Linzer Torte

Is it bad that it is nearing the middle of March, and I am just now getting around to making something that was on my holiday goodies baking list? Is it also bad that the only reason I got around to making it was because it was part of my pastry school curriculum? No? Not a problem? Okay great, I knew you'd understand.

I had actually wanted to make linzer cookies, but somehow ended up with a linzer torte, which I have since decided is basically one giant cookie, so I am going to cross it off my list anyway. I am really good at talking myself into or out of anything.

This is my kind of tart. Simple to make, with just a few ingredients, but it still manages to pack a huge amount of spicy, nutty, fruity flavor. Top it off with a fancy lattice top, and it is beautiful and tasty enough to impress your friends, and even win hearts.

Raspberry Linzer Torte

from Professional Baking by Wayne Gisslen
makes one 9 inch torte

8 oz. butter, softened
6 oz. sugar
1/2 teaspoon salt
5 oz almond flour (or finely ground blanched almonds)
1.6 oz. eggs (usually a bit less than a large egg, or one medium size egg) at room temperature
1/4 teaspoon vanilla extract
10 oz. pastry flour
1 1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup raspberry jam

In a stand mixture, combine the butter, sugar, salt, cinnamon, and nutmeg on low speed just until smooth. Add the almond flour and mix until combined. Add the vanilla and egg, and mix again just until combined. Add the flour in one addition and mix until evenly blended. Turn out of bowl, and divide into two equal pieces.

Take the first half, smash down gently into a 1/2 in thick disc and wrap tightly in plastic wrap. The second half, shape into disc again, but this time, place between two sheets of plastic wrap and roll out until 1/8 inch thick. Leave the dough in the plastic wrap, then chill both halves for at least two hours.

When the dough is nice and chilled, take the thicker disc out first, leaving the rolled-out one in the refrigerator until ready to use. Remove plastic wrap, and place disc on lightly floured surface. Using a rolling pin, roll out until about 1/8 inch thick. Gently move disc to 9" or 10" tart pan with removable bottom, and gently press the dough into all of the corners, lifting up the edges to help fill the spaces. Be careful not to stretch the dough, this will cause shrinkage. Using your thumb, press off any excess dough hanging off the sides to create a crisp edge.

Spread the bottom of the tart shell with a thin 1/8-1/4 thick layer of raspberry jam. Take out the rolled portion of dough, and cut into 3/4 inch strips. Arrange in a lattice pattern (there is a good photo tutorial here) and pinch off any excess dough.

Bake at 350 degrees F for 25-35 minutes, until crust is a light golden brown. Let cool completely, the sprinkle lightly with powdered sugar prior to serving.

Cookie (Semi) Fail...

It's that time of year again. Christmas cookie time. The baking has commenced and I wish I could say that it is going swimmingly. It's not. I have had to call the mommy christmas cookie helpline twice already...and it's only the 18th. Sigh.

The past two years I have made a jam thumbprint cookie form a Emeril recipe. The cookie itself is flavored with lemon zest and juice, and the filling is homemade raspberry jam. They are amazing, and probably in my top three favorite christmas cookies ever. They were super easy to make, and turned out quite pretty looking. You would think by now I could make these with my eyes closed, but this year they just didn't go well. Instead of cute little perfectly round cookies, with a dot of jam in the center, they spread into large flat discs with jam oozing out over the sides.

Luckily they still tasted fantastic.

There is a reason I usually stick to savory foods, I kind of suck at baking. Although I suppose there could be worse things to have to practice eh?

Besides the slight mishap (maybe I need to turn down the heat in my kitchen, who knows) these cookies are absolutely delicious. They aren't super sweet, which is probably why I enjoy them so much. Now the trick is just not eating them all before Christmas gets here...

Lemon Raspberry Thumbprint Cookies

Recipe from Emeril Lagasse on foodnetwork.com

1/2 cup raspberry jam (preferably homemade, but if you aren't lucky enough to have a mom that sends you multiple jars each summer, store bought is fine)

1 tablespoon chambord or kirsch (I didn't use any this time, but I have used triple sec and creme de cassis before, any berry or citrus liqueur that you have on hand will work, I recommend NOT skipping this ingredient, it adds some nice oomph to the cookie)

2 1/4 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2/3 cup sugar

2 large egg yolks

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

In a small bowl, mix the jam and whatever liqueur you are using. Set aside.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl cream the butter and sugar together with hand mixer (or if you have a stand mixer do it in there. Also, if you have a stand mixer, I am jealous of you) until light and creamy. Add the egg yolks, lemon zest, lemon juice, and vanilla and beat to combine.

In two additions, add the dry ingredient mixture and beat just until wet clumps form.

Then using your hands, gather the dough together in a ball.

Divide the dough into 4 equal parts and form 12 1-inch balls out of each of those parts. Place balls on parchment paper or silicone mat lined baking sheets, leaving 1 inch space in between each cookie.

Using a 1 teaspoon measuring spoon (a melon baller works if you have weird square shaped measuring spoons like me) make a small indent into the top of each cookie.

Fill each indent with about 1/2 teaspoon of the jam mixture.

Bake until golden brown, about 20 minutes. Let cool on baking sheets for just a few minutes, then transfer to cooling rack.

More cookie shenanigans to come, don't worry.