Apricot Almond Linzertorte Recipes

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Almond Apricot Tart image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

1/3 cup sugar
2/3 cup slivered almonds, slightly toasted
6 tablespoons butter
1 eggs
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour
1 sheet frozen puff pastry, thawed
6 fresh or canned apricot halves, pits removed
1/4 cup whole almonds, skin on
Confectioners' sugar, for garnish


  • Preheat oven to 425 degrees F.
  • To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
  • To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
  • Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
  • Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.


Apricot Almond Linzertorte image

Provided by Paul Grimes

Categories     Ginger     Dessert     Bake     Dried Fruit     Almond     Brandy     Clove     Potluck     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

For pastry:
2 cups whole almonds with skins (10 ounces), toasted and cooled completely
3/4 cup sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large egg yolks
1 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract
2 teaspoons grated lemon zest
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
For filling:
1 cup water
2/3 cup sugar
1/3 cup brandy
8 ounces dried Pacific apricots
Confectioners sugar for dusting
Equipment: a 10-inch springform pan


  • Make pastry:
  • Pulse toasted almonds and sugar in a food processor until nuts are finely ground. Sift together flour, salt, cinnamon, ginger, and cloves into a bowl, then add to ground nuts in processor and pulse to combine.
  • Lightly beat yolks, extracts, and zest in a small bowl with a fork. Add to food processor along with butter, then pulse until dough forms a ball. Form one third of dough into a disk, then roll out between 2 sheets of plastic wrap into a 10-inch round. Transfer to a baking sheet and chill until firm, about 10 minutes. Roll out remaining dough between 2 sheets of plastic wrap into a 12-inch round, then transfer to another baking sheet and chill until firm, about 10 minutes.
  • Make filling:
  • Simmer water, sugar, brandy, and apricots in a small saucepan, uncovered, stirring occasionally, until apricots are tender and liquid is syrupy, 15 to 20 minutes. Transfer mixture to cleaned food processor and pulse until almost smooth. Spread mixture onto a plate and chill 15 minutes.
  • Bake torte:
  • Preheat oven to 350°F with rack in middle.
  • Remove bottom of springform pan and invert, then lock on side. Remove larger dough round from refrigerator and peel off top layer of plastic wrap, then invert round into pan (pastry will break in spots). Press dough evenly onto bottom, then discard plastic. Fold in edge of dough and press 1/2 inch up side of pan (side will be thicker than bottom). Press gently to close any cracks.
  • Bake pastry until lightly browned, about 20 minutes, then cool completely on a rack, about 30 minutes. (Dough will puff up as it bakes but will settle as it cools.)
  • Spread filling into crust with an offset spatula or back of a spoon.
  • Peel top layer of plastic wrap from smaller dough round, then cut round into 1/2-inch-wide strips. (Chill strips again if necessary.) Arrange half of strips over filling about 1 inch apart, pressing ends onto edge of torte. Arrange remaining strips across first strips to form a simple lattice. Press edges together with your fingertips.
  • Bake until top is browned, 40 to 50 minutes. Cool completely, about 2 hours.
  • Before serving, remove side of pan and dust edge of torte with confectioners sugar.


Apricot Almond Torte image

This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 16

3 eggs
1-1/2 cups sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 cup ground almonds, toasted
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups heavy whipping cream, whipped
1 package (8 ounces) cream cheese, softened
1 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract
1-1/2 cups heavy whipping cream, whipped
1 jar (10 to 12 ounces) apricot preserves
1/2 cup slivered almonds, toasted


  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream., Transfer to two greased and floured 9-in. round baking pans. Bake 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost sides of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.

Nutrition Facts : Calories 546 calories, Fat 25g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 284mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.


