12/20/2023 0 Comments Classic linzer tartALL-PURPOSE FLOUR and SUGAR to make a base for the crust.GROUND ALMONDS or HAZELNUTS: These add heft, richness, and a tasty nutty flavor to your torte.The seven ingredients for this classic Central European torte are surprisingly simple. Ingredients & Substitutions for Linzer Torte I bought a slice and devoured it, and then I asked my mom for her old recipe, which I bring to you now. It’s been years since I last had it, and honestly, I’d completely forgotten about it until recently, when I spotted one in a café vitrine in Vienna, Austria. My father loved this tart-sweet linzer torte cake, and growing up, I remember my mother baking it on many a Sunday. Like its cousin, the Linzer cookie, the torte originated in the city of Linz, Austria. It is a classic Austro-Hungarian tart (or cake, which is what “Torte” means in German). They keep for up to 5 days.Linzer Torte with Raspberry Jam is a delicious and show-stopping dessert with a tender, ground-almond crust, and addictive sweet-sour raspberry jam filling. Note: The cookie rounds can be stored in an airtight container until you are ready to eat them. Top with the cookies dusted in powdered sugar and press slightly. You can also pipe the filling onto the cookie rounds. Turn the remaining cookies flat side up and place a ½ teaspoon of raspberry jam at the center of each one. Sift powdered sugar on the cookie rounds with a hole in them. Assemble the Raspberry Linzer Cookies: Before you are ready to eat these cookies, proceed to assemble. Remove from the oven, let the cookies sit for 5 minutes on the baking tray, then transfer to a rack to cool. Bake the cookies for approximately 10 minutes until they are lightly colored. Bake the Linzer cookies: Pre-heat the oven to 170 C°. (If you have a Linzer cookie cutter, no need to find a smaller cookie cutter, the hole is already included in them) Gather all the scraps of dough, refrigerate, and repeat. Once they are on the baking tray, use the smallest cookie cutter you have or a piping tip to cut a hole at the center of each round. Repeat the procedure with the remaining half of the dough. Using a 4.5 cm cookie cutter, cut out the cookies and place the rounds on the lined baking tray. Refrigerate for 30 minutes and repeat the procedure with the second half of the cookie dough. Over a lightly floured surface or on a piece of parchment paper (also floured), roll it out about ¾ mm thick. Flatten the dough by tapping it with a rolling pin. Cut Linzer cookie rounds: Line a baking sheet with either parchment paper. Shape the dough into a rectangle, wrap with parchment paper and refrigerate for at least 2 hours. Finally, add the flour, salt, and ground spices. Next, add the egg yolks and mix until combined. Make the Linzer cookie dough: Mix the softened butter, the powdered sugar, the almond flour, the vanilla extract, and the lemon zest until combined.
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