LINZER TARTS RECIPE | ALLRECIPES
Cut out cookies with a jam filling.
Provided by Regina
Categories World Cuisine European Austrian
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 1 dozen
Number Of Ingredients 7
Steps:
- Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
- Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
- Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
- Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
- Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
- Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
Nutrition Facts : Calories 441.9 calories, CarbohydrateContent 39.9 g, CholesterolContent 50.8 mg, FatContent 29.9 g, FiberContent 3 g, ProteinContent 6.8 g, SaturatedFatContent 13 g, SodiumContent 3.3 mg, SugarContent 20.4 g
RECIPE FOR LINZER TORTE | HOW TO MAKE IT
Provided by AUSTRIA.INFO
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AUSTRIAN LINZER TORTE RECIPE | ALLRECIPES
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Reviews 4
Total Time P3DT2 hours 10 minutes
Category World Cuisine, European, Austrian
Cuisine European, Austrian
Calories 473.1 calories per serving
- Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.
LINZERTORTE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Desserts
Cuisine Europe, German
Calories 343 calories per serving
- 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.
RECIPE FOR LINZER TORTE | HOW TO MAKE IT
LINZER TORTE AUTHENTIC RECIPE | TASTEATLAS
Published by the Austrian Tourist Board, the recipe consists of hazelnut and spice flavored shortcrust pastry in two layers, one as a bottom, and the other as a decorative top layer. With redcurrant jam in the middle and the optional wafers, the torte is finished off with a coating of a beaten egg and almonds flakes sprinkled over the top. When baked and cooled, the torte should be dusted with icing sugar.
From tasteatlas.com
Reviews 4.4
Cuisine Austrian
- Bake for 50-60 minutes in a preheated oven, take out, leave to cool and ideally, leave to stand for a day wrapped in film. Dust with icing sugar.
LINZERTORTE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Desserts
Cuisine Europe, German
Calories 343 calories per serving
- 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.
AUSTRIAN LINZER TORTE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4
Total Time P3DT2 hours 10 minutes
Category World Cuisine, European, Austrian
Cuisine European, Austrian
Calories 473.1 calories per serving
- Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.
BUDDY VALASTRO'S LINZER TART COOKIES | RECIPE - RACHAEL ...
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BEST LINZER COOKIES RECIPE - HOW TO MAKE LINZER COOKIES
From delish.com
Reviews 4.3
Total Time 1 hours 15 minutes
Category vegetarian, Christmas, dinner party, baking, dessert
Cuisine American
- In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk together egg and vanilla. In a large bowl, using a hand mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry ingredients and beat until just incorporated. Divide dough in half, form each half into a disk, and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to 1/8" in thickness. Place dough sheets on a baking sheet or cutting board and transfer to refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.) Preheat oven to 375° and line 2 large baking sheets with parchment paper. Peel away one layer of parchment paper from your dough and use a 2" round cookie cutter to cut out cookies. Use a smaller round cookie cutter to cut windows in half the cookies, if desired. Place cookies on baking sheet about 1" apart. Bake 7 to 9 minutes, or until cookies are lightly golden. Let cool. In a microwave safe bowl, stir 1 teaspoon water into jam. Microwave on low for 30 seconds, then spread about 1/2 tsp of jam in the center of a cookie, then top with second cookie. Dust with powdered sugar and serve.
LINZER COOKIE TART RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 45 minutes
Calories 460 per serving
- When ready to serve, in small bowl, mix 4 oz cream cheese, 1/4 cup powdered sugar and 1 teaspoon lemon zest until blended. Remove cooking parchment paper from bottom cookie, and place on serving platter bottom side up for base. Spread cream cheese mixture evenly over cookie, leaving 1/2-inch border. In small bowl, place jam. Stir with whisk until smooth. Spread jam over cream cheese layer. Remove cooking parchment paper from top of cookie, and place on top of filled cookie base. Sprinkle 1 teaspoon powdered sugar over top cookie. Cut into wedges. Store loosely covered in refrigerator.
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