Consider this a warning: I don’t think anyone only makes these once. It was strange and cozy to have it in my own home instead of someone else’s and the resulting tortes were everything I remember about them - delicate and spiced, firm but fragile, not overly sweet and absolutely stunning. And for me, a third thing, which was that I was terrified that whole time I finally baked it at home this week, worried that I would not do a favorite recipe from one of my favorite cooks justice.īut what I hadn’t considered is that about halfway through the baking time, my apartment became filled with the aromatic blend of walnuts, cinnamon, cloves and lemon zest that is distinctly, wonderfully December to me. My friend’s mom’s linzer torte is indeed Heatter’s linzer torte, which automatically means two things: It won’t be terribly hard to make because the directions will tell you everything you need to know and it will be the best linzer torte you’ve ever made. Imagine what she could do with a black truffle explosion! I mean, remember when she showed us how easy Dobos Torte could be to make? Dobos Torte. Her mother is an excellent cook and baker, and the one that introduced me to Maida Heatter, from whom you should buy every book, immediately, without questioning me because her recipes are detailed without being irritatingly so, charmingly written*, and will never lead you astray. I am lucky enough to join a high school friend for Christmas Eve dinner every year, and her mom always includes squares of incredible linzer torte in her array of Holiday Baking Wonders. I mean, sure there’s something else you could contribute to the holiday baking curriculum, maybe one of your favorites instead?Īnd this has been my feeling about linzer torte for all of the years since we first met at this url in 2006. It’s their thing, not yours, thus there’s clearly no way you could do it justice. It feels almost wrong to make someone else’s signature dish, to meddle. Roland Mesnier by-the-way, has a website and if you subscribe (free), he sends you emails of his latest escapades.I think if you were to rank foods in order of how intimidating they are to cook, at the bottom of the list would be stuff you throw together any night of the week without a recipe, the top would be basically anything Grant Achatz has ever made and then maybe, just barely a notch below would be a dish that someone you love and respect makes so perfectly that you consider it to be “their” recipe. Try that kourabidies recipe (greek crescent cookies) and the sesame seed cookies, too! I made them a few times years ago. I haven't made it for years and hope to again soon, much to everyone's delight. Just reading the ingredients and oggling over the picture of the White House Chef, Roland Mesnier, I knew it was a winner. In future, I will keep the magazines! Anyway, this is the first and only Linzer Cookie recipe I've ever cared to make. I have the pages in storage somewhere, but I wanted the magazine again. I had also collected from that issue, a collection of international cookie recipes. It turns out I was right the first time: Family Circle, December 1979. For the last so many months, I've been trying to find online, the magazine it was in. Thank you, Linky1! I have the pages for this recipe, which I tore out of the magazine so many years ago. Store in layers with wax paper between each layer.Add dab of jam into opening of each cookie, let set slightly.Sprinkle tops of cookies with confectioners sugar.Spread each solid cookie with jam, gently press cut out cookie on top of jam, making a "sandwich".Bake at 350 degree oven for 12 minutes or until edges of cookies are golden.Use scraps to make equal numbers of solid and cut-out cookies.With a smaller cookie cutter (you can actually purchase Linzer cookie cookie cutters in large and small sizes) cut out the centers of half the cookies.Repeat with other half of dough, making an equal number of cookies.Carefully, place shapes on ungreased cookie sheet lined with parchment.Remove top sheet of wax paper, cut out circles or hearts.(Even though I chill the dough, I always have to let it warm up a bit to be able to roll it.) Using half of dough and roll out between 2 sheets of wax paper to slightly less than 1/4 inch thickness.Wrap in wax paper, chill several hours or overnight.Stir in flour, baking powder and cinnamon, blend well.Beat in egg, egg yolk, lemon rind and vanilla. Beat butter and sugar until light and fluffy.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |