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- 1 1/4 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup powdered sugar plus more for decorating
- 5 teaspoons (packed) finely grated orange peel
- 2 teaspoons grated lemon peel
- 1 1/4 cups hazelnuts, finely ground in processor (about 1 1/2 cups ground)
Whisk first 5 ingredients in medium bowl to blend. Beat butter, 1 cup powdered sugar, and citrus peels in large bowl until fluffy. Beat in egg yolks. Beat in dry ingredients in 4 additions; beat in nuts. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour and up to 1 day.
Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Roll out half of dough on lightly floured surface to 1/8-inch thickness. Using 2-inch round cutter, cut out rounds. Using 3/4-inch round cutter, cut out center of half of rounds to make rings. Transfer rounds and rings to prepared sheets. Gather dough scraps; chill.
Bake cookies until golden, reversing sheets after 10 minutes, about 22 minutes total. Cool completely on sheets. Repeat until all dough is used. DO AHEAD Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
Arrange cookie rings on work surface. Sift powdered sugar over. Spread 1 teaspoon jam on each cookie round. Press rings onto jam on rounds. DO AHEAD Can be assembled 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.
Chocolate Hazelnut Linzer Cookies
If you want to know what kind of person I am outside of this blog, you should know that I once spent six months of my life obsessively making jam (and preserves) in a kitchen that is smaller that my current closet. Strawberry, cherry, grapefruit marmalade, gingered nectarine—you name it. I had all the preserving equipment you can imagine and an entire kitchen shelf filled with jars of colorful fruit-based spreads.
Years later, I’m pretty sure all that equipment (except for my beloved jar funnels—great stocking stuffer, btw!) and that jam is still sitting in that apartment because I left it all there when I moved out…because I don’t particularly care for jam. I just like to make it.So, to wrap that up: I am prone to intense kitchen projects (hello, three year-old food blog with 338 unique recipes) and I have never once wanted a linzer cookie.I mean, I am all about crunchy, nutty roll-out cookies, but why must they always be sandwiched with jam? Jam is not a dessert food, at least as far as I am concerned. A breakfast food? Sure. Lunch? You bet. Dessert? No way.*
*Except in these.You know what absolutely *is* a dessert food? Nutella.Chocolate hazelnut spread = dessert food.Chocolate hazelnut cookies = dessert food.A layer of Nutella chocolate hazelnut spread sandwiched between two crunchy chocolate hazelnut cookies = the dessertiest dessert food.
(“Dessertiest” is a word today.)So, in conclusion, when it comes to Chocolate Hazelnut Linzer Cookies, no jam, no problem.
Looking for more chocolate hazelnut? Check out this cake, this granola, these grain-free cookies, these brownies, and this pie. Oh, and this other pie. And this buttercream. I ❤ chocolate hazelnut.
Chocolate Hazelnut Linzer Cookies
makes 22-24 sandwich cookies
1/2 cup raw whole hazelnuts
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (preferably dutch process)
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 tablespoon confectioners sugar, for dusting
1/4-1/2 cup Nutella chocolate hazelnut spread (based on preference)
2 1/2-inch round cookie cutter
1-inch cookie cutter
sifter or mesh sieve
Preheat oven to 350F. Place hazelnuts on a dry, rimmed sheet pan. Toast in the oven for 5-7 minutes, or until fragrant. Immediately transfer hazelnuts to a clean, dry, textured hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly.
Once hazelnuts are cool, transfer them to the bowl of a food processor. Pulse until a fine meal forms. Set aside.
Make the cookie dough. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large mixing bowl, cream butter with an electric mixer. When butter is fluffy and lighter in color, beat in sugar, followed by egg and vanilla. Mix in hazelnut meal. Add dry ingredients to in two installments, scraping down the bowl as necessary. Cover with plastic wrap and refrigerate for 3 hours or up to 3 days.
Preheat oven to 350F. Line two baking sheets with parchment. Set aside.
Lightly flour a surface and a rolling pin. Roll dough to 1/8-inch thickness. Cut dough with a 2 1/2-inch round cookie cutter. Place half the cut cookies on prepared pans. Use a smaller cutter to cut a small hole in the center of the remaining cookies before placing them on the prepared pans. If dough becomes too warm, freeze pans of cut cookies for 10 minutes before baking.
