Brown Linzertorte Recipe
Ingredients
| LINZER DOUGH | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Hazelnuts | 1 1/4 Cup (16 tbs), toasted | |
| Sugar | 1 Cup (16 tbs) | |
| 1 tablespoon cocoa powder, preferably | ||
| Dutch-processed | ||
| Grated zest of 1 lemon | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Unsalted butter | 14 Tablespoon | |
| Egg yolks | 2 Large | |
| Lemon juice | 1 Tablespoon | |
| Egg | 1 Large, separated | |
| Salt | 1 Pinch | |
| 1 cup black currant, red currant, or seedless raspberry preserves | ||
| Milk | 1 Tablespoon | |
| Sliced almonds | 3 Tablespoon, garnish | |
| Confectioners' sugar, for garnish | ||
Directions
MAKING
1 For the dough: In a food processor fitted with the metal blade, process the flour and hazelnuts until the nuts are ground into a fine powder.
2 Pour the mixture into a large bowl. Stir in the sugar, cocoa, lemon zest, cinnamon, cloves, and salt.
3 Using a pastry blender, cut in the butter until the mixture is crumbly.
4 In a small bowl, mix the yolks and lemon juice. Using a fork, stir into the flour mixture until it clumps together.
5 Press the dough into a ball, and divide equally into two thick disks. Wrap each in plastic wrap and refrigerate until firm, for at least 60 minutes or for overnight.
6 Place a rack in the center of the oven and heat to 350 degrees farenheit.
7 Butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper and butter the paper.
8 Into the pan, crumble one of the dough disks. Press firmly and evenly into the pan, bringing the dough 1 inch up the sides. (If the dough is very cold and cracks while using, the heat of your hands will eventually soften it.)
9 The dough will be quite thick, about 14 inch at the sides. Prick the dough with a fork and freeze for 10 minutes.
10 In a small bowl, beat the egg white with a pinch of salt until foamy. Lightly brush the inside of the shell with some of the beaten white.
11 Place the springform on a baking sheet and bake just until the dough is set,for about 15 minutes. Cool completely on a wire rack.
12 Let the other disk of dough stand at room temperature for 5 minutes. Spread the preserves in the shell.
13 Roll out the remaining dough on a lightly floured work surface into a 4-inch-thick circle. Using a fluted pastry wheel, cut the dough into 3/4-inch-wide strips.
14 Arrange the strips over the jam in a lattice pattern, trimming as needed, pressing the ends of the strips to the side crust. If the strips crack, piece them back together.
15 Gather up any odd strips and trimmings and press a thin layer of dough all around the edge of the crust, securing the ends of the strips. (Discard any leftover dough.)
16 In a small bowl, beat the egg yolk with the milk'. Brush the strips lightly with the egg-yolk mixture and sprinkle the top with the almonds.
17 Bake on the baking sheet until the preserves are bubbling,for about 45 minutes.
18 Cool for 10 minutes on a wire rack. Run a knife around the inside of the pan to loosen the torte, then cool completely in the pan on the rack, at least for 3 hours.
19 Remove the sides of the pan. Invert the torte onto a plate and peel off the parchment paper (it may tear off in pieces, but keep at it). Invert again onto a serving plate.
SERVING
20 Sift the confectioners' sugar over the torte and serve.
1 For the dough: In a food processor fitted with the metal blade, process the flour and hazelnuts until the nuts are ground into a fine powder.
2 Pour the mixture into a large bowl. Stir in the sugar, cocoa, lemon zest, cinnamon, cloves, and salt.
3 Using a pastry blender, cut in the butter until the mixture is crumbly.
4 In a small bowl, mix the yolks and lemon juice. Using a fork, stir into the flour mixture until it clumps together.
5 Press the dough into a ball, and divide equally into two thick disks. Wrap each in plastic wrap and refrigerate until firm, for at least 60 minutes or for overnight.
6 Place a rack in the center of the oven and heat to 350 degrees farenheit.
7 Butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper and butter the paper.
8 Into the pan, crumble one of the dough disks. Press firmly and evenly into the pan, bringing the dough 1 inch up the sides. (If the dough is very cold and cracks while using, the heat of your hands will eventually soften it.)
9 The dough will be quite thick, about 14 inch at the sides. Prick the dough with a fork and freeze for 10 minutes.
10 In a small bowl, beat the egg white with a pinch of salt until foamy. Lightly brush the inside of the shell with some of the beaten white.
11 Place the springform on a baking sheet and bake just until the dough is set,for about 15 minutes. Cool completely on a wire rack.
12 Let the other disk of dough stand at room temperature for 5 minutes. Spread the preserves in the shell.
13 Roll out the remaining dough on a lightly floured work surface into a 4-inch-thick circle. Using a fluted pastry wheel, cut the dough into 3/4-inch-wide strips.
14 Arrange the strips over the jam in a lattice pattern, trimming as needed, pressing the ends of the strips to the side crust. If the strips crack, piece them back together.
15 Gather up any odd strips and trimmings and press a thin layer of dough all around the edge of the crust, securing the ends of the strips. (Discard any leftover dough.)
16 In a small bowl, beat the egg yolk with the milk'. Brush the strips lightly with the egg-yolk mixture and sprinkle the top with the almonds.
17 Bake on the baking sheet until the preserves are bubbling,for about 45 minutes.
18 Cool for 10 minutes on a wire rack. Run a knife around the inside of the pan to loosen the torte, then cool completely in the pan on the rack, at least for 3 hours.
19 Remove the sides of the pan. Invert the torte onto a plate and peel off the parchment paper (it may tear off in pieces, but keep at it). Invert again onto a serving plate.
SERVING
20 Sift the confectioners' sugar over the torte and serve.
Chef
