. Beat in egg yolks until combined.
• In a small bowl, combine flour, nutmeg and cardamom. Gradually add to butter mixture, beating until combined. Beat in ground pistachios. Cover and chill for 1 hour.
• Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
• On lightly floured surface, roll dough to 1/4-inch thickness.
• Cut with a 2-inch star-shaped cookie cutter.
• Cut out centers of half the cookies with a 1/2-inch star-shaped cookie cutter.
• Place cookies 2 inches apart on baking sheets, and bake for 12 to 14 minutes, or until edges are lightly browned.
• Let cool on pan for 2 minutes. Remove to wire racks to cool completely.
• Spread cherry jam evenly over flat sides of uncut cookies.
• Top with flat sides of cutout cookies.
• Return to baking sheets, and bake for 2 minutes.
• Let cool completely on wire racks.

VIENNESE LINZERTORTE CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour 15 x 10 x 1-inch jelly roll pan. Finely grind nuts with flour in processor. Transfer to medium bowl. Mix in baking powder, spices and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. On low speed, add dry ingredients alternately with milk, beating just until combined (batter will be thick). Using clean dry beaters, beat whites in another large bowl until stiff peaks form. Fold 1/3 of whites into batter to lighten. Fold in remaining whites.
• Spread batter in prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake on rack 20 minutes. Run sharp knife around cake to loosen. Turn cake out onto foil-lined rack; cool.
• For frosting:
• Stir white chocolate in top of double boiler over barely simmering water until melted. Cool to barely lukewarm. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in white chocolate, then sugar and extracts (if frosting is too soft, chill until firm enough to spread).
• Using serrated knife, cut cake crosswise into three 5x10-inch rectangles. Place 1 cake rectangle on platter. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with second cake. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with third cake. Spoon 1 1/4 cups frosting into pastry bag fitted with 1/4-inch star tip. Spread remaining frosting over top and sides of cake. Drizzle remaining preserves over top of cake; spread evenly to cover top. Refrigerate cake just until frosting begins to firm, about 20 minutes.
• Pipe frosting in 7 diagonal lines atop cake, spacing apart. Repeat in opposite direction, piping 6 lines and forming lattice. Press chopped nuts onto sides of cake. Pipe line of frosting around top edge of cake where nuts and preserves meet. (Can be prepared 2 days ahead. Cover with dome of foil; chill. Let stand 2 hours at room temperature before serving.)

GINGERBREAD LINZERTORTE

Steps:

• Preheat oven to 325 degrees. with rack in lowest position. Sift flour, baking powder, spices, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add sugar; mix on medium-low speed until combined. Add butter; mix until incorporated, about 2 minutes. Add molasses and egg yolks; mix until dough comes together, about 30 seconds.
• Turn out dough onto a lightly floured work surface. Roll two-thirds of the dough into a 12-inch round, 1/4 inch thick. Fit into a 10-inch tart pan with a removable bottom. Spread jam over bottom of shell; refrigerate until cold, about 30 minutes.
• Roll out remaining dough between pieces of floured parchment paper to a 12-inch round, 1/4 inch thick. Transfer round with parchment to a baking sheet; refrigerate until firm, about 30 minutes. Cut out shapes from round with dot and snowflake-shape cookie cutters. (If desired, reserve snowflake cutouts. Bake for 10 minutes at 350 degrees. and sprinkle tops with confectioners' sugar.) Transfer round to a baking sheet; refrigerate until cold and firm, about 30 minutes.
• Lightly beat egg white; brush over rim of tart shell. Carefully slide dough round over shell; press edges to adhere. Refrigerate until firm, about 30 minutes.
• Bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Let cool completely on a wire rack.

STRAWBERRY AND APRICOT LINZERTORTE HEARTS

Steps:

• In a food processor pulse almonds with granulated sugar until chopped fine. Add confectioners' sugar, flour, cornstarch, cinnamon, zest, and salt and pulse until combined well. Add butter and pulse until combined. Add whole egg and yolk and pulse until dough just holds together. Divide dough into fourths and form into disks (dough will be sticky). Chill disks, wrapped in plastic wrap, at least 2 hours and up to 3 days.
• Preheat oven to 325° F.
• Roll out 1 dough disk (keeping remaining disks chilled) between sheets of wax paper into a 1/4-inch-thick round (10 to 11 inches in diameter) and freeze between wax paper on a tray until very firm, about 10 minutes. Roll out and freeze remaining 3 dough disks in same manner.
• Remove top sheet of paper from 1 round and with a 3 1/2-inch heart-shaped cutter cut out hearts, chilling scraps. (If dough becomes too soft to work with at any time, freeze on wax paper until very firm.) With a 1-inch heart-shaped cutter cut and lift out centers (making 2 additional decorative heart cutouts in some cookies) from half of large hearts.
• Arrange whole hearts and cut-out hearts 1/2 inch apart on baking sheets and bake in batches in middle of oven 12 to 15 minutes, or until edges are pale golden. Cool cookies on baking sheets 5 minutes. (Cookies will continue to firm up as they cool.) With a spatula carefully transfer cookies to racks to cool completely. Make more cookies with remaining 3 dough rounds and scraps in same manner.
• On a work surface arrange whole hearts, bottoms down. Drop 1 teaspoon of either jam on each cookie, spreading almost to edges, and top with cut-out hearts. Spoon some remaining jam into centers. Cookies may be made 4 days ahead and chilled between layers of wax paper in an airtight container. Bring cookies to room temperature before serving.

