Traditional recipes

Linzer cake

Linzer cake

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Put in a bowl: butter / margarine, cinnamon, salt and lemon peel then gradually add flour and ground walnuts, mixing slowly.

Then add the powdered sugar and the 2 yolks, mixing until we obtain a homogeneous composition.

The dough thus obtained is put in the refrigerator for an hour.

Divide the dough into three. From 2/3 of the dough we spread a sheet about 1.5 cm thick and place it in the shape for the tart.

Then we put the jam and level it nicely, and from the rest of the dough we make a grate over the jam by pressing on the edges.

The remaining yolk is mixed with a teaspoon of milk and grease the grill.

Bake the cake at 180 degrees in the preheated oven for about 40-45 minutes until the crust is browned and the jam boils.

After the cake has cooled, dust the edges with powdered sugar.


Step 1

Lightly butter a 13x9 & quot baking dish, then line with a sheet of parchment paper, leaving overhang on long sides. Lightly butter parchment. Whisk flour, salt, baking powder, cinnamon, and cardamom in a medium bowl.

Step 2

Separate yolk from 1 egg over a small bowl to catch egg white. Place yolk in another small bowl set egg white aside for brushing dough. Using an electric mixer on medium-high speed, beat granulated sugar, tahini, and 1½ sticks butter in a large bowl, scraping down sides of bowl as needed, until light and fluffy, about 3 minutes. Add vanilla, egg yolk, and remaining egg and beat just to combine. Scrape down sides of bowl, add dry ingredients, and mix on low speed until just combined. Scrape half of dough into prepared pan. Using your fingers, press into pan in an even layer, going 1 & quot up the sides chill.

Step 3

Place remaining dough on a sheet of parchment paper and pat into a square. Place another sheet of parchment paper on top and roll into a 13x9 & quot rectangle. Remove top sheet of parchment and generously sprinkle dough with sesame seeds. Replace parchment and press dough gently with rolling pin to help seeds stick. Remove parchment and cut dough lengthwise into ¾ & quot-wide strips (don’t pull them apart dough will be very fragile). Slide onto a baking sheet and freeze until solid, about 2 hours.

Step 4

Place a rack in middle of oven preheat to 350 °. Spread jam evenly over dough in pan. Lightly beat reserved egg white with a fork, then brush all over frozen strips of dough. Retrace cuts to make sure strips are separated, then lay lengthwise over filling (spacing them about ½ & quot apart works well). Cut remaining strips in half and place crosswise on top of strips, pressing into edge of bottom crust (you may not use all of the strips).

Step 5

Brush latex once more with egg white and sprinkle generously with raw sugar. Bake until crust is deeply browned all over and jam is bubbling in places, 40–45 minutes. Let linzer torte cool in pan, then use parchment to lift out onto a cutting board and slice into 12 squares.

How would you rate Tahini Linzer Torte Bars?

I wish I & # x27d read the negative reviews first. These were not good. Not a disaster - technically, the recipe & quotworks & quot - but the flavor is very hollow and sweet and the textures don & # x27t gel. I made these as a gift but I will be putting them in the community donation fridge instead and making something else. A wasted expense on great tahini and jam. I & # x27d like that $ 25 back. Oddly, I tried to rate these one star and the BA website won & # x27t let me select anything but 5.

The person from Honolulu found the issue with these cookies, and I believe the editors incorrectly updated the web version. The magazine version does list 1.5 STICKS of butter in the ingredients list and 1.5 CUPS in the instructions. At the time of writing this review, the web version indicates 1.5 sticks in both the ingredients and the instructions. I’m guessing 1.5 cups was correct - these came out incredibly dry with 1.5 sticks - basically more like a crumb topping, though it did sort of come together. I’m going to try it again with more butter. They’re tasty though, as long as you use good tahini. If you use that Joyva roasted tahini crap that comes in a can at the supermarket, they’ll probably also taste like crap. I used Soom tahini. Also felt like it needed more cardamom - I used closer to 3/4 teaspoon. I also didn’t have enough dough to go 1 inch up the sides, but it doesn’t matter if you use a thicker spreadable fruit butter.

I really wanted to like these as I prefer complex flavors. But they ended up being a waste of quality raspberry jam and tahini. I wish I had halved the recipe as I will definitely NOT be gifting these to anyone. (I threw a few in my freezer for breakfast options, and pitched the rest. No-one in my family liked them, and we rarely agree on anything.) The sweet and salty moon pies in this issue were a hit, as were the brown butter and pistachio sables.

I used a decent quality fig jam (inspired by the fig newton comment in the headnote) and woooow these were so good! I & # x27ve never made anything like this before so the lattice and gigantic strips of dough were a bit strange to work with, but it did turn out looking mostly like the picture and my parents were pretty impressed. I actually enjoyed eating these bars for breakfast the most since they weren & # x27t overly sweet!