Linzertorte image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch torte

Number Of Ingredients 11

1/2 cup hazelnuts (about 2 1/2 ounces)
1 cup blanched almonds (about 5 ounces)
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 sticks unsalted butter, room temperature (3/4 cup)
1 cup granulated sugar
1 large egg yolk
1 1/4 cups raspberry jam
Confectioners' sugar, for dusting (optional)


  • Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
  • In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to overprocess; you don't want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
  • In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
  • Divide dough in half. Set a 10-inch fluted tart pan with a removable bottom on a parchment-lined baking sheet. Using your fingers, press 1 dough half into tart pan. Chill until firm, about 30 minutes. Meanwhile, roll remaining dough half between 2 sheets of parchment paper lightly dusted with flour to a 12-inch round; place on a baking sheet and chill until firm, about 30 minutes.
  • Using an offset spatula, spread jam evenly over chilled dough in tart pan; set aside. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
  • Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners' sugar, if using.


Apricot Almond Rugalach image

These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.

Provided by Bonnie Fedunec

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 24

Number Of Ingredients 10

1 cup all-purpose flour
½ cup unsalted butter, chilled
4 ounces cream cheese, cold
¾ cup apricot jam
¼ cup white sugar
½ cup toasted and chopped almonds
1 teaspoon lemon zest
1 egg
⅓ cup chopped almonds
⅓ cup sifted confectioners' sugar


  • To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
  • To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
  • To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
  • Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 15.1 g, Cholesterol 23.1 mg, Fat 8 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 21.6 mg, Sugar 8.3 g


Apricot Almond Tartlets image

Make and share this Apricot Almond Tartlets recipe from Food.com.

Provided by luvmybge

Categories     Tarts

Time 40m

Yield 20 tartlets

Number Of Ingredients 13

1 1/2 cups flour
1/4 cup granulated sugar
1 teaspoon finely grated orange zest
1/4 lb chilled butter, cut into 1/2 inch cubes
1 egg white, whisked until frothy
1 (7 ounce) package almond paste
6 tablespoons butter
1 cup confectioners' sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1/4 cup apricot preserves


  • To make dough, in the bowl of a food processor, pulse flour, granulated sugar, and orange zest together until just blended.
  • Scatter butter over flour mixture and pulse until mixture has the consistency of cornmeal.
  • While pulsing, pour egg white through feed tube.
  • Process until dough forms a ball.
  • Transfer to a lightly floured surface and, with the heel of your hand, press dough together until it is smooth and cohesive.
  • Position rack in lower third of oven; preheat to 350° degrees F.
  • Have a 12-well mini-tart plaque nearby.
  • Use 1 level tablespoon of dough for each tartlet.
  • Roll dough between your palms to form a smooth ball.
  • With index finger, press center of dough ball into well, then press dough up the sides to distribute evenly.
  • To make almond filling, in the bowl of a food processor, pulse almond paste, butter, confectioners' sugar, egg, egg yolk, vanilla and orange zest together until smooth.
  • Spoon about 2 level tablespoons of filling into each shell.
  • (I just use a heaping tablespoon) Then spoon about 1/2 teaspoon apricot preserves in the center of each filled tartlet.
  • Bake until filling and edges of crusts are golden, 22-25 minutes.
  • Transfer plaque to a wire rack and cool about 10 minutes, then remove tartlets and place on rack to cool completely.
  • Repeat with remaining dough, filling and preserves.
  • Before serving sprinkle tartlets with confectioners sugar.


Apricot and Almond Torte image

This is so easy and SO delicious. It's best made with fresh apricots (though in a pinch I have used tinned apricot halves, well-drained). I have lost count of how often I have made this, and of how many people have complemented me on it!

Provided by KiwiHil

Categories     Dessert

Time 55m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 10

50 g butter, melted
450 g apricots, halved and stoned, quartered if large
50 g almonds, slivered or sliced
2 -3 tablespoons golden granulated sugar
50 g self-raising flour
200 g ground almonds
85 g caster sugar
140 g soft butter or 140 g margarine
2 large eggs
1/2 teaspoon almond extract


  • Heat the oven to 190C/fan 170°C Brush a shallow loose-bottom tart tin with some of the melted butter.
  • Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
  • Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
  • Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
  • Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.

