Wednesday, March 11, 2009

Linzer torte 2 recipes

Linzer Torte (batter)

Ingredients For 23cm springform

  • 160g Butter or Margarine
  • 150g castor sugar
  • 2 eggs
  • 1/4 Tsp. vanilla extract
  • 160g all-purpose flour
  • 1 Tsp. baking powder
  • 80g almonds
  • 80g hazelnut
  • 1/4 Tsp. salt
  • 1/2 Tsp. ground cinnamon
  • 1 pinch ground clove
  • 120g red current marmelade
  • 50g fresh or frozen red current
  • almond slice
  • powdered sugar

Preheat the oven to 180°C. vorheizen. Greeze and flour the pan with Butter. Warm red current marmalade and fresh red current together on medium heat for 1 minute and allow to cool.

Roast almond and hazelnut until fragrant, allow to cool and grind. Mix together flour and baking powder and sift. Mix in ground nuts, salt, cinnamon and clove. Set aside.

In the other mixing bowl, beat butter with sugar together until smooth. Beat in eggs at once and stir in the flour mixing just until incorporated. Do not overmix.

Spoon about 2/3 of batter in the prepared pan. Use a spetula to smooth and spread marmalade over the batter to within 1cm of the edge. Fit the pastry bag with star tip and spoon in the rest of batter. Pipe about 5 paralles lines straigh across over the marmalade for one edge to the other also around the edge. Finally, strew almond slice around the edge.

Bake about 40-45 minutes until goldbrawn. Remove from the oven and place on the rack, romove the edge of pan and let it cool on the rack for 10 minutes before remove the torte from the bottom. Allow to cool completely and keep in the cooling place at least 2 days before serving.

Sprinkle with powdered sugar before serving.

Linzer Torte (cookie dough)

Ingredients For 18-20cm springform
  • 120g butter
  • 110g sugar
  • 1/4 tsp. vinilla extract
  • 1 egg
  • 150g all-purpose flour
  • 110g hazelnut, roasted and grinded
  • 1/4 Tsp. ground cinnamon
  • 1 pinch ground clove
  • 1 pinch salt
  • 1 tsp. lemon zest
  • 125g red current marmalade
  • Almond slice
  • powdered sugar

Mix together flour, hazelnut, cinnamon, clove, salt and lemon zest. Beat butter with sugar in a mixing bowl until smooth. Beat in egg until incorporated. Stir in the flour mixing just until incorporated. do not overmix. Form the dough into ball, cover with plastic wrap and chill about 1 hour in the fridge.

Greeze and flour springform with butter. Hold the dough out of the fridge. Take about 3/4 of dough to roll out to about 1 cm thick and fit for the pan's bottom and roll out about 1/2 cm thick and reach about 1 inch up the edge. Press slightly and carefully prick the surface all over with the fork.

Preheat the oven to 175°C. Spread marmalade on the dough in the pan. Roll out the remaining of the dough and cut the dough into 10 strips and arrange crosswise over the marmalade. Press slightly the end of strips to the edge of pan. Strew almond slice around the edge.

Bake about 45-50 minutes until goldbrown. Remove from the oven and allow to cool on the rack about 10 minutes before remove from the pan. Keep the torte at least 2 days before consume. Sift with the powdered sugar and enjoys.


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