Davida Chazan - The Chocolate Lady wrote:
> NOTE: My Correct Address is in my signature (just remove the
> spaces). On Mon, 20 Dec 2004 14:09:11 -0500, Margaret Suran
> > wrote:
>
>> Susan E Desjardins wrote:
>>
>>> If anyone could share a Linzer Torte recipe I would appreciate
>>> it.
>>
>>
>> Old Viennese Family Recipe for Linzer Torte, adapted for today.
>>

>> Linzer Torte
>>
>> 1/2 lb unsalted butter or margarine, softened at room temperature
>>
>> 1/2 lb blanched and finely ground almonds
>>
>> 2 cups all purpose flour
>
> Do you really need all that flour? I'd use only the ground
> almonds. We also sometimes use ground roasted hazelnuts as well -
> lovely flavour and less expensive.

I have no idea how the dough would be without flour, but using the
amount specified in the recipe makes for a nice consistency. I have
used finely ground hazelnuts, hazelnuts, but not toasted, which is not
a traditional flavor for this cake. Here in New York City, almonds
and hazelnuts cost the same, so I use mostly almonds for this cake and
for Vanilla Crescents. I have not made Linzer Torte for several years
now.
>
>> 1 3/4 cups confectioner's sugar
>
> Much more sugar than I'd use, that's for certain. Since a Linzer
> has the jam filling, you don't want the cake to be too sweet. Try
> 1/2 cup of brown sugar, dissolved into melted butter or margarine,
> then put the dough in the fridge before trying to shape the
> lattice.

BROWN SUGAR in Linzer Torte? With the dominant flavor of molasses?
Also, how would it alter the texture of the dough? I cannot
imagine a molasses flavored Linzer Torte.
>
>> 4 large egg yolks
>>
>> juice and grated peel from half a large lemon
>>
>> 1/4 teaspoon ground cloves
>>
>> 1/2 teaspoon ground cinnamon
>
> Go on... use *more* cloves and cinnamon. One teaspoon of cloves
> and at least a tablespoon of cinnamon - really lovely!

Again, you are killing the rather delicate flavors of the traditional
cake. The cloves and cinnamon are supposed to enhance the flavors,
not drown them out. With your additions, all you would taste are the
cinnamon, the cloves and the molasses. The elimination of the flour
and the toasting of the hazelnuts would be interesting, but not
produce anything that would approximate the dough from the recipe.

It might make a might fine Torte, but not a Linzer one.
>
>> Unflavored (white) breadcrumbs
>
> You've got me there - why bread crumbs?
>
I imagine that the recipe, which is very old, is from a time when the
jams and preserves were homemade and may have been runnier than the
ones, mostly commercial, of today. Thus the breadcrumbs may have been
a buffer between the bottom crust and the jam, absorbing some of the
liquids. That is my guess, but until you mentioned it, I never gave
it a thought.

>> Cream butter and sugar, add and mix in the egg yolks, add the
>> flour and ground almonds and other ingredients. Mix with wooden
>> spoon until everything is well combined. You may have to use
>> your fingers to incorporate everything.
>>
>> Grease and flour three 9" pie plates. With two spoons or your
>> fingers, press half the dough into the three prepared pie plates,
>> about 1/4" thick. Sprinkle dough with breadcrumbs.
>
> I see. Why? That would just make spreading the jam more
> difficult. I wouldn't bother with that bit, myself.

It probably doesn't matter. I don't find spreading the jam difficult,
but as I said, it probably does not matter at all.
>
>> Spread with Apricot or Raspberry jam.
>
> You'll find that as raspberry has seeds it might not be such a good
> idea. The classic (according to my Austrian born mother-in-law)
> is using plum jam (known as "povidel" - not sure of the spelling).
> I also dilute it a bit with hot water for easier spreading.

I have never seen nor tasted a Linzer Torte made with Powidl (Lekvar).
I use Apricot Jam, unless someone specifically asks for Raspberry
filling. The little seeds do not seem to bother them. However, since
my husband died, I have made this cake only once or twice. I am not
especially fond of sweets and my preferred dessert is a nice, crunchy
piece of French Baguette with cheese and a glass of red wine. )
>
>> With saved dough, make lattice coverings for the Torten, by
>> rolling pieces of dough between your palms, flattening the
>> resulting thin strands of dough and placing them criss-cross over
>> the jam to form a lattice top.
>>
>> Bake in preheated 350 degree oven about 45 or 50 minutes. Cool
>> and dust with confectioner's sugar before serving.
>
> I wouldn't bother with dusting it with sugar, but that's just me.

It makes it look pretty, that's all and it is just a dusting, so there
really is not much added sugar.
>
> (Just my tips. Haven't made a Linzer in years since my kids don't
> like cakes with nuts in them - damn them!)

Every Person To His/Her Taste.

Happy New Year, M