Best 13 Linzer Torte Recipes

LINZER TORTE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
• In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
• Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
• Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.

AUSTRIAN LINZER TORTE

Steps:

• Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
• Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
• Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
• 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.

LINZER TORTE

Steps:

• Preheat oven to 325 F.
• Chop or crumble cold butter into flour.
• Add almonds.
• Mix sugar with the spices and egg yolks, add to flour mixture.
• Bring the dough together and knead until well blended.
• Place two-thirds of the dough into a 9 inch ungreased cake pan.
• with a removable bottom.
• Spread dough over the bottom and about 1 inch up the sides.
• Chill pan for an hour.
• Roll out remaining dough on lightly floured surface into a.
• rectangle 10x 5 inches and chill for 1 hour.
• Spread jam over bottom of pan.
• Cut 1/2 inch wide strips of the rolled out dough.
• Lift with a spatula and arrange lattice style over the jam.
• Fasten the ends around the rim of pan by pressing lightly.
• Brush with egg white and bake on the lower shelf of the oven for 1 hour and 15 minutes.
• Set pan on a rack and partly cool before removing the rim of the pan.

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.

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.

LINZER TORTE COOKIES

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour,nut flour, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together.
• 3. Roll the dough out to 1/8 inch thickness and cut into rounds using a cookie cutter. Place cookies onto a cookie sheet spaced 2 inches apart. Count your rounds and use a small cookie cutter to cut the center out of half of the cookies. This can be done while the other half of the cookies bakes. Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the edges. Allow cookies to cool completely. Spread jam on the tops of the solid cookies and top with the cookies that have shapes cut out.

CRANBERRY-WALNUT LINZER TORTE

Steps:

• Combine the cranberries, three-fourths cup sugar, apple juice, one-half teaspoon cinnamon and cloves in a heavy saucepan. Bring to a simmer and cook over medium heat about 15 minutes, until the mixture becomes thick like a jam. Remove from heat and set aside.
• Preheat oven to 425 degrees.
• Combine the walnuts, flour, cocoa, remaining one-fourth cup sugar, salt and remaining one-half teaspoon cinnamon in a bowl or a food processor. Add the butter, cut it in by hand or pulse it briefly in the food processor. Add the egg and water, mixing lightly to form a dough or, in a food processor, add the egg and water through the feed tube with the processor running.
• Gather the dough together and divide it into two parts, one slightly larger than the other. Pat the larger part into a flattened circle and transfer it to an 8- or 9-inch round cake pan with a removable bottom. Pat the dough evenly into the pan to cover the bottoms and sides up to about one-and-a-half inches high. Spread the cranberry jam into the pastry shell.
• Roll or pat the remaining dough into a rectangle about 8 by 5 inches. Slice it into about eight strips one-half-inch wide and arrange them over the cranberry filling in a lattice pattern, pressing the ends of the strips into the rim of the dough. Press a pattern into the rim of the dough with the tines of a fork.
• Bake for 20 minutes, reduce heat to 350 degrees and bake about 25 minutes longer, until the dough is lightly browned and the filling is bubbly.
• Allow to cool, then dust with sifted confectioners' sugar before serving.

RED-CURRANT POPPY-SEED LINZER TORTE

Steps:

• Place pecans, flour, sugar, and salt in a food processor and process until nuts are finely ground. Add butter and process until mixture resembles fine crumbs. Add yolk and pulse until dough just begins to come together. (Dough will be soft.) Divide in half; shape each half into a disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
• On a lightly floured piece of parchment, roll out one disk of dough to an 11-inch round. Transfer to a 9-inch round tart pan with a removable bottom (patch with pieces of excess dough, if necessary). Trim dough flush with rim; refrigerate 30 minutes.
• Divide second disk into 8 pieces. On an unfloured surface, roll each piece out into a 1/2-inch-thick rope, about 10 inches long. (If dough becomes too soft, refrigerate until firm.) Transfer to a parchment-lined baking sheet. Sprinkle poppy seeds on another rimmed baking sheet along one long edge. Working with one rope at a time, roll to coat in poppy seeds. Refrigerate until just firm, about 10 minutes.
• Preheat oven to 350 degrees. Spread bottom of crust in tart pan with jam. Arrange seed-coated ropes over crust; trim edges flush with inside. To create the wheat stalk, make shallow snips with scissors at a 45-degree angle, cutting about three-quarters of the way through (being careful not to cut all the way through each rope). Move each cut piece to one side, alternating sides with each cut. Repeat at 1/2-inch intervals along each rope.
• Bake torte until golden brown and bubbling, 40 to 45 minutes. Let cool completely on a wire rack. Remove from tart pan and serve, with whipped cream. Torte can be stored in refrigerator, covered, up to 2 days.