Bake 12-13 minutes, until slightly puffed. They will be a touch soft, but will crisp up as they cool. Let cookies cool at least 10 minutes on their pans before carefully removing to a rack to cool completely. Repeat rolling, cutting, and baking until all dough has been used.
Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.
Spread each whole cookie with 1/2-1 teaspoon of Nutella (amount is based on your preference). Carefully sandwich cookies together. Serve.
Chocolate Hazelnut Linzer Cookies will keep in an airtight container for several days. Place wax paper between layers for best storage.
Hazelnut Linzer Cookies with Blackberry Jam - Recipes
Although this recipe is adapted from one from King Arthur flour, the inspiration for it was the two taglines of the newish Bouchon Bakery cookbook - it's all about memories and it's all about childhood. I was lucky enough to meet Thomas Keller and the extremely talented (and kind and sweet) Sebastian Rouxel several months ago when the book was released, and although they signed everyone's copy of the book the same way, mine had a little something special in it.
|I love how Chef Keller addressed the inscription|
I had seen the recipe for these cookies a while back and it got stuck in my head, so of course I had to make it at some point. And what better occasion than Valentine's Day for little heart shaped cookies.
Most linzer cookies I've had have been almond cookies with raspberry filling, which is a combination I love. But blackberry and hazelnut is my favorite fruit-nut combinations, so much that it was one of the flavors of my wedding cake, so I had to go with it.
As I rolled out the dough and cut out the little hearts, I couldn't help but fast forward to a few years from now and picture myself doing so with my little baking assistant. It kept me going through the process, which was much more tedious and took longer than anticipated but somewhat soothing from the repetition. (Although the next day my back was killing me. Lesson learned: don't stand for 2.5 hours straight when you're 39 weeks pregnant.) And I won't deny that I had fun painting them with red glitter at the end (yes, it's edible).
The hours of work I put into these paid off - Matt loved them, as did I, so I've decided that they're going to be our annual Valentine's Day treat. I can't wait for the first year when I make them with my son - I know they'll be the best ones yet.
Blackberry-Hazelnut Linzer Cookies
(makes approximately 60 1 1/2" sandwich cookies)
8 ounces seedless blackberry jam
Special equipment: 4 Silpats or baking sheet-sized pieces of parchment paper 1 1/2" shaped cookie cutter and another, smaller one of the same shape
- Heat them in a microwave oven in 30 second bursts - this usually takes me 2 minutes and 30 seconds.
- Toast them for 4-5 minutes in a dry skillet set over medium heat.
- Toast them in an 350 F oven for about 10 minutes.
Put the turbinado sugar into a spice grinder and pulse a few times until the sugar is finely ground. (You can also do this in a mortar and pestle.) Add the ground turbinado sugar, granulated sugar, and butter to the bowl of a standing mixer fitted with the paddle and beat for 2 minutes on medium speed. Add the baking powder, salt, and vanilla, and mix for 10 seconds on medium speed. Add the egg and mix for 30 seconds on medium speed.
Add the ground hazelnuts and flour and mix on low speed until just combined. Separate the dough into four chunks, turn each one out onto a large piece of wax paper or plastic wrap, flatten each one into a disk, and wrap tightly. Refrigerate the dough until firm, 2-3 hours and preferably overnight.
Remove one piece of dough from the fridge and place it on a Silpat or a piece of parchment paper cut to fit a baking sheet. Place the wax paper or plastic wrap on top and roll it to slightly thinner than 1/4". Cut out shapes using a cutter that is approximately 1 1/2", then use a smaller cutter of the same shape to cut out a small hole from the center of half the cookies. Don't pop out the cookies just yet! Put the Silpat/parchment on the baking sheet and place it in the freezer for 10 minutes. [Note: This dough is really soft and delicate, which is why I freeze it before popping the cutouts out of the slab of dough. I tried to lift them off with an offset spatula and they kept getting messed up. Anyhow, you would need to chill the dough again before baking, so you're not really losing any time by doing this. Trust me, it helps a great deal.]
Remove another piece of dough from the fridge and repeat the process above. Remove the first pan from the freezer and replace it with the new one.
Gently pop the cookies out of the frozen piece of dough (this is SO much easier than trying to lift them off the Silpat with an offset spatula while the dough is at room temperature) and place them onto a new Silpat or piece of parchment that is set on a baking sheet. Gather the scraps and set them aside.
