We used the Linzer Dough to make a Linzer Torte (as seen in
the picture). The Linzer Dough has a strong hazelnut flavor, and we used it to
make a Linzer Torte as well as cookies. A Linzer Torte is made using a
raspeberry marmalade and almond cream (see formula below). To arrange the
torte, we have to set the dough up in a cake ring, be careful the dough is
extremely delicate. We have to make sure the dough isn’t sticking off the cake
ring or else you won’t be able to get the torte out of the ring. To assemble,
fill with almond cream, and raspberry marmalade, and the make the traditional
diamond top. Sprinkle with confectioner’s sugar around the edges. To make the
cookies, cut out with a stencil of your choice, and fill with raspberry marmalade.
Linzer Dough:
Butter: 1 # 9 oz
Sugar: 18 oz
Eggs: 4 ea
Vanilla: 2 tsp
Cake Flour: 1# 14 oz
Cinnamon: 1 ⁄ 4 oz
Baking Powder: 1 ⁄ 2 oz
Hazelnut Flour: 12 oz
Cake Crumbs: 4 oz
1. Creaming Method
2. Portion into 1 # pieces
3. Flatten to 1⁄2 inch, chill well before rolling
Almond Cream:
1/2 c. butter
1/2 c. and 2 T. Sugar
Cream together
1 egg
1yolk
Add one at a time
1/2 c. almond flour
2 T Rum
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