Chocolate Linzertorte Recipes

CHOCOLATE LINZER TORTE STARS

Steps:

• Preheat oven to 375°. Whisk first six ingredients. Stir in butter, egg and vanilla until blended., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until set, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Drizzle with melted chocolate. Let stand until set.

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.

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.

HAZELNUT LINZER TORTE

Steps:

• Preheat the oven to 375 degrees. Roast the hazelnuts until they smell toasty. Remove from oven and let cool for a few minutes. Rub off the skins and cool the nuts another 15 minutes.
• In a food processor grind the nuts with the sugar until finely ground but not pasty. With your hands work in the butter, flour and chocolate together. Add the eggs, one at a time. You just need the egg to hold the dough together; you may need only 1.
• Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3 of dough in the bottom and up the sides of the pan, spread the jam in the middle and top with more dough. Bake at 375 degrees for 10 minutes, reduce heat to 350 degrees and bake 5 minutes more, then reduce heat to 300 and bake for 1 hour longer or 1 1/4 hours in all. To test insert a cake tester in dough and it should come out dry. Can be made days ahead of time.

RASPBERRY LINZER TART

Steps:

• For crust:
• Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended. Measure 3/4 cup of dough; flatten into disk. Wrap in plastic; chill. Using floured fingertips, press remaining dough over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Pierce dough in several places with fork. Chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
• Preheat oven to 375°F. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes. Transfer to rack and cool. Maintain oven temperature.
• Roll out chilled dough disk on generously floured surface to 1/8-inch thickness. Cut dough into stars, using 2-inch and 3-inch star cookie cutters. Transfer cookies to baking sheet. Bake until cookies are light golden, about 6 minutes. Transfer cookies to racks and cool. Maintain oven temperature.
• For Filling:
• Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. Cool 5 minutes. Spread chocolate over bottom of crust. Arrange berries over chocolate, spacing evenly. Stir jam in heavy small saucepan over low heat until melted and smooth. Spoon jam over raspberries.
• Bake tart until crust is golden brown, about 35 minutes (filling will still appear slightly liquid but will set up as tart cools.) Transfer tart to rack and cool. Arrange stars atop tart, overlapping points. Dust with powdered sugar. Serve with whipped cream.

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.

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.