It’s made with two layers of crumbly pastry, made with almond flour, and filled with preserves. You can even choose another fruit preserve if you have a preference over raspberry!Ī Linzer torte is a traditional Austrian pastry that gets its name from Linz, Austria. You can also pick your favorite cookie cutter and cut out shapes for the steam to escape the torte while baking. You don’t have to lattice the dough, as I did. I also love how homemade Linzer tortes look - they’re incredibly rustic, and every chef has their own unique thumbprint. The filling pairs perfectly with the flaky pastry as the sweet/tart raspberry preserves are baked into a gooey delight. This sweet dessert has such a wonderful flavor, thanks to the almond flour, which gives the pastry a toasty nuttiness. Follow these two steps and you'll have delicious bars with less frustration.You’ll be hard-pressed to find someone who won’t enjoy this torte. And FREEZE the dough rather than refrigerating it and then it will easily peel off of the parchment paper. So roll out to no thinner than 1/4 inch thick rather that the 10 by 12" size in the recipe. Rolling out the dough between two pieces of parchment proved a little problematic. These bars are delicious however, the recipe requires some modification. Since I had marionberry jam on hand, I used that and the bars tasted great. I used basic wax paper to roll the dough out in between and also froze it prior to final assembly. These are amazing! I froze the dough as suggested and it worked beautifully! A different kind of dessert than I usually make, but I'll be making these again. 1/4" dough will yield a 1/2" cookie that is pretty thick. Problem with the fix below on rolling to 1/4" thick is that I think the best linzer cookies are the ones that are thin, not like the thick ones you get at the store. Maybe roll into smaller sizes that will fit in my freezer and try from there. If it does work and I make again, I would chill the dough and then roll out. I'll try the freezer fix below, but this has been a totally stupid recipe. I took 1/2 and rolled back into a ball so that I can roll again and the other half I managed to cut smaller to make it work. I have a side by side built in and a cookie sheet will not fit in my freezer. When I got the dough out of the fridge, it was impossible to peel the parchment off and became a sticky mess totally having to scrape the whole thing. I pulled the recipe originally from the magazine so I didn't have the insight below of other reviews. As others noted below, it's very thin and way to warm to roll without the sandwich option they call for. I did as the recipe called and first of all, how do you roll warm dough, or any dough for that matter, into an exact 12x10 rectangle without cutting a patching. Cut into bars.īiggest disaster and waste of time. Step 3īake until crust is golden, about 25 minutes. Press lightly from center of dough out toward edges to release any air pockets. Remove paper from second dough sheet and invert, placing on top of dough covered with jam. Whisk 1 egg in a small bowl to blend brush lightly over plain border. Spread jam over in an even layer, leaving 1/2" border. Invert onto a baking sheet remove remaining paper. Remove top layer of paper from 1 dough rectangle. Transfer to a baking sheet chill for 2 hours. Working with 1 half at a time, roll out dough between 2 sheets of parchment to a 12x10" rectangle. Beat 1 egg in a small bowl add to flour mixture. Add butter rub in with your fingers until coarse crumbs form. Scrape in seeds from vanilla bean whisk to blend. Whisk first 3 ingredients in a large bowl.
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