So…let’s try that again. Here’s a pipe-able Linzer batter. This is enough for one 11″ torte or many cookies. If you plan on making piped cookies with this, omit the cinnamon and cloves. I also recommend adding an extra ounce of flour for cookies, so the batter doesn’t run quite so much. So here we go:
9 ounces whole blanched almonds, peeled hazelnuts or a combination
1 teaspoon cinnamon
1 teaspoons cloves
11 ounces cake flour
1 teaspoons lemon zest
10 ounces butter
8 ounces granulated sugar
2 eggs, room temperature
2 egg yolks, room temperature
If you’re using almonds, begin by toasting them (peeled hazelnuts are already toasted). Preheat your oven to 350, place the hazelnuts on sheet pan and bake 10-15 minutes until lightly browned. Once the nuts are cool, grind them in a food processor until they’re fine but not paste-like.
Sift together the flour, spices and salt in a medium bowl. Whisk in the zest. Add the ground nuts and set aside.
Now, in the bowl of a mixer fitter with the paddle (beater) beat the butter and sugar until fluffy. With the machine running, add the eggs and yolks. Beat again until fluffy. Fold in the nut/flour mixture and you’re done. Now all you need is a piping bag!