The Cake Diva's Linzer Torte and gluten-free Linzer Tort Cookies

4:44 PM, Dec 21, 2011   |    comments
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GOLDEN VALLEY, Minn.--  The Cake Diva, local pastry chef Janan Juliff, dropped by our KARE 11 Kitchen today to share a delicious holiday dessert, a Linzer Torte. She also showed us how you can make this classic treat gluten-free.

For more information about The Cake Diva, call 612-998-9592 or visit TheCakeDiva.BIZ

Linzer Torte

Recipe from The Cake Diva
Y: 8 - 10 servings

1 cup Sliced almonds with skins (6 oz)
1/2 cup Sugar
1 stick (1/2 cup) Unsalted Butter, softened
1 large Egg yolk
1 cup All-Purpose Flour
1 ½ teaspoon Cocoa Powder
1/4 teaspoon Lemon Zest, finely grated fresh
1/4 teaspoon Salt
3/4 teaspoon Cinnamon
1/8 teaspoon ground Cloves
3/4 cup Red Currant OR Raspberry jam (8 oz)
1 egg mixed with 1 t. water (egg wash)

Special equipment: a 9-inch (24-cm) round springform tart pan or a 4 x 14" rectangular springform tart pan.

Grind almonds with half of sugar in a food processor until powdery (be careful not to process to a paste), then transfer to a small bowl.

In a mixing bowl with a paddle attachment, cream butter, and remaining sugar until light and fluffy (3 - 4 minutes), scraping down sides of the bowl at least once. Add yolk and blend to combine. Add ground almonds, flour, cocoa powder, lemon zest, salt, cinnamon, and cloves, and mix until dough forms into a large ball or mass.

Divide dough into 1 one-third portion and 1 two-thirds portion and form each portion into a disk on plastic wrap. Wrap disks in plastic wrap and chill until slightly firm, about 30- 50 minutes.

Put oven rack in middle position and preheat oven to 375°F.

Unwrap larger disk and put in springform pan. Cover surface with plastic wrap and press dough (through plastic wrap) evenly onto bottom and 1/4 inch up side of pan. Discard plastic wrap.

Roll out remaining dough between 2 sheets of plastic wrap into a 9-inch round, then transfer to a baking sheet and freeze 10 minutes. (Round will be thinner than bottom crust.)

Remove top sheet of plastic and cut dough into 12 (1/2-inch-wide) strips, then freeze strips 5 minutes.

Spread jam evenly over bottom crust, then arrange 6 strips 1 inch apart across jam, pressing ends onto edge of crust. Arrange remaining 6 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (Repair any broken pieces of dough by carefully pressing them together.) Trim edges of all strips flush with edge of pan. Refrigerate for 30 minutes.

Remove tart from refrigerator, and brush crust with egg wash being careful not to drip egg on to the raspberry filling. Sprinkle with sugar, and bake until golden brown, 40 - 45 minutes. Cool in pan on rack 45 minutes, then remove side of pan and cool completely.

The Cake Diva's Notes: • Dough can be formed into disks 1 day ahead and chilled, wrapped well in plastic wrap. • Torte keeps in an airtight container at room temperature 2 days. Tastes best if made the day before serving. 

Linzer Torte Cookies (Gluten-Free)
Y: ~ 40 filled cookies
Adapted by The Cake Diva from 'Gluten-Free Classics' by Annalise Roberts

1 1/3 c. Walnuts, finely ground
2/3 c. Powdered Sugar
1 c. Unsalted Butter, room temperature
1 T. Cocoa Powder
¼ tsp. Lemon Zest
1 ¾ tsp. Cinnamon
1/8 tsp. Cloves
¼ tsp. Salt
3 T. Large egg, well-beaten
1 ½ c. Brown Rice Flour Mix
½ c. Sweet Rice Flour
½ tsp. Xanthan Gum
½ c. Raspberry Preserves
Powdered Sugar for garnish 

In a food processor, grind walnuts with ½ of the powdered sugar until fine. Be careful not to mix to a thick paste. 

In a mixing bowl fitted with a paddle attachment, beat butter with remaining powdered sugar. Add cocoa powder, zest, spices, and salt. Mix until combined scraping sides and bottom of bowl at least once. Add 3 T. of the beaten egg, and mix until thoroughly combined. 

Add walnuts, flours and xanthan gum; beat till smooth. Place dough between 2 sheets of plastic wrap and refrigerate for 2 hours or overnight. 

Roll dough to ¼ inch thickness - it will be easiest to roll when dough is kept between 2 layers of plastic wrap. Cut into desired shapes with cookie cutters and place on parchment-lined cookie sheet. Chill cookies on cookie sheet until cold before baking. 

Preheat oven to 325°F. Position oven rack in center of oven. Place parchment paper on cookie sheet. 

[Optional: Brush cookies with egg wash (1 egg/2 tsp water) and top with sugar.] Bake chilled cookies in center of oven for 12 - 14 minutes or until golden. Bottom should be golden. Cool on wire rack. 

Within 4 hours of serving, spread ½ of the cookies with ½ tsp. Raspberry preserves. Top with remaining cookies. Sift powdered sugar over completed cookies. Store uneaten filled cookies in refrigerator.

Note: Unbaked dough can be stored in refrigerator for up to 1 week or frozen for up to 2 months.

(Copyright 2011 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed. )

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