Bake the cookies until the edges are just starting to turn golden, about 10 minutes. Keep an eye on the cookies starting at 7 minutes - they will go from golden to very brown very quickly! Let the cookies cool on the pan for 1-2 minutes, then use an offset spatula to transfer them to a wire rack to cool completely before filling.
Repeat the rolling/cutting/freezing/baking process with the remaining pieces of dough, making sure to use the scraps from each round.
To fill the cookies, put the jam in a small bowl and stir gently to break it up into a smooth, sauce-like consistency. Put a small dollop - about 3/4 teaspoon - onto the centers of the backs of the cookies that don't have small cutouts in them, then place a cookie with a cutout on top of the jam and press down slightly to spread the jam. (If you're making hearts, I found it helpful to drag the jam into a slight V shape so that it doesn't ooze out of the bottom near the point of the heart when the top piece gets pressed on.)
Store the cookies in an airtight container with a piece of parchment or plastic wrap between each layer of cookies (this keeps the jam from the center hole from getting stuck to the backs of the cookies on top). The cookies actually taste better the next day when they have absorbed some of the moisture from the jam and have softened up a bit.
these got the best reviews of about 7 varieties i made this year. outstanding. if you're on the fence about this cookie - make it.
These cookies are delicious!! My guest raved about them, too. I found them when searching for a way to use the jam I had made from some a small batch of blackberries picked and frozen a while back. That was easy, too. Puree, strain seeds out over small saucepan, then cook with sugar, and stir in water/cornstarch mix to thicken. Perfect use. I chopped the walnuts in the mini processor, just a few pulses, and they were just lightly toasted in the oven. Friends (and I) felt theyɽ be even better and go farther if made smaller (maybe 30 cookies per batch). But even as is - wonderful!!
A yummy and attractive cookie for not too much work. Next time I would follow the size recommendation and avoid the temptation to make bigger cookies, as they're so rich in flavor that the large ones were like a whole dessert.
I got good reviews on this cookie. Albeit some people found the taste rather strange. It is not your typical cookie and even though I don't like sugary cookies I would use more sugar next time and skipped the toasted part. I think regular walnuts would be better. They are awesome with coffee/tea.
This was so easy to make and the presentation was gorgeous. It was a real hit with my guests. Also you can potentially make these even more in advance since I found they had kept really well for almost a week. The only thing Iɽ do differently next time is chill the dough before I start rolling them into cookies - they flattened out a bit in the oven.
I made these with toasted pecans and they were very good. Much easier recipe than the labor intensive hazelnut linzer cookies on this site. I bought the blackberry jam thinking I would make those, but switched to this recipe because it looked so easy. Glad I did, not sure all of the additional ingredients would have made a difference.
These cookies are great and even got rave reviews from a very picky eater in my family. I found that they were better when they were 2 days old, the shortbread part got nice and moist.
Truly delicious cookie. I used a thick strawberry jam, which worked well, too. The toasted walnut flavor was phenomenal. My guests' reactions were all the same..each took a bite, paused, smiled and said something along the lines of "wow, these cookies are delicious!." Each wanted to take some home with them. As my husband said, he likes a cookie that has flavor. and this one does.
Hazelnut Linzer Cookies
Each year that the holiday cookie spreads come out in food magazines, the Linzer cookies catch my eye. Most often, they appear in bar form, constructed on a sheet pan, spread with jam, covered with a lattice top, and perhaps sprinkled with powdered sugar. Thinking about the attraction now, it was the pastry that caught my attention, and when I made them, they were always a favorite.
With that interest, I chose Hazelnut Linzer Cookies as my first choice for our holiday bake fest. Although nothing like the Linzertorte I’ve enjoyed in the past, these cookies are a pleasant combination of nutty crunch and sweet, tart jam.
If they’re so satisfying and the first to be baked, why not the first to be shared? My notes tell the story.
Hazelnut Linzer Cookies
- 1-1/4 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
- 1 cup powdered sugar plus more for decorating
- 5 teaspoons (packed) finely grated orange peel
- 2 teaspoons grated lemon peel
- 3 large egg yolks
- 1-1/4 cups hazelnuts, finely ground in processor (about 1-1/2 cups ground)
- blackberry jam
- I was so excited to make these cookies and unfortunately, they were the biggest disappointment. The dough is again a very soft one, and so I did make sure they were refrigerated well. In between gathering and re-rolling, for smaller quantities, I usually rely on the freezer which normally works quite well.
