Cherry Linzertorte Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LINZER TORTE RECIPE (VIDEO)



Linzer Torte Recipe (Video) image

Linzer torte, a nutty, crumbly, rich pastry filled with jam and as enchantingly good looking as it is tasty. It is easier than you would expect and delicious to the last bite! Perfect for entertaining. Step by step photos above.

Provided by Roxana Begum

Categories     Dessert

Time 50m

Number Of Ingredients 20

9 oz butter (softened (1/2 lb + 2 tbsp))
1 ¼ cups sugar
2 egg whites
2 egg yolks
1 ½ tbsp vanilla sugar (or extract)
2 tsp ground cinnamon (ground)
4 drops almond extract
2 pinches cloves (ground)
2 pinches salt
2 tsp baking powder
2 cups almonds (unblanched, ground)
3 cups all purpose flour
1 cup raspberry jam
Almond slices (optional)
10 inch springform pan or tart pan
Offset spatula
Pastry brush
Whisk
Parchment paper
Stand mixer (optional)

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.

Nutrition Facts : ServingSize 1 slice, Calories 297 kcal, Carbohydrate 36 g, Protein 5 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 137 mg, Fiber 2 g, Sugar 18 g

LINZERTORTE



Linzertorte image

Provided by Trude Reder

Categories     Dessert     Bake     Almond     Winter     Cinnamon     Clove     Jam or Jelly     Pastry     Gourmet     New Jersey

Yield Makes 8 servings

Number Of Ingredients 12

1 2/3 cups sliced almonds with skins (6 oz)
1/3 cup sugar
1 stick (1/2 cup) unsalted butter, softened
1 large egg yolk
1/2 cup all-purpose flour
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
3/4 cup red-currant jam (8 oz)
Special Equipment
a 9-inch (24-cm) round springform pan

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.

LINZERTORTE



Linzertorte image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch torte

Number Of Ingredients 11

1/2 cup hazelnuts (about 2 1/2 ounces)
1 cup blanched almonds (about 5 ounces)
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 sticks unsalted butter, room temperature (3/4 cup)
1 cup granulated sugar
1 large egg yolk
1 1/4 cups raspberry jam
Confectioners' sugar, for dusting (optional)

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.

PAULA DEEN'S PISTACHIO LINZERTORTE WITH CHERRY JAM



Paula Deen's Pistachio Linzertorte With Cherry Jam image

Make and share this Paula Deen's Pistachio Linzertorte With Cherry Jam recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 50m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 8

3/4 cup butter, softened
1 cup confectioners' sugar
3 egg yolks
1 1/4 cups all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 1/2 cups ground roasted and salted pistachios
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.

Nutrition Facts : Calories 85.9, Fat 5.8, SaturatedFat 2.6, Cholesterol 23.3, Sodium 25.2, Carbohydrate 7.3, Fiber 0.6, Sugar 3.3, Protein 1.6

LINZERTORTE



Linzertorte image

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

2 cups all-purpose flour
2 cups ground hazelnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1-1/3 cups seedless raspberry jam
Confectioners' sugar, optional

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.

More about "cherry linzertorte recipes"

ORIGINAL LINZER TORTE - WHERE IS MY SPOON
WEB Nov 20, 2015 — Arrange the lattice or the stars on top. Mix the extra egg yolk and the milk and use this mixture to brush the stars/lattice and the edges of the pie. 300 g redcurrant jam / 1 cup + 1 extra egg yolk + 2 teaspoons …
From whereismyspoon.co


LINZER TORTE RECIPE - THE SEASIDE BAKER
WEB Nov 16, 2015 — Using a pastry wheel or pizza cutter, cut the pastry into 1 inch strips. Remove pan from refrigerator. Using an offset spatula, gently transfer the strips to the tart pan. Lay half the strips, evenly spaced, …
From theseasidebaker.com


LINZERTORTE RECIPE | DELIA SMITH - DELIA ONLINE
WEB Method. First combine the flour, ground hazelnuts, icing sugar, lemon zest, cinnamon and a few gratings of whole nutmeg in a mixing bowl, then rub in the butter until the mixture is crumbly. Stir in the egg yolks and form the …
From deliaonline.com