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.

RASPBERRY JAM FOR GINGERBREAD LINZERTORTE

Steps:

• Stir together 3 cups raspberries and the sugar in a medium saucepan. Let stand 15 minutes, stirring occasionally, until berries begin to give off their juices.
• Bring mixture to a boil over medium high heat, stirring occasionally. Skim off foam. Reduce heat; simmer, skimming foam occasionally, until slightly thickened, about 5 minutes.
• Stir in remaining raspberries; simmer just until berries break up, about 1 1/2 minutes. Let cool completely. Refrigerate until cold, at least 4 hours or overnight.

APRICOT LINZERTORTE WITH QUARK WHIPPED CREAM

Steps:

• Preheat oven to 375°F. Butter 10-inch springform pan. Process nuts and 1/4 cup flour in processor until nuts are finely ground. Transfer to medium bowl. Whisk in 1 cup flour, cocoa powder, cinnamon, 3/4 teaspoon salt, and cloves. Using electric mixer, beat 14 tablespoons butter and 1 1/4 cups sugar in large bowl. Beat in egg, then egg yolk and orange peel. Gradually stir in dry ingredients. Spoon 1 1/2 cups batter into pastry bag fitted with 3/8-inch plain round tip. Spread remaining batter in pan.
• Bake torte bottom until golden, about 35 minutes. Cool in pan on rack 10 minutes. Maintain oven temperature.
• Using some of batter in pastry bag, pipe border around edge of torte bottom. Spread preserves evenly over torte bottom. Pipe remaining batter over preserves in lattice pattern, 5 to 6 strips in each direction. Bake until lattice is firm to touch and preserves are bubbling, about 40 minutes. Cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
• Beat cream in bowl until peaks form; beat in quark. Dust torte with powdered sugar. Serve with quark whipped cream.
• A slightly tangy, soft unripened cow's-milk cheese; available at some supermarkets and at specialty foods stores (such as Whole Foods markets) and natural foods stores.

HAZELNUT LINZERTORTE WITH CRANBERRY-APRICOT FILLING RECIPE

Steps:

• For Filling: Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to scant 3 cups, about 15 minutes. Cool completely. (Can be made 3 days ahead. Cover and chill.) For Crust: Preheat oven to 350 degrees. Combine 1 cup flour and nuts in processor; blend until nuts are finely ground. Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds. Add butter and cut in, using on/off turns, until coarse meal forms. Add egg yolks, orange peel, and vanilla and process until moist clumps form. Gather dough into ball; divide in half. Flatten half of dough into disk; wrap and freeze 10 minutes. Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Spread filling evenly in crust. Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Place 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal. Bake tart until golden brown, about 40 minutes. Place tart on rack. Stir jam and 1 teaspoon water in small saucepan over medium heat until mixture boils. Brush hot glaze over lattice strips. Cool tart completely. (Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.) Push up pan bottom to release tart. Cut tart into wedges. This recipe yields 12 servings.

CHERRY LINZERTORTE RECIPE | EPICURIOUS.COM

Steps:

• Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Combine nuts and 1/3 cup flour in processor; finely chop nuts. Transfer mixture to large bowl. Add remaining 2 cups flour and next 5 ingredients to bowl; whisk to blend. Add butter. Using electric mixer at low speed, blend ingredients until coarse meal forms (this will take several minutes). Add egg yolks and vanilla. Beat until moist clumps form. Gather dough into ball. Press 1 1/2 cups (packed) dough over bottom and up sides of prepared pan; spread preserves in dough. Roll remaining dough on sheet of parchment paper to 13x10-inch rectangle. Freeze rectangle 5 minutes to firm. Cut twelve 1/2-inch-wide strips lengthwise from rectangle. Arrange 6 strips across torte, spacing evenly. Arrange 6 more strips across torte in opposite direction, forming lattice. Seal ends of strips to dough edge, trimming excess. Reserve all dough scraps to make cookies, if desired.
• Bake torte until crust is golden brown and preserves are bubbling thickly, about 40 minutes. Cool torte completely on rack. (Can be made 2 days ahead. Cover with foil; store at room temperature.)
• Push bottom of pan up to free torte from pan. Sift powdered sugar over edge of torte, if desired, and serve.