- The directions call for rack switching about half way through the cooking time and although I don’t normally do this (I almost always use convection settings on my oven — the heated air swirls quite effectively through the sheets) I decided to follow the directions exactly.
- Although I usually bake cookies on my well-worn jellyroll pans, I happened onto some Calphalon cookie sheets at a local discount store and thought, What the heck! They are more thin in their construction than my sturdy jellyroll pans, but I used silicone liners, and was switching racks, so never gave it a thought that I’d have to worry about anything burning.
- HALF the batch burned — burned as in a nice, rich shade of espresso which I am quite attached to on furniture and accessories, but cookies? Not so much. Duly noted that there may have been some inconsistencies in the thickness of the cut outs. Between batches, I did try the non-convection oven instead just to make sure my oven was calibrated correctly (although I haven’t had problems with anything else lately), and I reduced the temperature from 325 degrees F to 315 degrees F, and baking time from 22 minutes to 15. Unfortunately, the cookies still sported a high brown. I ended up with the nine whole cookies you see on the plate. Nine. Unbelievable. I’ll take the blame for the mishap, but at this point, I truly haven’t figured out what went wrong.
- To fill the cookies, I used lingonberry jam I found at IKEA of all places. It was tart and wonderful — almost good enough to make up for the waste of all those unusable halves.
- Let me know if these work for you. In the meantime, I’m off to consider a traditional linzertorte or perhaps another linzer cookie recipe just for comparison. Then maybe my ego will be restored.
Don’t forget to check out my fellow cookie bakers this holiday season. Claire of The Barefoot Kitchen, Courtney of Coco Cooks, and Judy of No Fear Entertaining who are all returning this year, and Michelle of Big Black Dog, Di of Di’s Kitchen Notebook, Renee of Flamingo Musings, and Tiffany of The Nesting Project who will be joining us this year. A special nod goes to Andrea of Andrea’s Recipes who started the group last year, but cannot join in on the craziness this year.
Linz is the third largest city in Austria. Beautifully bifurcated by the Danube River, Linz was originally founded by the Romans. Later it served as a provincial city of the Holy Roman Emperor. With a current population of nearly 200,000, Linz is diametrically known for its steel and chemical industry as well as its endorsement of music and art. It is also the home of the beloved PEZ candy. Originally marketed in Vienna in 1927, PEZ candy and the even more famous PEZ dispensers are popular worldwide. Indeed, the dispensers have become a notable collector’s item.
Linz has had a number of well known inhabitants including Johannes Kepler, the famous astronomer who pioneered the laws of planetary motion and defended Copernicus’s theory that the earth revolved around the sun. Another was Adolph Hitler who thought everything revolved around him.
On a more tasteful note, Linz is the reputed home of the renowned Linzertorte. A Linzertorte is a tart made of a rich buttery dough accentuated by almonds, lemon zest, and cinnamon. The tart is traditionally filled with black currant preserves and topped with a lattice crust. In America, raspberry has replaced black currant as the jam of choice. Linzertortes are a traditional European Christmas pastry, a custom that is now enjoyed in the US as well.
The Linzertorte is one of the oldest known tarts with a recipe discovered in an Austrian abbey from 1653. Johann Konrad Vogel (1796-1883) is credited with first mass producing it while Franz Holzlhuber, an Austrian émigré who worked as a baker, is recognized for introducing it to America around 1856.
Linzer cookies employ the same recipe as the Linzertorte but instead the dough is cut into cookies and two of them form a sandwich around the preserves. Moreover, the top cookie has a small cutout in its center (known as Linzer eyes), thus exposing the underlying jam and adding to the visual appeal. While the traditional cutout is circular, all sorts of shapes, such as hearts, are also popular.
I’ve been using the terms “jam” and preserves” interchangeably but technically they are not the same. Jam and preserves are both cooked mixtures of fruit, sugar and sometimes pectin. The difference is preserves contain chunks of fruit where in a jam the fruit is purred. And while we’re at it, a conserve is a cooked mixture of fruit, nuts and sugar. Jelly, is an uncooked mixture of fruit juice, sugar and sometimes pectin. Any one of these four concoctions can be used to make your Linzer cookies.
