PIPED LINZERTORTE…..These are yummy!

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!  PB290013 

PB290017Linzer miniLinzer mini


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