LINZERTORTE
My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 tortes (8 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 343 calories, Fat 18g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
HAZELNUT LINZER BARS
Steps:
- Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground hazelnuts with the flour. Mix one-third of the dough with 1/4 cup chopped hazelnuts; freeze tablespoonfuls in clumps for 30 minutes. Press the remaining dough into a buttered 8-inch square pan. Spread with raspberry preserves and top with the frozen clumps. Bake about 50 minutes at 350 degrees.
HAZELNUT LINZER COOKIES
Make and share this Hazelnut Linzer Cookies recipe from Food.com.
Provided by elena5412
Categories Dessert
Time 1h45m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 10
Steps:
- Grind hazelnuts with 1/4 cup sugar.
- Stir together Flour, cinnamon, salt. Set aside.
- Cream butter, sugar, vanilla and egg yolks.
- Stir in dry ingredients.
- Pat into rectangle, wrap in plastic and refrigerate 1 hour.
- Roll out dough on lightly floured surface and cut out with 2" cookie cutter.
- Cut small shape in half of the cookies.
- Place on parchment paper lined cookie sheet.
- Bake at 350 degrees 12- 14 minutes. Cool on rack.
- Heat preserves slightly in saucepan.
- Spoon 1/2 teaspoons preserves onto whole cookie.
- Dust cut-out tops with powdered sugar.
- Place dusted cookies on top of preserve covered cookies.
- Store in tins.
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