Chocolate Linzer Torte Stars Recipes

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CHOCOLATE LINZER TORTE STARS



Chocolate Linzer Torte Stars image

Wanting a treat that tastes like traditional linzer torte without the time commitment, I came up with these simple, sensational cookies. They have the nuts and chocolate with a filling of bright raspberry preserves-festive enough for any holiday gathering. -Edwina Gadsby, Hayden, Idaho

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1 package (17-1/2 ounces) sugar cookie mix
1/3 cup ground hazelnuts
1/4 cup all-purpose flour
2 tablespoons baking cocoa
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter, melted
1 large egg
1/2 teaspoon vanilla extract
1/2 cup seedless raspberry preserves
4 ounces white baking chocolate, melted

Steps:

  • Preheat oven to 375°. Whisk first six ingredients. Stir in butter, egg and vanilla until blended., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until set, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Drizzle with melted chocolate. Let stand until set.

Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 113mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE LINZERTORTE



Chocolate Linzertorte image

Categories     Chocolate     Dairy     Dessert     Bake     Raspberry     Winter     Hazelnut     Gourmet

Number Of Ingredients 12

a 12-ounce jar (about 1 cup) seedless raspberry jam
1 3/4 sticks (14 tablespoons)unsalted butter, softened
1/2 cup granulated sugar
3 large egg yolks
1 teaspoons cinnamon
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
2 cups all-purpose flour
1 1/2 cups hazelnuts, toasted and skinned and ground fine in a food processor
3 ounces semisweet chocolate (not unsweetened), ground fine in a food processor
confectioners' sugar for dusting the torte
whipped cream as an accompaniment

Steps:

  • In a small saucepan boil the jam, stirring, for 3 minutes and let it cool. In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, beat in the egg yolks, the cinnamon, the zest, and the salt, and beat the mixture until it is smooth. Add the flour and beat the dough until it is just combined. Beat in the hazelnuts and the chocolate.
  • Preheat the oven to 375°F. Press lightly more than half the dough onto the bottom and up the side of an 11-inch tart pan with a removable fluted rim. Roll out the remaining dough between 2 sheets of wax paper into a round slightly thicker than 1/8 inch and freeze the round in the paper on a baking sheet for 15 minutes. Spread the jam evenly on the tart shell to within 1/4 inch of the edge. Remove the top sheet of wax paper from the round of dough, with a pastry wheel or sharp knife cut the round into 1/2-inch-wide strips, and, using a long metal spatula, arrange the strips in a lattice pattern over the jam. Trim the ends of the strips at the edge of the pan and with the remaining dough press a 1/4-inch-thick rim over the ends of the strips. Bake the Linzertorte in the middle of the oven for 25 to 30 minutes, or until it is browned lightly, and let it cool in the pan on a rack. The Linzertorte may be made 3 days in advance and kept covered loosely and chilled. Remove the rim of the pan, dust the edge of the Linzertorte with the confectioners' sugar, and serve the Linzertorte with the whipped cream.

LINZER TARTS



Linzer Tarts image

Cut out cookies with a jam filling.

Provided by Regina

Categories     World Cuisine Recipes     European     Austrian

Time 2h

Yield 12

Number Of Ingredients 7

1 ¼ cups unsalted butter, softened
⅔ cup white sugar
2 cups sifted all purpose flour, divided
1 ¾ cups ground almonds
⅛ teaspoon ground cinnamon
5 tablespoons raspberry jam
⅓ cup confectioners' sugar for decoration

Steps:

  • Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
  • Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
  • Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
  • Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
  • Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
  • Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 39.9 g, Cholesterol 50.8 mg, Fat 29.9 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 13 g, Sodium 3.3 mg, Sugar 20.4 g

LINZER TORTE COOKIES



Linzer Torte Cookies image

These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays.