(makes about 18)
• 8 oz. (two sticks) butter
• 6 oz. sugar
• 2 egg yolks
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 2 ½ cups cake flour
• ¾ teaspoon cinnamon
• ½ teaspoon baking powder
• Pinch of salt
• 1 cup ground almonds (or hazelnuts if you prefer)
• Raspberry jam, as needed
• Powdered sugar, for dusting, as needed
In an electric mixer, beat the butter and sugar until fluffy. Mix in the egg yolks, one at a time, then the lemon zest and vanilla extract. Sift the flour, cinnamon, baking powder, and salt together and then mix with the ground almonds. Gradually add the combined dry ingredients to the wet ones in the mixer until fully combined. Divide the dough into two balls, wrap with plastic and rest in the refrigerator for one hour. Meanwhile, preheat the oven to 350 degrees.
Roll out the balls of dough on a floured surface to 1/8-inch thickness, (depending on the size of your board you may need to divide the balls in half again and do four batches). Next, cut out 2-inch diameter rounds with a cookie cutter. With a smaller cutter, in the shape you desire, cut out the centers of half the cookies. These will be the tops. If you wish you can combine all the scraps and re-roll for a few extra cookies. Place the cookies on greased or parchment paper lined baking sheets and bake for 12 minutes or until lightly golden. Keep a close eye on them to prevent them from overcooking. Ovens vary and 12 minutes is a guideline. Remove the cookies to a wire rack to cool. Spread some of the jam on each solid cookie. Top each cookie with the halves with the cut-out center. Dollop a little more jam into the hole. Sprinkle with powdered sugar and serve.
FOOD FOR THOUGHT - Dec 24, 2008
Mark R. Vogel - [email protected] - Mark’s Archive
Linzer Pinwheel Cookies
Prep Time: 35 min + chill time
Cook Time: 10 min
1 cup butter (2 sticks), at room temperature
1 1/2 cups granulated white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon finely grated lemon zest
3 1/4 cups Gold Medal® All-Purpose Flour
2/3 cup seedless raspberry jam
1. In a large mixing bowl, use an electric mixer to cream the butter for about 30 seconds. Mix in the sugar, baking powder and salt. Beat in the eggs and lemon zest. Beat in the flour until incorporated. Divide the dough in half. Wrap each half in plastic wrap and chill for about 1 hour (or until the dough is easy to handle).
2. Roll half the dough at a time between sheets of waxed paper into a 10-inch square. Remove the top sheet of waxed paper. Spread the dough with jam to within 1/2-inch of the edges. Don't slop it on thick or it will be a mess when you try to roll it (it'll squish out). Give it a nice, thin layer of jam. Roll up the dough using the bottom sheet of waxed paper to help lift and guide the dough. Moisten the edges, and pinch to seal. Wrap each spiral log in waxed paper or plastic wrap. Chill for 4 to 24 hours or until dough is firm enough to slice.
3. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Using a sharp knife, quickly cut spiral logs into 1/4-inch slices- repositioning the logs as needed to keep them from flattening. If the logs become too soft during cutting, place them in the freezer about 10 minutes or until they firm up). Place the slices 2-inches apart on the prepared cookie sheet.
4. Bake 10 to 12 minutes or until the edges are firm and the bottoms are light brown. Cool on the baking sheet for a couple of minutes, then transfer to a rack to cool completely.
*Store cookies at room temperature or refrigerated in an airtight container up to 2 days, or freeze up to 3 months.
SOURCE: RecipeGirl.com (adapted barely from The Ultimate Cookie Book)
Here are a few more linzer-themed cookies you might enjoy:
Hazelnut- Chocolate Linzer Cookies by Aida Mollencamp
Gingerbread Linzer Cookies by Chocolate Moosey
Blackberry Linzer Cookies by Honestly Yum
Big, Fat Linzer Cookie by Three Many Cooks
Disclosure: There are Amazon affiliate links included in this post.
Linzer Torte Tested Recipe
A Linzertorte (Linzer Torte) has two delicious layers of rich and buttery, nut flavored pastry sandwiched together with preserves. What makes this torte so beautiful is the lattice design of the top crust and while black currant preserves are the traditional filling, raspberry as well as apricot and cranberry are often used in North America. As its name implies, Linzertorte originated in Linz, Austria and Rick Rodgers tells us in his excellent book 'Kaffeehaus' that printed recipes for this torte started to appear in the early 1700s.