It was my first time baking Linzer Torte, so I have no pre-conceived notion about this recipe. In fact, this recipe triggered my curiosity on the original Linzer Torte, which I & # x27ll plan to make soon. Overall, itâ & # x20AC; & # x2122; s a good recipe. As mentioned in the intro of the recipe, the tahini makes it nice, flaky and buttery. I used home-made Cranberry Chutney, so it has an Indian twang to it. I think any tart will go well with this pastry mix. I would do away with the ground cardamon though because it overwhelms the tahini and if you aren & # x27t used to cardamon, the flavor could be a little off-putting. The tart keeps well in the freezer in an air-tight container. I would take one piece at a time, pop it in a microwave for 40 seconds and put a scoop of ice cream on top. Yummy! PS. Thumbs down for those nasty reviewers. Donâ & # x20AC; & # x2122; t need to be mean or rude if it doesn't work out for you. Just be constructive and informative.

No. These were a pain to make and not remotely worth the time. I used high-quality raspberry preserves, but that wasn’t enough to offset the thick, bland dough. Tasted like sweetened sand pies. I was going to give these as gifts, but. I’d only feed these to my sworn enemies.

so good !! used raspberry jam. love the flavors. the lattice kept falling apart on me but I gently pushed it back together once in the pan and the finished product ended up looking gorgeous. I did have leftover lattice so if your base crust seems like it needs some more dough, you can definitely take a few pinches from the lattice half.

These are delicious, but there is not enough dough to make these 1 ”up the sides of the rimmed sheet pan and have enough for the latex as called.

Note! The recipe directions mention 1-1 / 2 CUPS of butter, but the ingredients list 1-1 / 2 STICKS. I’m going to go by the list, but it needs to be corrected!

These are. really good. Followed recipe as directed except had no cardamom so used some ginger and nutmeg, and used raspberry jam. They are light, fluffy, and flavorful. They feel like extra fancy PB & ampJ & # x27s!

I am afraid to waist the ingredients and not like the taste of tahini. Is it over powering or do they taste like linzer squares should?

I think that vegetable shortening or a vegan butter substitute would be best if youâ & # x20AC; & # x2122; re trying to make these without dairy!

This looks amazing - but what would be a good dairy free / lactose free substitute for butter to mix with the tahini? Can I use veg. shortening? Or oil?

Linzer cake

& # 8211 250 g flour
& # 8211 150 g ground walnuts
& # 8211 150 g soft butter or margarine
& # 8211 ½ teaspoon cinnamon
& # 8211 a salt knife tip
& # 8211 a teaspoon of lemon peel
& # 8211 150 g old powder
& # 8211 3 large yolks (2 for countertop and 1 for greased)
& # 8211 a teaspoon of milk
& # 8211 400 g strawberry jam
Put in a bowl: butter / margarine, cinnamon, salt and lemon peel then gradually add flour and ground walnuts, mixing slowly. Then add the powdered sugar and the 2 yolks, mixing until we obtain a homogeneous composition. The dough thus obtained is put in the refrigerator for an hour.
Divide the dough into three. From 2/3 of the dough we spread a sheet about 1.5 cm thick and place it in the shape for the tart. Then we put the jam and level it nicely, and from the rest of the dough we make a grate over the jam by pressing on the edges.
The remaining yolk is mixed with a teaspoon of milk and grease the grill.
Bake the cake at 180 degrees in the preheated oven for about 40-45 minutes until the crust is browned and the jam boils.

After the cake has cooled, dust the edges with powdered sugar.
I serve you with a delicious slice & # 8230


Experts say that "Linzer" - is the oldest cake in the world. For a long time it was considered to be the oldest recipe from 1696, kept in the archives of Vienna. In 2005, however, the oldest recipe was found 1653.

Moreover, the invention of the Linzer Tart is the subject of many legends say about the Viennese confectioner named Linzer (according to Alfred Polgár) or chef Johann Conrad Vogel (1796-1883), who is about 1823 in Linz began production of pie mass , face is known all over the world. In any case, Austrian Linzer Tart for centuries.

Passover Linzer Cakes

This is my signature Passover dessert, given to me by a friend's mother more than 30 years ago. Many students have since told me that their families love this so much they make it year-round.

Spanish Jews were the first to use ground nuts in place of some or all of the flour to make their tortes, especially for Passover, when flour was prohibited.

