maruchanin: Where can I find the recipe for Linzertorte?
I found it in the Cook’s Illustrated new recipe book called “The New Best Recipe” but I can’t buy that book right now. Is there anywhere online that I can find the delicious recipe for linzertorte? It’s for a post-running marathon celebration 🙂
Answers and Views:
Answer by Zeus
3 sticks butter
1 3/4 c. confectioners’ sugar
2 c. flour
1 c. cornstarch
2 c. almonds
Cream all. Chill. Pat dough in pan. Top with homemade raspberry jam. Bake at 325 degrees for 20 minutes.
2 1/2 c. flour
1 stick butter or margarine
3/4 c. sugar
1 tbsp. cinnamon
Pinch of cloves
1 1/2 tbsp. cocoa
1/4 lb. ground almonds
2 tbsp. Schnapps (or brandy)
1 tsp. baking powder
4 or 5 tbsp. milk
Mix all ingredients. Press 2/3 of dough into a jelly roll pan. Spread dough with jam or preserves. Use the remaining 1/3 of dough to make lattice work on top. Brush top with egg. Bake at 350 degrees until browned and jam is bubbly.
1 1/2 c. granulated sugar
3/4 lb. butter (cool)
1 whole egg
1 1/2 c. ground walnuts
3 rounded c. all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
–TOPPING & GARNISH:–
1/4 c. sliced almonds
3/4 c. currant jelly & raspberry jam
Cream butter and sugar; add egg, walnuts, all purpose flour and spices. Work into a dough. Divide in half and in half again. Press 1/4 dough into each greased and floured 8″ pan. Roll remaining dough into 3/4″ strips. Line sides with part and press onto pan sides. Spread in the currant jelly-raspberry jam mixture. Place remaining strips criss cross on the top and sprinkle with sliced almonds. Bake at 375 degrees until golden brown and jam mixture bubbles. Cool and remove. Keeps without refrigeration in a tight container or freezes well. Sprinkle with confectioners’ sugar to serve. Two 8″ tortes. Our specialty of the house. Marshall Faye, Pastry Chef
I hope these help you
Do check on this website which offers a lot of recipes:
If you need help in translating them in english, just let me know.Answer by Ted
Try the Cook’s Illustrated website. Some of their recipes are free.Answer by kirene45
A new recipe from Vienna
1 cup hazelnuts, toasted
2 cups unbleached all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons Chinese five-spice powder*
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large egg yolks
2 teaspoons vanilla extract
1 teaspoon almond extract
1 1/4 cups whole milk
5 large egg whites, room temperature
6 ounces good-quality white chocolate (such as Baker’s or Lindt)
3 8-ounce packages cream cheese, room temperature
9 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
21/4 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup raspberry preserves, stirred to loosen
1 1/2 cups finely chopped toasted hazelnuts
*A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.
Preheat oven to 350°F. Butter and flour 15 x 10 x 1-inch jelly roll pan. Finely grind nuts with flour in processor. Transfer to medium bowl. Mix in baking powder, spices and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. On low speed, add dry ingredients alternately with milk, beating just until combined (batter will be thick). Using clean dry beaters, beat whites in another large bowl until stiff peaks form. Fold 1/3 of whites into batter to lighten. Fold in remaining whites.
Spread batter in prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake on rack 20 minutes. Run sharp knife around cake to loosen. Turn cake out onto foil-lined rack; cool.
Stir white chocolate in top of double boiler over barely simmering water until melted. Cool to barely lukewarm. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in white chocolate, then sugar and extracts (if frosting is too soft, chill until firm enough to spread).
Using serrated knife, cut cake crosswise into three 5×10-inch rectangles. Place 1 cake rectangle on platter. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with second cake. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with third cake. Spoon 1 1/4 cups frosting into pastry bag fitted with 1/4-inch star tip. Spread remaining frosting over top and sides of cake. Drizzle remaining preserves over top of cake; spread evenly to cover top. Refrigerate cake just until frosting begins to firm, about 20 minutes.
Pipe frosting in 7 diagonal lines atop cake, spacing apart. Repeat in opposite direction, piping 6 lines and forming lattice. Press chopped nuts onto sides of cake. Pipe line of frosting around top edge of cake where nuts and preserves meet. (Can be prepared 2 days ahead. Cover with dome of foil; chill. Let stand 2 hours at room temperature before serving.)Answer by *Think Pink*
1 hour 15 min prep
3/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 cup ground toasted hazelnuts (filberts) or almonds
1 tablespoon dark unsweetened cocoa
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups all-purpose flour
1 cup seedless raspberry jam or apricot jam
confectioners’ sugar, for dusting
1. In a large bowl, cream the butter and sugar until smooth using an electric mixer or a wooden spoon.
2. Add the egg and beat until light and fluffy.
3. Stir in the nuts, cocoa, spices, and flour.
4. Cover with plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 350°F.
6. Lightly grease a 9-inch square baking pan.
7. REMOVE one-third of the dough and return it to the refrigerator.
8. Place the remaining dough between sheets of plastic wrap and roll out to make a 10-inch square.
9. Remove the top sheet of plastic wrap and place the dough into the prepared baking pan, plastic up.
10. Pull of the other sheet of plastic and with your fingers, press the dough onto the bottom and 1/2 inch up the sides of the pan.
11. Spread the dough evenly with the jam.
12. Place the RESERVED dough between 2 sheets of plastic and roll out to a 9 1/2 inch square with about 1/4-inch thickness.
13. With a pastry wheel, cut into 1/2-inch strips.
14. Place the strips in a crisscross fashion over the jam and press the ends onto the edges of the bottom crust.
15. Bake for 40 to 45 minutes or until light brown.
16. Cool in the pan on a wire rack.
17. Cut into 2 1/4 inch squares.
18. Dust with confectioners’ sugar.
19. Makes 16 bars.
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