Provided by k. anderson

Categories     World Cuisine Recipes     European     Austrian

Yield 15

Number Of Ingredients 9

¾ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
¾ cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 cup raspberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
  • In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
  • Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
  • Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 42 g, Cholesterol 36.8 mg, Fat 12.5 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 71 mg, Sugar 27.2 g

LINZER STARS



Linzer Stars image

Provided by Dorie Greenspan

Categories     Cookies     Rum     Mixer     Bake     Christmas     Raspberry     Almond     Christmas Eve     Party     Jam or Jelly     Bon Appétit

Yield Makes about 20 sandwich cookies

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/3 cups slivered almonds
1 3/4 teaspoons ground cinnamon
1/2 teaspoons fine sea salt
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
2 teaspoons dark rum
1/4 teaspoon vanilla extract
1/2 cup seedless raspberry jam
Powdered sugar (for dusting)
Special Equipment
A 2" star cookie cutter; a 1/2" star cookie cutter

Steps:

  • Pulse flour, almonds, cinnamon, and salt in a food processor until almonds are finely ground (no larger than poppy seeds).
  • Using an electric mixer at medium speed, beat sugar and butter in a large bowl until fluffy, about 3 minutes. Add egg; beat until well blended, about 1 minute. Beat in rum and vanilla. Reduce speed to low; add dry ingredients. Beat dough just to blend; gently knead if necessary to form a ball.
  • Divide dough in half. Place each half between sheets of parchment or waxed paper. Working with 1 piece at a time, flatten dough into a disk; roll dough, occasionally lifting paper on both sides for easier rolling, until 1/8" thick. Chill dough in paper until very firm, at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Cover; keep chilled.
  • Arrange a rack in middle of oven and preheat to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Working with 1 dough disk at a time, remove top sheet of paper and, using 2" star cookie cutter, cut out cookies. Transfer to baking sheets, placing 1/2" apart; chill. Repeat with remaining dough. Gather scraps; repeat rolling, chilling, and cutting until dough is used.
  • Using 1/2" star cookie cutter, cut out a star from the center of half the cookies. Working in batches, bake cookies until light golden brown, dry, and just firm to the touch, 11-13 minutes. (Cookies will firm up as they cool.) Transfer to a wire rack; let cool. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
  • Bring jam and 1 teaspoon water to a boil in a small saucepan; let cool slightly.
  • Arrange whole cookies flat side up. Spoon 1 teaspoon cooled jam in the center of each, dabbing slightly to spread. Arrange cookies with cutouts flat side down on a wire rack; dust with powdered sugar. Set atop whole cookies, lining up star points and allowing jam to push up slightly through center. DO AHEAD: Linzer Stars can be assembled 8 hours ahead. Store airtight at room temperature.

LINZER STARS



Linzer Stars image

Based on the famous Linzer torte, these cookies combine the classic nutty and fruity elements but in a smaller package. Stars are nice, but by all means use cookie cutters of any kind.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 32

Number Of Ingredients 12

1/2 cup hazelnut flour
2 1/2 cups cake flour (not self-rising)
1 tablespoon ground cinnamon
1 teaspoon baking powder
Salt
1 cup pecans (4 ounces)
2 1/4 sticks unsalted butter, room temperature
1 cup granulated sugar
1 large egg
All-purpose flour, for surface
Confectioners' sugar, for dusting
6 tablespoons raspberry preserves

Steps:

  • In a medium bowl, whisk together hazelnut flour, 2 cups cake flour, cinnamon, baking powder, and 1/2 teaspoon salt.
  • Pulse pecans and remaining 1/2 cup cake flour in a food processor until finely ground (but not wet); add to bowl with flour mixture.
  • Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Beat in egg. Reduce speed to low and beat in flour mixture until combined. Divide dough in half, shape each half into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
  • Preheat oven to 325 degrees. Roll out each disk of dough to a 1/8-inch thickness on a lightly floured surface. Refrigerate on a baking sheet for 20 minutes.
  • Cut out star shapes using a 3-inch cutter. Cut a star from the center of half the cookies using a 1 1/2-inch cookie cutter. Transfer cookies to parchment-lined baking sheets, spacing each 2 inches apart.
  • Bake until pale gold, 13 to 14 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
  • Dust cookies with confectioners' sugar. Spread 1/2 teaspoon preserves onto the center of each uncut star; top with cutout stars, offsetting, if desired, to create a "burst."

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