If anyone could share a Linzer Torte recipe I would appreciate it.

http://www.google.com/search?hl=en&q=%22linzer+torte%22



"Susan E Desjardins" > wrote in message
...
> If anyone could share a Linzer Torte recipe I would appreciate it.

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

1 3/4 cups confectioner's sugar

4 large egg yolks

juice and grated peel from half a large lemon

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

Unflavored (white) breadcrumbs


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. Spread with
Apricot or Raspberry jam. 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.

In article >,
"Peggy" > wrote:

> http://www.google.com/search?hl=en&q=%22linzer+torte%22

Why does someone always do this? Presumably, the OP knows about Google.
The reason to ask a question like this in a newsgroup is to get a
personal recommendation of a favorite, tested recipe. There are TONS of
terrible recipes in recipe archives; not only can newsgroup readers
produce a recipe that works for them, they can answer questions about
personal experiences making the recipe. The OP *did* ask "if anyone
could SHARE a Linzer Torte recipe" (emphasis added).

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

"Susan E Desjardins" > schreef in bericht
...
> If anyone could share a Linzer Torte recipe I would appreciate it.


Here you go

http://groups.google.com/groups?q=li...t.net&rnum =1

"Susan E Desjardins" > schreef in bericht
...
> If anyone could share a Linzer Torte recipe I would appreciate it.


Here you go

http://groups.google.com/groups?q=li...t.net&rnum =1

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.

>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.

>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!

>Unflavored (white) breadcrumbs

You've got me there - why bread crumbs?

>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.

>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.

>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.

(Just my tips. Haven't made a Linzer in years since my kids don't
like cakes with nuts in them - damn them!)

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

Why is it that there is always some "expert" ready to tear something down
instead of offering help ???? All I see here criticism of a recipe. That is
not help. Why not post "your" recipe for Linzer Torte instead ???
__________________________________________________ _______-


"Davida Chazan - The Chocolate Lady" > wrote in
message ...
> 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.
>
> >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.
>
> >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!
>
> >Unflavored (white) breadcrumbs
>
> You've got me there - why bread crumbs?
>
> >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.
>
> >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.
>
> >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.
>
> (Just my tips. Haven't made a Linzer in years since my kids don't
> like cakes with nuts in them - damn them!)
>
> --
> Davida Chazan (The Chocolate Lady)
> <davidac AT jdc DOT org DOT il>
> ~*~*~*~*~*~
> "What you see before you, my friend, is the result of a lifetime of
> chocolate."
> --Katharine Hepburn (May 12, 1907 - June 29, 2003)
> ~*~*~*~*~*~

NOTE: My Correct Address is in my signature (just remove the spaces).
On Mon, 27 Dec 2004 14:44:50 GMT, "Louis Toth" >
wrote:

>Why is it that there is always some "expert" ready to tear something down
>instead of offering help ???? All I see here criticism of a recipe. That is
>not help. Why not post "your" recipe for Linzer Torte instead ???

I'm truly sorry you took my post as criticism. I was trying to show
some alternatives to the posted recipe - I didn't mean to infer that
the posted recipe was inferior in any way. I'm at work right now so I
don't have my recipe at hand (and I was posting from memory, since I
haven't made the Linzer for years), but I will try to find and post
the recipe I have as soon as I can.

Again, I really didn't mean to insult anyone or their recipes.

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

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

Louis Toth wrote:
> Why is it that there is always some "expert" ready to tear something down
> instead of offering help ???? All I see here criticism of a recipe. That is
> not help. Why not post "your" recipe for Linzer Torte instead ???
> __________________________________________________ _______-
>
>
> "Davida Chazan - The Chocolate Lady" > wrote in
> message ...
>
>>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


Recipe snipped


Louis Toth, How nice of you to try and speak up for another poster! I
was somewhat surprised by Davida's post, but I did not mind the
criticism. After all, she and I are old friends and she just did not
like my recipe in comparison to her mother in law's.