Raspberry Preserves: Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 15 to 20 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. Add a drop or two of lemon juice. Cover and place in the refrigerator while you make the crust. (The raspberry preserves can be made several days in advance. Cover and store in the refrigerator.)
Linzer Torte: Preheat the oven to 350 degrees F (177 degrees C) and 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. Remove from oven and place on wire rack to cool. Once the almonds and hazelnuts have cooled, place in a food processor and process, along with 1/2 cup (65 grams) of flour, until finely ground. Add the remaining flour, sugar, lemon zest, ground cinnamon, ground cloves, salt, and baking powder and process until evenly combined. Add the butter and pulse until the mixture looks like fine crumbs. Add the 2 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 for about an hour, or until firm enough to roll. Take the larger ball of dough and press it onto the bottom and up the sides of a buttered 9-10 inch (23-25 cm) tart pan or springform pan. If using a springform pan press the dough about 1 inch (2.5 cm) up the sides of the pan.
Take the cooled raspberry preserves and spread them over the bottom of the crust. Cover with plastic wrap and place in the refrigerator. Once the smaller ball of dough is firm, remove from the fridge and roll it between two sheets of wax paper into a circle that is about 12 inches (30 cm) in diameter. Using a pastry wheel or pizza cutter, cut the pastry into 1 inch (2.5 cm) strips. Place the strips of pastry on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 10 minutes. When strips are firm, using an offset spatula, gently transfer the strips to the tart pan. Lay half the strips, evenly spaced, across the torte and then turn the pan a quarter turn and lay the remaining strips across the first strips. If desired, weave the top strips over and under the bottom strips. (Do not worry if the pastry tears, just press it back together as best as you can.) Trim the edges of the strips to fit the tart pan.
If you have any leftover scraps of dough, roll them into a long rope. Don't worry if the rope breaks. Just take the pieces of rope and place them around the outer edge of the tart where the ends of the lattice strips meets the bottom crust. 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 brown and set. Let the torte cool on a wire rack before unmolding. Although you can serve this torte the same day as it is baked I like to cover and store it overnight before serving. This torte is lovely served warm with a dollop of whipped cream. Dust the top of the torte with confectioners' sugar.
This torte will keep for a few days at room temperature or in the refrigerator for about a week. It can also be frozen.
2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
1/4 cup (50 grams) granulated white sugar, or to taste
1 cup (150 grams) whole almonds (can use blanched almonds)
1 1/2 cups (195 grams) all purpose flour
2/3 cup (135 grams) granulated white sugar
Zest of one lemon (the yellow outer rind of the lemon that contains the fruit's flavor and perfume)
- 1 1/4 cups whole hazelnuts
- 1 cup (2 sticks) unsalted butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- Confectioners' sugar, for dusting
- 1 cup seedless raspberry jam
Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins discard skins. Place nuts in a food processor pulse until medium fine.
Line two baking sheets with parchment paper set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs beat until smooth, about 3 minutes. Beat in vanilla.
In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.
Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.
Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.
Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.
Hazelnut-Blackberry Linzer Cookies
These festive cookies will brighten up your holiday spread. This is our take on the Austrian classic Linzer sandwich cookie, made here with delicious hazelnut meal and an irresistible blackberry filling. Happy holidays!
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Nothing could be more festive on the holiday table than a tray of these, buttery, confectioners' sugar-dusted, jam-packed cookies, created by blogger Alexandra Stafford at Alexandra's Kitchen. The hint of lemon in the dough nicely complements any number of fillings, from raspberry jam to lemon curd.
- 12 tablespoons (170g) unsalted butter, softened
- 1/2 cup (99g) sugar
- grated rind (zest) of 1 lemon, or 1 teaspoon cinnamon
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (72g) almond flour
- 1/4 teaspoon fine sea salt
- raspberry jam, for filling
- confectioners' sugar or glazing sugar, for dusting
To make the dough: Beat the butter, sugar, and zest (or cinnamon) until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined.
Meanwhile, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Don't over-beat.
Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
To assemble: Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn't feel rock-hard. On a floured surface, roll one disc of dough out about 1/8"-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.
Perfect your technique
Lovely Linzer Cookies
Place the cut cookies (you should have 15 cookies) in the refrigerator for 30 minutes and preheat the oven to 350°F.
While the first half of cookies is chilling, cut 15 rounds from the remaining dough. Once you've transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.
To bake: Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.