CHERRY LINZERTORTE RECIPE - BON APPéTIT

From bonappetit.com


BLACK CHERRY AND CHOCOLATE LINZERTORTE COOKIES
WEB Line 2 baking sheets with parchment paper. Let chilled dough soften on counter for 10 minutes. Roll 1 disk of dough into 13-inch circle, about 1/8 inch thick, on lightly floured counter. Using 2 1/2-inch cookie cutter, cut …
From americastestkitchen.com


SWEET CHERRY LINZER TORTE COOKIES - WOMAN'S DAY
WEB Jan 11, 2016 — Step 2 Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg. Add pecan-flour mixture; mix to combine. Step 3 Divided the ...
From womansday.com


LINZER TORTE - SMITTEN KITCHEN
WEB Dec 13, 2013 — Place remaining 2 1/2 cups flour, cinnamon, cloves and salt in a large, wide-ish mixing bowl. With a pastry blender, work the butter into the dry mixture until it forms coarse crumbs. Stir in the sugar and walnut …
From smittenkitchen.com


LINZER TORTE RECIPE - ALINE MADE
WEB Dec 4, 2021 — Preheat your oven to 355°F (180°C). Press ⅔ of the dough in a parchment paper-lined springform pan with a removable bottom (Ø 10 inch/26cm) and press a ½ inch (1cm) high rim. → Optional: Carefully …
From aline-made.com


LINZER TORTE TESTED RECIPE - JOYOFBAKING.COM
WEB Using a fork or your fingers, press the rope into the edges of the bottom crust to seal the edges. Bake the tart in a preheated 350 degree F (177 degree C) oven for about 30 - 35 minutes or until the pastry is golden …
From joyofbaking.com


CHERRY LINZERTORTE - COULDN'T BE PARVE
WEB Preheat oven to 350°F. Grease 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 …
From couldntbeparve.com


SOUR CHERRY LINZER TORTE - ONE HUNDRED DOLLARS A MONTH
WEB May 24, 2023 — In a medium sized bowl, mix the almond flour, flour, cinnamon, baking powder, salt and cloves together. Set aside. In a large mixing bowl, whisk together the …
From onehundreddollarsamonth.com


BAKING SCHOOL IN-DEPTH: LINZER TORTE - BAKE FROM SCRATCH
WEB Instructions. In the bowl of a stand mixer, whisk together flours, granulated sugar, brown sugar, orange zest, salt, cinnamon, baking powder, ginger, nutmeg, and cloves by hand …
From bakefromscratch.com


CHERRY LINZER BARS RECIPE - GOOD HOUSEKEEPING
WEB Nov 2, 2011 — Step 1 Preheat oven to 350 degrees F. In small bowl, combine cherries and water; microwave on high 1 minute. Set aside. Step 2 Meanwhile, line 13- by 9-inch …
From goodhousekeeping.com


CHERRY LINZERTORTE - BEC'S TABLE
WEB Jun 1, 2024 — Thermomix method. Oven temp 170°c. Add all dry ingredients into the TM bowl set to speed 8/5 seconds. Weigh the butter into the TM bowl and Set to speed 6/4 seconds. Add the three egg yolks and the …
From becs-table.com.au


BEST CHERRY ALMOND TORTE RECIPE - HOW TO MAKE …
WEB Jun 23, 2010 — Beat or mix egg into butter mixture, then add vanilla and mix to incorporate. Reduce speed to low and mix in flour, almond flour, salt, and zest until mixture just comes together to form a dough. Halve dough and …
From food52.com


CHERRY LINZERTORTE - KOPIASTE..TO GREEK HOSPITALITY
WEB Jun 11, 2009 — Remove from oven and place on wire rack to cool. Once the nuts have cooled, place in a food processor and process, along with 1/2 cup (70 grams) of flour, until finely ground. 3. Add the remaining flour, sugar, …
From kopiaste.org


RASPBERRY LINZER TORTE RECIPE - GEMMA’S BIGGER …
WEB Preheat the oven to 350°F (180°C). On a well floured surface, roll out one half of the dough to an 11-inch (28cm) circle (keep the other half in the refrigerator) and line a 9-inch (23cm) fluted tart pan with a removable …
From biggerbolderbaking.com


CHERRY LINZERTORTE BARS - CANADIAN LIVING
WEB Sep 19, 2016 — Method. In bowl, whisk together flour, almonds, cinnamon and salt. In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Stir in flour mixture, using hands to knead together when dough …
From canadianliving.com


Related Search