Best Paula Deens Pistachio Linzertorte With Cherry Jam Recipes

Paula Deen's Pistachio Linzertorte With Cherry Jam image

Provided by Mom2Rose

Categories Dessert

Time 50m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 8

3/4 cup butter, softened
1 cup confectioners' sugar
3 egg yolks
1 1/4 cups all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 1/2 cups ground roasted and salted pistachios
cherry jam

Steps:

In a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. Beat in egg yolks until combined.
In a small bowl, combine flour, nutmeg and cardamom. Gradually add to butter mixture, beating until combined. Beat in ground pistachios. Cover and chill for 1 hour.
Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
On lightly floured surface, roll dough to 1/4-inch thickness.
Cut with a 2-inch star-shaped cookie cutter.
Cut out centers of half the cookies with a 1/2-inch star-shaped cookie cutter.
Place cookies 2 inches apart on baking sheets, and bake for 12 to 14 minutes, or until edges are lightly browned.
Let cool on pan for 2 minutes. Remove to wire racks to cool completely.
Spread cherry jam evenly over flat sides of uncut cookies.
Top with flat sides of cutout cookies.
Return to baking sheets, and bake for 2 minutes.
Let cool completely on wire racks.

Nutrition Facts : Calories 85.9, Fat 5.8, SaturatedFat 2.6, Cholesterol 23.3, Sodium 25.2, Carbohydrate 7.3, Fiber 0.6, Sugar 3.3, Protein 1.6

Cherry Linzertorte image

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 1/4 cups hazelnuts (about 5 ounces), toasted, husked, cooled
2 1/3 cups all purpose flour
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3 large egg yolks
1 tablespoon vanilla extract
1 1/2 cups cherry preserves (preferably imported; about 18 ounces)
Powdered sugar (optional)

Steps:

Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Combine nuts and 1/3 cup flour in processor; finely chop nuts. Transfer mixture to large bowl. Add remaining 2 cups flour and next 5 ingredients to bowl; whisk to blend. Add butter. Using electric mixer at low speed, blend ingredients until coarse meal forms (this will take several minutes). Add egg yolks and vanilla. Beat until moist clumps form. Gather dough into ball. Press 1 1/2 cups (packed) dough over bottom and up sides of prepared pan; spread preserves in dough. Roll remaining dough on sheet of parchment paper to 13x10-inch rectangle. Freeze rectangle 5 minutes to firm. Cut twelve 1/2-inch-wide strips lengthwise from rectangle. Arrange 6 strips across torte, spacing evenly. Arrange 6 more strips across torte in opposite direction, forming lattice. Seal ends of strips to dough edge, trimming excess. Reserve all dough scraps to make cookies, if desired.
Bake torte until crust is golden brown and preserves are bubbling thickly, about 40 minutes. Cool torte completely on rack. (Can be made 2 days ahead. Cover with foil; store at room temperature.)
Push bottom of pan up to free torte from pan. Sift powdered sugar over edge of torte, if desired, and serve.