Had there been hurt feelings, your chivalrous post would have wiped
them out in a microsecond. )

Thank you for this kindness and accept my best wishes for a Healthy,
Happy and Peaceful New Year, Margaret

In article >,
Davida Chazan - The Chocolate Lady > wrote:

> Go on... use *more* cloves and cinnamon. One teaspoon of cloves and
> at least a tablespoon of cinnamon - really lovely!

Whoa, that's a *lot* of clove, isn't it? I've found a little clove to go
a very long way, especially if it's freshly ground. I do like cloves
(they figure prominently in my molasses-ginger cookies), but they're
mighty powerful.

I'm not commenting on (Linzer) tortes per se, but in almost any baked
recipe, I don't generally see more than 1/2 tsp of cloves, with 1/4
being more common.

BTW, while looking around for other recipes that use cloves, for
comparison purposes, I came across the following, which I thought looked
interesting:

<http://www.mccormick.com/recipedetail.cfm?id=10262>
Spiced Chocolate Macaroons

Ingredients:
8 ounces (1-1/2 cups) blanched almonds or slivered almonds
1 cup sugar
1-1/2 teaspoons McCormick Ground Cinnamon
1/4 teaspoon McCormick Ground Cloves
4 ounces unsweetened or semisweet chocolate, chopped
2 egg whites
1 tablespoon kirsch or water
1/4 cup sugar

Directions:

1. Line a cookie sheet with parchment paper; set aside.

2. In a food processor bowl fitted with a metal blade, combine
almonds, 1 cup sugar, cinnamon, and cloves. Cover and process just until
nuts are finely ground. Add chocolate. Cover and process until chocolate
is finely grated, but not melted. Add egg whites and kirsch. Cover and
process just until dough clings together.

3. Place 1/4 cup sugar in a small bowl. Shape the dough into 1-inch
balls (dough will be sticky). Roll balls in the sugar to coat.

4. Place balls about 2 inches apart on prepared cookie sheet. Using
the bottom of a glass, flatten balls to about 1/4-inch thickness.

5. Bake in a 325?F oven 10 to 12 minutes or until tops are set but
centers remain moist. Do not overbake. Transfer cookies to a wire rack;
let cool. Makes about 48 cookies.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

>>
>>> 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. )
>>

One of the very few times I've had a Linzer Torte was in Vienna or Graz,
Austria and it was made with Lekvar; it was the first one I ever had. I
loved it. I've also had one or two with Raspberry here in the United
States, but it is the one with Lekvar that I really liked. I've not seen
one made with apricot.
Dee

NOTE: My Correct Address is in my signature (just remove the spaces).
On Mon, 27 Dec 2004 13:09:02 -0500, Scott >
wrote:

>In article >,
> Davida Chazan - The Chocolate Lady > wrote:
>
>> Go on... use *more* cloves and cinnamon. One teaspoon of cloves and
>> at least a tablespoon of cinnamon - really lovely!
>
>Whoa, that's a *lot* of clove, isn't it? I've found a little clove to go
>a very long way, especially if it's freshly ground. I do like cloves
>(they figure prominently in my molasses-ginger cookies), but they're
>mighty powerful.

Hm... now that you mention it... you may be right. But I think I'd
still use more cinnamon in my recipe.

(We're cinnamon lovers in our house.)

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

NOTE: My Correct Address is in my signature (just remove the spaces).
On Mon, 27 Dec 2004 13:09:02 -0500, Scott >
wrote:

>In article >,
> Davida Chazan - The Chocolate Lady > wrote:
>
>> Go on... use *more* cloves and cinnamon. One teaspoon of cloves and
>> at least a tablespoon of cinnamon - really lovely!
>
>Whoa, that's a *lot* of clove, isn't it? I've found a little clove to go
>a very long way, especially if it's freshly ground. I do like cloves
>(they figure prominently in my molasses-ginger cookies), but they're
>mighty powerful.

Hm... now that you mention it... you may be right. But I think I'd
still use more cinnamon in my recipe.

(We're cinnamon lovers in our house.)