LINZER TORTE

Steps:

• Combine the flour, sugar and ground almonds into a pile on a large workspace, then make a well in the middle of the mound.
• Add the butter, egg yolks, vanilla extract, cinnamon and nutmeg into the well.
• Knead the dry and wet ingredients with your hands until well-blended and the butter is thoroughly incorporated into the mix.
• Prepare a springform pan by lining it with parchment paper.
• Take roughly 3/4 of the dough and spread it all uniformly across the bottom of the springform pan. It should be at least 1/2 an inch thick, with a slight lip around the edges.
• Combine the jam and brandy in a mixing bowl, then spread across the dough in the springform pan. The lip of the dough should still be higher than the jam; if not, use a little of the remaining dough.
• Divide the rest of the dough into thin strips, and place them across the top of the dough, forming a lattice from edge to edge.
• Bake the torte in a 375-degree oven for 35 minutes, until the jam is bubbling a bit and the dough is starting to turn golden brown.
• Remove from the oven and let rest for 15 minutes.
• Carefully peel down the edges of the parchment paper away from the edges.
• Sprinkle the top of the torte with confectioner's sugar.

LINZER TORTE BARS RECIPE - (4.3/5)

Steps:

• Preheat oven to 375. Mix all ingredients except preserves with spoon until crumbly. Press 2/3 of the crumbly mixture into bottom of a 9 x 9 inch ungreased square pan. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves. Bake 20 to 25 minutes. Until light golden brown. Cool completely about 1 hour. For 48 bars, cut into 8 rows by 6 rows bars. Or cut into any size you like.

LINZER TORTE BARS

Steps:

• Heat oven to 375°F. Mix all ingredients except preserves with spoon until crumbly. Press two-thirds of crumbly mixture on bottom of ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves.
• Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For 48 bars, cut into 8 rows by 6 rows bars. Or cut into squares or triangles.

LINZER TORTE

Steps:

• Preheat oven to 350°F.
• Beat egg yolks.
• Whip egg whites to stiff peaks.
• Cream butter and sugar until light and fluffy.
• Add beaten egg yolks, almonds and brandy and lemon rind and juice.
• Sift flour and baking powder together and add gradually to creamed mixture.
• Fold in stiffly-beaten egg whites.
• Roll out 2/3 of the dough and line a 9" springform pan, with the bottom thicker than sides.
• Fill with jam.
• Roll remaining dough, cut into strips and place into crisscrosses on top.
• Bake for 45 minutes.
• Before serving, fill any hollows with jam.

LINZER TORTE

Steps:

• Preheat the oven to 350 position rack in the center of the oven. Place the almonds on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Then place the hazelnuts on a baking sheet and bake for 15 minutes or until fragrant and the outer skins begin to flake and crack.Cool.Place in a food processor and process, along with 1/2 cup of flour,until finely ground.Add the remaining flour, sugar,lemon zest, cinnamon, cloves, salt, and baking powder and process until combined. Add the butter and pulse until the mixture looks like fine crumbs. Add the egg yolks and vanilla extract and pulse until the dough just begins to come together. Gather the dough into a ball and then divide it into two pieces, one slightly larger than the other. Wrap the smaller ball of dough in plastic wrap and refrigerate.Take the larger ball of dough and press it into the bottom and up the sides of a buttered 10 inch tart pan Take the cooled raspberry preserves and spread them over the bottom of the crust.Remove the smaller ball of dough from the fridge and roll it between two sheets of wax paper into a rectangle about 10 in x 6 in.With a sharp knife or fluted edged pastry wheel cutter, cut the dough into 10, 1/2 inch wide strips.Transfer the strips to the tart pan.(If the strips are too soft place them in the fridge for a few minutes until firm.)Lay five strips,across the torte and then turn the pan a quarter turn and lay the remaining five strips across the first five strips.Trim the edges of the strips to fit the tart pan.Take the leftover scraps of dough and roll them into a long rope about 1/4 inch thick and place them around the outer edge of the tart where the ends of the lattice strips meets the bottom crust. Press the rope into the edges of the bottom crust to seal the edges.Bake 350 FOR 30/35 min.until the pastry is golden brown. COOL Dust the torte with confectioners' sugar.