Linzer Schnitten Recipes

LINZER SCHNITTEN (LINZER CAKE)

Linzer Schnitten (Linzer Cake) image

Make and share this Linzer Schnitten (Linzer Cake) recipe from Food.com.

Provided by Eismeer

Categories Tarts

Time 1h15m

Yield 12 slices, 1 serving(s)

Number Of Ingredients 10

Ingredients

200 g coarse flour
200 g cold butter
100 g sugar
100 g ground hazelnuts
40 g breadcrumbs
1 teaspoon cinnamon
1 egg
60 g redcurrant jam
1 tablespoon rum
1 tablespoon powdered sugar

Steps:

Crust: Knead butter, sugar, flour, egg, breadcrumbs, cinnamon and hazelnuts to a soft dough, form to a ball and let cool in the fridge for about 20 minutes.
Mix jam with rum.
Butter a cake pan and split dough in halves.
Use rolling pin to flatten dough.
Cover cake pan with one half of dough and coat with jam-rum mixture.
Cut other half of dough in half inch wide stripes and arrange "lattice-like" on the jam rum mixture.
Bake at 175°C until golden brown (45minutes).
Sprinkle with powdered sugar.

LINZER CUTOUTS

Linzer Cutouts image

Provided by Food Network Kitchen

Time 1h30m

Yield 24 cookies

Number Of Ingredients 13

Ingredients

3/4 cup blanched and roasted hazelnuts
2/3 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
12 tablespoons unsalted butter, softened
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Confectioners' sugar, for dusting
About 1/2 cup raspberry or apricot preserves, for filling

Steps:

Pulse the hazelnuts and 1/8 cup granulated sugar in a food processor until finely ground. Transfer to a bowl and whisk in the flour, baking powder, cinnamon, salt and cloves.
Beat the butter and the remaining 1/8 cup granulated sugar in a large bowl with a mixer until fluffy. Beat in the egg, vanilla and lemon zest. Gradually add the flour mixture and mix until just combined. Divide the dough in half, flatten each half into a 5-inch disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day.
Roll out each disk of dough between 2 sheets of parchment paper to 1/8 inch thick. Refrigerate until firm, about 20 minutes.
Line 2 baking sheets with parchment paper. Cut out stars or trees using a 2-inch cookie cutter and place them 1 inch apart on the prepared baking sheets. Cut out the centers of half of the cookies using smaller cutters. Refrigerate 10 minutes. Reroll the scraps just once and repeat. (Refrigerate the dough if it gets too soft.)
Preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack.
Dust the cutout cookies generously with confectioners' sugar. Spread about 1 teaspoon preserves on the underside of each whole cookie, then sandwich with the cutout cookies. Store in an airtight container up to 3 days.

LINZER SCHNITTEN

LINZER SCHNITTEN image

Categories Cookies Dessert Bake Christmas Nutmeg

Yield 4 dozen

Number Of Ingredients 12

Ingredients

2 eggs
1 ½ cups sugar
¾ cup butter (melted)
3 ½ cups flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon powdered/ground cloves
¼ teaspoon salt
lemon juice
Jelly (any kind but preserves and those with seeds - my favorite is seedless raspberry jam)
1 egg
¾ cup sugar

Steps:

Beat eggs until light; gradually beat in sugar. Add melted butter. Mix flour, baking powder, cinnamon, cloves and salt sifted together in bowl. Blend into first mixture. Add juice of one lemon (I use RealLemon - about 3 teaspoons). Turn out on floured board and knead till smooth and no longer sticky. Let stand at least one hour (you can also wrap in plastic wrap and put in fridge for use later in the day). Roll ½ inch thick. Cut in strips 1 ½ by 10 inches. Mark a groove down the center of each strip with a wooden spoon handle. Fill the grooved with jelly. Bake on cookie sheet (parchment paper is very handy to catch any sticky jelly drips) at 375 degrees for 15 minutes or until light brown. Beat together 1 egg and ¾ cup of sugar. Brush over the strips while they are still hot and cut immediately into diagonal pieces.

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