Nutrition Facts : Calories 477.6, Fat 37.1, SaturatedFat 13.8, Cholesterol 103.6, Sodium 257.7, Carbohydrate 31.1, Fiber 5.1, Sugar 20.7, Protein 10.1


Apricot Almond Galette image

This simple recipe has a layer of almond paste and then fresh apricots on top. Feel free to substitute your favorite fruit.

Provided by Ms. Munchie

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h

Yield 8

Number Of Ingredients 7

10 small fresh apricots, pitted and quartered
⅓ cup white sugar
1 cup almond meal
½ cup confectioners' sugar
1 egg
1 (9 inch) refrigerated pie crust (such as Pillsbury®)
⅓ cup apricot jam, melted


  • Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
  • Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
  • Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 42.6 g, Cholesterol 23.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 132.3 mg, Sugar 24.7 g


Apricot-Almond Tartlets image

These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. -Julie Dunsworth, Oviedo, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

1 cup all-purpose flour
3 tablespoons confectioners' sugar
1/3 cup cold butter
1 large egg yolk
1 to 2 tablespoons water
1/2 cup almond paste
1/4 cup butter, softened
1 large egg white
1/4 teaspoon almond extract
1/2 cup apricot preserves


  • In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each., Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.

Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.


Strawberry and Apricot Linzertorte Hearts image

Categories     Cookies     Food Processor     Dessert     Bake     Freeze/Chill     Valentine's Day     Kid-Friendly     Strawberry     Apricot     Almond     Gourmet     Small Plates

Yield Makes about 24 cookies

Number Of Ingredients 13

1 1/2 cups blanched almonds, toasted and cooled
3 tablespoons granulated sugar
1 cup confectioners' sugar
2 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cinnamon
3/4 teaspoon freshly grated lemon zest
3/4 teaspoon salt
2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter, cut into pieces
1 large whole egg
1 large egg yolk
2/3 cup apricot jam, heated, strained, and cooled
2/3 cup strawberry jam, heated, strained, and cooled


  • In a food processor pulse almonds with granulated sugar until chopped fine. Add confectioners' sugar, flour, cornstarch, cinnamon, zest, and salt and pulse until combined well. Add butter and pulse until combined. Add whole egg and yolk and pulse until dough just holds together. Divide dough into fourths and form into disks (dough will be sticky). Chill disks, wrapped in plastic wrap, at least 2 hours and up to 3 days.
  • Preheat oven to 325° F.
  • Roll out 1 dough disk (keeping remaining disks chilled) between sheets of wax paper into a 1/4-inch-thick round (10 to 11 inches in diameter) and freeze between wax paper on a tray until very firm, about 10 minutes. Roll out and freeze remaining 3 dough disks in same manner.
  • Remove top sheet of paper from 1 round and with a 3 1/2-inch heart-shaped cutter cut out hearts, chilling scraps. (If dough becomes too soft to work with at any time, freeze on wax paper until very firm.) With a 1-inch heart-shaped cutter cut and lift out centers (making 2 additional decorative heart cutouts in some cookies) from half of large hearts.
  • Arrange whole hearts and cut-out hearts 1/2 inch apart on baking sheets and bake in batches in middle of oven 12 to 15 minutes, or until edges are pale golden. Cool cookies on baking sheets 5 minutes. (Cookies will continue to firm up as they cool.) With a spatula carefully transfer cookies to racks to cool completely. Make more cookies with remaining 3 dough rounds and scraps in same manner.
  • On a work surface arrange whole hearts, bottoms down. Drop 1 teaspoon of either jam on each cookie, spreading almost to edges, and top with cut-out hearts. Spoon some remaining jam into centers. Cookies may be made 4 days ahead and chilled between layers of wax paper in an airtight container. Bring cookies to room temperature before serving.

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