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

NOTE: My Correct Address is in my signature (just remove the spaces).
On Mon, 27 Dec 2004 17:02:04 -0500, "Dee Randall"
<deedoveyatshenteldotnet> wrote:

>
>>>
>>>> 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. )
>
>One of the very few times I've had a Linzer Torte was in Vienna or Graz,
>Austria and it was made with Lekvar; it was the first one I ever had. I
>loved it. I've also had one or two with Raspberry here in the United
>States, but it is the one with Lekvar that I really liked. I've not seen
>one made with apricot.
>Dee
>
My mother-in-law was from Vienna, and she always made it with Kekvar -
where she got her recipe from, I don't know. When we were in Austria
we went to Linz, and knowing that the torte originated there, I just
had to have some. If I recall correctly, their Linzer was with
Lekvar. I also don't recall seeing it with apricot jam, but I have
seen it with strawberry and cherry jam, but only outside of Austria.

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

NOTE: My Correct Address is in my signature (just remove the spaces).
On Mon, 27 Dec 2004 17:02:04 -0500, "Dee Randall"
<deedoveyatshenteldotnet> wrote:

>
>>>
>>>> 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. )
>
>One of the very few times I've had a Linzer Torte was in Vienna or Graz,
>Austria and it was made with Lekvar; it was the first one I ever had. I
>loved it. I've also had one or two with Raspberry here in the United
>States, but it is the one with Lekvar that I really liked. I've not seen
>one made with apricot.
>Dee
>
My mother-in-law was from Vienna, and she always made it with Kekvar -
where she got her recipe from, I don't know. When we were in Austria
we went to Linz, and knowing that the torte originated there, I just
had to have some. If I recall correctly, their Linzer was with
Lekvar. I also don't recall seeing it with apricot jam, but I have
seen it with strawberry and cherry jam, but only outside of Austria.

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

NOTE: My Correct Address is in my signature (just remove the spaces).
On Mon, 27 Dec 2004 10:08:28 -0500, Margaret Suran
> wrote:

>I have no idea how the dough would be without flour, but using the
>amount specified in the recipe makes for a nice consistency.

My mother-in-law's recipe was one she used during Passover so I'm
certain she never used any flour in it. It could just be an adjusted
for Passover version.

>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.

I know that hazelnuts aren't traditional for a Linzer, but we got used
to the taste over the years. Why they're less expensive than almonds
here, I'll never know - since almond trees grow everywhere in this
country.


--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

NOTE: My Correct Address is in my signature (just remove the spaces).
On Mon, 27 Dec 2004 10:08:28 -0500, Margaret Suran
> wrote:

>I have no idea how the dough would be without flour, but using the
>amount specified in the recipe makes for a nice consistency.

My mother-in-law's recipe was one she used during Passover so I'm
certain she never used any flour in it. It could just be an adjusted
for Passover version.

>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.

I know that hazelnuts aren't traditional for a Linzer, but we got used
to the taste over the years. Why they're less expensive than almonds
here, I'll never know - since almond trees grow everywhere in this
country.


--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

NOTE: My Correct Address is in my signature (just remove the spaces).
On Mon, 27 Dec 2004 10:08:28 -0500, Margaret Suran
> wrote:

>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.

Light brown sugar, actually - that has a much milder flavor, almost
unnoticeable in cakes. That's another one of my mother-in-law's own
changes. She was religiously opposed to refined white sugar, and
substituted for it in many creative ways. For instance, instead of
sugar in her cheesecake, she reconstituted dried apricots and ground
them into a paste. Seriously!


--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

"Scott" > schrieb im Newsbeitrag
...
> In article >,
> Davida Chazan - The Chocolate Lady > wrote:
>
>[snip]

Perhaps I'm too late, but while I'm putting my cookbooks in order I found
"Mehlspeisen aus Österreich with the following recipe

-==== REZKONV-Recipe - RezkonvSuite v0.98

Title: Linzertorte
Categories: Cake, Austria
Yield: 1 Recipe

250 grams (8.8 oz.) Butter
250 grams (8.8 oz.) Sugar
3 Eggs
270 grams (9.5 oz.) Peeled and grated almonds
250 grams (8.8 oz.) Flour
1 1/2 teasp. Baking powder
1 Egg, whisked for brushing
1 1/2 teasp. Ground cinnamon
Grated lemon peel
100 grams (3.5 oz.) Red currant jam for spreading, ca.