  1. Combine the cake meal and the potato starch in a processor work bowl.
  2. Using the cutting blade, add the margarine and pulse on and off until the mixture is well combined.
  3. Add the sugar, hazelnuts or nut mixture, cinnamon, and egg yolks, and mix until smooth and well blended.
  4. Take 2/3 of the dough and press it over the bottom and 1 inch up the sides of an ungreased 9-inch springform pan. Leave a 1-inch-wide rim of dough around the top.
  5. Spread with 1/2 cup or more of raspberry jam.
  6. Gently squeeze egg-sized balls of remaining dough between your fingertips over the top of the jam to simulate weaving ropes for the latex top. This dough cannot easily be handled, but don’t worry because the ropes don’t have to be perfect, as they become smooth during baking.
  7. Fasten the dough rope to the rim of dough, and smooth it out with your fingertip, pressing lightly.
  8. Beat the egg whites slightly and brush over the top of the latex. As you brush, the ropes will get smoother and more uniform.
  9. Place the springform pan on a cookie sheet that has very low sides and bake at 325 ° F for 1 hour and 15 minutes.
  10. Partly cool before removing the rim of the pan. Do not attempt to remove the base of the pan. Serve the cake from the base.
  • Springform pans often leak butter during baking, so always place the filled pan on a rimmed cookie sheet to avoid burnt oil spills on the bottom of your oven.
  • When grinding nuts in a food processor, always pulse the mixture on and off rather than just turning the machine on. This will prevent nut butter from forming on the bottom of the bowl and your nuts will be more uniform in size.
  • This recipe should be made with preserves or jams, not jelly, so that its volume will remain intact after baking.
  • Nuts do not have to be pre-roasted if they are contained in pastry that is baked for over 40 minutes.
  • The recipe can be increased 1 1/2 times to cover a 13 × 9-inch pan, which can be cut into 2-inch squares.
  • If you are planning to make more than one cake and / or want to freeze it after baking, tightly line the base of the springform pan with aluminum foil. Freeze the torte in the pan, remove the cake with the foil attached, and put it back in the freezer in a freezer bag. You must place the frozen cake back on the springform base or directly on the serving plate while still frozen. This cake is delicate.

Video: How to Make a Passover Linzer Cakes

Jewish cooking expert Tina Wasserman demonstrates how to make her linzer torte for Passover.
& gt Follow the recipe.
& gt Learn how to make matzah balls.
& gt Learn more about Passover.

Ina Garten's Linzer Cookies

& # xBE lb. unsalted butter at room temperature
1 cup granulated sugar
1 tsp. pure vanilla extract
3 & # xBD cups all-purpose flour
& # xBC tsp. leap
& # xBE cup good raspberry preserves
Confectioners & # x2019 sugar, for dusting

1. Preheat oven to 350 degrees Fahrenheit.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough toâ & # x20AC; & # x2122; thick and make 2 & # xBE-in. cutouts with a plain or fluted cutter. With half of the cutouts, use a 1-in. cutter to remove the middle. Place all cookies on an ungreased baking sheet and chill for 15 minutes.
4. Bake the cookies for 20 to 25 minutes until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cutout cookies with confectioners & # x2019 sugar, and press the flat sides together, with the raspberry preserves in the middle and the confectioners & # x2019 sugar on the top.

Reprinted from The Barefoot Countess Cookbook Copyright & # xA9 1999 by Ina Garten

Linzer Cookies

Nothing could be more festive on the holiday table than a tray of these, buttery, confectioners' sugar-dusted, jam-packed cookies, created by blogger Alexandra Stafford at Alexandra's Kitchen. The hint of lemon in the dough nicely complements any number of fillings, from raspberry jam to lemon curd.


  • 12 tablespoons (170g) unsalted butter, softened
  • 1/2 cup (99g) sugar
  • grated rind (zest) of 1 lemon, or 1 teaspoon cinnamon
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (72g) almond flour
  • 1/4 teaspoon fine sea salt
  • raspberry jam, for filling
  • confectioners' sugar or glazing sugar, for dusting


To make the dough: Beat the butter, sugar, and zest (or cinnamon) until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined.

Meanwhile, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Don't over-beat.

Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.

To assemble: Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn't feel rock-hard. On a floured surface, roll one disc of dough out about 1/8 "-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm.

Perfect your technique

Lovely Linzer Cookies

Place the cut cookies (you should have 15 cookies) in the refrigerator for 30 minutes and preheat the oven to 350 ° F.

While the first half of cookies is chilling, cut 15 rounds from the remaining dough. Once you've transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.

To bake: Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.

To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.

Ingredient notes:

  • Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others won't work, I just haven't tested other flours.
  • Xanthan Gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum you will need to add it.
  • Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.

To prepare the tender tart dough, mix the flour with the baking powder, then add the eggs mixed with the sugar, cream and cold butter cut into cubes. Knead, quickly, a dough not very firm, which we wrap in foil and let it cool for 30 minutes.

We stop 1/4 of the dough, we spread the rest at the base of baking forms 25-26 cm in diameter. We prick it from place to place with a fork and spread it all over its surface, plum jam. Sprinkle the cooked walnuts over the jam in a pan and place the plum halves with the hole facing up. Sprinkle sugar and cinnamon over them.

