![]() Just before you bring it to the table to oohs and aahs, sprinkle with a snowy dusting of powdered sugar-your guests will be joyful and you’ll feel triumphant. ![]() Cut out a star from the top cookie layer of the tart so that everyone can get a view of the ruby-red raspberry jam ( psst … the cream cheese layer helps to make the red of the jam stand out more, too!). ![]() Pairing the two gives you a luscious, indulgent dessert that strikes the right balance between cookie and filling. The filling is done in two layers: a lemon-spiked cream cheese goes on first and, on top of that, raspberry jam. Our spin blends one characteristic from each: the simplicity of the cookies and the larger format of the torte-and there you have the Linzer Cookie Tart! It starts with a base of Betty Crocker sugar cookie mix that’s supplemented with some finely ground almonds for texture, plus lemon zest and a hint of cinnamon for flavor. Then came Linzer cookies, a smaller and simpler version of the larger, more complex predecessor. First, there was the Linzer torte, the lattice-topped pastry filled with fruit preserves and nuts. TIP: An easy way to sprinkle powdered sugar is to spoon it into a small sieve, then gently shake the sieve over the pastry.Two classic Austrian sweets inspired this showstopping centerpiece dessert. Cut into 2” x 1-1/4” rectangles to serve. Bake 30 minutes, or until pastry is golden brown. Arrange strips on jam to form a diamond pattern. Roll remaining dough, a small portion at a time, with palms of hands on a floured surface into very thin strips, about 1/4” in diameter. Press 2/3 of the dough in an even layer on bottom and up sides of an ungreased 15 x 10 x 1-inch jelly-roll pan. Roll plastic wrap up around dough and refrigerate at least one hour, or until dough is chilled and firm enough to handle easily. Scrape dough from work bowl onto plastic wrap, mixing with hands any bits of flour or egg that were not incorporated into dough. With floured fingers, press dough evenly in bottom of pan to form crust. Repeat with remaining flour and almonds, pulsing till well combined. In ungreased 8-inch square pan, break up cookie dough. Add half the flour and half the almonds pulse till just barely mixed. Set aside.Ĭombine butter, salt, sugar, lemon zest, cinnamon, whole egg and sieved yolks in work bowl of food processor pulse till well combined and fluffy. You can fill them with hummus, Pimiento-Pecan Cheese Spread or Baba Ghanoush for tasty snacking.Īdapted from Family Circle Magazine, 12/7/82ġ-1/4 cups ( 2-1/2 sticks, 10 oz.) unsalted butter, softenedĥ hard-boiled egg yolks, pressed through a sieveĢ-2/3 cups unbleached all-purpose flour, sifted before measuringġ cup finely ground almonds with skins (about 2/3 cup whole almonds)**Ĭombine dried cherries and orange juice in small saucepan and heat to boiling cover steep for 1/2 hour to 1 hour. Add them to salads, or eat them as a snack. ![]() Don’t fret about what to do with all those leftover hard-boiled egg whites. ![]() Modern variations on the Linzer Torte omit the hard-boiled egg yolks and use whole raw eggs with good results, but every baker should make the traditional recipe with hard-boiled egg yolks at least once to note the difference. Traditionally, hazelnuts are used for Linzer Torte, but almonds or walnuts can be used. It may sound odd to use hard-boiled egg yolks in pastry dough – stranger yet to press them through a sieve – but the end result is a very rich yet light pastry. Born in Linz, Austria, sometime in the 1600’s, the Linzer Torte is a very short, crumbly flour-and-nut pastry with a strange ingredient, hard-boiled egg yolks. Case in point: these linzer bars, which are a variation of the classic Linzer Torte. Old-time Christmas recipes, IMHO, are the best. ![]()
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