============================== SOURCE ==============================
Eva Barkos, Mehlspeisen aus Oesterreich 1995
-- Edited *RK* 12/29/2004 by
-- Ulrike Westphal

Mix butter and sugar until foamy, add eggs, almonds, flour, bading
powder, cinnamon and lemon peel.

Fill two thirds of the dough into a buttered and floured round pan
(26 cm = 10 "). Give the remaining third of dough into a pastry
press and form a lattice. (Alternatively you can form the remaining
dough with flour to long rolls and form a lattice.) Brush with the
whisked egg and bake at 175 - 200 °C (350 - 390 °F) for 20 - 30
minutes. Remove from pan and let cool, than spread the jam between
the lattice.

You also can give a wafer on the unbaked dough, spread the jam and
than form the lattice.

=====

Ulrike

"Scott" > schrieb im Newsbeitrag
...
> In article >,
> Davida Chazan - The Chocolate Lady > wrote:
>
>[snip]

Perhaps I'm too late, but while I'm putting my cookbooks in order I found
"Mehlspeisen aus Österreich with the following recipe

-==== REZKONV-Recipe - RezkonvSuite v0.98

Title: Linzertorte
Categories: Cake, Austria
Yield: 1 Recipe

250 grams (8.8 oz.) Butter
250 grams (8.8 oz.) Sugar
3 Eggs
270 grams (9.5 oz.) Peeled and grated almonds
250 grams (8.8 oz.) Flour
1 1/2 teasp. Baking powder
1 Egg, whisked for brushing
1 1/2 teasp. Ground cinnamon
Grated lemon peel
100 grams (3.5 oz.) Red currant jam for spreading, ca.

============================== SOURCE ==============================
Eva Barkos, Mehlspeisen aus Oesterreich 1995
-- Edited *RK* 12/29/2004 by
-- Ulrike Westphal

Mix butter and sugar until foamy, add eggs, almonds, flour, bading
powder, cinnamon and lemon peel.

Fill two thirds of the dough into a buttered and floured round pan
(26 cm = 10 "). Give the remaining third of dough into a pastry
press and form a lattice. (Alternatively you can form the remaining
dough with flour to long rolls and form a lattice.) Brush with the
whisked egg and bake at 175 - 200 °C (350 - 390 °F) for 20 - 30
minutes. Remove from pan and let cool, than spread the jam between
the lattice.

You also can give a wafer on the unbaked dough, spread the jam and
than form the lattice.

=====

Ulrike

I made my dough (it is now settling in the fridge) for a linzer torte
cookie tonight and totally neglected to add the one teaspoon of lemon
zest. Will this be a problem when the cookie is eventually cooked? What
does the one teaspoon of lemon zest really do, anyway?

HS.

Susan E Desjardins wrote:
> If anyone could share a Linzer Torte recipe I would appreciate it.

NOTE: My Correct Address is in my signature (just remove the spaces).
On 30 Dec 2004 00:23:51 -0800, "Her Subj." >
wrote:

>I made my dough (it is now settling in the fridge) for a linzer torte
>cookie tonight and totally neglected to add the one teaspoon of lemon
>zest. Will this be a problem when the cookie is eventually cooked? What
>does the one teaspoon of lemon zest really do, anyway?
>
Its only for flavor.

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

NOTE: My Correct Address is in my signature (just remove the spaces).
On 30 Dec 2004 00:23:51 -0800, "Her Subj." >
wrote:

>I made my dough (it is now settling in the fridge) for a linzer torte
>cookie tonight and totally neglected to add the one teaspoon of lemon
>zest. Will this be a problem when the cookie is eventually cooked? What
>does the one teaspoon of lemon zest really do, anyway?
>
Its only for flavor.

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~