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#Gf linzer tart full#

I like to roll out the dough in between 2 pieces of parchment paper or waxed paper, then refrigerate.

Separate the dough into 2 balls- one ⅔ and the other ⅓.

Then add the egg yolks and vanilla extract and mix until the dough forms a ball. As like most homemade pie crusts, you want to cut the butter into the mixture until it resembles small pea-sized clumps. Simply put your dry ingredients into a bowl, then cut the butter into the flour mixture using a pastry cutter or two knives.

If you do not need to ground the nuts, a food processor is not necessary, but it definitely speeds up the process.

You can find hazelnut and almond flour at most stores and online. For this recipe, I used a combination of the two- almond flour and roasted Hazelnuts.

You can use pre-grounded nut flours, or grind your own in a food processor.

The smells of this torte baking are better than any store-bought candle! The raspberry jam filling compliments the cinnamon and cloves in the crust beautifully.

#Gf linzer tart full#

The crust is a nutty combination of almonds and hazelnuts as well as chock full of warm winter spices. Two pastry chefs put the recipe into mass production in 1823. The actual pastry is originally from Linz, Austria and is said to be the oldest cake recipe in the world! The original Linzer Torte recipe dates back to 1696. This Linzer Torte Recipe is a favorite of mine from my time spent living in Switzerland. This year, I thought it would be fun to create some non-traditional pies, like this Linzer Tart. I always love creating a spread of desserts. I did, however, volunteer to make desserts this Thanksgiving since the pies are my favorite part of the Thanksgiving meal anyway. Not to mention my kitchen is the size of most people's master bathroom, which makes cooking for parties next to impossible. While I love preparing a large meal for family and friends, it is quite the task, cooking for 30+ people. This year I graciously gave up the task of cooking this Thanksgiving. You can make the cookies in advance and keep them frozen until assembly.Our favorite Linzer Torte Recipe that we make multiple times during the winter!

They turn into something deliciously reminiscent of fig newtons in texture a day or two after. These cookies are lovely and crisp the day they are assembled. Flip the remaining cookies over and spread the with either jam or melted chocolate then top them with the dusted cookies. Transfer the cookies with cutouts to one baking sheet. Transfer the cookie sheets to racks to cool completely.ĥ. Return the cookies to the oven and bake until the edges are golden, 2 to 4 minutes. Remove them from the oven and carefully re-cut the centers out of half of the cookies. Bake until the cookies are just set, about 8 minutes.

At this point, if the dough has gotten soft, freeze it again until firm.Ĥ. Set them on two parchment-lined baking sheet, at least 1 inch apart. Remove the centers of half of the cookies. Using an offset spatula, carefully lift the cut cookies out of the rolled dough. Transfer the sheet with the dough to a baking sheet and freeze for at least 30 minutes. With a 1/2 –inch cookie cutter (I used a heart and a star), make cuts in the center of half of the cookies. With a 2 1/4-inch fluted, round cookie cutter, make cuts in the dough, but don’t lift the cookies out. The dough is very buttery so it shouldn’t stick. Top the other half with another piece of parchment and roll it out to an even 1/8th-inch thickness. Wrap one half in plastic and refrigerate it until ready to use. Tip the dough out onto a piece of parchment paper. Then add the egg and the vanilla and process until an evenly-moistened dough forms.Ģ. Add the butter and pulse until mixture looks like coarse sand. Add the almond flour, white rice flour, potato starch, baking soda, and salt and process until well-combined.

In the bowl of a food processor, combine sugar and hazelnuts and process until the hazelnuts are finely ground. 3/4 cup hazelnuts, toasted, skinned and cooled completelyġ stick (1/2 cup) unsalted butter, cold but not too hard, cut into piecesġ.