I have been deluged with requests for my Linzertorte recipe…..The little mini-linzers, specifically. They are bite-sized bits of “oral taste explosions”. Please alter the recipe to your specs, as this will probably make more than you need , unless you are planning to freeze some. Measure into the bowl of your mixer:
- 670g (23.5 ozs) unsalted butter
- 670g(23.5 ozs) trans-fat free shortening
- 670g (23.5 ozs) granulated sugar
- 25g(1 oz) lemon extract
- 25g(1 oz) vanilla extract
- 20g (3/4 oz) Hazelnut extract
- 20g (3/4 oz) salt
Cream the following ingredients , until light and fluffy….To the mixture , add 5 eggs, one at a time, beating well with each incorporation.
Next , in a large bowl combine:
- 670g (42ozs) pastry flour-sifted
- 670g (23.5ozs) hazelnut or almond flour or both , if you like
- 1200g (42ozs) cake crumbs, fresh are better, but not essential.
Add the dries to the creamed mixture, and incorporate till fully blended, scraping your mixing bowl well. Prepare a disposable plastic piping/decorators bag and spoon mixture into it. Pipe mixture into fluted, pan-sprayed mini molds, like those sold at Williams-Sonoma or Sur la table. Virtually any mini-tart mold will do. Once the filling is piped, use a small spatula, or the back of a spoon, and create a slight depression in the center, this is where our raspberry jam will go. You may use any type of preserve that you like: Raspberry is the classic for Linzer. Now, spoon a small amount of jam onto each mini torte. You can pipe a lattice-work topping, or just sprinkle some streusel on top of each unit. Bake at 340F, for approximately 15-18 minutes, till a nice caramel color has been obtained. The tortes will appear soft, (because of the jam center). Once the color is achieved, they’re done! Cool, and sprinkle with a little confectioners sugar…Enjoy!