From the remaining dough, weave a grid that we place on top of the plums. Bake the delicious plum linzer for 40 minutes at 180 degrees. Then let the plum liner cool, powder it with sugar (optional) and slice it.

Cranberry Linzer Tart


Cranberries weren’t a part of Fletcher’s holidays when she was growing up, but when the pastry chef at Tony’s discovered them, it was love at first sight. “When I owned my wholesale bakery, Truffes, the staff had to restrain me from adding a dozen cranberry desserts to the fall menu,” she says. "I think it's the tart-sweet combination that brings taste buds alive in a way no other combination does." This tart, with its buttery nut-and-cinnamon crust, will be on the menu at Tony’s. Cranberries, which have enough natural pectin, don’t need a thickener to properly set, but it’s important not to overcook the filling. Bonus: Use the filling as a jam for biscuits, scones, or toast. It will keep in the refrigerator for weeks, so it can be prepped well in advance.


1 (12-oz.) Bag of fresh or frozen cranberries


5 oz. almonds, hazelnuts, or a combination, toasted

¾ cup unsalted butter, refrigerated

Powdered sugar for serving

1. Make the cranberry filling: Rinse the cranberries and place them on a baking sheet. Pick over the cranberries, removing any that seem less than ideal. In a separate large saucepan, add the water, sugar, and cranberries. Bring to a boil over low heat, stirring frequently, until the cranberries start bursting, adding their liquid to the mixture. Cook until thickened, stirring often, 5–10 minutes. Cover the top of the saucepan with plastic wrap and cool completely.

2. Make the Linzer pastry: Preheat the oven to 350 ° F. Lightly spray a 9-by-¾ – inch or 9-by-1-inch tart pan with a removable bottom.

3. In a food processor, pulse the nuts, flour, and cinnamon until the nuts are powdered. Cut the butter into small pieces, add them to the processor, and process until the butter is incorporated. Add the sugar and process until mixed. Add the egg yolks and process until a ball forms, 1–1½ minutes.

4. Set aside ¾ cup of the dough. Divide the remaining dough in half. Set aside one half and divide the remaining piece in half again. Roll one piece into a 12-inch rope and place it halfway around the inside edge of the pan. Repeat with the second piece. Press the pieces firmly and evenly around the edge, sealing them completely. Press the remaining piece evenly into the bottom of the pan. Seal the edges by pressing firmly together so no line is visible. Spread the filling over the crust.

5. Roll the ¾ cup pastry into a 10-inch rope. Divide the rope into 10 equal 1-inch pieces. Roll each of the pieces into 9-inch ropes. Place the first one in the middle of the tart and press the ends firmly into the edges of the pastry. Place four more, equally spaced across the top. Turn the tart 90 degrees. Repeat the process with the five other ropes, placing them diagonally across the tart. Remove any dough hanging over the tart pan.

6. Place the tart on a baking sheet and bake for 40 minutes. Cool completely, remove from the tart pan, and sprinkle lightly with powdered sugar when ready to serve.


Brick River Homestead Cider, St. Louis, $ 10 for a four-pack

Rich and complex with hints of sweetness among orchard flavors makes this bubbly, off-dry cider a perfect pairing for the tart cranberry fruit, subtle baking spice, and vanilla buttery crust.

Amanda Woytus

Woytus is St. Louis Magazine's deputy editor, covering news and culture. Like this story? Want to share other feedback? Send Woytus an email at [email protected]

Recipe Summary

  • 4 ounces hazelnuts or 1 1/4 cups plus 2 tablespoons hazelnut flour (see Note)
  • 1 cup all-purpose flour, plus more for rolling
  • 1/2 cup sugar
  • 1 1/2 teaspoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1 stick unsalted butter, softened
  • 1 large egg yolk
  • 1 cup seedless raspberry jam (10 ounces)

Preheat the oven to 375 & deg and lightly spray a 9-inch fluted tart pan with a removable bottom with vegetable cooking spray. In a food processor, pulse the hazelnuts until finely ground. Add the 1 cup of flour and the sugar, cocoa, cinnamon and cloves and pulse to blend. Add the butter and egg yolk and pulse until a soft dough forms. Turn the dough out onto a lightly floured surface and knead 2 or 3 times.

Press two-thirds of the dough into the tart pan in an even layer, pressing it into the corners. Spread the jam in the crust. On a lightly floured surface, roll out the remaining dough 1/4 inch thick. Using lightly floured small, decorative cookie cutters, stamp out as many shapes as possible and arrange them on the jam. Bake in the lower third of the oven for about 45 minutes, until the crust is deep brown and the jam is bubbling. Let cool, then serve.


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