Linzer Torte Recipe - ZoëBakes (2024)

Linzer Torte

Linzer Tortes are little jam biscuits fit for a royal wedding. The rich, buttery hazelnut cookie dough is a tasty exterior to the sweet raspberry jam inside. These are a mini version that come in perfect bite sizes.

• 3 oz hazelnuts, lightly toasted
• 2/3 cup sugar
• 3/4 cup (~1 1/2 sticks) unsalted butter
• 1 egg
• 1/2 tsp vanilla
• 1/4 tsp orange zest
• 1 3/4 cups cake flour
• 3/4 tsp cinnamon
• 1/2 tsp baking soda

• Before grinding the nuts I roll them between my fingers to remove some of the skins, but not all. I like the look and flavor of the dough when some of the skins are left on.In a food processor, grind the nuts and 1/3 cup sugar until they are a very fine powder. Adding a bit of the sugar prevents the nuts from becoming a paste. Set aside.

• In a separate bowl whisk together the cake flour, cinnamon, baking soda, and salt. Set aside

• In a stand mixer, beat together the butter and remaining sugar until light and fluffy on medium speed, about 1 to 2 minutes. Add the egg, vanilla and zest; beat until incorporated. Add the flour and the nuts, mix just until the dough comes together.

• Separate the dough into two disks and wrap in plastic. Refrigerate for at least an hour before rolling out. The dough can be frozen for up to a month.

• Preheat the oven to 350°F, with the rack in the middle of the oven.

• Use one9-inch Tart Panor 18 mini tart pans (4 Inchesacross the bottom).

• Roll half of the dough out on a well-floured surface to ¼ -inch thick. As the dough warms up it will get sticky, so be sure to use plenty of flour. (If using a 9-inch pan, carefully lift the round into the tart pan. Don’t worry if it cracks, you can press it back together.) If use a 4-inchRound Cutterto cut the dough. You can reroll the dough that is left as scraps. Fit the rounds into the mini tart pans.

• Cover the bottom of the tart with jam, leaving a space around the edge to adhere the lattice top.

• Between a sheet of parchment (or wax paper) and a sheet of plastic, roll out the other piece of dough. You want to roll it to 1/8-inch thick, which is difficult to achieve when doing it on the counter, it just gets too sticky.

• Peel up the plastic.

• Using aPastry Wheelcutstrips of dough. For the 9-inch version they can be as thick as an inch wide, but for the 4-inch tarts they should be no more than 1/2-inch wide.

• If the dough is too sticky to handle at this point, put the parchment and dough in the freezer for about 5 minutes, or until it will peel off the paper easily. For the smaller tarts you will want to cut these strips into smaller pieces.

• Here is some detail on creating the lattice top.

  You may have extra dough after creating your tarts, which you can save and make into the cookies on the Cooking Channel blog.

• If making the small tarts, trim the lattice tops with a cookie cutter, so they fit nicely. You may need to freeze them again for a couple of minutes.

• Once they are frozen they are easy to lift and place over the jam filled bottom layer of dough.

• Press the edges together, so they will bake into one piece.

• Bake for 25 to 40 minutes, depending on the size of the Linzer Torte. They should be golden brown on top.