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tips how to assemble a linzertorte
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Deb Perelman's recipe for salty-sweet cookies that have a caramel filling you can totally pull off at home.
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In Austria, where this handsome dessert originated, linzertorte is enjoyed all year long, but its festive red-and-gold palette makes it especially popular at holiday celebrations. The cookielike crust, rich with ground almonds, is layered with raspberry jam and crisscrossed into a windowpane pattern.
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Trude Reder of Long Branch, New Jersey, writes: "My mother's recipe for linzertorte is one of my favorites. It brings back memories of my childhood and of my mother and grandmother busy baking in the kitchen, the delicious aroma of cinnamon and cloves filling the whole house. I've been baking this dessert for family and friends since my husband and I came to this country from Austria over 45 years ago. Now, I've started teaching my own grandchildren the recipe, hoping they will love it as much as I do."
Don't substitute jelly for the jam in this recipe — it might leak from the crust.
Active time: 30 min Start to finish: 3 1/4 hr
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I don’t have an Austrian bone in my body, but there was just something about the beloved linzertorte, Austria’s cross between a tart and a cake, that seemed ripe for an all-American adaptation. Traditionally, the crust is made with almonds and the filling is raspberry jam. But mine is made with peanuts and is filled with peanuts’ natural partner: grape jelly. Delicious on its own, linzertorte needs no accompaniment.
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Linzertorte is really a big jam-topped cookie, and, for the amount of work—it’s pretty simple—is one of the most impressive desserts around. You can make individual cookies if you prefer. Red currant or raspberry jam is traditional, but you can use any jam you like as long as it is of high quality. If it is not already seedless, strain it to remove the seeds.
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You can roll out the dough and punch these into any shape, or you can do the quick and easy slice-and-bake method.
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For this Scandinavian-inspired dessert, bittersweet-chocolate-enriched dough is pressed into the pan, and more is rolled into long ropes and pressed to form a herringbone pattern on top. Lingonberry jam is available at specialty stores or Scandinavian markets.
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It's not Oktoberfest without a soft pretzel—and once you've made a traditional German-style one from scratch, you'll never settle for those beer hall imposters again.
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Hide your baking mistakes in jam and powdered sugar.
Rachel Karten
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We gave classic Linzer cookies a makeover with spiced brown butter. Learn the technique for making and shaping picture-perfect cookies at home.
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Cooking
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Dental floss just may be our new favorite kitchen tool—here are our favorite surprising and useful kitchen hacks.
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Cooking
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techniques
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Stacking, spreading, slicing...Saffitz-ing? The cake components are ready to roll, but combining them all together is a science in itself. Fortunately, Professor Claire has done the research for us! If you build it, they will succumb to a multi-layer cake.
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The Foodist, Andrew Knowlton, demonstrates the right way to mix classic cocktails. In this episode, learn how to make a Sazerac, the classic New Orleans cocktail.
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We show you how to make a New England clam chowder.
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